20 Flavorful Indian Snacks Recipes Authentic

Craving bold, vibrant flavors but short on time? Indian snacks are the answer—bursting with spices, textures, and irresistible crunch. Whether you’re hosting a game night, need a quick bite, or just want to spice up your snack rotation, these 20 authentic recipes bring the magic of Indian street food right to your kitchen. Get ready to fry, dip, and savor your way through these mouthwatering bites!

Masala Vada

These golden, crunchy fritters are packed with aromatic spices and make the perfect protein-packed snack with a cup of chai.

Ingredients

• 1 cup chana dal (split chickpeas), soaked 2 hours
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1-inch ginger, grated
• 1 green chili, minced (seeds removed for less heat)
• 2 tbsp cilantro, finely chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1/4 tsp asafoetida (hing)
• 1/2 tsp salt
• Oil for frying (vegetable or peanut)

Instructions

1. Drain soaked chana dal and pulse in a food processor until coarsely ground (some texture should remain).
2. Transfer to a bowl and mix in onion, garlic, ginger, green chili, cilantro, cumin seeds, turmeric, asafoetida, and salt until combined.
3. Heat 2 inches of oil in a deep skillet to 350°F. Shape the mixture into 8 small patties (about 2 tbsp each), pressing firmly so they hold together.
4. Fry in batches for 3–4 minutes per side until deep golden brown. Drain on paper towels.

The magic? The chana dal stays slightly nutty inside while turning shatteringly crisp outside—no flour needed for binding!

Tip: Serve immediately with mint chutney or tamarind sauce. Leftovers reheat well in an air fryer.

Aloo Tikki

These crispy-on-the-outside, fluffy-on-the-inside potato patties are a crowd-pleasing snack—perfect for dipping in chutney or stuffing into sliders!

Ingredients:

• 2 large russet potatoes (about 1 lb), boiled and peeled
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tsp grated ginger
• 1 tsp ground cumin
• 1/2 tsp garam masala
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp vegetable oil, divided

Instructions:

1. Mash the potatoes in a large bowl until smooth (small lumps are okay). Stir in the red onion, cilantro, ginger, 1 tsp cumin, 1/2 tsp garam masala, 1/2 tsp salt, and 1/4 tsp cayenne (if using). Mix well.
2. Divide the mixture into 8 equal portions. Roll each into a ball, then flatten into a 1/2-inch-thick patty.
3. Heat 1 tbsp oil in a nonstick skillet over medium heat. Cook 4 patties at a time for 3–4 minutes per side, pressing lightly with a spatula, until deep golden and crisp. Repeat with remaining 1 tbsp oil and patties.

The magic of these tikkis? The crispy crust gives way to a spiced, melt-in-your-mouth center—no flour or breadcrumbs needed!

Tip: For extra crunch, press a few crushed peanuts into the patties before frying.

Paneer Pakora

These golden, spiced paneer pakoras are the ultimate snack—crunchy on the outside, soft and creamy inside, and packed with bold flavors. Perfect for dipping in mint chutney or enjoying solo!

Ingredients:

• 8 oz paneer, cut into 1-inch cubes
• 1 cup chickpea flour (besan)
• 2 tbsp rice flour
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1/2 tsp salt
• 1/2 cup water (plus 1-2 tbsp more if needed)
• 1/4 cup finely chopped cilantro
• Vegetable oil, for frying

Instructions:

1. In a bowl, whisk together chickpea flour, rice flour, 1 tsp cumin seeds, 1 tsp garam masala, 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1/2 tsp salt. Gradually add 1/2 cup water, stirring until a thick batter forms (like pancake batter). Fold in 1/4 cup cilantro.
2. Heat 2 inches of vegetable oil in a deep skillet over medium heat (350°F). Dip each paneer cube into the batter, coating evenly, and gently drop into the hot oil.
3. Fry in batches for 3–4 minutes, turning occasionally, until deep golden and crisp. Drain on a paper towel-lined plate.

The magic here? The rice flour gives these pakoras an extra-crisp texture that holds up beautifully to the tender paneer inside. Serve hot with a squeeze of lemon!

Tip: For extra flavor, marinate the paneer in 1/2 tsp chaat masala and 1 tbsp lemon juice for 10 minutes before battering.

Samosa

These golden, flaky samosas are packed with spiced potatoes and peas—perfect for snacking or serving as a crowd-pleasing appetizer.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup vegetable oil, plus 2 tbsp for frying
• 1/2 tsp salt
• 1/4 cup cold water
• 2 medium russet potatoes, boiled and diced
• 1/2 cup frozen peas, thawed
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1 tbsp lemon juice
• 2 tbsp chopped cilantro

Instructions:

1. Make the dough: In a bowl, mix 2 cups flour, 1/4 cup oil, and 1/2 tsp salt until crumbly. Gradually add 1/4 cup cold water, kneading into a firm dough. Cover and rest for 30 minutes.
2. Prepare the filling: Heat 2 tbsp oil in a pan over medium. Add 1 tsp cumin seeds; sizzle for 10 seconds. Stir in potatoes, peas, 1 tsp garam masala, 1/2 tsp turmeric, 1/2 tsp chili powder, and 1/2 tsp salt. Cook for 5 minutes. Off heat, mix in 1 tbsp lemon juice and cilantro.
3. Assemble: Divide dough into 6 balls. Roll each into a 6″ circle, cut in half, and form cones. Fill with 2 tbsp filling, seal edges with water, and crimp.
4. Fry: Heat 2″ oil in a deep pan to 350°F. Fry samosas in batches for 4–5 minutes, turning until golden brown. Drain on paper towels.

The magic here? The dough fries up shatteringly crisp, while the filling stays warmly spiced and tender—no soggy bottoms!

Tip: For extra flaky layers, brush dough circles with a thin layer of oil before shaping.

Kachori

These flaky, spiced Kachori are the ultimate Indian street food snack—crispy on the outside, stuffed with a fragrant lentil filling, and perfect for dipping in tangy tamarind chutney.

• 1 cup all-purpose flour
• 2 tbsp ghee (or vegetable oil), plus extra for frying
• 1/4 tsp salt
• 1/4 cup water (approx.)
• 1/2 cup split yellow moong dal (soaked 30 mins, drained)
• 1 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1/2 tsp coriander powder
• 1/4 tsp turmeric
• 1/4 tsp red chili powder
• 1 tsp lemon juice
• 1 tbsp chopped cilantro

1. Make the dough: Mix 1 cup flour, 2 tbsp ghee, and 1/4 tsp salt. Gradually add 1/4 cup water until a firm dough forms. Knead 2 minutes, cover, and rest 20 minutes.
2. Cook the filling: Heat 1 tbsp ghee in a pan. Add 1 tsp cumin seeds and 1/2 tsp fennel seeds; sizzle 10 seconds. Add drained moong dal, 1/2 tsp coriander powder, 1/4 tsp turmeric, 1/4 tsp red chili powder, and a pinch of salt. Cook 5 minutes until fragrant. Mash lightly, then stir in 1 tsp lemon juice and 1 tbsp cilantro. Cool.
3. Assemble: Divide dough into 8 balls. Flatten each, add 1 tbsp filling, seal edges, and roll into smooth balls. Flatten slightly.
4. Fry: Heat 1 inch ghee in a skillet to 350°F. Fry kachori 2–3 minutes per side until golden and puffed. Drain on paper towels.

The magic? The dough’s ghee-layered crispness shatters to reveal a warmly spiced, citrusy filling—worth every fry bubble! Tip: For extra flakiness, brush rolled kachori with ghee before frying.

Pani Puri

These crispy, hollow puris filled with tangy tamarind water and spiced potatoes are an explosion of flavor in every bite—perfect for adventurous home cooks!

Ingredients:

• 1 (14 oz) package mini puri shells (found in Indian grocery stores)
• 2 cups cold water
• 1/4 cup tamarind paste
• 1 tbsp roasted cumin powder
• 1 tsp chaat masala
• 1/2 tsp black salt
• 1/4 cup finely chopped cilantro
• 2 tbsp finely chopped mint
• 1 small green chili, minced (optional)
• 1 cup boiled potatoes, mashed
• 1/4 tsp red chili powder
• 1/2 tsp salt

Instructions:

1. Make the pani (spiced water): In a blender, combine cold water, tamarind paste, 1 tbsp roasted cumin powder, 1 tsp chaat masala, 1/2 tsp black salt, cilantro, mint, and green chili (if using). Blend until smooth, then refrigerate for 30 minutes.
2. Prepare the filling: Mix mashed potatoes with 1/4 tsp red chili powder and 1/2 tsp salt.
3. Assemble: Gently crack the top of each puri shell to create a small hole. Fill with 1 tsp potato mixture, then spoon in 1 tbsp chilled pani. Serve immediately.

The magic of pani puri is in the contrast—crispy shells give way to cool, tangy water and warm spiced potatoes. It’s messy, fun, and utterly addictive!

Tip: Keep extra puri shells handy—they’re delicate, and a few might crack while handling.

Bhajiya

These golden, spiced onion fritters are the ultimate crunchy snack—perfect with a cup of chai or as a party appetizer.

Ingredients:

• 2 large yellow onions, thinly sliced (about 3 cups)
• 1 cup chickpea flour (besan)
• 2 tbsp rice flour
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup water
• Vegetable oil, for frying
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prep onions: Toss the sliced onions with 1 tsp salt in a bowl and let sit for 10 minutes to soften. Squeeze out excess moisture.
2. Make batter: In a large bowl, whisk together chickpea flour, rice flour, 1 tsp cumin seeds, 1 tsp ground coriander, 1/2 tsp turmeric, 1/2 tsp red chili powder, 1/2 tsp baking soda, and 1 tsp salt. Gradually add 1/2 cup water, stirring until a thick batter forms (like pancake batter). Fold in the onions.
3. Fry: Heat 2 inches of vegetable oil in a deep pot to 350°F. Drop tablespoon-sized scoops of batter into the oil. Fry in batches for 3–4 minutes, flipping once, until deep golden and crisp. Drain on paper towels.
4. Serve: Garnish with fresh cilantro. Enjoy hot with mint chutney or ketchup!

The magic here? Rice flour gives these bhajiyas an extra-crunchy bite that’s downright addictive.

Tip: For extra flavor, add 1 finely chopped green chili to the batter!

Chana Chaat

This vibrant Chana Chaat is a flavor-packed Indian street food snack that comes together in minutes—perfect for a light lunch or zesty side dish.

Ingredients:

• 2 (15-oz) cans chickpeas, drained and rinsed
• 1 medium red onion, finely diced (about 1 cup)
• 1 medium tomato, diced (about 3/4 cup)
• 1/2 cup chopped fresh cilantro
• 1/4 cup tamarind chutney
• 2 tbsp lemon juice
• 1 tsp chaat masala
• 1/2 tsp ground cumin
• 1/4 tsp red chili powder
• 1/4 tsp salt
• 1/2 cup sev (crispy chickpea noodles), for garnish

Instructions:

1. In a large bowl, combine chickpeas, red onion, tomato, and cilantro.
2. Drizzle with tamarind chutney and lemon juice, then sprinkle with chaat masala, cumin, red chili powder, and salt. Toss gently until evenly coated.
3. Let sit for 5 minutes to allow flavors to meld, then top with sev just before serving.

The magic here is in the contrast: creamy chickpeas, crunchy sev, and the sweet-tangy punch of tamarind make every bite exciting.

Tip: For extra freshness, add 1/2 cup diced cucumber right before serving.

Bhel Puri

This vibrant Indian street food is a crunchy, tangy, and slightly sweet snack that comes together in minutes—perfect for a quick bite or party appetizer!

Ingredients:

• 2 cups puffed rice
• 1/2 cup finely chopped red onion
• 1/2 cup finely chopped tomato
• 1/4 cup finely chopped cilantro
• 1/4 cup sev (thin chickpea noodles)
• 2 tbsp tamarind chutney
• 2 tbsp mint-cilantro chutney
• 1 tbsp lemon juice
• 1/2 tsp chaat masala
• 1/4 tsp roasted cumin powder
• 1/4 tsp chili powder
• 1/4 tsp salt

Instructions:

1. In a large bowl, combine the puffed rice, red onion, tomato, and cilantro.
2. Drizzle with tamarind chutney, mint-cilantro chutney, and lemon juice. Toss gently to coat.
3. Sprinkle with chaat masala, cumin powder, chili powder, and salt. Toss again.
4. Add the sev and give one final gentle mix to avoid crushing the puffed rice.
5. Serve immediately in bowls or paper cones for an authentic street-food vibe.

The magic of bhel puri is in its contrasts—crispy puffed rice, juicy tomatoes, and a punchy duo of chutneys that’ll make your taste buds dance.

Tip: For extra crunch, add a handful of crushed papdi (fried dough wafers) or roasted peanuts.

Vegetable Cutlet

These golden-brown cutlets are packed with savory spices and a satisfying crunch—perfect for a meatless snack or sandwich filler!

Ingredients

• 2 cups mashed russet potatoes (about 2 medium, boiled and peeled)
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped green beans
• 1/4 cup finely chopped cilantro
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 tsp salt
• 1/4 cup all-purpose flour
• 1/2 cup breadcrumbs
• 3 tbsp vegetable oil (for frying)

Instructions

1. In a bowl, combine mashed potatoes, carrots, green beans, cilantro, lemon juice, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp chili powder, and 1/2 tsp salt. Mix until evenly distributed.
2. Shape the mixture into 8 equal patties (about 1/2-inch thick).
3. Dredge each patty in flour, then coat evenly with breadcrumbs.
4. Heat 3 tbsp vegetable oil in a skillet over medium heat. Fry patties in batches for 3–4 minutes per side until deeply golden and crisp. Drain on paper towels.

The magic here? The double-layer of flour and breadcrumbs locks in moisture while creating an extra-crispy shell. Serve with mint chutney or tuck into a bun with lettuce and mayo!

Tip: For a shortcut, use frozen mixed veggies—just thaw and squeeze out excess water before mixing.

Onion Pakora

These golden, spiced onion fritters are the ultimate crunchy snack—perfect with a cup of chai or as a game-day appetizer.

Ingredients:

• 2 large yellow onions, thinly sliced
• 1 cup chickpea flour (besan)
• 2 tbsp rice flour
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 tsp baking soda
• 1/2 cup water
• 1/2 tsp salt
• Vegetable oil, for frying
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large bowl, combine the chickpea flour, rice flour, cumin seeds, coriander powder, turmeric powder, red chili powder, baking soda, and salt. Mix well.
2. Add the sliced onions to the dry mixture, tossing until evenly coated. Gradually pour in the water, stirring until a thick batter forms (it should cling to the onions).
3. Heat 2 inches of vegetable oil in a deep skillet over medium heat (350°F). Test with a drop of batter—it should sizzle immediately.
4. Drop tablespoon-sized mounds of the onion mixture into the oil, frying in batches for 3–4 minutes per side until deep golden and crisp. Drain on paper towels.
5. Sprinkle with fresh cilantro and serve hot with mint chutney.

The magic here? Rice flour adds an extra crunch, while the spices infuse every bite with warmth. Tip: Keep the oil temperature steady—too hot, and the pakoras will brown too quickly without cooking through.

Dhokla

Ingredients:

• 1 cup fine gram flour (besan)
• 1 tbsp lemon juice
• 1 tsp ginger paste
• 1 tsp green chili paste (or 1 finely minced serrano pepper)
• 1 tsp sugar
• 1/2 tsp turmeric powder
• 1/2 tsp baking soda
• 3/4 cup water
• 1 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tbsp chopped cilantro
• 1 tbsp grated coconut (optional)

Instructions:

1. Whisk together 1 cup gram flour, 1 tbsp lemon juice, 1 tsp ginger paste, 1 tsp green chili paste, 1 tsp sugar, 1/2 tsp turmeric powder, and 3/4 cup water in a bowl until smooth. Let rest for 10 minutes.
2. Grease a shallow 8-inch round cake pan or thali with 1/2 tbsp vegetable oil. Set up a steamer (or use a pot with a tight-fitting lid and a trivet) with 2 inches of water; bring to a boil.
3. Just before steaming, stir 1/2 tsp baking soda into the batter—it will foam immediately. Pour into the greased pan and steam covered for 15 minutes (a toothpick inserted should come out clean).
4. Heat 1/2 tbsp vegetable oil in a small pan. Add 1 tsp mustard seeds; once they pop, drizzle the tempering over the steamed dhokla. Garnish with 1 tbsp cilantro and 1 tbsp coconut (if using). Cut into squares and serve warm.

The magic here? The batter puffs into a spongy, airy cake with a delicate balance of tangy and sweet—perfect with mint chutney or solo as a protein-packed snack.

Tip: For extra fluffiness, sift the gram flour before mixing!

Khandvi

These delicate, savory rolls from Gujarat are a labor of love—but their silky texture and tangy mustard-tempered finish make every minute worth it.

Ingredients

• 1 cup chickpea flour (besan)
• 1 cup plain yogurt
• 1 cup water
• 1 tbsp grated ginger
• 1 tsp turmeric powder
• 1/2 tsp salt
• 2 tbsp vegetable oil, divided
• 1 tsp mustard seeds
• 2 tbsp chopped cilantro
• 1 tbsp shredded coconut (optional)

Instructions

1. Whisk chickpea flour, yogurt, water, ginger, turmeric, and salt in a bowl until smooth.
2. Heat 1 tbsp oil in a nonstick pan over medium-low. Pour in the batter and stir constantly for 8–10 minutes until thick like pudding (it should ribbon off the spoon).
3. Immediately spread the hot mixture thinly onto a greased baking sheet. Let cool for 5 minutes, then slice into 2-inch-wide strips and roll each tightly like a cigar.
4. Heat remaining 1 tbsp oil in a small skillet. Add mustard seeds and cook for 30 seconds until they pop. Drizzle over rolls.
5. Garnish with cilantro and coconut. Serve at room temperature.

The magic here? The batter transforms from lumpy to glossy in minutes, rolling into melt-in-your-mouth spirals that hold their shape beautifully.

Tip: Work fast when spreading the batter—it sets quickly! A silicone spatula helps scrape every last bit from the pan.

Pav Bhaji

This Mumbai street food classic is a riot of flavors—think buttery, tangy, and spicy mashed veggies piled onto toasted buns. It’s messy, hearty, and totally addictive!

Ingredients:

• 4 medium russet potatoes, peeled and diced
• 1 cup cauliflower florets
• 1/2 cup green peas (fresh or frozen)
• 1 large red bell pepper, finely chopped
• 1 large onion, finely chopped (divided)
• 4 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 3 tbsp unsalted butter (divided)
• 1 tbsp Pav Bhaji masala (find at Indian grocers or online)
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp Kashmiri red chili powder (or 1/4 tsp cayenne)
• 1 tbsp lemon juice
• Salt to taste
• 6 soft dinner rolls (like brioche or slider buns)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, cover potatoes, cauliflower, peas, and bell pepper with water. Boil for 15 minutes until fork-tender. Drain, reserving 1/2 cup cooking water.
2. Mash the veggies roughly with a potato masher (some texture is good!).
3. Heat 2 tbsp butter in a skillet over medium. Add half the onion and sauté until translucent (3 minutes). Stir in garlic, then add diced tomatoes, Pav Bhaji masala, cumin, turmeric, chili powder, and 1 tsp salt. Cook for 5 minutes until tomatoes break down.
4. Add the mashed veggies and reserved water. Simmer for 10 minutes, stirring occasionally, until thick but scoopable. Stir in lemon juice and adjust salt.
5. Meanwhile, split dinner rolls and toast in a pan with remaining 1 tbsp butter until golden.
6. Serve the bhaji (veggie mash) hot, topped with remaining raw onion, cilantro, and extra butter if desired, with rolls on the side.

The magic here? The Pav Bhaji masala—a spice blend with dried mango powder that adds a tangy depth you can’t replicate otherwise. Scoop with the buttery rolls for the full experience!

Tip: For extra richness, stir in a splash of heavy cream at the end.

Sev Puri

Sev Puri

This crunchy, tangy Mumbai street food is a flavor explosion in every bite—perfect for a quick snack or party appetizer!

Ingredients:

• 20 flat puri (store-bought or homemade)
• 1 cup boiled and mashed potatoes (about 2 medium)
• 1/2 cup finely chopped red onion
• 1/4 cup finely chopped cilantro
• 1/4 cup tamarind chutney
• 1/4 cup mint-coriander chutney
• 1/2 tsp chaat masala
• 1/2 tsp roasted cumin powder
• 1/4 tsp red chili powder
• 1/2 cup sev (crunchy chickpea noodles)
• 1 tbsp lemon juice
• Salt to taste

Instructions:

1. Arrange the puri on a serving plate and gently crack the tops to create a small hollow.
2. Spoon 1 tsp mashed potatoes into each puri, followed by a pinch of red onion and cilantro.
3. Drizzle 1/2 tsp tamarind chutney and 1/2 tsp mint-coriander chutney over each puri.
4. Sprinkle each with a pinch of chaat masala, cumin powder, red chili powder, and salt.
5. Squeeze lemon juice evenly over the puri, then pile sev generously on top.
6. Serve immediately for maximum crunch!

The magic of sev puri is in the contrast: crispy puri, creamy potatoes, and the zing of dual chutneys. Tip: For extra heat, add a dash of green chili paste to the mint chutney.

Ragda Pattice

This crispy-spicy-savory duo of potato patties and spiced white peas curry is pure comfort in a bowl—perfect for a weekend brunch or hearty snack.

Ingredients

• For the patties (Pattice): 2 large russet potatoes (boiled and mashed), 1/4 cup breadcrumbs, 1 tbsp cornstarch, 1 tsp grated ginger, 1/2 tsp turmeric, 1/2 tsp red chili powder, 1/2 tsp salt, 2 tbsp oil
• For the ragda (curry): 1 cup dried white peas (soaked overnight), 1/2 cup finely chopped onion, 1 tbsp oil, 1 tsp cumin seeds, 1 tbsp ginger-garlic paste, 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp red chili powder, 1 tsp tamarind paste, 1 tsp sugar, 1/2 tsp salt
• Toppings: 1/4 cup chopped cilantro, 1/4 cup finely chopped red onion, 1/4 cup tamarind-date chutney, 1/4 cup spicy green chutney

Instructions

1. Make the patties: Mix mashed potatoes, breadcrumbs, cornstarch, 1 tsp grated ginger, 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1/2 tsp salt. Shape into 8 small patties. Heat 2 tbsp oil in a pan and fry until golden (3–4 minutes per side). Drain on paper towels.
2. Cook the peas: Pressure-cook soaked white peas with 3 cups water for 3 whistles (or simmer 45 minutes until tender). Drain, reserving 1 cup liquid.
3. Make the ragda: Heat 1 tbsp oil in a pot. Add 1 tsp cumin seeds, then sauté 1/2 cup onion until golden. Stir in 1 tbsp ginger-garlic paste, 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp garam masala, and 1/2 tsp red chili powder. Add cooked peas, reserved liquid, 1 tsp tamarind paste, 1 tsp sugar, and 1/2 tsp salt. Simmer 10 minutes.
4. Assemble: Place 2 patties per bowl. Ladle hot ragda over them. Top with cilantro, red onion, and both chutneys.

The magic here? Crispy-edged patties soak up the tangy-sweet ragda while the chutneys add a confetti of flavors—every bite is a party.

Tip: For extra crunch, air-fry the patties at 375°F for 12 minutes, flipping halfway.

Corn Bhel

This crunchy, tangy street food snack is a breeze to whip up at home—perfect for game day or a quick after-school treat!

Ingredients:

• 2 cups boiled corn kernels (fresh or frozen)
• 1/2 cup finely chopped red onion
• 1/2 cup diced cucumber
• 1/4 cup chopped cilantro
• 1 tbsp lemon juice
• 1 tsp chaat masala
• 1/2 tsp roasted cumin powder
• 1/4 tsp chili powder
• 1/4 tsp salt
• 1/2 cup crushed plain sev (or sub crushed tortilla chips for crunch)

Instructions:

1. In a large bowl, toss the boiled corn kernels with red onion, cucumber, and cilantro.
2. Sprinkle with 1 tbsp lemon juice, 1 tsp chaat masala, 1/2 tsp cumin powder, 1/4 tsp chili powder, and 1/4 tsp salt. Mix gently but thoroughly.
3. Just before serving, fold in the crushed sev (or tortilla chips) to maintain their crispiness.

The magic here? The chaat masala’s zingy punch against the sweet corn—plus that last-minute sev crunch makes it irresistible.

Tip: For extra brightness, add a pinch of finely grated ginger or a drizzle of tamarind chutney!

Mirchi Bhaji

These crispy, golden-green chili fritters are a fiery Indian street food snack that’s surprisingly simple to whip up at home—just don’t forget the cooling yogurt dip!

Ingredients

• 6 large mild green chilies (like Anaheim or poblano), slit lengthwise and deseeded
• 1 cup chickpea flour (besan)
• 2 tbsp rice flour
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp cumin seeds
• 1/4 tsp baking soda
• 1/2 cup water
• 1/2 tsp salt
• Vegetable oil, for deep frying

Instructions

1. In a bowl, whisk together chickpea flour, rice flour, turmeric powder, red chili powder, cumin seeds, baking soda, and salt. Gradually add water, stirring until you get a smooth, thick batter (like pancake batter).
2. Heat 2 inches of vegetable oil in a deep skillet over medium heat (350°F). Test with a drop of batter—it should sizzle and rise immediately.
3. Dip each chili into the batter, coating evenly, and gently slide into the hot oil. Fry 3-4 chilies at a time for 3-4 minutes, flipping once, until crispy and golden brown.
4. Drain on a wire rack or paper towels. Serve hot with yogurt or tamarind chutney.

The magic here? The rice flour gives an extra crunch to the chickpea batter, while the slit chilies stay juicy inside their crispy shell.

Tip: For less heat, scrape out all the chili seeds and veins before battering—or leave them in for a real kick!

Batata Vada

These golden-fried potato balls pack a punch of garlic, ginger, and earthy spices—perfect for snacking or stuffing into fluffy bread for a Mumbai-style street food experience.

Ingredients

• 2 large russet potatoes (about 1 lb), peeled and cubed
• 2 tbsp vegetable oil, divided
• 1 tsp mustard seeds
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1-2 green chilies, finely chopped (seeds removed for less heat)
• 1/2 tsp turmeric
• 1 tsp ground cumin
• 1 tsp salt
• 1/4 cup chopped cilantro
• 1 cup chickpea flour (besan)
• 1/4 tsp baking soda
• 1/2 cup water
• Oil for deep frying

Instructions

1. Boil potatoes in salted water until tender (12-15 minutes). Drain, mash roughly, and set aside.
2. Heat 1 tbsp vegetable oil in a pan over medium. Add 1 tsp mustard seeds; when they pop, add 4 minced garlic cloves, 1 tbsp ginger, and green chilies. Sauté 1 minute until fragrant.
3. Stir in 1/2 tsp turmeric, 1 tsp cumin, and 1 tsp salt. Add mashed potatoes and 1/4 cup cilantro; mix well. Cool slightly, then roll into 12 golf-ball-sized rounds.
4. Whisk 1 cup chickpea flour, 1/4 tsp baking soda, 1 tbsp oil, and 1/2 cup water into a thick batter.
5. Heat 2 inches of oil in a deep pot to 350°F. Dip each potato ball in batter, fry in batches for 3-4 minutes until crispy. Drain on paper towels.

The magic? That crackly chickpea flour shell gives way to a fluffy, warmly spiced potato center—no soggy middles here!

Tip: For extra crunch, add 1 tsp rice flour to the batter.

Cheese Pakora

These golden, melty cheese pakoras are the ultimate comfort snack—crunchy on the outside, gooey in the middle, and packed with warm spices. Perfect for dipping in chutney!

Ingredients

• 1 cup shredded paneer or halloumi cheese (packed)
• 1 cup chickpea flour (besan)
• 2 tbsp rice flour
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1/4 tsp baking soda
• 3/4 cup cold water
• 1/4 cup chopped cilantro
• 1 small green chili, finely minced (optional)
• Vegetable oil (for deep frying)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Mix dry ingredients: In a bowl, whisk together chickpea flour, rice flour, 1 tsp cumin seeds, 1 tsp garam masala, 1/2 tsp turmeric, 1/2 tsp red chili powder, 1/4 tsp baking soda, and 1/2 tsp salt.
2. Make batter: Gradually add 3/4 cup cold water, stirring until smooth (like pancake batter). Fold in cilantro and green chili.
3. Coat cheese: Gently toss shredded paneer in the batter until fully coated.
4. Fry: Heat 2 inches of oil in a deep pan to 350°F. Drop tablespoon-sized clusters of batter-coated cheese into the oil. Fry in batches for 2–3 minutes, flipping once, until deeply golden.
5. Drain: Transfer to a paper towel-lined plate. Sprinkle with a pinch of salt while hot.

The magic here? The rice flour keeps the crust extra crisp while the cheese stays soft—no rubbery bites! Serve immediately with mint chutney or ketchup.

Tip: For extra flavor, add 1/2 tsp chaat masala to the dry mix or sprinkle it over the fried pakoras.

Conclusion

From crispy samosas to savory pakoras, these 20 authentic Indian snacks bring bold flavors to your kitchen! Whether you’re hosting or just craving something delicious, there’s a recipe here for every occasion. Give them a try, and don’t forget to share your favorites in the comments—or pin this roundup to your Pinterest board for later. Happy cooking!