This is alist of Indian snacks arranged in alphabetical order.Snacks are a significant aspect ofIndian cuisine, and are sometimes referred to aschaat.
| Name | Image | Description |
|---|---|---|
| Aam papad |  | A traditional Indian snack, it is afruit leather made out ofmango pulp mixed with concentrated sugar solution and sun dried. It is a part of theSouth Indian andNorth Indian cuisine and is available is numerous varieties all over North India. |
| Aappam | _from_Kerala%2c_India.jpg) | Appam (Malayalam:അപ്പം,Tamil:ஆப்பம்) is a pancake made with fermented rice batter and coconut milk. It is a popular food in South Indian states ofKerala andTamil Nadu. It is also very popular inSri Lanka, where it is commonly referred to by its anglicized name as "hopper". |
| Ada | .jpg) | A traditional delicacy from Kerala and found inKarnataka and Tamil Nadu by different names, it consists of rice parcels encased in a dough made ofrice flour, with sweet fillings, steamed inbanana leaf and served as an evening snack or as part of breakfast. Gratedcoconut and rice flour are the two main ingredients. |
| Anarsa |  | Apastry-like snack commonly associated with theHindu festival ofDiwali inMaharashtra andMakar Sankranti inBihar, its ingredients includejaggery (unrefined cane sugar), rice,poppy seed, andghee (clarified butter). |
| Ariselu/Adhirasam/Arisa pitha |  | A traditional sweet made from rice flour, ghee, and jaggery. Popular inOdisha and AndhraPradesh. Eaten as a delicacy during the festive season. |
| Name | Image | Description |
|---|---|---|
| Banana chips | .jpg) | Deep-fried or dried slices ofbananas (fruits ofherbaceous plants of thegenusMusa of the soft, sweet "dessert banana" variety), they can be covered with sugar orhoney and have a sweet taste, or they can be fried in oil and spices and have a salty or spicy taste.[1] |
| Basundi |  | An Indiandessert mostly inBihar, Maharashtra, Gujarat, and Karnataka, it is a sweetened condensed milk made by boiling milk and sugar on low heat until the milk is reduced by half. It is often made on Hindu festivals such as Kali Chaudas and Bhaubeej (Bhai Dooj). |
| Batata vada |  | A popular Indianlacto-vegetarianfast food in Maharashtra & Gujarat, it literally means "potato fritters". The namebatata means potato. It consists of a potato mash patty coated withchick pea flour, thendeep-fried and served hot with savory condiments calledchutney. Thevada is a sphere, around two to three inches in diameter. |
| Bhaji | .jpg) | A fritter made from vegetables like Onion, Potato, Plantain, Chiili and Bread. |
| Bhajia | .jpg) | A spicy Indian snack, it consists of a core food (like soaked potato or fried onions), similar to potatofritters, with several variants. |
| Bakarwadi |  | A crispy sweet and spicy snack, popular inMaharashtra,Gujarat andRajasthan. It is made fromgram flour dough made into spirals stuffed with a mixture ofcoconut,poppy seeds andsesame seeds. |
| Bhelpuri |  | A savory Indian snack, it is made of puffed rice, vegetables, and a tangytamarind sauce.[2] Bhelpuri is often identified with the beaches ofMumbai, such asChowpatty.[3] |
| Bhoonja |  | A snack consumed in North India, it is available in several versions under various names across the North Indian plains. Ingredients include specially roasted rice, mixtures of peanuts, various spiced pulses,seb (salty fried beans), coconut dried-ups, spices, salt, and mustard. |
| Bikaneri bhujia |  | A famous crisp snack, originating fromBikaner, a town in the western state ofRajasthan, it is prepared by usinggram flour and spices. Its other ingredients includemothdal, salt, red chilli, black pepper, cardamom, cloves, groundnut oil, etc. The dough is formed into a snack by pressing through a sieve and deep frying in vegetable oil. It is light yellow in colour. It is famously known to be born in Bikaner, and over the years has not just become a characteristic product of Bikaner, but also a generic name.[4] |
| Bonda |  | A South Indian snack, it has various sweet and spicy versions in different regions. The process of making a spicybonda involves deep-frying potato (or other vegetables) filling dipped in gram flour batter. |
| Boondi |  | Boondi is aRajasthani snack food made from sweetened, fried chickpea flour. |
| Anda Bhurji |  | Scrambled Eggs, made using Indian spices, onion, tomatoes, green chili, and had with bread, or parathas. |
| Bhurji- Paneer |  | Bhurji means scrambled. The paneer bhurji is made with tempered spices, chopped onion, tomatoes,paneer, green chillis & coriander. also used as filling for sandwiches, or had with breads, paratha. |
| Name | Image | Description |
|---|---|---|
| Chaat |  | Many types and variations ofchaat, which is a term describing savory snacks, are typically served at road-side tracks from stalls orfood carts.[5][6] |
| Cutlet |  | In Indian cuisine, a cutlet specifically refers to mashed vegetables (potato, carrot, beans) or cooked meat (mutton, Chicken or fish) stuffing that is fried with a batter/covering. The meat itself is cooked with spices – onion, cardamom, cloves,cinnamon,coriander (cilantro), green chillies, lemon and salt. |
| Chakli/chakodi |  | A crunchyMaharashtrian snack, it is typically served hot; it contains rice flour and chilli. |
| Chana Jor Garam | A common street snack in most Indian states. It is usually made from chickpeas that are roasted and spiced. | |
| Chapati |  | Anunleavenedflatbread (also known asroti),[7] it is a common staple of cuisine in South Asia, as well as amongst South Asian expatriates. Versions of the dish are also found inCentral Asia and theHorn of Africa, with thelaobing flatbread serving as a local variation inChina.Chapati is known asdoday inPashto. |
| Chivda |
| A popular Indian snack mix, which consists of lightly fried flattened rice also known as poha, spices, curry leaves and nuts. |
| Chole bhature |   | A combination ofchana masala (spicy chick peas) and fried bread calledbhatura (made ofmaida flour),[8] different varieties of bhature are available, such asaloo bhatura(filled with boiled potato) andpaneer bhatura (filled withpaneer). Pictured at top ischana masala, andbhatoora is below. |
| Chole Kulche |  | A North Indian snack, "Chana" is a dish made using chickpea, soaked overnight, boiled, and then cooked in a gravy made with onion, tomatoes, garlic, ginger, and fragrant Indian spices. Kulcha is a form of yeast leavened flat bread, baked in oven. A variant also includes Amritsari Kulcha, in which, the bread is made after being stuffed with a potato based filling, and then baked in the coal fired "tandoor" oven. |
| Name | Image | Description |
|---|---|---|
| Dabeli |  | A snack food of India, originating in theKutch orKachchh region ofGujarat, it is a spicy snack made by mixing boiled potatoes with adabelimasala, and putting the mixture betweenladi-pav (burger bun) and served with chutneys made from tamarind, date, garlic, red chillies, etc. and garnished with pomegranate and roasted peanuts. |
| Dal dhokli |  | A dish common inRajasthani andGujarati cuisine, made by boiling wheat flour pieces in apigeon pea stew. |
| Dahi puri |  | An Indian snack which is especially popular in the state ofMaharashtra, it is a form ofchaat from the city of Mumbai.[9] It is served with mini-puri shells (golgappa), which are more popularly recognized from the dishpani puri. Dahi puri andpani puri chaats are often sold from the same vendor. |
| Dahi vada | .JPG) | An Indianchaat, prepared by soakingvadas in thick yogurt. To add more flavor, they may be topped with coriander ormint leaves, chillies, crushedblack pepper,chaat masala,cumin, shredded coconut, green chillies, orboondi. |
| Dahibara Aludam |  | Dahibara Aludam is a variant ofDahi vada and originated fromCuttack of the stateOdisha.[10] It is a type ofchaat (snack) fromCuttack and is popular throughoutIndia. The dish is prepared by soakingvadas (fried flour balls) in lightdahi (yogurt) water. Then adding Aloo Dam (potato curry) and guguni (pea curry) to it.[11] |
| Dhokla |  | Dhokla is a vegetarian food item, from the Indian state ofGujarat, is made with a fermented batter derived from rice and split chickpeas. |
| Dosa |  | A fermentedcrepe or pancake made from ricebatter andblack lentils,[12] it is indigenous to and is astaple dish in the South Indian states ofAndhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as being popular inSri Lanka.Dosa is also popular in Singapore,[13] where the namethosai is more common,[14] and inMyanmar astoshay. |
| Name | Image | Description |
|---|---|---|
| Flattened rice /Pohe |  | An easily digestible, dehuskedrice which is flattened into flat light dry flakes, these flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk, or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain. |
| Name | Image | Description |
|---|---|---|
| Gajar ka halwa |  | A sweet dessertpudding associated mainly with the state ofPunjab in India andPakistan,[15] it is made by placing grated carrot in a jar containing a specific amount of water, milk, and sugar, and then cooking, stirring regularly. It is often served with a garnish of almonds and pistachios.[16] The nuts and other items used are first sautéed in ghee.[17] |
| Gajar ki barfi | _(50287135156).jpg) | A sweet carrot and coconut confection. |
| Ganthiya |  | A snack from Gujarat consisting of deep-fried chickpea flour dough. |
| Gavvalu | .JPG) | A snack fromAndhra Pradesh made withdough, water, milk,ghee andjaggery |
| Ghever |  | A Rajasthani sweet traditionally associated with theTeej Festival, it is disc-shaped, and made fromghee, flour, and sugar syrup. The many varieties ofghevar include plain,mawa, andmalai ghevar. |
| Ghugni |  | An evening snack in Eastern India (Assam,Bengal,Bihar,Orissa).Black gram (Kala Chana) or driedyellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style. It is then served withmurmura (puffed rice), and at times with hotonion pakoda/bhajiya. |
| Gujhia |  | A sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent. It is made using either suji (semolina) or maida (all-purpose flour), which is stuffed with a mixture of sweetened khoa (milk solids) and dried fruits, before traditionally being deep-fried inGhee. |
| Gulab jamun |  | A popular cheese-based dessert, similar to adumpling, popular in countries of theIndian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. InNepal it is widely known asLalmohan, served with or withoutyogurt, and is a popular dessert on all occasions. It is made mainly from milk solids, traditionally from freshly curdled milk. These milks solids, known askhoya in India, are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep fried at a low temperature of about 148 °C.[18] The balls are then soaked in a lightsugar syrup flavored with greencardamom androsewater,kewra orsaffron.[19] |
| Name | Image | Description |
|---|---|---|
| Halva |  | Various types ofhalva from India are distinguished by the region and the ingredients from which they are prepared. The most famous includeThirunelveli halwa,sooji (orsuji)halva (semolina),[20]aate ka halva (wheat),[21]moong dal ka halva (mung beanhalva),[22]gajar halva (carrot),[23]dudhi halva,chana daal halwa (chickpeas), andSatyanarayan halwa (variation ofsuji halwa, with the addition of detectable traces of banana), andkaju halva (cashew nut). |
| Name | Image | Description |
|---|---|---|
| Idli |  | A traditional breakfast in all of the South Indian states' cuisines, idli is a savoury cake that has become popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting offermentedblack lentils (de-husked) andrice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. |
| Indian-mix |  | Also known as Bombay mix, the name used in theUnited Kingdom andIreland for a traditional Indian snack known aschiwda,chevdo,bhuso (if made withoutpotato),chevda (चिवडा) orchivdo (चिवडो) in India, orChanāchura (Odia:ଚନାଚୁର) inOdisha andchanachur (চানাচুর) inBengal. The English name originates from the city ofMumbai (formerly known as Bombay), India. It consists of a variable mixture ofspicy dried ingredients, which may include friedlentils,peanuts,chickpea flour noodles,corn,vegetable oil,chickpeas, flakedrice,fried onion andcurry leaves. |
| Indian omelette | .jpeg) | A version of theomelette found in Indian cuisine. Its main ingredients areeggs,herbs,tomatoes andspices that vary by region. The omelette commonly includes finely chopped greenchili peppers andonions (orshallots), finely chopped fresh greencoriander,salt, andjeera (cumin), and many variations exist. |
| Name | Image | Description |
|---|---|---|
| Jalebi | .jpg) | A sweet popular in countries of theIndian Subcontinent such asIndia,Pakistan,Sri Lanka,Nepal, andBangladesh as well as many other countries in the Middle East and North Africa, like Iran, Iraq, Jordan, Syria, Palestine, Lebanon, Egypt, Tunisia and Morocco. It is made bydeep-frying a wheat-flour (Maida flour)batter inpretzel or circular shapes, which are then soaked in sugar syrup. |
| Jhalmuri |  | One of the most popular and iconic snack foods ofBengal,jhal literally means 'hot' or 'spicy'. Jhal-muŗi is puffed rice with spices, vegetables and raw mustard oil. Depending on what is added, there are many kinds of jhal muŗi, but the most common is abhôrta made of chopped onion,jira roasted ground cumin,bitnoon black saltlôngka /morich chilis (eitherkacha 'ripe' orshukna 'dried'), mustard oil, anddhone pata (fresh coriander leaves). |
| Name | Image | Description |
|---|---|---|
| Kachori |  | Usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellowmoong dal orurad dal (crushed and washed horse beans), besan (crushed and washedgram flour),black pepper, redchili powder,salt and other spices. This spicy snack is popular in various areas of India includingUttar Pradesh,Rajasthan,Delhi,Maharashtra,Madhya Pradesh,Gujarat,Bengal andOrissa.[24] It is also a popular snack food inKarachi,Pakistan. |
| Kalathappam |  | ANorth Malabar delicacy made of rice flour,jaggery sugar, fried onions or shallots andcoconut flakes and either cooked in a pan like apancake or baked in a traditional oven.[25] |
| Kati roll |  | Astreet food originating fromKolkata. Its original form was a katikabab enclosed in a paratha (Indian fried flat bread) |
| Kebab |  | A wide variety ofskewered meals originating in theMiddle East and later on adopted in theBalkans, theCaucasus, other parts ofEurope, as well asCentral andSouth Asia, that are now found worldwide. Pictured arelamb kebabs. |
| Kesari |  | A sweet dish commonly made inSouth India. The sweet dish is made with semolina, sugar & ghee. Since a pinch of Saffron(kesari) is added to give the sweet dish an orange color, the sweet dish is names as 'Kesari' |
| Khakhra |  | a popular vegetarian roastedGujarati Indian thin cracker bread or snack item made frommat bean andwheat flour and oil. |
| Khaman | .jpg) | A vegetarian food item that originates from the Indian state ofGujarat. It is made with afermented batter ofgram flour (chickpeas).[26] Khaman can be eaten for breakfast, as a main course, as a side dish or as a snack. The final touch to the soft and fluffy khaman is added with a garnishing ofsesame seeds, mustard seeds, corianderleaves and even curry leaves. People who savour the taste ofcoconut may add some grated coconut on the top to enhance the flavour. It is a preferred variant ofDhokla and has a lighter colour. |
| Khandvi /Suralichi Vadi |  | A collective term used for a type of snacks inGujarati cuisine, from theIndian state ofGujarat.[27] It is also found in Maharashtrian Cuisine, by the name, Suralichi Vadi. It is made mainly ofgram flour andyogurt which is slowly cooked into a paste. The mixture is then spread out to cool, cut, and rolled into scroll shapes. Some are fried items which are then dried and can be stored, others are fresh or steamed. |
| Kinnathappam |  | A very popular traditional sweet cake widely used inNorth Malabar. Its process of cooking takes a considerable amount of time.[28] |
| Kosambari |  | Asalad made frompulses (splitlegumes) and seasoned withmustard seeds. The pulses generally used are splitbengal gram (kadale bele inKannada) and splitGreen gram (Hesaru bele in Kannada). These salads are sometimes eaten as snacks, but usually as a part of full course meal inUdupi cuisine. |
| Name | Image | Description |
|---|---|---|
| Laddoo |  | A ball-shaped sweet popular inIndian Subcontinent as well as regions with immigrants from the Subcontinent such asHijaz.[29] Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions. |
| Lukhmi |  | A mince savory or starter of the cuisine ofHyderabad, India.[30] The snack's authentic preparation includes stuffing with mutton-mincekheema. It is a non-vegetarian derivative ofsamosa; it is also shaped into a flat squarepatty, but the fillings could be different. |
| Name | Image | Description |
|---|---|---|
| Maddur vada |  | Unique to the state ofKarnataka,India, they are made withrice flour,semolina andmaida flour which is mixed with sliced onion,curry leaves, gratedcoconut andasafoetida. All the ingredients are fried in small amount of oil and then mixed with water to make a soft dough. A small amount of dough is taken and made into apatty and then deep fried in oil until it turns golden-brown. |
| Makka Poha |  | A significant part of IndianGujarati cuisine, they are usually fried in hot oil which puffs them up. It is an important ingredient of thefarsan (savoury)chevda. |
| Malapua |  | Apancake served as a dessert or a snack. The batter for malapua in some areas is prepared by crushing ripe bananas or (in Bangladesh) coconut, adding flour, and water or milk. The mixture is sometimes delicately seasoned with cardamoms. It is deep fried in oil, and served hot. Malpua is a famous dish during the Muslim holy month ofRamadan. Muslim families across India, as well as Pakistan prepare malpuas for iftar (meal to break the fast). |
| Mangalore bajji |  | As it is referred to inKarnataka (Golibaje inSouth Canara), Mangalore bajji is a popular food made frommaida,curd, rice flour, choppedonion,coriander leaves,coconut,jeera, greenchillies, andsalt. |
| Masala puri |  | A type ofchaat having originated inKarnataka, it is a snack popular in the Indian states ofKarnataka andTamil Nadu. Crushedpuris are soaked in hot masala gravy made up of green peas, chili powder,garam masala,chaat masala, coriander powder, etc. Toppings of small slices of onion and tomato, carrot shavings (optional),coriander leaves andsev are then added, before the dish is served. |
| Mirchi Bajji |  | A snack famous in Andhra Pradesh and northern Karnataka. It is a spicy snack consisting of chili (mirchi), served hot with tomato sauce or occasionally with mint and tamarind chutney. |
| Modak |  | A sweet delicacy shaped like adumpling native toMaharashtra,Gujarat, and Southern India. The sweet filling inside a modak is made up of fresh grated coconut and jaggery, while the soft shell is made from rice flour, or wheat flour mixed with khava or maida flour. The dumpling can be fried or steamed. The steamed version, called ukdiche modak, is eaten hot with ghee. Modak has a special importance in the worship of the Hindu god Ganesh. During the Ganesh worship ceremony, known in India as Ganesh Chaturthi the puja always concludes with an offering of modaks to the deity and as prasad. |
| Momo |  | A type ofdumpling native toNepal,Tibet, the bordering regions ofBhutan, and theHimalayan states ofIndia includingSikkim andArunachal Pradesh. It is similar to the JapaneseGyoza, the Mongolianbuuz or the Chinesebaozi andjiaozi. Different types of meat fillings are popular in different regions. |
| Murukku |  | A South Indian snack of savory crunchy twists made from rice anduraddal flour.[31]Murukku means twisted in theTamil language.[32] The town ofManapparai inTamil Nadu is particularly known for its murukku. These days, Manappari Murukku can be bought online.[33] Murukku is made in many varieties as a traditional treat for festivals such asDiwali andKrishna Janmashtami.[34] Murukku are often served on special occasions withinIyer (TamilBrahmin) families.[35] Murukku is known by different names across the different South Indian states, and is made from a variety of ingredients. |
| Mysore pak |  | A sweet dish of Karnataka, India, usually served as a dessert. It is made of generous amounts ofghee (clarified butter),sugar andgram flour. Pak or Paka inKannada means the sugar syrup; generally paka is also referred to as a dish resembling to nalapaka and bhimapaka. |
| Misal Pav |  | A popular dish fromPune, Maharashtra. Served as Chivda/Farsan in mix beans curry with Pav/Dabal Roti. |
| Name | Image | Description |
|---|---|---|
| Namak para |  | A crunchy savory snack, they are ribbon-like strips ofpastry delicately seasoned withcumin seeds,carom seeds, andcaraway seeds anddeep fried in pureghee (clarified butter). |
| Namkeen |  | Namkeen or Namkin are Hindi words for savory or salty foods. The word is probably derived from the Hindi word for salt, which is Namak. Khaara, Farsan, Chevda, Sev, Chips, Bhajiya, Mixture are some other names of Namkeen, used in different parts of India. Namkeen ofIndore andRatlam is very famous for its taste. |
| Neyyappam |
| Neyyappam is a Kerala snack, made of rice flour, ghee, and jaggery. |
| Name | Image | Description |
|---|---|---|
| Pakora | | Created by taking one or two ingredients such asonion,eggplant,potato,spinach,plantain,paneer,cauliflower,tomato,chili pepper, or occasionallyapple[36] orchicken and dipping them in a batter ofgram flour, they are then deep-fried. The most popular varieties arepalak pakora, made from spinach,paneer pakora, made frompaneer (soft cheese),pyaz pakora, made from onion, andaloo pakora, made from potato. |
| Pakwan |  | Crisp snacks |
| Palappam |  | ANasrani dish of fermented bread made withricebatter and coconut milk, hence the namepalappam(meaning milk bread). It is a staple food and a cultural synonym of the Nasranis ofKerala incoastal south west India. The rice batter for palappam is made on a stone griddle and coconut milk with toddy is used for fermentation. Thetoddy used for fermentation of the milk bread or palappam yields it the namekallappam, (kall means toddy), while the rice batter and coconut milk gives a white colour to it, yielding the namevellayappam or white bread. Thepalappam is prepared in anappa kal (mould) and looks like a pancake. |
| Paneer tikka |  | Made from chunks of paneer marinated in spices and grilled in atandoor,[37][38] it is alacto-vegetarian alternative tochicken tikka and other meat dishes.[39][40][41] It is a popular dish that is widely available in India and other countries with anIndian diaspora.[42][43] |
| Panipuri |  | A popular street snack in India, Pakistan, Bangladesh, Sri Lanka, and Nepal, it consists of a round, hollowpuri, fried crisp and filled with a mixture of flavored water (pani),tamarind chutney,chili,chaat masala,potato, onion, and chickpeas. It is generally small enough to fit completely into one's mouth. It is a popular street food dish inMumbai,Delhi,Karachi,Lahore,Dhaka,Kolkata, andKathmandu. |
| Papadam or Papad |  | A thin, crisp Indian preparation sometimes described as acracker, it is typically served as an accompaniment to a meal in India. It is also eaten as anappetizer or a snack, and can be eaten with various toppings such as chopped onions, chutney, or other dips andcondiments. |
| Papri chaat | | An Indian fast food,chaat, anIndo-Aryan word which literally means "lick", is used to describe a range of snacks and fast-food dishes;papri refers to crisp fried dough wafers made from refined white flour and oil. Inpapri chaat, thepapris are served with boiled potatoes, boiled chick peas, chilis, yogurt, andtamarind chutney and topped withchaat masala andsev. Also found in Pakistan |
| Paratha |  | A flatbread that originated in the Indian subcontinent in the Indian state of Punjab,paratha is an amalgamation of the wordsparat andatta, which literally means layers of cooked dough.[44] The paratha dough usually containsghee orcooking oil which is also layered on the freshly prepared paratha.[45] Parathas are usually stuffed withvegetables such as boiledpotatoes (as inaloo ka paratha),leaf vegetables,radishes orcauliflower orpaneer (South Asian cheese). Also common in Pakistan. |
| Parotta |  | One of the most popularunleavened flat breads in PunjabiNorth Indian cuisine andSouth Indian cuisine, it is made bypan fryingwhole wheat dough on atava.[46] Also common in Pakistan. |
| Pav Bhaji |  | A Maharashtrian fast food dish that originated in Maharashtrain cuisine, it is native toMaharashtra and has now become popular in most metropolitan areas in India, especially in those of central and western Indian states[47] such asGujarat andKarnataka.[48]Pav inMarathi means a small loaf of bread.Bhaji in Marathi means vegetable dish.Pav bhaji consists ofbhaji (a thick potato-based curry) garnished withcoriander, chopped onion, and a dash of lemon and lightly toastedpav. Thepav is usually buttered on all sides. |
| Piyaju |  | |
| Pohe (Maharashtrian) | | An Indian fast food prepared inMaharashtra and some Northern States. Northern variants of this dish tend to be sweet, while Maharashtrian pohay tends to be spicy. It is also often served with an extremely spicycurry, locally called 'tarri'. Pohay with tarri is a relished snack in the Vidharbha region of Maharashtra state. Pohay is made of flattened, processedrice, roasted withchili peppers, onions,mustard andcumin seeds andcurry leaves (called Kadi-patta).An easily digestible, dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.[49] |
| Ponganalu |  | |
| Poornalu |  | A traditional sweet in theTelugu festivals. It is made ofrice flour stuffed withjaggery mixeddal paste anddry fruits. It is often served hot withghee. It is called Poornalu in the Andhra region. |
| Pootharekulu |  | Pootharekulu is a popular sweet from Atreyapuram, East Godavari, India. 'Pootha' is coating and 'Reku' (plural Rekulu) is sheet in Telugu. Pootharekulu are also known as ‘Paper sweets’ as they give the appearance of folded paper. It is made from a particular rice batter called jaya biyyam (biyyam means rice), powdered sugar and ghee (clarified butter). |
| Potato chips |  | A thin slice ofpotato that isdeep fried or baked until crunchy. |
| Puffed rice |  | A type ofpuffed grain made fromrice; usually made by heating rice kernels underhigh pressure in the presence ofsteam, though the method of manufacture varies widely. Pori (Puffed Rice) has been mentioned in various. In Gujarat it is called as Mamra (મમરા),Tamil literatures as an offering to Hindu deities. Offerings of pori and jaggery made to Vinayagar (Lord Ganesh) are mentioned in theTiruppugazh, a 15th-century anthology of Tamil religious songs, written by Tamil poetArunagirinathar. Pori is offered to Hindu gods and goddesses in allpoojas in the South Indian states ofKerala andTamil Nadu. |
| Puffs |  | vegetarian puffs are made with potatoes,carrots,paneer.Egg puffs and chicken puffs are also available in Indian bakeries. |
| Punugulu |  | Punukkulu is an Andhra snack and common street food in Vijayawada and few coastal districts of Andhra Pradesh. Punugulu is a deep fried snack made with rice, urad dal and other spices. They are often served with peanut chutney called as verusanaga chutney or palli chutney or Toordal chutney called as Kandhi Pachadi or they can be served with capsicum peanut chutney. |
| Puran Poli |  | A traditional type ofsweetflatbread made inIndia in the states ofMaharashtra,Karnataka,Gujarat,andhra pradesh andGoa.[50] It is a major part ofMaharastrian cuisine and is generally made during festivals and special occasions |
| Puri |  | Eaten forbreakfast or as a snack orlight meal, puri is prepared with wheat flour, eitheratta (whole wheat flour),maida (refined wheat flour), orsooji (coarse wheat flour). Adough of flour and salt is either rolled out in a small circle or rolled out and cut out in small circles and deep fried inghee or vegetable oil. While deep frying, it puffs up like a round ball because moisture in the dough changes into steam which expands in all directions. When it is golden-brown in color, it is removed and may be served hot or saved for later use (as with the snack foodpani puri). |
| Puri bhaji |  | AnIndian dish made up ofpuri andaloobhaji. Thepuris are made up of flat rounds offlour which are deep fried, served with a spicedpotato dish which could be dry orcurried.[51] It is a traditionalbreakfast dish inNorth India.[52] |
| Rava laddu | Description | |
|---|---|---|
| Ros omelette |  | Ros omelette is a famous snack inGoan cuisine.Ros means gravy inKonkani and is a spicy gravy of either chicken orchickpeas. The omelette is a version which containseggs, herbs, finely chopped greenchili peppers, onions (orshallots), finely chopped fresh greencoriander, and salt although many variations exist depending on price point. Theomelette is fried separately after beating the egg with the above ingredients while theros is cooked separately before hand. While serving the hotros is poured over a freshly friedomelette and served with a couple ofGoanpão (orGoan bread). |
| Name | Image | Description |
|---|---|---|
| Sabudana papad |  | A variety ofpapad eaten inIndia andPakistan, most commonly as street food.[53] |
| Sabudana khichri |  | Sabudana Khichri/Khichadi is an Indian dish made from soaked sabudana (tapioca pearls).[1] It is typically prepared in Indian states of Maharashtra, Karnataka, Uttar Pradesh, Madhya Pradesh, Rajasthan and Gujarat. In major towns like Mumbai, Pune, Indore, Bhopal, Jaipur and Nagpur, it is available as street food and is widely eaten throughout the year. It is the dish of choice when an individual observes a "fast" |
| Sabudana vada |  | A traditional deep fried snack from Maharashtra, India. It is often served with spicy green chutney and along with hot chai and is best eaten fresh.[54] The methods of preparation are simple, but time-consuming, as the main ingredients used in preparation of Sabudana vada require some processing. For example, sabudana (sago), the main constituent of vada, needs to be soaked overnight; potatoes need to boiled, peeled and then mashed; and peanuts need to be roasted and ground to a coarse powder after removing their husks. Additional ingredients of sabudana vada include red chili, green chilies and coriander leaves (finely chopped), salt and vegetable oil (for deep frying). |
| Sakinalu |  | A special type of snack prepared in Telangana, parts of Guntur District and very popular in all districts ofTelangana Region.[55][56] It is essentially made up ofrice flour and with small amount of spices,sesame seeds,carom Seeds (ajwain), andsalt. It is prepared duringMakar Sankranti festival by all people irrespective of Caste and Creed.[57] Sakinalu are also given to the groom's by the bride's parents for distributing among their relatives and friends.[58] |
| Samosa, also known astikona |  | A fried or bakedpastry with a savory filling, such as spicedpotatoes,onions,peas,lentils, ground lamb, ground beef or ground chicken. The size, shape and consistency may vary, but typically, they are distinctly triangular. Samosas are often accompanied bychutney.[59] They are a popular appetizer orsnack inSouth Asia,Southeast Asia,Central Asia andSouthwest Asia, theArabian Peninsula, theMediterranean, theHorn of Africa,North Africa, andSouth Africa. |
| Sandige |  | Fried crisps made from rice, sago, or wheat. Also called vadam, vadagam, or vadiyalu. |
| Sandwich |  | A food item consisting of two or more slices ofbread with one or more fillings between them.[60][61][62] Sandwiches are a widely popular type of lunch food, typically taken to work, school, orpicnics to be eaten as part of apacked lunch. They generally contain a combination ofsalad vegetables, meat, cheese, and a variety of sauces or savouryspreads. |
| Sarva Pindi |  | Prepared from a rice flour, ground nuts, salt, onion garlic paste etc. the mixture is made into atta and then stuck to a tawa in a circle shape and toasted until golden. It is traditionally enjoyed as a dish in Telangana state.[63] |
| Sev mamra |  | A mixture ofspicy dry ingredients such aspuffed rice, savoury noodles (sev) andpeanuts. It is available in most parts of India, though it is known by different names in different regions. |
| Shankarpali |   | Shankarpali, which is also known as Sakkarpara, is prepared from a dough ofmilk,sugar,ghee,maida,semolina and salt, the mixture is made into dough and then cut into diamond shaped pieces which are deep fried inghee orbutter.[64] It is traditionally enjoyed as a treat on theDiwali holiday. |
| Shrikhand |  | A sweet dish made ofstrained yogurt.[65] It is one of the main desserts inGujarati cuisine &Maharashtrian cuisine. Preparation of this dish is very simple but it takes some time to process yogurt properly. The strained yogurt, referred to as "Chakka", and sugar are mixed thoroughly in a deep bowl.Cardamom,saffron, and any other flavors are then added and mixed. It is then left in the refrigerator for the sugar to dissolve. The dish is served chilled. |
| Name | Image | Description |
|---|---|---|
| Tele-bhaja |  | Pictured are Bengali fritters (tele bhaja) made with different vegetables andbesan. |
| Thali Peeth |  | Famous dish from Maharashtra. Is a Flat Bread, made with varieties of flour, mixed together. Usually served with Curd, Thecha(Spiced chili paste) and Groundnut Chutney. |
| Name | Image | Description |
|---|---|---|
| Upma |  | 'Upma' or 'Uppuma' or 'Uppittu' is a commonSouth Indian andSri Lankan Tamil breakfast dish, cooked as a thickporridge fromdry roastedsemolina or coarse rice flour. Various seasonings or vegetables are often added during the cooking, depending on individual preferences. |
| Name | Image | Description |
|---|---|---|
| Vada pav |  | A popularlacto-vegetarian fast food dish native to the Indian state ofMaharashtra. It consists of abatata vada sandwiched between 2 slices of apav. The compound wordbatata vada refers inMarathi to avada (fritter) made out ofbatata, the latter referring to a potato.Pav refers to unsweetened bread or bun. |
| Vadai |  | A savory fritter-type snack from South India,[66] vadai is a traditional South Indian food known from antiquity.[67] The snack's main ingredients typically includelentils,potatoes andonions, and many variations exist. |
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