Snacks

A tasty alternative for those who love kebabs but are vegetarian, Hara bhara kebab gets its name and green colour from the healthy spinach in it.

Paneer pakora is a fried snack (fritter) found across South Asia. Pakoras are created by taking one or two ingredients such as onion, eggplant, potato, spinach, plantain,paneer, cauliflower, tomato, chilli, or occasionally bread orchicken and dipping them in a batter of gram flour and then deep-frying them. The most popular varieties are palak pakora, made from spinach, paneer pakora, made from paneer (soft cheese).



Dhokla or Dhokra is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter of gram flour (chickpeas flour). Dhokla can be eaten for breakfast, as a main course, as a side dish or as a snack. It can usually be bought from a sweet shop.

Samosa is probably the most popular snack in Northern India, specially at tea time. When an unexpected guest arrives, most people send someone round to their local sweet/snack shop to pick up freshly made, piping hot samosas and chutney. Now a days, samosas have almost become a British dish, you can buy them at many stores and restaurants, including Harrods! Traditionally, Indian samosas are filled with a mix of potatoes and peas. These days, meat , chicken and other fillings are also used.

The kachori is supposed to have originated in Uttar Pradesh or Rajastan In these states it is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper red chilli powder  and other spices.
Additionally in Rajasthani cusine, the pyaaj kachori (onion kachori) is very famous.Another form of Kachori which is famous in Rajasthan is the Mawa Kachori. It is a sweet dish which is dipped in sugar syrup.

Khandvi is a popular snack amongst gujaratis, especially the kids! nobody can hide their love for this delicious savoury made of gram flour and curds, tempered with mustard seeds. At the same time, none can deny that it is a difficult item to prepare! be patient, and remember to cook the paste slowly and completely till thick. Also, take care to roll the khandvi lightly; and temper well.

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