15 Easy Indian Snack Recipes

Have you ever wondered why Indian snacks consistently rank among the world's most crave-worthy street foods? You'll find that these 15 easy recipes bring those vibrant flavors right to your kitchen, without the intimidating complexity often associated with Indian cuisine. From crispy samosas to tangy chaats, you're about to discover how simple spice combinations and basic techniques can transform everyday ingredients into addictive treats. Let's explore how these approachable recipes can make you a master of Indian snack-making.

Crispy Aloo Samosas

Crispy Aloo Samosas are one of India's most beloved street foods, featuring a perfectly crispy exterior wrapped around a spiced potato filling. These triangular pastries have been a staple of Indian cuisine for centuries, originating from the Middle East and finding their way into the hearts and homes of people across the Indian subcontinent.

Making samosas from scratch requires patience and attention to detail, but the end result is well worth the effort. The key lies in achieving the right consistency for both the outer pastry dough and the potato filling, ensuring that the samosas remain crispy on the outside while maintaining a flavorful, moist filling on the inside.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup oil or ghee
• Water as needed
• 4 medium potatoes, boiled and mashed
• 1 cup green peas
• 2 teaspoons cumin seeds
• 2 teaspoons coriander powder
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 2-3 green chilies, finely chopped
• 1 teaspoon garam masala
• Salt to taste
• Oil for deep frying

Start by preparing the dough by mixing flour, oil, and water until it forms a firm but pliable consistency. Cover and let it rest for 30 minutes. Meanwhile, prepare the filling by heating oil in a pan, adding cumin seeds, and sautéing until they crackle. Add ginger-garlic paste, green chilies, and all dry spices. Mix in the mashed potatoes and peas, cooking until well combined. Let the filling cool completely before use.

Divide the dough into small balls and roll each into a circle. Cut each circle in half, form into a cone, and fill with the potato mixture. Seal the edges carefully with water and ensure there are no air pockets. Deep fry the samosas on medium heat until golden brown and crispy.

For best results, maintain the oil temperature at around 350°F (175°C) while frying, as too hot oil will brown the outside quickly while leaving the inside raw, and too cool oil will make the samosas greasy. Always test the oil temperature with a small piece of dough before frying the samosas, and never overcrowd the frying pan as this will lower the oil temperature.

Quick Masala Vada

Masala Vada is a popular South Indian street food that combines crispy texture with aromatic spices. These savory fritters are made primarily with chana dal (split chickpeas) and are perfect as a tea-time snack or appetizer, especially during rainy weather.

The key to perfect Masala Vada lies in the grinding technique and spice balance. While traditionally requiring soaked dal to be ground on a stone grinder, modern kitchen equipment can achieve similar results. The addition of fresh herbs and green chilies gives these vadas their distinctive flavor and appealing specks of green throughout the golden-brown exterior.

• 1 cup chana dal (split chickpeas)
• 2 green chilies
• 1 medium onion, finely chopped
• 2 sprigs curry leaves
• 1/4 cup fresh coriander leaves
• 1 inch ginger piece
• 4-5 garlic cloves
• 1 teaspoon cumin seeds
• 1/2 teaspoon black peppercorns
• Salt to taste
• Oil for deep frying

Soak the chana dal for 2-3 hours, then drain completely. Grind it into a coarse paste without adding water, incorporating green chilies, ginger, and garlic. Transfer to a mixing bowl and add the finely chopped onions, curry leaves, coriander leaves, cumin seeds, black peppercorns, and salt. Mix well until the mixture can be shaped into small patties.

Heat oil in a deep pan over medium heat. Shape small portions of the mixture into round, flat patties using wet hands. Deep fry the vadas in batches until they turn golden brown on both sides, approximately 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels to remove excess oil.

For best results, maintain consistent oil temperature around 350°F (175°C) while frying. The mixture should be ground coarsely rather than into a fine paste, as this creates the signature texture. If the mixture is too wet, add a tablespoon of rice flour to help bind it. Serve hot with coconut chutney or tomato ketchup.

Street-Style Bhel Puri

Bhel Puri is a beloved Indian street food snack that originated in the streets of Mumbai. This tangy, crunchy, and flavorful dish combines puffed rice, crispy sev, fresh vegetables, and a medley of chutneys to create an explosion of textures and tastes in every bite.

The beauty of Bhel Puri lies in its perfect balance of sweet, sour, and spicy flavors, making it an irresistible teatime snack or light evening meal. While street vendors have their secret combinations of ingredients and proportions, this recipe captures the authentic taste of Mumbai's streets in your home kitchen.

Ingredients:

• 3 cups puffed rice (murmura)
• 1 cup fine sev
• 2 boiled potatoes, diced
• 1 medium onion, finely chopped
• 2 tomatoes, finely chopped
• 1/2 cup fresh coriander leaves, chopped
• 1 green chili, finely chopped
• 1 cup crushed puris or papdi
• 2 tablespoons tamarind chutney
• 2 tablespoons mint-coriander chutney
• 1 teaspoon chaat masala
• 1/2 lemon
• Salt to taste

Mix the puffed rice and sev in a large bowl. Add the diced potatoes, chopped onions, tomatoes, coriander leaves, and green chili. Pour in both chutneys and sprinkle chaat masala and salt. Squeeze fresh lemon juice over the mixture. Toss everything together gently until well combined. Finally, add the crushed puris just before serving to maintain their crunchiness.

For best results, serve Bhel Puri immediately after mixing all ingredients. The longer it sits, the soggier it becomes, losing its characteristic crunch. The puffed rice should be stored in an airtight container to maintain freshness, and chutneys can be prepared in advance and refrigerated for up to a week.

Extra tip: To ensure your Bhel Puri maintains its authentic street-style taste and texture, keep the puffed rice and dry ingredients separate from the wet ingredients until just before serving. You can also set up a "Bhel Puri station" with individual ingredients, allowing people to mix their own portions according to their taste preferences, especially when serving at parties or gatherings.

Onion Pakoras

Onion pakoras are crispy, deep-fried fritters that have become a beloved street food throughout India. These golden-brown delights are made primarily with thinly sliced onions coated in a seasoned chickpea flour batter, creating a perfect balance of crunch and tenderness when fried to perfection.

Most popular during monsoon season and typically served with mint chutney or tamarind sauce, onion pakoras are a versatile snack that can be enjoyed any time of day. The key to achieving the ideal texture lies in the consistency of the batter and the temperature of the oil during frying.

• 2 large onions, thinly sliced
• 1½ cups chickpea flour (besan)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 green chili, finely chopped
• ½ inch ginger, grated
• ¼ teaspoon turmeric powder
• Salt to taste
• Water as needed
• Oil for deep frying
• ¼ teaspoon red chili powder
• ¼ cup fresh cilantro, chopped

Mix the chickpea flour with all the dry spices in a large bowl. Add the sliced onions, green chili, ginger, and cilantro. Gradually add water while mixing to create a thick batter that coats the onions well – the consistency should be such that it sticks to the onions but isn't too runny. Heat oil in a deep pan or kadai to medium-high heat.

Drop small portions of the batter-coated onions into the hot oil, being careful not to overcrowd the pan. Fry until golden brown on all sides, approximately 3-4 minutes. Remove with a slotted spoon and drain on paper towels to remove excess oil.

For the best results, maintain oil temperature between 350-375°F (175-190°C). If the oil is too hot, the pakoras will brown quickly on the outside but remain raw inside; if too cool, they'll become greasy. Test the oil temperature by dropping a small amount of batter – it should rise to the surface immediately with gentle bubbling.

Classic Paneer Tikka

Paneer Tikka is a beloved vegetarian appetizer from North India that features marinated and grilled cubes of paneer (Indian cottage cheese) along with colorful bell peppers and onions. This smoky, tangy, and spiced dish has become a staple at Indian restaurants worldwide and is often served as a starter or as a main course with naan bread and mint chutney.

The secret to perfect Paneer Tikka lies in its marinade, which combines thick yogurt with aromatic spices like garam masala, turmeric, and red chili powder. Traditional preparation involves threading the marinated pieces onto skewers and cooking them in a tandoor (clay oven), but this recipe adapts the cooking method for home preparation using an oven or stovetop grill pan.

• 400g paneer, cut into 1-inch cubes
• 1 cup thick yogurt
• 2 tablespoons ginger-garlic paste
• 2 tablespoons lemon juice
• 2 teaspoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• Salt to taste
• 1 large onion, cut into chunks
• 2 bell peppers (mixed colors), cut into chunks
• 2 tablespoons oil
• Chaat masala for garnish

Begin by mixing the yogurt with ginger-garlic paste, lemon juice, and all the dry spices in a large bowl. Add the paneer cubes, bell peppers, and onion chunks to the marinade, ensuring each piece is well-coated. Cover and refrigerate for 2-4 hours, or ideally overnight for best results.

When ready to cook, preheat your oven to 400°F (200°C). Thread the marinated paneer and vegetables alternately onto skewers, and brush them with oil. Place the skewers on a lined baking sheet and cook in the preheated oven for 15-20 minutes, turning them halfway through. For the final 2-3 minutes, switch to broil mode to achieve a slightly charred exterior. The paneer should be golden brown with slightly crispy edges, while the vegetables should be tender-crisp.

For best results, avoid overcooking the paneer as it can become tough and chewy. If using a grill pan instead of an oven, maintain medium-high heat and cook each side for 3-4 minutes. Always bring the marinated ingredients to room temperature before cooking, and baste them with oil during cooking to prevent drying. Sprinkle with chaat masala just before serving for an extra burst of flavor.

10-Minute Masala Peanuts

Masala peanuts are a popular Indian street food snack that combines the crunchiness of roasted peanuts with aromatic Indian spices. This quick and easy recipe transforms plain peanuts into a flavorful treat that's perfect for entertaining guests or enjoying as an evening snack with tea.

This version of masala peanuts can be prepared in just minutes, making it an excellent last-minute snack option. Unlike traditional recipes that require deep frying, this method uses minimal oil while still achieving the desired crispiness and flavor profile that makes this snack so addictive.

• 2 cups raw peanuts
• 2 tablespoons oil
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 teaspoon amchur (dry mango) powder
• Salt to taste
• 2 curry leaves (optional)
• 1 tablespoon rice flour

Heat oil in a large pan over medium heat. Add peanuts and roast them for 3-4 minutes until they start to change color slightly. Add all the spices and rice flour to the pan, stirring continuously to ensure even coating. Continue cooking for another 2-3 minutes until the peanuts are well-coated and aromatic. If using curry leaves, add them during the final minute of cooking.

Remove from heat and let the peanuts cool completely. The coating will become crispier as it cools down. Once at room temperature, store in an airtight container.

For best results, ensure the peanuts are completely dry before starting the cooking process. Using rice flour helps the spices stick better to the peanuts and creates an extra crispy coating. These masala peanuts can be stored for up to two weeks if kept in an airtight container in a cool, dry place. Adjust the spice levels according to your preference by modifying the amount of red chili powder.

Mumbai Pav Bhaji

Pav Bhaji is an iconic street food dish from Mumbai that combines spiced mashed vegetables with buttery toasted bread rolls. This hearty meal gained popularity among textile mill workers in Mumbai during the 1850s as a quick and filling lunch option, and has since become one of India's most beloved street foods.

The dish consists of two main components: the 'bhaji,' which is a spiced mixture of mashed vegetables cooked with a special spice blend, and the 'pav,' which are soft bread rolls toasted with butter. The combination creates a perfect balance of textures and flavors that exemplifies Mumbai's vibrant street food culture.

Ingredients:

• 4 medium potatoes, boiled and mashed
• 2 cups mixed vegetables (cauliflower, carrots, peas)
• 2 large onions, finely chopped
• 4 tomatoes, chopped
• 8-10 bread rolls (pav)
• 3 tablespoons pav bhaji masala
• 2 tablespoons ginger-garlic paste
• 2 green chilies, finely chopped
• 1 lemon
• 1/2 cup butter
• Salt to taste
• Cilantro for garnishing

Begin by boiling the potatoes and mixed vegetables until soft. While they cook, heat butter in a large pan and sauté the chopped onions until golden brown. Add ginger-garlic paste and green chilies, cooking until fragrant. Add chopped tomatoes and cook until they soften and release their juices. Mix in the pav bhaji masala and salt, then add the mashed vegetables.

Continue cooking the mixture on medium heat, mashing the vegetables with a potato masher until they form a semi-smooth consistency. Add water as needed to achieve the desired texture. Let the bhaji simmer for 15-20 minutes to allow the flavors to meld together. Meanwhile, slice the bread rolls horizontally and toast them on a griddle with butter until golden brown.

For best results, cook the bhaji in a heavy-bottomed pan to prevent burning, and don't skimp on the butter as it's essential for authentic flavor. The consistency should be thick but not dry. Always serve hot with a dollop of butter on top, finely chopped onions, and a wedge of lemon. The bhaji can be made ahead of time and reheated, but the pav should always be toasted fresh just before serving.

Instant Medu Vada

Medu Vada is a beloved South Indian snack known for its crispy exterior and soft, fluffy interior. These savory doughnuts are traditionally made with urad dal (black gram) and are served with coconut chutney and sambar, making them a popular breakfast item and tea-time snack throughout India.

The instant version of Medu Vada offers a quick alternative to the traditional recipe, which typically requires soaking and grinding lentils. This variation uses readily available ingredients like rice flour and besan (chickpea flour), making it possible to prepare these delicious vadas in a fraction of the time while maintaining their authentic taste and texture.

Mix the rice flour and besan in a large bowl. Add all the chopped ingredients, spices, and salt. Gradually add warm water while mixing to form a thick, smooth batter that's neither too loose nor too stiff. The consistency should be such that you can shape the batter without it being too sticky.

Heat oil in a deep pan over medium heat. Wet your palm with water, take a small portion of the batter, make a hole in the center using your thumb, and carefully slide it into the hot oil. Fry the vadas on medium heat until they turn golden brown on both sides, approximately 2-3 minutes per side.

For best results, maintain the oil temperature between 350-375°F (175-190°C). Always test the oil temperature by dropping a small amount of batter – it should rise to the surface immediately. Avoid overcrowding the pan, as this will lower the oil temperature and result in greasy vadas. Serve hot with chutney and sambar for the most authentic experience.

Spicy Corn Chaat

Spicy Corn Chaat is a popular Indian street food that combines the sweetness of corn with tangy and spicy flavors. This vibrant dish can be served as an appetizer or a light evening snack, bringing the authentic taste of Indian street vendors right to your kitchen.

The beauty of corn chaat lies in its perfect balance of textures and flavors – from the crunchiness of fresh corn kernels to the zesty blend of spices and citrus. While traditionally made with boiled corn, grilled or roasted corn can add a delightful smoky dimension to this classic dish.

Ingredients:

• 2 cups sweet corn kernels (fresh or frozen)
• 1 small onion, finely chopped
• 1 medium tomato, finely chopped
• 1 green chili, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon chaat masala
• 1/2 teaspoon red chili powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon cumin powder
• Salt to taste
• 1 lime
• 1 tablespoon butter

Boil the corn kernels until tender but still maintain a slight crunch, approximately 5-7 minutes. Drain and transfer to a mixing bowl. While the corn is still warm, add butter and let it melt. Add the chopped onions, tomatoes, green chilies, and all the spices. Mix thoroughly to ensure even distribution of flavors. Finish by adding fresh cilantro and a generous squeeze of lime juice, tossing everything together.

For best results, serve the corn chaat immediately while still warm. Some prefer to let it sit for 5-10 minutes to allow the flavors to meld together, which is also acceptable. The dish can be garnished with additional cilantro and a wedge of lime on the side.

When preparing corn chaat, ensure the corn isn't overcooked as it can become mushy and lose its texture. The spice levels can be adjusted according to personal preference, and for an extra layer of crunch, crushed papadums or sev (crispy gram flour noodles) can be sprinkled on top just before serving.

No-Fry Dhokla

No-Fry Dhokla is a steamed savory cake from Gujarat, India, that offers a perfect balance of tangy and slightly sweet flavors. This spongy, healthy snack is made primarily from fermented rice and split chickpeas (chana dal), making it a protein-rich option for health-conscious individuals.

Traditional dhokla requires fermentation time, but this no-fry version uses fruit salt (eno) as a leavening agent to achieve the same light, fluffy texture in less time. The result is a quick, nutritious snack that can be enjoyed for breakfast, as an appetizer, or any time of the day.

Ingredients:

• 2 cups besan (gram flour)
• 1 cup semolina (sooji)
• 1 cup yogurt
• 1 cup water
• 1 inch ginger, grated
• 2 green chilies, finely chopped
• 1 tablespoon oil
• 1 teaspoon fruit salt (eno)
• 1 teaspoon turmeric powder
• Salt to taste

For tempering:

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• 2-3 green chilies, slit
• 8-10 curry leaves
• 2 tablespoons water
• 2 tablespoons lemon juice
• 2 tablespoons chopped coriander

Mix besan, semolina, yogurt, and water in a large bowl until smooth. Add ginger, green chilies, oil, turmeric powder, and salt. Let the batter rest for 15-20 minutes. Just before steaming, add the fruit salt and mix gently. Pour the batter into a greased steaming pan and steam for 15-20 minutes until a toothpick comes out clean.

While the dhokla is steaming, prepare the tempering by heating oil in a small pan. Add mustard seeds and let them splutter. Add sesame seeds, green chilies, and curry leaves. Pour this tempering over the steamed dhokla, followed by a sprinkle of water and lemon juice. Cut into diamond or square shapes and garnish with fresh coriander.

For best results, ensure the steamer is properly preheated before adding the dhokla batter. The consistency of the batter should be moderately thick – neither too runny nor too stiff. Always add the fruit salt just before steaming, as it starts working immediately. Store any leftover dhokla in an airtight container in the refrigerator for up to 2 days, though it's best enjoyed fresh and warm.

Easy Dahi Puri

Dahi Puri is a beloved street food from India that combines crispy puris with creamy yogurt, tangy chutneys, and various toppings. This refreshing chaat dish is popular throughout the country, especially during hot summer months, and offers a perfect balance of textures and flavors in every bite.

The beauty of Dahi Puri lies in its assembly rather than cooking, making it an ideal quick snack or party appetizer. While the individual components can be prepared in advance, the final assembly should be done just before serving to maintain the signature crunch of the puris against the cool, creamy toppings.

Ingredients:

• 24 puri shells (small hollow crispy breads)
• 2 cups thick yogurt (dahi)
• 2 cups boiled and diced potatoes
• 1 cup finely chopped onions
• 1 cup moong sprouts
• 1/2 cup mint-coriander chutney
• 1/2 cup tamarind-date chutney
• 1 cup sev (crispy gram flour noodles)
• 1 teaspoon roasted cumin powder
• 1 teaspoon chaat masala
• Salt to taste
• 2 tablespoons finely chopped coriander leaves

First, whisk the yogurt until smooth and season it with salt. Make small holes in the top of each puri using your thumb. Fill each puri with a spoonful of diced potatoes and sprouts. Add a small amount of both chutneys inside each puri.

Top the filled puris with whisked yogurt, ensuring it fills the cavity. Sprinkle chopped onions, sev, roasted cumin powder, and chaat masala over the top. Garnish with coriander leaves and a final drizzle of both chutneys.

For best results, serve Dahi Puri immediately after assembly, as the crispy puris will begin to soften once in contact with the yogurt and chutneys. Store the individual components separately in airtight containers if preparing in advance, and keep the puris in a dry place to maintain their crispiness.

Homemade Samosa Chaat

Samosa Chaat is a beloved Indian street food that transforms the classic samosa into a delectable fusion of flavors and textures. This popular dish combines crispy samosas with various chutneys, yogurt, and crunchy elements to create a mouth-watering experience that's both satisfying and exciting to the palate.

The beauty of Samosa Chaat lies in its versatility and the way it brings together different elements of Indian cuisine. While traditional samosas serve as the foundation, the addition of tangy tamarind chutney, spicy green chutney, cooling yogurt, and crunchy sev creates a harmonious blend that exemplifies the complex and vibrant nature of Indian street food.

Ingredients:

• 4 medium-sized samosas
• 1 cup whisked yogurt
• 1/2 cup tamarind chutney
• 1/2 cup mint-coriander chutney
• 1 cup boiled chickpeas
• 1 small onion, finely chopped
• 1 medium tomato, finely chopped
• 1/2 cup sev (crispy gram flour noodles)
• 1 teaspoon chaat masala
• 1/2 teaspoon roasted cumin powder
• Salt to taste
• Fresh coriander leaves for garnish
• 2-3 green chilies, finely chopped (optional)

Break the samosas into chunks and place them in serving bowls. Layer them with the whisked yogurt, ensuring even coverage. Drizzle both the tamarind and mint-coriander chutneys generously over the yogurt. Add the boiled chickpeas, followed by chopped onions and tomatoes. Sprinkle chaat masala, roasted cumin powder, and salt over the mixture.

Top the preparation with a generous amount of sev to add crunchiness. Garnish with fresh coriander leaves and green chilies if desired. Serve immediately to maintain the contrast between crispy and soft textures.

For best results, ensure the samosas are fresh and crispy before assembling the chaat. The yogurt should be whisked until smooth and slightly thick to prevent the dish from becoming too watery. Prepare all chutneys in advance and adjust their consistency – they should be thick enough to drizzle but not too runny. Always serve the chaat immediately after assembly to maintain the perfect texture combination.

Crispy Bread Pakora

Bread Pakora is a beloved Indian street food snack that combines the comforting nature of bread with the exciting flavors of Indian spices. This crispy, deep-fried treat consists of bread slices coated in a spiced gram flour batter and fried until golden brown.

The dish originated in the northern regions of India but has become popular throughout the country as a go-to evening snack, especially during monsoon season. Paired with mint chutney or tomato ketchup, bread pakora offers a satisfying combination of crunchy exterior and soft interior that keeps people coming back for more.

Ingredients:

• 8 bread slices
• 2 cups gram flour (besan)
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 1 cup water
• 2 green chilies, finely chopped
• 1/4 cup fresh coriander leaves, chopped
• Oil for deep frying

Mix gram flour with all the dry spices and salt in a bowl. Gradually add water while whisking to create a smooth batter with medium consistency – neither too thick nor too runny. Add chopped green chilies and coriander leaves to the batter. Cut each bread slice diagonally to form triangles.

Heat oil in a deep pan over medium heat. Dip each bread triangle in the prepared batter, ensuring it's evenly coated on all sides. Carefully slide the coated bread into the hot oil and fry until golden brown on both sides, approximately 2-3 minutes per side. Remove with a slotted spoon and place on paper towels to drain excess oil.

For best results, maintain oil temperature around 350°F (175°C) throughout the frying process. If the oil is too hot, the pakoras will brown quickly but remain raw inside; if too cool, they'll become oil-soaked. Test the oil temperature by dropping a small amount of batter – it should rise to the surface gradually with gentle bubbles.

15-Minute Masala Dosa

Minute Masala Dosa is a quick alternative to the traditional fermented dosa, perfect for busy mornings or unexpected guests. This instant version delivers the same crispy texture and savory taste but can be prepared in a fraction of the time using readily available ingredients.

Unlike traditional dosa batter that requires overnight fermentation, this recipe uses a combination of rice flour, semolina, and all-purpose flour to achieve the characteristic thin, crispy texture. The addition of finely chopped onions, green chilies, and aromatic spices in the batter enhances the flavor profile, making it a delicious standalone dish.

• 1 cup rice flour
• 1/2 cup semolina (suji/rava)
• 1/4 cup all-purpose flour
• 1 medium onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon black pepper
• 1 tablespoon ginger, grated
• 2 tablespoons fresh curry leaves, chopped
• Salt to taste
• Water for batter consistency
• Oil for cooking

Mix all the dry ingredients in a large bowl. Add the chopped onions, chilies, ginger, and curry leaves. Gradually add water while whisking to create a smooth, thin batter with a consistency similar to cream. Let the batter rest for 15-20 minutes to allow the semolina to absorb the water properly.

Heat a non-stick tawa or griddle over medium-high heat. Pour a ladleful of batter in the center and spread it in circular motions to form a thin circle. Drizzle oil around the edges and on top. Cook until the bottom turns golden brown and crispy, then flip and cook the other side briefly. Fold the dosa and serve hot.

For best results, maintain the correct batter consistency – it should be thinner than pancake batter but not watery. The tawa temperature is crucial; it should be hot enough that water droplets sizzle on contact. If the dosas break while spreading, add a little more all-purpose flour to the batter. Always serve hot with coconut chutney or sambar for the authentic South Indian experience.

Simple Aloo Tikki

Aloo Tikki is a beloved Indian street food consisting of spiced potato patties that are crispy on the outside and soft on the inside. These golden-brown delights are typically served with mint chutney, tamarind chutney, or yogurt and can be enjoyed as a snack or appetizer.

The beauty of Aloo Tikki lies in its simplicity and versatility. While the basic recipe calls for potatoes and spices, many variations exist, incorporating ingredients like peas, corn, or paneer. This recipe focuses on the classic version, which delivers authentic flavors and textures that have made this dish a staple in Indian cuisine.

Mash the boiled potatoes until smooth and free of lumps. Mix in all the spices, green chilies, ginger, and coriander leaves, ensuring even distribution throughout the potato mixture. Add breadcrumbs to help bind the mixture, then shape into round, flat patties approximately 2-3 inches in diameter and 1/2 inch thick.

Heat oil in a flat pan over medium heat. Place the patties carefully in the hot oil and cook until golden brown on both sides, approximately 3-4 minutes per side. Ensure the heat remains moderate to prevent burning while achieving a crispy exterior.

For best results, allow the mashed potato mixture to cool completely before shaping into patties. If the mixture feels too soft, refrigerate for 30 minutes before frying. The patties can also be prepared in advance and frozen for up to a month – simply thaw and fry when needed.

• 4 large potatoes, boiled and mashed
• 1/2 cup breadcrumbs
• 2 green chilies, finely chopped
• 1 inch ginger, grated
• 1/4 cup chopped coriander leaves
• 1 teaspoon cumin seeds
• 1 teaspoon chaat masala
• 1 teaspoon garam masala
• Salt to taste
• Oil for shallow frying