Indian Pastry
A samosa with a perfect crimped seam. A khari biscuit at the chai shop. A puff with a curry filling pulled from a glass case in a Bombay station. Indian pastry is savory more than sweet, and it is everywhere a tea is being poured.
Featured indian pastry recipes
- Aloo samosa, the proper crimp — Iris · Delhi · A maida-pastry triangle around a spiced potato-pea filling. The crimp tests the cook.
- Khari, the Indian palmier — Iris · Mumbai · A flaky puff-pastry biscuit with a layer of cumin or salt. Chai-shop staple.
- Curry puff, the Bombay station — Iris · Mumbai · A puff-pastry envelope around a spiced curry. The British-Indian export.
- Kachori, lentil-filled fried — Iris · Rajasthan · A maida ball stuffed with spiced moong dal, fried slowly until the shell crackles.
- Keema samosa, lamb-stuffed — Iris · Hyderabad · A samosa with seasoned lamb. The Hyderabadi celebration starter.
- Mathri, savory cracker — Iris · Delhi · A flaky savory cracker with carom seed. Stays crisp in a tin for two months.
- Nankhatai, ghee shortbread — Iris · Surat · A semolina-and-ghee shortbread with cardamom. Traditional Indian-bakery cookie.
- Paneer puff, Mumbai-style — Iris · Mumbai · A puff-pastry envelope around spiced paneer. Glass-case classic.
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