south asian

Papri chaat is a traditional street snack found all over India, with crunchy, soft, and fluffy textures, all smothered in tangy, sweet, and hot chutneys.

Papri Chaat (Indian Street Snack With Potato, Chickpeas, and Chutneys) Recipe

For the Papris:

(260 grams) atta flour (Indian wheat flour) flour

(4 grams) baking powder

(7 grams) kosher salt

(5 grams) nigella seeds

(12 grams) vegetable oil

(1.4L) oil

For the Mint Chutney:

(60 grams) cilantro

(60 grams) mint

lime

(20 grams) serrano pepper, sliced

For the Tamarind Chutney:

medjool dates (40 grams), pitted

(85 grams) tamarind paste (not concentrate)

(2 grams) ginger powder

(1 grams) Kashmiri red chili powder (see note)

(100 grams) palm sugar or light brown sugar

For the Sev:

(115 grams) chickpea flour

(2 grams) Kashmiri red chili powder (see note)

(1 grams) black pepper

To Assemble:

(434 grams) chickpeas, drained (or equivalent freshly cooked from dried)

Chaat Masala spice mixture,

(450 grams) whole-milk yogurt

onion,

Kosher salt

For the Papris: In a large bowl, whisk together flour, baking powder, salt, and nigella seeds. Add warm water, a little at a time, until a soft dough forms (it should be the consistency of Play-Doh). Knead in the bowl until mixture comes together into a smooth dough, about 5 minutes. Wrap dough in plastic wrap and let rest for at least 1 hour and up to 12 hours.

On a lightly floured work surface, roll out dough until it is approximately 2 millimeters thick. (You can use the nigella seeds as your guide: The dough should be just barely thicker than the seeds themselves.) Using a fork, prick all over surface of dough. (Alternatively, if left un-pricked, the papris will puff up when fried, and can then be stuffed for sev puri chaat and panipuri.) Using a 1 1/2–inch round cookie cutter, cut rounds from dough and set aside on a floured surface. Any scraps can be gathered and re-rolled until you have no more dough left.

In a large pot, wok, or Dutch oven, heat oil to 375°F (190°C). Working in batches of 6 to 8 pieces, fry papris, turning occasionally, until golden brown, about 2 minutes. Drain onto a paper towel–lined sheet tray and season with salt while still warm. Reserve frying oil for sev (below), if making from scratch. The papris will stay crisp in an airtight container for up to 1 week.

For the Mint Chutney: Prepare an ice bath. In a pot of salted boiling water, blanch cilantro and mint until they turn bright green, about 20 seconds. Shock herbs in ice bath to stop the cooking, then drain well. Squeeze out any excess liquid from herbs.

Remove and discard the thick mint stems, then roughly chop herbs and remaining tender stems. In a blender, purée blanched herbs with lime juice, serrano pepper, and just enough cold water to bring the mixture together, taking care not to over-blend and heat up the chutney, which can lead to discoloration. Season with salt to taste. The chutney will stay fresh in the refrigerator for 2 to 3 days.

For the Tamarind Chutney: In a small saucepan, combine dates, tamarind paste, ginger powder, chili powder, and sugar and bring to a boil. Remove from heat and set aside, covered, for 10 minutes to soften the tamarind paste and dates. Using a blender, purée until smooth, then pass through a fine-mesh strainer to remove any fibrous bits. The chutney will keep in an airtight container in the refrigerator for up to 2 weeks.

For the Sev: In a medium mixing bowl, whisk together chickpea flour, chili powder, black pepper, and enough water (1/3 cup to 1/2 cup) to form a mixture with the thickness of pancake batter. Add batter to a piping bag fitted with a number 2 plain round tip, or use a zipper-lock bag with one corner snipped off to create a small opening.

Using the same frying oil as for the papris, heat oil to 375°F (190°C). Pipe squiggles of batter into oil, like a funnel cake, and fry until bubbling ceases. Using a spider or strainer, lift fried sev and transfer to a paper towel–lined sheet tray to drain. Repeat with remaining sev batter. The sev will stay crisp in an airtight container for up to 1 month.

To Assemble: On a large serving plate, spread papris in a single even layer.

In a small bowl, toss potatoes and chickpeas with chaat masala to taste. Spread potatoes and chickpeas all over papris.

In a small bowl, combine yogurt with chaat masala to taste and spoon over potatoes, chickpeas, and papris.

Top with diced onion, mint and tamarind chutneys, and sev. Sprinkle more chaat masala on top and serve right away, preferably with sweet, milky black tea.

Carrot, Onion, and Spinach Bhajias With Mango Chutney recipe | Epicurious.com

brown sugar

cinnamon

tsp kalonji (black onion

tbsp peeled and julienned fresh ginger

malt vinegar

bourbon

salt

Vegetable oil, for frying—you won't need more than 1 quart

carrots

red onion

ginger,

spinach

red chile, finely chopped

tbsp roughly chopped fresh cilantro

cumin seeds

tsp turmeric

tsp garam masala

½ tsp ground asafetida/hing (optional)

lemon

sea salt

¾ cup gram (chickpea) flour

Crispy, chewy, buttery, and comprised of innumerable flaky layers, the paratha is a flatbread that can complement almost any dish and can be eaten at any meal.

Paratha (Flaky South Asian Flatbread) Recipe

(15 ounces; 420 grams) all-purpose flour,

(1 ounce; 30 grams) vegetable oil, or other neutral oil

(8 ounces; 112 grams) softened ghee, divided

To Make the Dough: In a large mixing bowl, whisk together the flour and kosher salt until combined, about 1 minute. Add the oil and rub evenly into flour, about 5 minutes. Make a well in the center of the flour and pour in 1 cup (240ml) of warm water. Roughly combine the flour and water with your fingers until just brought together, about 1 minute. Next, knead the dough until it forms a sticky ball, about 5 minutes. Leave the dough in the bowl and cover with plastic wrap or a moist towel. Set aside to rest at room temperature for at least 1 hour and up to 24 hours in the refrigerator. 

After the dough has rested, divide it into 8 equal portions. Work with one portion of dough at a time, keeping the remaining dough covered with a moist towel or plastic wrap while not handling.

For the First Roll: On a clean surface, roll out the dough until as thin as possible, sprinkling flour as needed to prevent the dough from sticking to the rolling pin. The final dimensions of the dough should be roughly 16 inches by 10 inches, and it should be paper thin and translucent. 

Using a small offset spatula, dab 1 tablespoon (15g) of softened ghee across the surface of the rolled out dough. Sprinkle a pinch of flour over the ghee. Starting from the top, roll down the dough sheet until it is all coiled into one long snake. Coil each end of the dough log inward until they meet at the center, then fold the two coils onto each other and press together firmly. Set aside the coiled dough ball to rest covered for at least one hour at room temperature and up to 24 hours in the refrigerator.

For the Final Roll: On a lightly floured surface with a rolling pin, roll each coiled dough ball into a circle about 8 inches in diameter and 1/8-inch thick. Lightly dust the paratha, rolling pin, and counter with flour as needed to prevent sticking, dusting off any excess flour at the end. Rotate the paratha after each roll to maintain an even shape. Cook the rolled out parathas right away, or store between layers of parchment and wrapped in plastic wrap in the refrigerator for up to three days. 

Cooking the Parathas: Preheat a heavy gauge 10- or 12-inch skillet over medium-low heat. Working with one paratha at a time, cook it in the dry skillet until dusty and dry to the touch, about 3 minutes per side. (After this first cook, the parathas can be stacked between sheets of parchment, wrapped in plastic, and stored in the refrigerator for 1 week or freezer for 3 months and cooked from frozen as needed.)

Preheat the same skillet over medium-high heat. Add 1 tablespoon of ghee and cook 1 paratha at a time until golden brown and crispy, about 1 minute per side. Once cooked through, scrunch the paratha to release any built-up steam. Serve right away or hold warm wrapped in a kitchen towel and in a 250°F (121°C) oven for up to 1 hour.  

This funky, salty, spicy, and sour spice blend is all you need to transform anything into a chaat (a type of street snack popular throughout South Asia). It works great in traditional chaat recipes, such as for papri chaat and panipuri, but can also simply be sprinkled over fruit or vegetables or used as a spice for snack foods, like Chex mix.

Chaat Masala (Indian Street Snack Spice Blend) Recipe

(12 grams) cumin seeds

coriander seeds

(4 grams) fennel seeds

(3 grams) ajwain seeds

(3 grams) dried mint

(13 grams) kala namak powder

(18 grams) green mango powder

(16 grams) tamarind powder

(2 grams) whole black peppercorns

(12 grams) Kashmiri red chili powder (see note)

In a dry sauté pan over medium heat, working with one spice at a time, toast cumin seeds, coriander seeds, fennel seeds, and ajwain until just warm and fragrant, taking care not to burn the seeds. Set each spice aside as it is done.

In a high-powered blender or spice grinder, or using a mortar and pestle, combine all toasted spices along with dried mint, kala namak, salt, green mango powder, tamarind powder, black peppercorns, chili powder, and ginger powder. Grind to a fine powder. If using a spice grinder with a limited capacity, grind each ingredient in batches, then thoroughly combine in a small mixing bowl.

Store masala in an airtight container in a cool, dry place for up to 3 months. The masala's flavor is best the day after making, once the spices have had a chance to mingle.

Crispy, bronzed potato patties and a fiery green sauce to dip them in.

Aloo Tikki With Hari Chutney

potatoes

cilantro

mint

Thai chile

garlic

shallot

Tbsp. rice flour flour

cayenne pepper

turmeric

Vegetable oil (for frying; about 3 cups)

These bronzed, crispy-on-the-outside spiced potato patties, or aloo tikki in Urdu and Hindi, take me back to my school years in Lahore. We used to line up for the school tuck shop owner Apa’s aloo tikki: Each one was placed neatly in the middle of warm naan and folded for a mobile snack during recess. This street food–style snack—which is enjoyed from Pakistan to India to Bangladesh—pairs beautifully with a cup of late afternoon chai, as a side with morning eggs (move over, hash browns), or with a glass of bubbly during cocktail hour. The fritters themselves are scented with fresh cilantro, mint, and cumin seeds, but dunk them into fiery hari (green) chutney to fully enjoy.
This recipe calls for cayenne pepper, but if you prefer more heat, use the ground red chili powder found in South Asian grocery stores. It’s worth sourcing rice flour, as it provides a really amazing crunch, but all-purpose flour will work. —Shayma Owaise Saadat

Bon Appétit

Slice 1 lb. scrubbed red-skinned potatoes (6–8 small or 3–4 medium) in half with a chef’s knife. Place potatoes in a large saucepan and pour in cold water to cover by 2". (Starting potatoes in cold water ensures even cooking.) Bring to a boil over high heat; reduce heat to medium and simmer until you can easily pierce with the tip of a paring knife, 15–30 minutes, depending on their size. Drain in a colander and let sit until cool enough to handle.

Meanwhile, make the hari chutney. Remove tough stems from 1 bunch cilantro and coarsely chop leaves with tender stems until you have ½ cup. Coarsely chop leaves from 1 small bunch mint until you have ½ cup; place in a mini food processor or blender. Set remaining herbs aside for aloo tikki. Cut 1 lime in half and squeeze juice into processor. Remove stem from 1 red or green Thai chile. If you prefer less heat, cut in half lengthwise, then remove ribs and seeds with paring knife. (Wear food-safe disposable gloves and be careful not to touch your eyes!) Add chile, 1 garlic clove, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to processor; process, scraping down sides as needed, until chutney is smooth and pourable. If you prefer a thinner chutney, add ice water a tablespoonful at a time (up to 4 Tbsp.), until you reach the desired consistency.

For the aloo tikki, place a rack in middle of oven and set a rimmed baking sheet on rack; preheat oven to 200°. Finely chop 1 large shallot, then finely chop reserved cilantro leaves with tender stems until you have ½ cup. Stack 6 reserved mint leaves and roll tightly lengthwise; thinly slice into ribbons. (This is called chiffonade.) Transfer shallots and herbs to a medium bowl.

Using your hands, remove skins from cooled potatoes; discard. Grate potatoes on the small holes of a box grater directly into bowl with shallots and herbs. Add 2 Tbsp. rice flour or all-purpose flour (patties won’t be as crispy with all-purpose flour), ½ tsp. cayenne pepper (cut back to ¼ tsp. for less heat), ½ tsp. cumin seeds, ¼ tsp. ground turmeric, and remaining ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Mix with your hands or a rubber spatula until well incorporated. Turn potato mixture out onto a cutting board and shape into a 2"–3"-diameter log. Be firm and really pack it down—that will prevent the patties from falling apart. Using chef’s knife, cut log into ½"-thick rounds (about 10). Coat hands with oil (to prevent sticking) and form slices into 2½"-diameter patties.

Pour vegetable oil into a medium skillet to come ½" up the sides. Heat over medium-high until an instant-read thermometer registers 350° (oil should be shimmering). Working in 2 batches, fry patties, turning once with a slotted spatula, until crispy and golden brown, about 3 minutes per side. (If you're having trouble with the patties falling apart, you can transfer them to the freezer until well-chilled.) Transfer to a paper-towel-lined wire rack to drain; season with salt. Transfer patties to baking sheet in oven to keep warm while you work.

Serve with hari chutney for dipping.
Do ahead: Hari chutney can be made 3 days ahead. Cover and chill.

This creamy, frozen Indian dessert gets its flavor from finely ground pistachios and a pinch of floral, earthy saffron.

Pista Kesar Kulfi (Pistachio and Saffron Kulfi) Recipe

evaporated milk

heavy cream

sugar

pistachios,

saffron threads

The two most elegant ingredients in the Indian pantry go hand in hand in this recipe to create one of India’s most famous kulfis. It’s not easy to buy ground pistachios; I tend to run mine through a spice and nut grinder to create a fine powder for this kulfi. You could use a food processor to chop the nuts, but you’ll end up with a chunkier nut kulfi. This scales up very well if you want to make a bigger batch.

Epicurious

Pour the evaporated milk, cream, and sugar into a saucepan and bring the mixture to a gentle boil, stirring it fairly frequently to ensure it doesn’t stick to the bottom of the pan.

When it starts to boil, turn the heat down, add the ground pistachios and saffron, and simmer for around 5 minutes.

Transfer to a bowl and leave to cool down, then put in the fridge. When it is cold, pour into kulfi molds or a freezable container, cover and freeze for 2 to 3 hours.

To remove the kulfis from their molds, dip them into hot water for a second, turn them upside down over a plate, and give them a sharp tap on the top.

Serve with a sprinkling of chopped pistachios.

These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.

Zucchini-Lentil Fritters With Lemony Yogurt

yogurt

lemon juice

red lentils (masoor dal)

zucchini (about 5 oz.)

½ medium onion, thinly sliced

1¾ tsp. kosher salt, divided,

Kashmiri chile powder

parsley leaves

Tbsp. finely grated lemon zest

ghee oil

These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.

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Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt.

Do Ahead: Yogurt can be made 1 day ahead. Cover and chill.

Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12 hours. (Soaking the lentils makes them tender and a lot easier to blend.)

Meanwhile, trim ends of zucchini and cut crosswise into 3 pieces about 2" long. Cut each piece lengthwise into ¼"-thick planks. Stack a few planks and slice lengthwise into ¼"-thick matchsticks (about the size of a skinny french fry). Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt and toss to combine. Let sit until vegetables look wilted and softened and about 1 Tbsp. liquid has released into bowl, 30 minutes to 2 hours. Gently pat dry with paper towels to remove any excess moisture.

Drain lentils and transfer to a food processor. Add chile powder, turmeric, and ¾ tsp. salt. Pulse, scraping down sides, until a purée forms. Transfer to a medium bowl and add zucchini and onion, parsley, and lemon zest. Toss with a rubber spatula to combine.

Line a rimmed baking sheet with paper towels; set a wire rack inside. Heat ghee in a medium cast-iron skillet over medium-high until a pinch of batter added to the pan sizzles and sputters. Using a large spoon, scoop out about ¼ cup batter, then use a second large spoon dipped in the hot ghee to carefully scrape into pan; flatten with ghee-coated spoon. Repeat to make 3 more fritters. Fry until deep golden brown underneath, about 3 minutes. Turn over with a wide slotted spatula and fry until deep golden brown on the second side, about 3 minutes. Transfer fritters to prepared rack to drain; season immediately with salt. Repeat with remaining batter (you end up with 8–10 fritters total).

Transfer fritters to a platter. Serve with lemony yogurt alongside.

This aromatic rice pudding is flavored with cinnamon and cardamom, and gets a topping of pistachios and edible flowers.

Cardamom Kheer

+ 1 tbsp basmati rice

cardamom

sugar,

whole milk, plus extra if needed

unsalted pistachios

1½ tbsp dried edible flowers (such as marigolds, roses, lavender)

I take a bite of this sweet rice pudding and I am back at my parents’ house at Diwali. They’ve just been dancing. Arya is eighteen months old, playing with the dancing stick and shrieking with laughter. One more spoonful, and she’s six months old and just learning to eat; she doesn’t wrinkle her nose at a simple kheer made with apples. A couple more spoonfuls and it’s 2015, I’m in Bademiya in Mumbai, it’s 2 a.m. and Hugh’s just arrived. I’ve been away from him for weeks again, traveling to research recipes for Fresh India. I missed him so much I could barely eat, but now he’s here and the kheer tastes like sweet celebration. Another spoonful and I’m six again, struggling to ﬁt in at a new school. I don’t tell Mum, but perhaps she knows because there’s kheer for pudding and it tastes like home.

Place the rice, spices, sugar, milk, and cream in a large saucepan and set over a medium-low heat. Bring to the boil—but watch it doesn’t boil over—then turn the heat down to a whisper and cook for about 30 minutes, stirring fairly frequently to make sure the rice doesn’t stick and burn. If the mixture is getting too dry, add more milk, a little at a time. When the rice is nearly done, it will start to bubble and burp more furiously and will need more attention from you. When the rice is tender (i.e. there’s no chalkiness in the center), take it off the heat and spoon into a serving bowl. Allow to cool, then cover and chill in the fridge until cold.

Just before serving, grind the remaining tablespoon of sugar, the pistachios, and edible ﬂowers as ﬁnely as you can, using a mortar and pestle or electric spice grinder. Sprinkle over the top, and serve.

One bowl, no-bake, and make-ahead-friendly? This South Asian dessert is all that—and chewy, tangy, and fruity too.

Coconut-Mango-Lime Barfi

condensed milk

mango purée

lime juice

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

(320 g) unsweetened shredded coconut,

One bowl, no-bake, and make-ahead-friendly? That’s right: This South Asian dessert checks all the boxes. While the world of barfi is vast and varied, we love this mango version because it’s bright and tart, with tang, fruitiness, and a soft chew too. Using canned or frozen mango purée ensures a consistent level of sugar and moisture and means you don’t have to wait for rock-hard fruit to ripen (or mango season to come). Choose the shape that’s pleasing to you: We went for triangles, but it can also be sliced into bars or diamonds or simply rolled into truffles.

Line an 8x8" baking pan with parchment paper, leaving generous overhang on 2 sides. Using a rubber spatula or whisk, mix condensed milk, mango purée, lime juice, salt, and ½ tsp. lime zest in a large bowl until smooth and combined. Add 4 cups (320 g) coconut and mix until all of the coconut is coated.

Scrape coconut mixture into prepared pan and spread evenly all the way to the edges and corners, then use the spatula to flatten. Sprinkle with more lime zest and shredded coconut, then chill in freezer 45 minutes to let set. Cut into triangles with a large knife to serve.
Do ahead: Barfi can be made 3 days ahead. Store airtight at room temperature.

This creamy, comforting khichdi is ready for any lentil lying in your pantry. Frozen spinach and fresh herbs keep it bright and perky.

Simple Spinach Khichdi

red, yellow,

vegetable oil

Diamond

jalapeño or serrano chile

10-oz. packages frozen spinach, thawed

(packed) cilantro leaves

(packed) mint leaves

Tbsp. ghee or unsalted butter

garlic cloves, finely chopped

1" piece ginger, peeled, finely chopped

tomato paste

tsp. garam masala

Comforting khichdi, the ultimate South Asian pantry dish, turns rice and lentils into a creamy porridge. This version is perky and bright with frozen spinach, herbs, and a hot chile. Any long-grain rice (like jasmine) will do in place of basmati, as will any lentil from the soft and quick-cooking family—red, brown, green, or yellow (such as split mung beans).

Bring 1 cup basmati or other long-grain white rice, rinsed, 1 cup red, yellow, or brown lentils, rinsed, 1 Tbsp. vegetable oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 4 cups water to a simmer in a large Dutch oven or other heavy pot over medium. Partially cover and cook until rice and lentils are very soft (almost falling apart) and water is absorbed, 20–25 minutes.

Meanwhile, blend 1 jalapeño or serrano chile, two 10-oz. packages frozen spinach, thawed, 1 cup (packed) cilantro leaves with tender stems, and ½ cup (packed) mint leaves in a blender until very smooth; set spinach purée aside.

Heat 3 Tbsp. ghee or unsalted butter in a large skillet over medium. Cook 2 tsp. cumin seeds, stirring constantly, until golden and fragrant, about 2 minutes. Add 1 large onion, finely chopped, 6 garlic cloves, finely chopped, one 1" piece ginger, peeled, finely chopped, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and cook, stirring occasionally, until onion is softened and translucent, 9–12 minutes.

Stir in 1 Tbsp. tomato paste and cook until slightly darkened in color, about 3 minutes. Pour reserved spinach purée into pan and cook, stirring often, until slightly thickened, about 5 minutes. Add rice mixture, 1 tsp. garam masala, and 1½ cups water and stir vigorously to combine. Bring to a simmer and cook until flavors come together and some of the water is absorbed, 6–8 minutes. Remove khichdi from heat and stir in 1 Tbsp. fresh lemon juice. Taste and season with more salt if needed. Add more water to get a risotto-like consistency if needed.

Embark on a flavorful journey with our Chicken Pakora recipe. These crispy and spiced fritters feature tender chicken pieces coated in a flavorful chickpea flour batter, creating a delightful snack or appetizer. A beloved Indian street food, Chicken Pakora offers a harmonious blend of textures and aromatic spices, making it the perfect choice for your next snack-time adventure.

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Top Tags

Papri Chaat (Indian Street Snack Wi...

Carrot, Onion, and Spinach Bhajias ...

Paratha (Flaky South Asian Flatbrea...

Chaat Masala (Indian Street Snack S...

Aloo Tikki With Hari Chutney

Pista Kesar Kulfi (Pistachio and Sa...

Zucchini-Lentil Fritters With Lemon...

Cardamom Kheer

Coconut-Mango-Lime Barfi

Simple Spinach Khichdi

Chicken Pakora

Slow cooker pilau rice recipe

Gulab Jamun

Cashew Butter Chicken Korma

Everyday Dal

Broccoli Korma

Top 16 south asian recipes from across the web

The most viewed south asian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Papri Chaat (Indian Street Snack Wi...

Carrot, Onion, and Spinach Bhajias ...

Paratha (Flaky South Asian Flatbrea...

Chaat Masala (Indian Street Snack S...

Aloo Tikki With Hari Chutney

Pista Kesar Kulfi (Pistachio and Sa...

Zucchini-Lentil Fritters With Lemon...

Cardamom Kheer

Coconut-Mango-Lime Barfi

Simple Spinach Khichdi

Chicken Pakora

Slow cooker pilau rice recipe

Gulab Jamun

Cashew Butter Chicken Korma

Everyday Dal

Broccoli Korma

The most viewed south asian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine