Indian Snack
Indian snacking is street snacking — pani puri at a sidewalk stand, samosa from a paper bag, chaat with seven things on top. Each region has its own logic for what counts as proper.
Featured indian snack recipes
- Samosa, potato-pea filling — Iris · Delhi, India · Maida pastry, spiced potato, hot oil, tamarind chutney, mint chutney.
- Pani puri, the green water — Iris · Mumbai, India · Hollow puri, mint-tamarind water, chickpea, the bite that fits in one mouth.
- Mixed-vegetable pakora — Iris · Punjab, India · Chickpea-flour batter, onion, potato, spinach. Hot oil, fast.
- Vada pav, Mumbai sandwich — Anjali Mehta · Mumbai, India · Anjali: spicy potato fritter, soft bun, three chutneys. Mumbai’s answer to the slider.
- Gulab jamun, syrup-soaked — Iris · Delhi, India · Milk-solid balls, fried, soaked in cardamom-rose syrup. Warm.
- Rasmalai, milk-soaked — Iris · Kolkata, India · Fresh chenna patties, saffron-cardamom milk, pistachio, served cold.
- Aloo tikki, potato patty — Iris · Delhi, India · Mashed-potato patties, pan-fried, tamarind chutney on top.
- Mango lassi, weekend — Anjali Mehta · Mumbai, India · Anjali: ripe mango, yogurt, cardamom, ice. The chai of summer.
Cook Indian — other meals
Indian across the edition
- Indian cuisine hub — all six lanes
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