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Magic masala – and that's all I'll say.
These sugary nuggets have a host of names. In the Northern States of Maharashtra and Gujarat, they're called Shankarpale. In my Tamil home, we call them chakkara beda, translating quite literally to "sugary dough." There are variants, of course, but I'd like to think these would give a churro quite a run for its money.
This is literally just deep-fried bread with spices. It's also arguably the best way to carb-load, ever.
These aren't any ordinary chips. Found in Kerala, a Southern coastal region, these humble plantain chips get fried in coconut oil to give them a taste that's unlike anything you've ever had before.
This little slider has been called India's answer to the burger. I'm not quite sure I'd agree, given that there's a whole lot of starch and not any cheese or veggies, but I WOULD say it's more satisfying than any burger you could ever eat. A fried potato patty nestled inside a fluffy bun, topped with just the right amount of chutney – you won't even miss the meat.
Some call them chakli. Others refer to them as murukkus. Regardless, it's easy to get lost in these swirls of fried rice and lentil flour. Now, excuse me while I go eat 20.
Every country has its version of instant noodles, and India is NO different. Indians love their Maggi as much as everyone loves their Cup O' Noodles, and you can often find this slurpable delight transformed into a burger bun, loaded on top of a pizza, or even deep-fried to make some tasty snacks. I like mine OG though, with some extra masala to pack a punch.
The Western Indian state of Gujarat has a LOT to offer, and khakra is just the beginning. Made with wheat flour and a blend of addictive spices, you can't stop with just one. Or 10.
By now, you might've noticed a trend: Indians really like their spice and if there's one thing we know how to do, it's to make simple snacks better by adding some masala to the mix. Take these peanuts: add a dose of your favorite spice blend to some flour, dredge peanuts, and fry. Magically addictive.
This dish takes the humble, steamed, and relatively healthy Tibetan momo, or . stuffed savory dumpling, and amps it wayyyyyyyy up. And tbh, I'm not complaining ONE bit.
I often bribe my grandmother to make these for me whenever I go home, and one look at them will probably tell you why. Savory lentil batter, deep-fried, and often served with some spicy condiments like chutney and sambar, a vegetable stew. You can't get any better than that.
Part of a larger category of snacks called namkeen, bhujiya is yet another fried food favorite. Best of all, it's extremely easy to make: throw together some boiled potato, nutty gram flour, salt, and spices, and your dough is done. All that's left to do? Fry.
I always used to wonder why we called this snack "mixture" at home but honestly, there's no better way to describe it. I've had hundreds of variants over the years and while the details might differ, this snack always consists of some fried dough in a myriad of forms, salted and spiced nuts, and, if you're lucky, some sweet-and-spicy cornflakes for the perfect bite.