23 Amazing Indian Snack Recipes

The diversity of Indian snacks is vast, ranging from the spicy ‘samosas’ of the North to the tangy ‘pani puris’ of the West and the sweet ‘rosogullas’ of the East to the savory ‘murukkus’ of the South. 

In this blog post, we have carefully curated for you a list of some amazing Indian snacks that will surely satisfy your taste buds. 

Let’s go. 

Best Indian Snack Recipes

1. Samosa

A classic Indian snack, these are deep-fried pastries filled with spicy potatoes, peas, and sometimes meat.

Ingredients

• 2 cups all-purpose flour (for the dough)
• Water (as needed for dough)
• 4 large potatoes (boiled, peeled, and mashed)
• 1/2 cup green peas (boiled)
• 2 tablespoons oil (plus more for deep frying)
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Fresh coriander (chopped)
• Green chilies (finely chopped, optional)

Preparation Steps

1. Dough: Mix flour and salt in a bowl. Add 2 tablespoons of oil and mix until the mixture becomes crumbly. Gradually add water and knead into a stiff dough. Cover and let it rest for at least 30 minutes.
2. Filling: Heat oil in a pan. Add cumin seeds and let them splutter. Add the mashed potatoes, green peas, turmeric, garam masala, red chili powder, and salt. Cook for a few minutes. Add chopped coriander and green chilies. Mix well and let it cool.
3. Assemble: Divide the dough into small balls. Roll each ball into a circle, cut it in half, and shape each half into a cone. Fill the cone with the potato filling, then seal the edges with a little water.
4. Fry: Heat oil in a deep pan. Deep fry the samosas on low to medium heat until golden brown. Drain on paper towels to remove excess oil.
5. Serve: Serve hot with mint chutney or tamarind chutney.

2. Pani Puri

Hollow, crispy puris filled with a mixture of flavored water (pani), tamarind chutney, chaat masala, potato, and chickpeas.

Ingredients

• Ready-made puris (available at Indian stores)
• 1 cup tamarind chutney
• For the pani: 1 bunch mint leaves, 1 bunch cilantro, 2-3 green chilies, 1 teaspoon chaat masala, 1 teaspoon cumin powder, 1 tablespoon tamarind paste, salt to taste, and water
• 2 potatoes (boiled, peeled, and mashed)
• 1 cup boiled chickpeas
• Sev (optional, for garnishing)
• Chopped onions (optional, for garnishing)

Preparation Steps

1. Pani: Blend mint leaves, cilantro, green chilies, chaat masala, cumin powder, tamarind paste, and salt with water to make a spicy, flavorful liquid. Strain and chill in the refrigerator.
2. Filling: Mix mashed potatoes and chickpeas with a little salt and chaat masala.
3. Assemble: Make a small hole in the top of each puri. Fill with a teaspoon of the potato-chickpea mixture. Add a little tamarind chutney inside each puri.
4. Serve: Hand each guest a small bowl of the chilled pani. Guests can dip the filled puris in the pani before eating whole for a burst of flavors.

3. Bhel Puri

A savory snack made with puffed rice, vegetables, tamarind sauce, and a variety of chutneys.

Ingredients

• 2 cups puffed rice
• 1/2 cup boiled, chopped potatoes
• 1/2 cup chopped onions
• 1/2 cup chopped tomatoes
• 1/4 cup chopped cilantro
• 1/2 cup sev (crunchy noodle snack)
• 1/4 cup roasted peanuts
• 1/2 cup tamarind chutney
• 1/4 cup green chutney (made from mint and cilantro)
• 1 teaspoon chaat masala
• Salt to taste
• Lemon juice to taste

Preparation Steps

1. Mix: In a large bowl, mix the puffed rice, boiled potatoes, onions, tomatoes, cilantro, sev, and peanuts.
2. Season: Add tamarind chutney, green chutney, chaat masala, salt, and lemon juice. Mix well to ensure everything is evenly coated.
3. Serve: Serve immediately to maintain the crunchiness of the puffed rice and sev. Garnish with extra sev and chopped cilantro if desired.

4. Aloo Tikki

Mashed potato patties mixed with various herbs, fried till golden.

Ingredients

• 4 large potatoes (boiled, peeled, and mashed)
• 1/2 teaspoon cumin powder
• 1 teaspoon chaat masala
• 1/2 teaspoon red chili powder
• 1/4 cup fresh coriander (finely chopped)
• 2 green chilies (finely chopped, optional)
• Salt to taste
• 2 tablespoons gram flour (besan) for binding
• Oil for frying

Preparation Steps

1. Mix: In a large bowl, combine mashed potatoes, cumin powder, chaat masala, red chili powder, coriander, green chilies, and salt. Mix well.
2. Bind: Add gram flour to the mixture for binding and mix thoroughly.
3. Shape: Divide the mixture into equal portions and shape each into a round, flat tikki.
4. Fry: Heat oil in a pan over medium heat. Fry the tikkis until both sides are golden brown and crispy.
5. Serve: Serve hot with mint chutney or tamarind chutney.

5. Pakora

Vegetables, such as onion, potato, spinach, or paneer, dipped in chickpea flour batter and deep-fried.

Ingredients

• 1 cup chickpea flour (besan)
• 1/2 teaspoon carom seeds (ajwain)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Water as needed
• Assorted vegetables (onion slices, potato slices, spinach leaves, paneer cubes)
• Oil for deep frying

Preparation Steps

1. Batter: In a bowl, mix chickpea flour, carom seeds, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Gradually add water to make a smooth, thick batter.
2. Dip: Dip each piece of vegetable or paneer in the batter, ensuring it’s well coated.
3. Fry: Heat oil in a deep pan. Carefully drop the coated vegetables or paneer into the hot oil. Fry until golden brown and crispy.
4. Serve: Drain on paper towels to remove excess oil. Serve hot with mint chutney or tamarind chutney.

6. Dhokla

A steamed cake made from fermented rice and chickpea batter, served with green chilies and mustard seeds.

Ingredients

• 1 cup rice
• 1 cup chickpea flour (besan)
• 1/2 cup sour yogurt
• 1 teaspoon fruit salt or baking soda
• Salt to taste
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• A few curry leaves
• 2-3 green chilies (slit lengthwise)
• 1/4 teaspoon asafoetida (hing)
• 2 tablespoons fresh coriander (chopped)
• 1 tablespoon grated coconut (for garnish, optional)

Preparation Steps

1. Batter: Soak rice overnight. Blend soaked rice with chickpea flour, sour yogurt, and salt to a smooth batter. Let it ferment for 4-6 hours.
2. Steam: After fermentation, add fruit salt or baking soda and mix gently. Pour the batter into a greased steaming tray. Steam for about 15-20 minutes or until a toothpick inserted comes out clean.
3. Temper: Heat oil in a pan. Add mustard seeds, curry leaves, green chilies, and asafoetida. Once the mustard seeds start to splutter, pour the tempering over the steamed dhokla.
4. Garnish: Sprinkle chopped coriander and grated coconut over the dhokla.
5. Serve: Cut into squares and serve with green chutney.

7. Vada Pav

A popular Mumbai street food, it consists of a deep-fried potato dumpling placed inside a bread bun, served with chutneys.

Ingredients

• For Vada:
  • 2 large potatoes (boiled, peeled, and mashed)
  • 1 teaspoon mustard seeds
  • 8-10 curry leaves
  • 2-3 green chilies (finely chopped)
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons cilantro (chopped)
  • 1 cup gram flour (besan)
  • Water (as needed for batter)
  • Oil for deep frying
• For Assembly:
  • Pav (Indian bread buns)
  • Green chutney
  • Tamarind chutney
  • Dry garlic chutney

Preparation Steps

1. Prepare the Filling: Heat oil in a pan. Add mustard seeds, curry leaves, and green chilies. Once they splutter, add turmeric and mashed potatoes. Season with salt, mix well, and add cilantro. Form into small balls once cooled.
2. Make the Batter: Mix gram flour, salt, and water to make a smooth batter.
3. Fry the Vadas: Dip each potato ball in the batter, ensuring it’s completely coated. Deep fry in hot oil until golden brown. Drain on paper towels.
4. Assemble the Vada Pav: Slice each pav without cutting through completely. Spread green chutney on one side and tamarind chutney on the other. Sprinkle some dry garlic chutney, place a vada in between, and serve.

8. Chole Bhature

A combination of spicy chickpeas (chole) and deep-fried bread (bhature).

Ingredients

• For Chole:
  • 2 cups chickpeas (soaked overnight and boiled)
  • 2 onions (finely chopped)
  • 2 tomatoes (pureed)
  • 2 teaspoons ginger-garlic paste
  • 1-2 green chilies (slit)
  • 2 teaspoons chole masala
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • 2 tablespoons oil
• For Bhature:
  • 2 cups all-purpose flour
  • 1/2 cup yogurt
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • Salt to taste
  • Water (as needed)
  • Oil for deep frying

Preparation Steps

1. Cook the Chole: Heat oil in a pan. Add cumin seeds, then onions, and cook until golden. Add ginger-garlic paste, green chilies, tomato puree, and cook for a few minutes. Add chole masala, turmeric, coriander powder, salt, and chickpeas with water. Simmer until thickened. Adjust seasoning.
2. Make Bhature Dough: Mix flour, yogurt, sugar, baking soda, and salt. Add water gradually and knead into a soft dough. Cover and let it rest for 2-3 hours.
3. Fry the Bhature: Divide the dough into small balls. Roll out into oval shapes and deep fry in hot oil until puffed and golden. Drain on paper towels.
4. Serve: Serve hot bhature with spicy chole, onions, and lemon wedges.

9. Kachori

A deep-fried pastry filled with a spicy mixture of lentils, onions, or potatoes.

Ingredients

• For Dough:
  • 2 cups all-purpose flour
  • 4 tablespoons ghee (clarified butter)
  • Salt to taste
  • Water (as needed)
• For Filling:
  • 1 cup yellow moong dal (soaked for 4 hours and ground)
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon asafoetida (hing)
  • 2 teaspoons garam masala
  • 1 teaspoon amchur (dry mango powder)
  • 2 tablespoons oil
  • Salt to taste
  • Green chilies (finely chopped, optional)

Preparation Steps

1. Prepare the Dough: Mix flour, ghee, and salt. Add water gradually and knead into a stiff dough. Cover and set aside.
2. Prepare the Filling: Heat oil in a pan, add cumin, fennel seeds, asafoetida, and then the ground moong dal. Cook until the mixture is dry. Add garam masala, amchur, salt, and chilies. Let it cool.
3. Assemble and Fry: Divide the dough and filling into small portions. Fill each dough ball with the filling, seal, and flatten slightly. Deep fry in medium-hot oil until golden brown.
4. Serve: Serve hot with tamarind chutney or green chutney.

10. Momos

Tibetan-style dumplings that are popular in North-East India, filled with vegetables or meat.

Ingredients

• For Dough:
  • 2 cups all-purpose flour
  • Water (as needed)
  • Salt to taste
• For Filling:
  • 1 cup finely chopped vegetables (cabbage, carrots, bell peppers) or minced meat
  • 1 onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 teaspoon ginger (minced)
  • 1 tablespoon soy sauce
  • Salt and pepper to taste
  • 2 tablespoons oil

Preparation Steps

1. Prepare the Dough: Mix flour, salt, and water to form a smooth dough. Let it rest for 30 minutes.
2. Prepare the Filling: Heat oil in a pan. Add onions, garlic, ginger, and sauté. Add the rest of the filling ingredients and cook until done. Let it cool.
3. Assemble the Momos: Divide the dough into small balls. Roll each ball into a thin circle. Place a spoonful of filling in the center, bring the edges together, and pinch to seal.
4. Cook: Steam the momos for about 10 minutes until the dough becomes translucent.
5. Serve: Serve hot with spicy tomato chutney or soy sauce.

11. Paneer Tikka

Marinated paneer (cottage cheese) cubes grilled to perfection.

Ingredients

• 250 grams paneer (cottage cheese), cut into cubes
• 1/2 cup yogurt (thick)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons lemon juice
• 1 bell pepper (cut into squares)
• 1 onion (cut into squares)
• Oil (for brushing)

Preparation Steps

1. Marinade: In a bowl, mix yogurt, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, garam masala, red chili powder, salt, and lemon juice to make the marinade.
2. Marinate Paneer: Add the paneer cubes, bell pepper, and onion to the marinade. Mix gently, ensuring each piece is well-coated. Leave to marinate for at least 1 hour, or overnight in the refrigerator for best results.
3. Grill: Thread the marinated paneer, bell peppers, and onions onto skewers. Brush with oil and grill on a preheated grill or stovetop grill pan, turning regularly until charred on all sides.
4. Serve: Serve hot, garnished with lemon wedges and accompanied by mint chutney.

12. Masala Corn

Sweet corn mixed with butter, lime, and spicy masala.

Ingredients

• 2 cups boiled sweet corn kernels
• 2 tablespoons butter
• 1 teaspoon red chili powder
• 1/2 teaspoon chaat masala
• Salt to taste
• Juice of 1 lemon
• Fresh coriander (chopped, for garnish)

Preparation Steps

1. Cook Corn: In a pan, melt butter and add the boiled corn kernels. Sauté for a few minutes until the corn is heated through.
2. Season: Add red chili powder, chaat masala, and salt. Mix well.
3. Finish: Squeeze lemon juice over the corn and mix again.
4. Serve: Garnish with chopped coriander and serve hot.

13. Chaat

A term for a variety of street foods that typically include a base of potatoes, chickpeas, or puffed rice, and are topped with yogurt, chutney, and spices.

Ingredients (For Aloo Chaat)

• 2 large potatoes, boiled, peeled, and cubed
• 1 cup chickpeas (boiled)
• 1/2 cup tamarind chutney
• 1/2 cup green chutney
• 1/2 cup yogurt (beaten and sweetened)
• 1 teaspoon chaat masala
• 1 teaspoon cumin powder
• Red chili powder to taste
• Sev (for garnish)
• Chopped onions (for garnish)
• Chopped coriander leaves (for garnish)

Preparation Steps

1. Fry Potatoes: Deep fry or pan fry the potato cubes until golden and crisp.
2. Assemble: In a serving plate, arrange the fried potatoes and boiled chickpeas.
3. Add Toppings: Drizzle tamarind chutney, green chutney, and sweetened yogurt over the top.
4. Season: Sprinkle chaat masala, cumin powder, and red chili powder to taste.
5. Garnish: Garnish with sev, chopped onions, and coriander leaves.
6. Serve: Serve immediately to enjoy the mix of flavors and textures.

14. Mirchi Bajji

Large green chilies stuffed with a tangy spice mix, coated in chickpea flour batter, and deep-fried.

Ingredients

• 6-8 large green chilies
• 1 cup chickpea flour (besan)
• 2 tablespoons rice flour
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 1/2 teaspoon ajwain (carom seeds)
• Water (as needed)
• Oil for deep frying
• For the stuffing: Tamarind paste, salt, chaat masala, and amchur (dry mango powder)

Preparation Steps

1. Prepare Chilies: Slit the chilies lengthwise and remove the seeds. Mix the stuffing ingredients and fill the chilies with this mixture.
2. Batter: In a bowl, mix chickpea flour, rice flour, red chili powder, turmeric powder, salt, and ajwain. Add water gradually to make a smooth, thick batter.
3. Coat Chilies: Dip each stuffed chili in the batter, ensuring it’s well-coated.
4. Deep Fry: Heat oil in a deep frying pan. Carefully drop the coated chilies into the hot oil and fry until golden brown and crisp.
5. Serve: Drain on paper towels to remove excess oil. Serve hot with chutney or ketchup.

15. Batata Vada

A spicy mashed potato fritter coated in chickpea flour batter and deep-fried.

Ingredients

• For the filling:
  • 4 large potatoes (boiled, peeled, and mashed)
  • 2 teaspoons mustard seeds
  • 10-12 curry leaves
  • 2-3 green chilies (finely chopped)
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons oil
  • Fresh coriander leaves (chopped)
• For the batter:
  • 1 cup chickpea flour (besan)
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • A pinch of baking soda (optional)
  • Salt to taste
  • Water as needed
• Oil for deep frying

Preparation Steps

1. Prepare the filling: Heat oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, green chilies, and turmeric powder. Mix well. Add mashed potatoes, salt, and chopped coriander. Mix thoroughly and cook for a few minutes. Let the mixture cool and then form into small balls.
2. Prepare the batter: In a bowl, mix chickpea flour, turmeric powder, red chili powder, baking soda, and salt. Add water gradually to make a thick batter.
3. Coat and fry: Heat oil in a deep frying pan. Dip each potato ball into the batter, ensuring it’s fully coated. Deep fry the balls until they turn golden brown and crispy.
4. Serve: Serve hot with green chutney or tamarind chutney.

16. Dahi Puri

Puffed puris filled with potatoes, chickpeas, yogurt, and chutneys.

Ingredients

• Ready-made puris (small, round, hollow)
• 1 cup boiled, mashed potatoes
• 1 cup boiled chickpeas
• 2 cups whisked yogurt (sweetened with sugar)
• 1/2 cup tamarind chutney
• 1/2 cup green chutney (mint and cilantro)
• 1/2 cup sev
• Chaat masala, to taste
• Red chili powder, to taste
• Chopped onions (optional)
• Chopped cilantro for garnishing

Preparation Steps

1. Prepare the fillings: In a bowl, mix the mashed potatoes and chickpeas. Add a little salt and chaat masala.
2. Assemble the puris: Make a small hole on the top of each puri. Fill each with a spoonful of the potato-chickpea mixture.
3. Add the toppings: Spoon over the whisked yogurt, ensuring to cover the fillings inside the puri. Drizzle with tamarind and green chutneys.
4. Garnish: Sprinkle chaat masala, red chili powder, sev, chopped onions (if using), and cilantro over the puris.
5. Serve immediately: Dahi puri should be eaten immediately to enjoy the mix of flavors and textures.

17. Paneer Rolls

Paneer and vegetables rolled in a flatbread, served with chutney.

Ingredients

• 200g paneer (cottage cheese), sliced into thin pieces
• 2 cups mixed vegetables (bell peppers, onions, carrots – thinly sliced)
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• Salt and pepper to taste
• 4-6 whole wheat flatbreads (rotis or parathas)
• Green chutney or mint chutney for spreading

Preparation Steps

1. Sauté the vegetables: Heat oil in a pan. Add cumin seeds and allow them to splutter. Add the sliced vegetables, salt, and pepper. Cook until they are soft.
2. Cook the paneer: Add the paneer slices to the pan. Sprinkle garam masala and cook for a few minutes until the paneer is slightly browned. Remove from heat.
3. Assemble the rolls: Warm the flatbreads. Spread a generous amount of chutney over each flatbread. Place some of the paneer-vegetable mixture along one edge.
4. Roll and serve: Roll the flatbread tightly around the filling. Serve the paneer rolls warm, with extra chutney for dipping if desired.

18. Kathi Rolls

Skewer-roasted kebabs wrapped in a paratha bread, a popular street food originating from Kolkata.

Ingredients

• For the filling:
  • 500g chicken or paneer, cut into small pieces
  • 2 tablespoons yogurt
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder
  • Salt to taste
  • 2 tablespoons oil
• For the paratha:
  • 2 cups whole wheat flour
  • Water as needed
  • Salt to taste
  • Oil for cooking
• For the sauce:
  • 1/2 cup mint chutney
• Additional fillings:
  • Sliced onions
  • Chopped green chilies (optional)
  • Lemon juice

Preparation Steps

1. Marinate and cook the filling: Marinate the chicken or paneer with yogurt, ginger-garlic paste, garam masala, red chili powder, and salt. Leave it for at least 1 hour. Skewer and grill until cooked, or pan-fry in oil until golden brown.
2. Prepare the parathas: Mix flour, salt, and water to form a soft dough. Divide into balls, roll out into thin circles, and cook on a hot griddle with a little oil until golden on both sides.
3. Assemble the rolls: Place a paratha on a clean surface. Spread some mint chutney over it, place some of the cooked filling in the center, top with sliced onions, green chilies, and a squeeze of lemon juice.
4. Roll and serve: Roll the paratha tightly around the filling, wrap in paper or foil for easy handling, and serve hot.

19. Idli Chaat

A creative twist on the traditional South Indian idli, served with yogurt, chutneys, and sev.

Ingredients

• 6-8 leftover idlis, cut into bite-sized pieces
• 1 cup thick yogurt (beaten with a little salt and sugar)
• 1/2 cup green chutney (mint and cilantro based)
• 1/2 cup tamarind chutney
• 1/2 cup sev (crispy chickpea flour noodles)
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped tomatoes
• 1/4 cup fresh coriander, chopped
• Chaat masala to taste
• Red chili powder to taste
• Roasted cumin powder to taste

Preparation Steps

1. Fry or Grill Idlis: Fry the idli pieces until they are golden brown and crispy. Alternatively, you can grill them for a healthier version.
2. Assemble the Chaat: In a serving plate, arrange the fried/grilled idli pieces.
3. Add Toppings: Pour the beaten yogurt over the idlis evenly. Follow with green chutney and tamarind chutney according to taste.
4. Garnish: Sprinkle chopped onions, tomatoes, sev, chaat masala, red chili powder, roasted cumin powder, and coriander over the top.
5. Serve: Serve immediately to enjoy the mix of flavors and textures.

20. Sundal

A South Indian snack made of boiled white chickpeas or other legumes, tempered with spices and coconut.

Ingredients

• 2 cups boiled white chickpeas (garbanzo beans)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• A pinch of asafoetida (hing)
• 2 dried red chilies
• 10 curry leaves
• 1/2 cup grated coconut
• Salt to taste
• Juice of one lemon
• Chopped coriander for garnishing

Preparation Steps

1. Prepare Chickpeas: Soak chickpeas overnight and boil until soft. Drain and set aside.
2. Temper: Heat oil in a pan. Add mustard seeds and let them splutter. Add asafoetida, dried red chilies, and curry leaves.
3. Mix: Add the boiled chickpeas to the pan. Stir well and cook for a few minutes.
4. Season: Add salt and grated coconut. Mix well and turn off the heat.
5. Garnish and Serve: Squeeze lemon juice over the mixture and garnish with chopped coriander. Serve warm or at room temperature.

21. Pav Bhaji

A spiced mixture of mashed vegetables in tomato gravy served with buttered bread rolls.

Ingredients

• 2 cups mixed vegetables (potatoes, carrots, peas, bell peppers), boiled and mashed
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 2 tablespoons pav bhaji masala
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 tablespoons butter
• Fresh coriander, chopped
• Lemon wedges, for serving
• 8 pav (bread rolls)

Preparation Steps

1. Cook the Vegetables: Boil and mash the mixed vegetables. Set aside.
2. Prepare the Bhaji: In a pan, heat butter. Add onions and sauté until translucent. Add ginger-garlic paste and sauté for a minute.
3. Add Spices: Add tomatoes, pav bhaji masala, turmeric, chili powder, and salt. Cook until the tomatoes are soft.
4. Combine: Add the mashed vegetables to the pan. Add water if needed and cook for 10-15 minutes on medium heat. The bhaji should be thick and mushy.
5. Garnish: Garnish with chopped coriander and a dollop of butter.
6. Serve: Serve hot with buttered and lightly toasted pav, along with a wedge of lemon and chopped onions.

22. Ragda Patties

A dish consisting of spicy white peas curry served with potato patties.

Ingredients

• For Ragda:
  • 2 cups dried white peas, soaked overnight and boiled
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon each of turmeric, red chili powder, and garam masala
  • Salt to taste
• For Patties:
  • 4 large potatoes, boiled and mashed
  • 2 tablespoons cornstarch
  • Salt to taste
  • Oil, for shallow frying

Preparation Steps

1. Prepare Ragda: In a pan, heat oil and sauté onions until golden. Add ginger-garlic paste, tomatoes, and spices. Add boiled peas with some water. Simmer until thick.
2. Make Patties: Mix mashed potatoes, cornstarch, and salt. Form into patties and shallow fry until golden on both sides.
3. Assemble: Place two patties on a plate, pour hot ragda over them. Garnish with onion, tomato, and chutneys as desired.
4. Serve: Serve hot with additional garnishing like sev, chopped onions, and coriander.

23. Gobi Manchurian

Indo-Chinese fried cauliflower florets coated in a spicy, tangy sauce.

Ingredients

• 1 medium cauliflower, cut into florets
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon chili powder
• Salt to taste
• Water, as needed to make batter
• Oil, for deep frying
• For the Sauce:
  • 2 tablespoons oil
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 2 green chilies, finely chopped
  • 1/4 cup spring onions, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon tomato ketchup
  • 1 teaspoon chili sauce
  • 1/2 cup water
  • 1 teaspoon cornstarch, dissolved in 2 tablespoons water

Preparation Steps

1. Prepare Cauliflower: Mix flour, cornstarch, ginger-garlic paste, chili powder, salt, and water to make a batter. Dip cauliflower florets in the batter and deep fry until golden. Drain on paper towels.
2. Make Sauce: Heat oil in a pan. Add garlic, ginger, green chilies, and spring onions. Sauté for a minute. Add soy sauce, vinegar, ketchup, chili sauce, and water. Bring to a boil.
3. Thicken Sauce: Add dissolved cornstarch to the sauce. Cook until the sauce thickens.
4. Combine: Add fried cauliflower to the sauce. Mix well to coat all the pieces.
5. Serve: Garnish with spring onion greens and serve hot as an appetizer or with fried rice or noodles.