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2. List of snack foods from the Indian subcontinent - Wikipedia

   en.wikipedia.org/wiki/List_of_snack_foods_from...

   A snack food of India, originating in the Kutch or Kachchh region of Gujarat, it is a spicy snack made by mixing boiled potatoes with a dabeli masala, and putting the mixture between ladi-pav and served with chutneys made from tamarind, date, garlic, red chillies, etc. and garnished with pomegranate and roasted peanuts. Dal dhokli

3. 21 Classic Indian Recipes You Probably Didn't Know You Can ...

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   Related: 34 Best Healthier Air Fryer Snack Recipes. Easy Air Fryer Indian Recipes. A Mom's Cookbook. This Gobi (Cauliflower) Manchurian in a tangy and sweet soy sauce brings out the umami flavors ...

4. List of Indian dishes - Wikipedia

   en.wikipedia.org/wiki/List_of_Indian_dishes

   Indian food is also heavily influenced by religious and cultural choices. Some Indian dishes are common in more than one region of India, with many vegetarian and vegan dishes. Some ingredients commonly found in Indian dishes include: rice , wheat , ginger , garlic , green chillies and spices .

5. List of Indian sweets and desserts - Wikipedia

   en.wikipedia.org/wiki/List_of_Indian_sweets_and...

   This is a list of Indian sweets and desserts, also called mithai, a significant element in Indian cuisine. Indians are known for their unique taste and experimental behavior when it comes to food. Many Indian desserts are fried foods made with sugar, milk or condensed milk. Ingredients and preferred types of dessert vary by region.

6. 19 Bright and Festive Recipes for Diwali 2024 - AOL

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   Getting into some delicious edible gifts, this snack is predominantly made with rice flour, butter and some basic spices commonly used in the South-Indian cuisine, and gets deep-fried. Get the ...

7. Papadam - Wikipedia

   en.wikipedia.org/wiki/Papadam

   A papadam (also spelled poppadom, among other variants), also known as papad, is a snack that originated in the Indian subcontinent. Dough of black gram bean flour is either deep fried or cooked with dry heat (flipped over an open flame) until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used.