Indian snack foods

A samosa () () is a fried Indian pastry with a savoury filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can include cheese such as paneer, meat or even fish. Its name originates from the Middle Persian word sambosag () (meaning 'triangular pastry'). It is made in different shapes, including triangular, cone, or crescent, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Sweet versions containing traditional Indian flavours or even chocolate are also made. Samosas are popular snacks in South As

Pakora () is a fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants across South Asia. They often consist of vegetables such as potatoes and onions, which are coated in seasoned gram flour batter and deep-fried.

A papadam, also known as a poppadom, papadom or papadum among other transliterations, is a snack that originated in the Indian subcontinent. Dough of black gram bean flour is either deep-fried or cooked with dry heat (flipped over an open flame) until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. Papadam is typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean or as an appetizer, often with dips such as chutneys, or toppings like chopped onions and chili peppers.

Panipuri (also known by other names, including phuchka and golgappa) is a snack associated with the cuisines of the Indian subcontinent consisting of a deep-fried spherical puri shell, hollowed out for a filling and dipped in flavoured waters. Panipuri is primarily a street food and is part of the chaat category of light snacks. It is commonly filled with some combination of potatoes, chickpeas, spices, and chutney. The flavoured waters, or pani, are typically a spicy coriander leaf or mint chutney called and a sweet tamarind chutney called . A few centimetres in diameter, it is a finger food

category of savoury fried snacks from India

chickpea dish from the Indian subcontinent

deep fried banana or plantain

Chaat, or chāt (IAST: cāṭ) () is a family of fried dough snacks that originated in India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia. With its origins in Uttar Pradesh, chaat has become popular in the rest of South Asia.

Dhokla or dokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency. The batter consists of a mixture of rice with the pulse Bengal gram, but has several variants with the gram replaced by chickpeas, pigeon peas, or urad beans.

A bhaji (, also spelt bajji or bhajee) is a type of fritter originating in the Indian subcontinent. It is made from spicy hot vegetables, commonly onion, and has several variants. It is a popular snack food in India and is also very popular in Bangladesh. It can be found for sale in street-side stalls, especially in tapris (on streets) and dhabas (on highways). It is a common starter in Indian restaurant cuisine across the United Kingdom.

dried, crispy slice of banana

Indian snack

snack originating from the Indian subcontinent

South Indian breakfast snack made from black gram

Indian Food

Kachori, kachodi, katchuri, kachuri or kachauri () is a deep-fried, spicy, stuffed pastry or bread originating from the Marwar region of Rajasthan, India. It is made of maida filled with a baked mixture of moong dal or onions (usually, depending on the variation), besan, coriander, red chili powder, salt, and other Indian spices and deep-fried in vegetable oil until crispy golden brown. It is served potato curry and sometimes with hot with sweet and spicy tamarind chutney or occasionally with mint and green chilli chutney.

Boondi, bundi, boondia or bundia is an Indian dessert made from fried chickpea flour. It is either eaten as a savoury snack or sweetened as a dessert.

Indian snack

Nankhatai (; Burmese: နံကထိုင်; Hindustani: नानख़ताई (Hindi) ਨਾਨ ਖਟਾਈ (Punjabi) / (Urdu); ; Tamil: நானஹத்தா) are shortbread biscuits originating in the Indian subcontinent, common in Northern India, Pakistan, Bangladesh, Sri Lanka, and Myanmar (formerly Burma).

An achappam ('achh' meaning mould and 'appam' meaning food made with flour in Malayalam) or achu murukku ('murukku' meaning a crunchy snack in Tamil) is a deep fried rose cookie made with rice flour and egg predominantly found in Kerala and other parts of South India. It is a signature Kerala snack believed to have originated from Dutch influence. It has since spread to South East Asia, where it has various local names such as kuih loyang (brass), acuan (mould), cap (stamp), bunga ros (rose flower), bunga durian (durian flower), goyang (shake), kembang loyang, dok jok (water lettuce), etc. Ros

savory Indian snack food

snack pie

Khakhra or khakra is a thin, crisp flatbread from western India, closely associated with Gujarati and Jain cuisines and also eaten in parts of Rajasthan. It is traditionally made by rolling a dough of whole-wheat flour (atta) with a little oil, then roasting it on a griddle (tava) while pressing until fully dry and brittle. Khakhra is commonly eaten as a light breakfast or snack, often with tea, South Asian pickle, chutneys, ghee or butter.

savory snack from the Indian state of Gujarat

Indian snack

Beguni () is a common Bengali snack. It is made of eggplant (also known as aubergine or brinjal) which is sliced and dipped in gram flour batter before being either fried or deep fried in oil. This dish is popular in Bangladesh, specifically during Ramadan, and the eastern Indian states of West Bengal, Assam and Tripura. A similar European dish is known as aubergine fritters. thumb|Beguni along with other traditional Bengali cuisine|Bengali iftar items

Muṟukku () is a savoury, crunchy snack originating from the Indian subcontinent. In India, murukku is especially common in the states of Tamil Nadu, Telangana, Andhra Pradesh, Karnataka, Kerala, Chhattisgarh and Odisha. It is called murkulu in Telangana, janthikalu in Andhra Pradesh and mudku/murku in Odisha. Chakli is a similar Indian dish, typically made with an additional ingredient, chickpea flour.

Indian fried snack

type of pancake that looks like lace originating from Johor history

Dabeli, Kutchi Dabeli or Double Roti (, Devanagari: दाबेली, कच्छी दाबेली), is a popular snack food of India, originating in Mandvi, in the Kutch region of Gujarat. It is a spicy, sweet snack made by mixing boiled potatoes with a special dabeli masala, putting the mixture in a ladi pav (similar to a burger bun), and serving it with chutneys made from tamarind, date, garlic, red chilies and other ingredients. It is garnished with pomegranate and roasted peanuts.

popular traditional fast food and street food from the Indian subcontinent, notably in North India, Bangladesh and Pakistan.

Ghugni (Bengali: ঘুগনি, Bhojpuri: 𑂐𑂳𑂐𑂳𑂢𑂲) or Guguni (Odia: ଗୁଗୁନି) is a dish made of peas or chickpeas in Nepal, Bangladesh, and Odisha, West Bengal, Jharkhand, Bihar, and Uttar Pradesh in India. Different variations of the dish use different types of peas or chickpeas, such as black gram, green peas, or white peas. It is usually eaten for breakfast with toasted bread or puri, but can also be served as the main course for lunch or dinner. It can be made either with or without the use of onion and garlic.

snack originating from the Indian subcontinent

thumb|280px|alt=Chakli formation|Extruding a chakli Chakli is a savoury Indian snack with a spiral shape and spiked surface. It is also known as chakali, chakri or chakkuli

Mukhwas is a colorful South Asian after-meal snack used as a breath freshener. As per Agamas, mukhwas forms one of the components of sixteen upcharas (offerings) to a deity in a Puja, the Hindu mode of worship or prayer. It consists of various seeds and nuts, often fennel, anise, coconut, coriander, and sesame. They can be savory or sweet in flavor and are often aromatic due to the addition of various essential oils, including peppermint. Mukhwas are often coated in sugar and brightly colored.

snack in Hyderabad, Telangana

Indian snack food

Patrode also known as patrodo, patra, or patrodu, is a steamed vegetarian dish made from colocasia leaves (chevu in Tulu, taro, kesuve or arbi) in various parts of India.

Indian snack from Karnataka

Luqmi (; pronounced lukhmi in Deccani Urdu) is a typical mince savoury or starter of the cuisine of Hyderabad, Deccan. The snack's authentic preparation includes stuffing with mutton-mince qeema (ground meat). The luqmi is a flat square pastry.

thin wafer of deep fried cassava root

Adhirasam, attarasalu, (), or in Kannada (), in Telugu (), in Marathi, in Chhattisgarhi or in Odia is a type of Indian sweet made out of rice, jaggery, ghee and sometimes coconut and with spices like cardamom, sesame, pepper and ginger powder from Tamil cuisine, Karnataka cuisine, Telugu cuisine, Marathi cuisine and Odia cuisine. The doughnut-like fried dough has a long history of popularity in Kannada, Telugu, Maharashtra, Chhattisgarh, Odisha, and Tamil civilization. They are similar in shape to vada, but are not savoury and are eaten as a sweet.

Indian snack

Neyyappam () or Yeriyappa is a sweet rice-based fritter fried in ghee. Neyyappam has its origins in the southern Indian state of Kerala and coastal Karnataka. The name is derived from the words neyy () meaning "ghee" (clarified butter) and appam () meaning "pancake".

Indian snack food

dish specially made in jodhpur with filling of potatoes and a chilli

Khaman is a savoury snack from India that found fame in Gujarat. Khaman is made from ground channa daal or channa gram flour, usually with lemon juice, semolina, and curd. A final tadka can be added, using ingredients such as asafoetida and chillies.

Bhakarwadi is a traditional crispy, deep-fried, disc-shaped, sweet and spicy snack popular in the western cities of Pune, Maharashtra and Vadodara, Gujarat in India. It was already popular before 1960 when these were not Gujarat or Maharashtra states; they were both a part of Bombay State, and both cultures added their own flavors to each other's recipes.

Indian Dish

crunchy savory snack eaten in the Indian subcontinent

steamed food of Odisha

fruit leather made out of mango pulp

thumb|Khichu Khichu is a dough for making papad, however, owing to its taste it is also consumed as a snack or side dish. It is made from rice flour, however, other flours are sometimes used. The snack is prepared by cooking flour in water like porridge with cumin seeds and an alkaline salt known as Papad Khar (An alkaline salt with major components as sodium carbonate and sodium bicarbonate) and then steaming the lump. It is often served with oil and chilli powder.

Indian food

Indian Food

Kurkure is an Indian brand of spiced crunchy puffcorn snacks made up of rice, lentil and corn. It is owned by PepsiCo through its subsidiary Frito-Lay. It was launched in India in 1999 and nine years later, it was launched in Pakistan in 2008. The snack is manufactured in India and in Pakistan, and has limited availability in certain international markets such as Canada and the United Kingdom. The word Kurkure means "crunchy" in Hindi and Urdu languages.

Tapioca pearl fritters from Maharashtra, India

egg-based dish

Chotpoti ( ), is a Bengali street food popular in Bangladesh and West Bengal, India, mostly in urban areas. The word ''''''chotpoti'''''' translates to 'spicy' (as in, having many different spices, not simply 'hot').

Indian traditional bread