Jalebi is a crispy, syrup-soaked spiral sweet made by deep-frying a fermented flour batter into pretzel-like shapes, then soaking it in warm sugar syrup. Instantly recognisable by its bright colour and crunchy-juicy bite, it's a festival and street-food favourite across India.
Jalebi at a Glance CuisineNorth Indian CountryIndia MealDessert CourseDessert / Festival Sweet Food TypeVegetarian DifficultyHard Preparation15 minutes Cooking25 minutes Total timeAbout 2.5 hours Servings6 Suggested serving3-4 jalebis Jalebi Ingredients 1 cup all-purpose flour; 2 tbsp besan (gram flour); 1/2 cup plain yogurt; 1/4 tsp baking soda; a pinch of turmeric or yellow food colour (optional); water as needed; ghee or oil for frying. For sugar syrup: 1.5 cups sugar; 3/4 cup water; a few saffron strands; 1/2 tsp cardamom powder; a squeeze of lemon juice. How to Make Jalebi Whisk flour, besan and yogurt with enough water into a smooth, lump-free batter of a slightly thick, pourable…Mirchi Ka Salan
Mirchi Ka Salan is a Hyderabadi curry made from mild green chillies simmered in a nutty peanut-sesame gravy. Traditionally served as the classic accompaniment to biryani, its tangy, rounded flavour helps balance the richness of the rice.
Mirchi Ka Salan at a Glance CuisineHyderabadi CountryIndia MealLunch CourseMain / Side Food TypeVegan DifficultyMedium Preparation20 minutes Cooking30 minutes Total timeAbout 50 minutes Servings4 Suggested serving1 cup Mirchi Ka Salan Ingredients 8-10 large green chillies (mild variety), slit; 1/4 cup peanuts, roasted; 2 tbsp sesame seeds, roasted; 1/4 cup grated coconut, roasted; 1 onion, sliced and fried; 1 tbsp ginger-garlic paste; 1/2 tsp turmeric; 1 tsp red chilli powder; a small piece of tamarind, soaked; 1/2 tsp mustard seeds; a few curry leaves; salt to taste; oil for cooking. How to Make Mirchi Ka Salan Lightly shallow-fry the green chillies in a little oil until slightly blistered; set aside. Grind roasted peanuts, sesa…Goan Fish Curry
Goan Fish Curry is a tangy, coconut-based curry that defines Goa's coastal cuisine, built on a spice-and-coconut paste balanced with tamarind's sourness. Traditionally cooked with the day's fresh catch, it's typically served alongside steamed rice.
Goan Fish Curry at a Glance CuisineGoan CountryIndia MealDinner CourseMain / Curry Food TypeNon-Vegetarian DifficultyMedium Preparation15 minutes Cooking25 minutes Total timeAbout 40 minutes Servings4 Suggested serving2 fish pieces with gravy Goan Fish Curry Ingredients 500g fish (pomfret or kingfish), cleaned and cut; 1 cup grated coconut; 4-5 dried red Kashmiri chillies; 1 tsp coriander seeds; 1/2 tsp cumin seeds; 4-5 black peppercorns; 1/2 tsp turmeric; 1 small onion, chopped; 1 tomato, chopped; a small piece of tamarind, soaked; salt to taste; coconut oil for cooking. How to Make Goan Fish Curry Dry roast coriander seeds, cumin seeds, peppercorns and dried red chillies briefly until fragrant. Bl…Aloo Tikki Recipe: Crispy North Indian Potato Patties
Aloo Tikki Recipe: Crispy North Indian Potato Patties
Dear All, here are the details about the Aloo Tikki Recipe is a crispy North Indian potato patty, shallow-fried until golden and often topped with chutneys and curd for a chaat-style snack. Simple to make with pantry staples, it's a popular tea-time and party favourite.
Aloo Tikki at a Glance
Cuisine
North Indian
Country
India
Meal
Snack
Course
Snack
Food Type
Vegetarian
Difficulty
Easy
Preparation
15 minutes
Cooking
20 minutes
Total time
About 50 minutes
Servings
4
Suggested serving
2 tikkis
Aloo Tikki Recipe Ingredients
4 medium potatoes, boiled and mashed;
2 tbsp cornflour or breadcrumbs;
1/2 cup green peas, boiled and lightly mashed;
1 tsp ginger, grated;
1 green chilli, chopped;
1/2 tsp roasted cumin powder;
1/4 tsp red chilli powder;
1/2 tsp chaat masala;
2 tbsp coriander leaves, chopped;
salt to tas…
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about Aloo Tikki Recipe: Crispy North Indian Potato Patties
Dahi Puri
Dahi Puri is a cooling, tangy street-food chaat made from crisp puri shells filled with potato and topped with whisked curd and sweet-spicy chutneys. A refreshing variation on pani puri, it's especially popular during warmer months.
Dahi Puri at a Glance CuisineMaharashtrian CountryIndia MealSnack CourseSnack / Street Food Food TypeVegetarian DifficultyEasy Preparation20 minutes Cooking0 minutes Total timeAbout 20 minutes Servings4 Suggested serving6 puris Dahi Puri Ingredients 24 ready-made puri shells; 1 cup thick curd, whisked smooth; 1 boiled potato, finely chopped; 1/2 cup boiled chickpeas or moong sprouts; 3 tbsp tamarind chutney; 2 tbsp green mint-coriander chutney; 1/2 tsp roasted cumin powder; 1/2 tsp chaat masala; 1/4 cup sev; 2 tbsp coriander leaves, chopped; salt to taste. How to Make Dahi Puri Whisk the curd with a little salt and sugar until smooth and slightly runny; chill until ready to serve. Gently tap a small hole in the top of each puri s…Vada Pav
Vada Pav is Mumbai's most iconic street-food snack — a spiced potato fritter, coated in besan batter and deep-fried, tucked into a soft bread roll with chutneys. Often called the 'Indian burger,' it's a beloved, budget-friendly favourite across Maharashtra.
Vada Pav at a Glance CuisineMaharashtrian CountryIndia MealSnack CourseSnack / Street Food Food TypeVegetarian DifficultyMedium Preparation20 minutes Cooking20 minutes Total timeAbout 40 minutes Servings4 Suggested serving1 vada pav Vada Pav Ingredients For the vada: 3 medium potatoes, boiled and mashed; 1 tsp mustard seeds; a few curry leaves; 1 tsp ginger-garlic paste; 1-2 green chillies, chopped; a pinch of hing; 1/4 tsp turmeric; salt to taste; 1 tbsp oil. For the batter: 1 cup besan; a pinch of turmeric; a pinch of baking soda; salt to taste; water as needed. To serve: 4 pav (soft bread rolls); dry garlic chutney; green chutney; tamarind chutney; fried green chillies (optional); oil for d…Onion Pakora
Onion Pakora is a crisp, deep-fried fritter made from thinly sliced onions coated in a spiced gram flour batter. A beloved rainy-day and tea-time snack across India, it comes together quickly with pantry staples.
Onion Pakora at a Glance CuisinePan-India CountryIndia MealSnack CourseSnack Food TypeVegan DifficultyEasy Preparation15 minutes Cooking20 minutes Total timeAbout 50 minutes Servings4 Suggested serving5-6 pakoras Onion Pakora Ingredients 3 large onions, thinly sliced; 1 cup besan (gram flour); 2 tbsp rice flour; 1 tsp red chilli powder; 1/2 tsp carom seeds (ajwain); a pinch of turmeric; a pinch of baking soda; salt to taste; water as needed; oil for deep frying; coriander leaves, chopped. How to Make Onion Pakora Slice the onions thinly and sprinkle with salt; let sit for 15 minutes until they release moisture, then mix well. Add besan, rice flour, red chilli powder, ajwain, turmeric, baking soda and coriander leaves to the onions. Mix well, using the mo…Sev Puri
Sev Puri is a crunchy Mumbai street-food chaat made by topping flat, crisp puris with potato, chutneys and a generous layer of sev. Quick to assemble with no cooking required, it's a favourite tangy-sweet-spicy evening snack.
Sev Puri at a Glance CuisineMaharashtrian CountryIndia MealSnack CourseSnack / Street Food Food TypeVegetarian DifficultyEasy Preparation15 minutes Cooking0 minutes Total timeAbout 15 minutes Servings4 Suggested serving6 puris Sev Puri Ingredients 24 flat, crisp puris (papdi); 1 cup boiled potato, finely chopped; 1/4 cup finely chopped onion; 1/4 cup finely chopped tomato; 3 tbsp tamarind chutney; 2 tbsp green mint-coriander chutney; 1/2 cup sev; 1/2 tsp chaat masala; 1/4 tsp red chilli powder; 2 tbsp coriander leaves, chopped; a squeeze of lemon juice. How to Make Sev Puri Arrange the flat puris on a serving plate. Top each puri with a little chopped potato, onion and tomato. Drizzle tamarind chutney and green chutney over each. Sprink…Kachori
Kachori is a crisp, flaky deep-fried pastry stuffed with a spiced moong dal filling, popular as a breakfast or tea-time snack across North India, especially Rajasthan. Its flaky layers and savoury filling make it a satisfying, indulgent treat.
Kachori at a Glance CuisineRajasthani CountryIndia MealSnack CourseSnack Food TypeVegetarian DifficultyHard Preparation30 minutes Cooking30 minutes Total timeAbout 2.5 hours Servings6 Suggested serving2 kachoris Kachori Ingredients For dough: 2 cups all-purpose flour; 1/4 cup oil or ghee; 1/2 tsp salt; water as needed. For filling: 1 cup split moong dal, soaked 2 hours and coarsely ground; 1 tsp fennel seeds; 1/2 tsp cumin seeds; a pinch of hing; 1 tsp ginger paste; 1/2 tsp red chilli powder; 1/2 tsp garam masala; 1/4 tsp turmeric; salt to taste; 2 tbsp oil; oil for deep frying. How to Make Kachori Rub oil into the flour with salt until it resembles breadcrumbs; add water gradually to form a firm dough. Rest, covered, for 3…Idiyappam
Idiyappam, also known as string hoppers, is a delicate Kerala breakfast made by steaming thin rice-flour noodle strands into a soft, lacy disc. Light and neutral in flavour, it pairs beautifully with coconut milk, stew or curry.
Idiyappam at a Glance CuisineKerala CountryIndia MealBreakfast CourseMain / Breakfast Food TypeVegan DifficultyMedium Preparation15 minutes Cooking20 minutes Total timeAbout 35 minutes Servings4 Suggested serving3 idiyappams Idiyappam Ingredients 2 cups rice flour (idiyappam/string hopper flour); 2 cups water; 1/2 tsp salt; 1 tsp oil. How to Make Idiyappam Bring water, salt and oil to a boil. Turn off the heat, add rice flour gradually, stirring continuously to form a smooth, lump-free dough. Cover and let rest for 2-3 minutes, then knead briefly while still warm into a soft, pliable dough. Fill an idiyappam press with the warm dough. Press the dough directly into greased idli plates or a steaming tray in a circular, layered pattern of th…Kaju Katli
Kaju Katli is a smooth, diamond-shaped cashew fudge that's one of India's most popular festive sweets, especially during Diwali. Made from just ground cashews and sugar syrup, its delicate texture and subtle sweetness have made it a gifting favourite.
Kaju Katli at a Glance CuisineNorth Indian CountryIndia MealDessert CourseDessert / Festival Sweet Food TypeVegetarian DifficultyMedium Preparation15 minutes Cooking20 minutes Total timeAbout 65 minutes Servings8 Suggested serving3 pieces Kaju Katli Ingredients 2 cups cashews; 1 cup sugar; 1/2 cup water; 1/2 tsp ghee; a few strands of saffron (optional); edible silver leaf for garnish (optional). How to Make Kaju Katli Grind the cashews into a fine, smooth powder, being careful not to over-grind into a paste — pulse in short bursts. In a pan, dissolve sugar in water and bring to a boil; simmer until it reaches a one-string consistency. Add the cashew powder to the syrup, stirring continuously on low heat. …Modak
Modak is a steamed rice-flour dumpling filled with sweetened coconut and jaggery, most famous as Lord Ganesha's favourite offering during Ganesh Chaturthi. Its delicate pleated shape and soft texture make it one of Maharashtra's most beloved festive sweets.
Modak at a Glance CuisineMaharashtrian CountryIndia MealDessert CourseDessert / Festival Sweet Food TypeVegetarian DifficultyHard Preparation20 minutes Cooking30 minutes Total timeAbout 50 minutes Servings5 Suggested serving2 modaks Modak Ingredients For dough: 1 cup rice flour; 1 cup water; 1/2 tsp ghee; a pinch of salt. For filling: 1.5 cups grated fresh coconut; 3/4 cup jaggery, grated; 1/2 tsp cardamom powder; 1 tbsp ghee. How to Make Modak For the filling, heat ghee in a pan; add grated coconut and jaggery, and cook on low heat, stirring, until the jaggery melts and the mixture thickens and comes together, about 8-10 minutes. Add cardamom powder, mix well, and let the filling cool. For the dough…Puttu
Puttu is a Kerala breakfast staple made by steaming layers of coarse rice flour and grated coconut in a cylindrical mould. Its crumbly, mildly sweet texture pairs perfectly with a savoury kadala (black chickpea) curry or ripe bananas.
Puttu at a Glance CuisineKerala CountryIndia MealBreakfast CourseMain / Breakfast Food TypeVegan DifficultyMedium Preparation15 minutes Cooking20 minutes Total timeAbout 45 minutes Servings4 Suggested serving1 puttu Puttu Ingredients 2 cups puttu podi (coarse rice flour); 1 cup grated fresh coconut; 1 tsp salt; water as needed. How to Make Puttu Mix the rice flour with salt; sprinkle water gradually while mixing with your fingers until the flour reaches a coarse, slightly moist, crumbly texture that holds together when pressed. Cover and rest for 10 minutes. Fluff the mixture again with your fingers to break up any lumps. In a puttu maker, layer a portion of grated coconut at the bottom, followed by a layer of the rice flour mixture…Litti Chokha
Litti Chokha is Bihar's signature dish — roasted wheat balls stuffed with spiced sattu (roasted gram flour), served with smoky mashed vegetables called chokha. Rustic and deeply flavourful, it's a wholesome, protein-rich traditional meal.
Litti Chokha at a Glance CuisineBihari CountryIndia MealLunch CourseMain Food TypeVegetarian DifficultyHard Preparation30 minutes Cooking40 minutes Total timeAbout 90 minutes Servings4 Suggested serving2 littis with chokha Litti Chokha Ingredients For litti: 2 cups whole wheat flour; 2 tbsp ghee; salt to taste; water as needed. For sattu filling: 1.5 cups sattu; 1 tbsp mustard oil; 1 tsp ajwain; 1 tsp nigella seeds (kalonji); 1 tbsp pickle masala or chopped pickled mango; 1 small onion, finely chopped; 1 green chilli, chopped; a squeeze of lemon juice; salt to taste; water as needed. For chokha: 2 medium potatoes, boiled; 1 medium eggplant, roasted; 1 tomato, roasted; 1 onion, finely chopped; 2 green chillies, chopped; mu…Sarson Da Saag
Sarson Da Saag is a hearty Punjabi winter dish made from slow-cooked mustard greens and spinach, mashed to a rustic texture and finished with ghee. Traditionally paired with makki di roti (corn flatbread), it's a beloved seasonal comfort food.
Sarson Da Saag at a Glance CuisinePunjabi CountryIndia MealDinner CourseMain Food TypeVegetarian DifficultyMedium Preparation20 minutes Cooking40 minutes Total timeAbout 60 minutes Servings4 Suggested serving1 cup Sarson Da Saag Ingredients 500g mustard greens (sarson), washed and chopped; 200g spinach, chopped; 100g bathua leaves (or extra spinach if unavailable), chopped; 2 green chillies; 1 inch ginger; 1 onion, chopped; 2 tomatoes, chopped; 2 tbsp makki (corn) flour; 1 tbsp ginger-garlic paste; a pinch of hing; salt to taste; 3 tbsp ghee or white butter. How to Make Sarson Da Saag Boil the mustard greens, spinach and bathua with green chillies and ginger in a little water until fully soft, about 20-25 minutes. Cool…Dal Baati Churma
Dal Baati Churma is Rajasthan's signature meal — firm baked wheat balls (baati) served with a mixed-lentil dal and a sweet, crumbled churma. Rich, hearty and deeply traditional, it's a celebratory dish often served at festivals and special occasions.
Dal Baati Churma at a Glance CuisineRajasthani CountryIndia MealLunch CourseMain Food TypeVegetarian DifficultyHard Preparation30 minutes Cooking50 minutes Total timeAbout 100 minutes Servings4 Suggested serving2 baatis with dal and churma Dal Baati Churma Ingredients For baati: 2 cups whole wheat flour; 1/2 cup semolina; 1/2 cup ghee; 1/2 tsp baking soda; salt to taste; water as needed. For dal: 1/2 cup each of toor dal, chana dal and moong dal; 1 onion, chopped; 1 tomato, chopped; 1 tbsp ginger-garlic paste; 1 tsp cumin seeds; 1/2 tsp turmeric; 1/2 tsp red chilli powder; a pinch of hing; salt to taste; 2 tbsp ghee. For churma: reserved crumbled baati; 1/4 cup ghee; 1/2 cup jaggery or powdered sugar; 1/2 tsp …Murukku
Murukku is a crunchy, spiral-shaped South Indian snack made from a rice flour and urad dal dough, pressed into shapes and deep-fried until crisp. A festival staple, especially during Diwali, it also keeps well for weeks as an everyday tea-time snack.
Murukku at a Glance CuisineSouth Indian CountryIndia MealSnack CourseSnack / Festival Snack Food TypeVegan DifficultyMedium Preparation20 minutes Cooking30 minutes Total timeAbout 50 minutes Servings6 Suggested serving4-5 pieces Murukku Ingredients 2 cups rice flour; 1/2 cup urad dal flour; 2 tbsp butter or oil; 1 tsp cumin seeds; 1 tsp sesame seeds; a pinch of hing; salt to taste; water as needed; oil for deep frying. How to Make Murukku Mix rice flour and urad dal flour with butter, cumin seeds, sesame seeds, hing and salt. Add water gradually and knead into a smooth, soft, pliable dough, similar to chapati dough consistency. Fill a murukku press with a portion of the dough. Heat oil for deep frying on medium heat.…Mysore Bonda
Mysore Bonda is a soft, fluffy South Indian snack made from a lightly fermented flour-and-curd batter, deep-fried into golden balls. With a mildly tangy flavour from the resting batter, it's a favourite tea-time treat, especially in Karnataka.
Mysore Bonda at a Glance CuisineSouth Indian (Karnataka) CountryIndia MealSnack CourseSnack Food TypeVegetarian DifficultyMedium Preparation15 minutes Cooking20 minutes Total timeAbout 2 hours 35 minutes Servings4 Suggested serving4 bondas Mysore Bonda Ingredients 1 cup all-purpose flour; 1/2 cup curd; 1/4 tsp baking soda; 1 small onion, finely chopped; 1 green chilli, chopped; 1/2 inch ginger, grated; a few curry leaves, chopped; 2 tbsp coriander leaves, chopped; a pinch of hing; salt to taste; oil for deep frying. How to Make Mysore Bonda Whisk all-purpose flour with curd and a little water into a thick, smooth batter, similar to a thick pancake batter. Rest the batter for about 2 hours at room temperature to slightl…Rava Dosa
Rava Dosa is a crispy, lacy South Indian crepe made from a thin, instant semolina batter, needing no fermentation. Its delicate, holey texture and quick preparation make it a popular choice for a fuss-free weekday breakfast.
Rava Dosa at a Glance CuisineSouth Indian CountryIndia MealBreakfast CourseMain / Breakfast Food TypeVegetarian DifficultyMedium Preparation10 minutes Cooking20 minutes Total timeAbout 50 minutes Servings4 Suggested serving2 dosas Rava Dosa Ingredients 1 cup rava (semolina); 1/2 cup rice flour; 2 tbsp all-purpose flour; 1/2 cup curd; 1 small onion, finely chopped; 1 green chilli, chopped; 1/2 inch ginger, grated; a few curry leaves, chopped; 1/4 tsp cumin seeds; a few crushed black peppercorns; salt to taste; water as needed; oil for cooking. How to Make Rava Dosa Whisk rava, rice flour, all-purpose flour and curd with water into a very thin, watery batter, similar to neer dosa consistency. Rest the batter for 20 minutes to let the rava absor…Thalipeeth
Thalipeeth is a savoury Maharashtrian flatbread made from a multigrain flour blend of rice, wheat, millets and lentils, hand-patted rather than rolled. Hearty and nutritious, it's a popular breakfast that keeps you full for hours.
Thalipeeth at a Glance CuisineMaharashtrian CountryIndia MealBreakfast CourseMain / Breakfast Food TypeVegan DifficultyMedium Preparation15 minutes Cooking20 minutes Total timeAbout 45 minutes Servings4 Suggested serving1 thalipeeth Thalipeeth Ingredients 1 cup thalipeeth bhajani (multigrain flour blend) or a homemade mix of equal parts rice flour, whole wheat flour and besan; 1 onion, finely chopped; 1 green chilli, chopped; 1/2 inch ginger, grated; 2 tbsp coriander leaves, chopped; 1/4 tsp turmeric; 1/2 tsp cumin seeds; salt to taste; water as needed; oil for cooking. How to Make Thalipeeth Mix the multigrain flour with onion, green chilli, ginger, coriander leaves, turmeric, cumin seeds and salt. Add water gradually and knead in…Gajar Ka Halwa
Gajar Ka Halwa is North India's classic winter dessert, made by slow-cooking grated carrots in milk until rich and fudgy, then finished with ghee and nuts. A festive favourite, it's especially popular during the colder months when fresh red carrots are in season.
Gajar Ka Halwa at a Glance CuisineNorth Indian CountryIndia MealDessert CourseDessert / Festival Sweet Food TypeVegetarian DifficultyMedium Preparation20 minutes Cooking45 minutes Total timeAbout 65 minutes Servings6 Suggested serving1/2 cup Gajar Ka Halwa Ingredients 1 kg carrots, grated; 1 litre full-fat milk; 3/4 cup sugar; 1/4 cup ghee; 1/2 tsp cardamom powder; 2 tbsp chopped almonds and cashews; 1 tbsp raisins. How to Make Gajar Ka Halwa Heat ghee in a heavy-bottomed pan; add grated carrots and sauté for 5-7 minutes. Add milk and bring to a boil, then reduce heat and simmer, stirring occasionally, until the milk is fully absorbed and reduced, about 30-35 minutes. Add sugar and continue coo…