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Onion Pakora Recipe: 7 Easy Tips for Crispy & Crunchy Indian Fritters

Onion Pakora Recipe: 7 Easy Tips for Crispy & Crunchy Indian Fritters Onion Pakora Recipe 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 Cuisine Pan-India Country India Meal Snack Course Snack Food Type Vegan Difficulty Easy Preparation 15 minutes Cooking 20 minutes Total time About 50 minutes Servings 4 Suggested serving 5-6 pakoras Onion Pakora Recipe 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. Poori Bhaji Recipe: Easy North Indian Poori with …

Sev Puri Recipe: 7 Easy Tips for Crispy & Tangy Mumbai Street Food

Sev Puri Recipe: 7 Easy Tips for Crispy & Tangy Mumbai Street Food Sev Puri Recipe 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 Cuisine Maharashtrian Country India Meal Snack Course Snack / Street Food Food Type Vegetarian Difficulty Easy Preparation 15 minutes Cooking 0 minutes Total time About 15 minutes Servings 4 Suggested serving 6 puris Sev Puri Recipe 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 …

Kachori Recipe: 8 Easy Tips for Crispy, Flaky & Delicious Rajasthani Kachori

Kachori Recipe: 8 Easy Tips for Crispy, Flaky & Delicious Rajasthani Kachori Kachori Recipe 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 Cuisine Rajasthani Country India Meal Snack Course Snack Food Type Vegetarian Difficulty Hard Preparation 30 minutes Cooking 30 minutes Total time About 2.5 hours Servings 6 Suggested serving 2 kachoris Kachori Recipe 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; …

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…

Rava Kesari

Rava Kesari is a quick South Indian sweet made by cooking roasted semolina in sugar syrup until glossy and fragrant with cardamom and saffron. Ready in under 30 minutes, it's a popular festive treat and a common temple prasadam across South India.

Rava Kesari at a Glance CuisineSouth Indian CountryIndia MealDessert CourseDessert / Festival Sweet Food TypeVegetarian DifficultyEasy Preparation5 minutes Cooking20 minutes Total timeAbout 25 minutes Servings4 Suggested serving1/2 cup Rava Kesari Ingredients 1 cup rava (semolina); 1 cup sugar; 2.5 cups water; 1/4 cup ghee; a few saffron strands or a pinch of orange food colour (optional); 1/2 tsp cardamom powder; 2 tbsp cashews and raisins. How to Make Rava Kesari Heat 1 tbsp ghee in a pan; fry cashews and raisins until golden, then set aside. In the same pan, add rava and roast on low-medium heat, stirring continuously, until lightly golden and aromatic. In a separate pot, bring water to a boil with saffron or fo…

Dalma

Dalma is Odisha's everyday comfort dish — toor dal slow-cooked with a mix of vegetables like raw banana and pumpkin, finished with a fragrant panch phoron tempering. Simple, wholesome and vegetable-forward, it's a lentil dish unlike any other regional dal.

Dalma at a Glance CuisineOdia CountryIndia MealLunch CourseMain Food TypeVegan DifficultyEasy Preparation15 minutes Cooking30 minutes Total timeAbout 45 minutes Servings4 Suggested serving1.5 cups Dalma Ingredients 1 cup toor dal; 2 cups mixed vegetables (raw banana, pumpkin, eggplant, carrot); 1/4 tsp turmeric; 1 tsp cumin seeds; a pinch of hing; 1-2 dried red chillies; 1 tsp panch phoron; a small piece of ginger, grated; salt to taste; 2 tbsp ghee or oil; coriander leaves to garnish. How to Make Dalma Pressure-cook toor dal with turmeric, mixed vegetables and salt until both the dal and vegetables are fully soft, about 15-18 minutes. Lightly mash the mixture with a ladle, keeping some texture from t…

Masor Tenga

Masor Tenga is a light, tangy Assamese fish curry, soured with tomato, green mango or elephant apple rather than heavy spices. This refreshingly simple curry reflects the Northeast's preference for lighter, less oil-heavy cooking styles.

Masor Tenga at a Glance CuisineAssamese CountryIndia MealLunch CourseMain / Curry Food TypeNon-Vegetarian DifficultyEasy Preparation15 minutes Cooking20 minutes Total timeAbout 35 minutes Servings4 Suggested serving2 fish pieces with gravy Masor Tenga Ingredients 500g fish (rohu or similar), cut into pieces; 1/4 tsp turmeric (for marinating fish); 2 tomatoes, chopped; 1 small green mango or a handful of dried elephant apple, for sourness; 1 tsp mustard seeds; 2 green chillies, slit; a few fenugreek seeds; salt to taste; mustard oil; coriander leaves to garnish. How to Make Masor Tenga Marinate the fish pieces with turmeric and salt; let sit for 10 minutes. Heat mustard oil in a pan until it just begins to smoke, then lightly…

Kashmiri Dum Aloo Recipe: 8 Best steps Authentic No-Onion No-Garlic Kashmiri Curry

Kashmiri Dum Aloo Recipe: Authentic No-Onion No-Garlic Kashmiri Curry Kashmiri Dum Aloo Recipe is a distinctive curd-based curry made with fried baby potatoes simmered in a mildly spiced, vibrant red gravy coloured by Kashmiri chilli powder. Traditionally made without onion or garlic, it showcases the delicate, aromatic style of Kashmiri Pandit cuisine. Kashmiri Dum Aloo at a Glance Cuisine Kashmiri Country India Meal Dinner Course Main / Curry Food Type Vegetarian Difficulty Medium Preparation 20 minutes Cooking 30 minutes Total time About 50 minutes Servings 4 Suggested serving 5-6 potatoes with gravy Kashmiri Dum Aloo Ingredients 500g baby potatoes, boiled and peeled; 1 cup curd, whisked; 2 tsp Kashmiri red chilli powder; 1/2 tsp fennel powder; 1/4 tsp dry ginger powder (saunth); a pinch of asafoetida (hing); 1/2 tsp garam masala; salt to taste; mustard oil…

Papdi Chaat

Papdi Chaat is a popular North Indian street snack made by topping crisp flat wafers with chickpeas, potato, curd and tangy chutneys. Layered with textures and flavours, it's a favourite party appetizer and evening treat.

Papdi Chaat at a Glance CuisineNorth Indian CountryIndia MealSnack CourseSnack / Street Food Food TypeVegetarian DifficultyEasy Preparation20 minutes Cooking0 minutes Total timeAbout 20 minutes Servings4 Suggested serving1 plate Papdi Chaat Ingredients 20-24 papdi (flat crisp wafers); 1 cup boiled chickpeas; 1 boiled potato, chopped; 1/2 cup curd, whisked; 3 tbsp tamarind chutney; 2 tbsp green mint-coriander chutney; 1/2 tsp chaat masala; 1/4 tsp red chilli powder; 1/2 tsp roasted cumin powder; 1/4 cup sev; 2 tbsp coriander leaves, chopped; salt to taste. How to Make Papdi Chaat Arrange the papdi on a serving plate. Top with boiled chickpeas and chopped potato. Drizzle whisked curd generously over the top. Add tamarind chutney and green chu…

Chana Madra

Chana Madra is a mellow, curd-based chickpea curry from Himachal Pradesh, gently spiced with whole spices rather than heavy chilli. A staple of the traditional Himachali feast called dham, it showcases the region's distinctive, comforting cooking style.

Chana Madra at a Glance CuisineHimachali CountryIndia MealLunch CourseMain / Curry Food TypeVegetarian DifficultyMedium Preparation15 minutes Cooking30 minutes Total timeAbout 8.5 hours Servings4 Suggested serving1 cup Chana Madra Ingredients 1.5 cups chickpeas, soaked overnight; 2 cups curd, whisked smooth; 2 tbsp ghee; 1 bay leaf; 2-3 cloves; 1 small cinnamon stick; 1/2 tsp turmeric; 1/2 tsp red chilli powder; 1/2 tsp garam masala; a pinch of hing; salt to taste; a handful of raisins (optional). How to Make Chana Madra Pressure-cook the soaked chickpeas with salt and enough water until fully soft. Heat ghee in a pan; add bay leaf, cloves and cinnamon, let them sizzle briefly. Add hing and turmeric; stir qui…