This is a list of Indian snacks arranged in alphabetical order. Snacks are a significant aspect of Indian cuisine, and are sometimes referred to as chaat.
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Name Image Description Aam papad A traditional Indian snack, it is a fruit leather made out of mango pulp mixed with concentrated sugar solution and sun dried. It is a part of the South Indian and North Indian cuisine and is available is numerous varieties all over North India. Aappam Appam (, ) is a pancake made with fermented rice batter and coconut milk. It is a popular food in South Indian states of Kerala and Tamil Nadu. It is also very popular in Sri Lanka, where it is commonly referred to by its anglicized name as "hopper". Ada A traditional delicacy from Kerala and found in Karnataka and Tamil Nadu by different names, it consists of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in banana leaf and served as an evening snack or as part of breakfast. Grated coconut and rice flour are the two main ingredients. Anarsa A pastry-like snack commonly associated with the Hindu festival of Diwali in Maharashtra and Makar Sankranti in Bihar, its ingredients include jaggery (unrefined cane sugar), rice, poppy seed, and ghee (clarified butter). Adhirasam/Ariselu/Arisa pitha A doughnut-like fried dough sweet made out of rice, jaggery, ghee and sometimes coconut from Tamil cuisine, Karnataka cuisine, Telugu cuisine, Marathi cuisine and Odia cuisine
B Name Image Description Banana chips Deep-fried or dried slices of bananas (fruits of herbaceous plants of the genus Musa of the soft, sweet "dessert banana" variety), they can be covered with sugar or honey and have a sweet taste, or they can be fried in oil and spices and have a salty or spicy taste. Basundi An Indian dessert mostly in Bihar, Maharashtra, Gujarat, and Karnataka, it is a sweetened condensed milk made by boiling milk and sugar on low heat until the milk is reduced by half. It is often made on Hindu festivals such as Kali Chaudas and Bhaubeej (Bhai Dooj). Batata vada A popular Indian lacto-vegetarian fast food in Maharashtra & Gujarat, it literally means "potato fritters". The name batata means potato. It consists of a potato mash patty coated with chick pea flour, then deep-fried and served hot with savory condiments called chutney. The vada is a sphere, around two to three inches in diameter. Bhaji A fritter made from vegetables like Onion, Potato, Plantain, Chiili and Bread. Bhajia A spicy Indian snack, it consists of a core food (like soaked potato or fried onions), similar to potato fritters, with several variants. Bakarwadi A crispy sweet and spicy snack, popular in Maharashtra, Gujarat and Rajasthan. It is made from gram flour dough made into spirals stuffed with a mixture of coconut, poppy seeds and sesame seeds. Bhelpuri A savory Indian snack, it is made of puffed rice, vegetables, and a tangy tamarind sauce. Bhelpuri is often identified with the beaches of Mumbai, such as Chowpatty. Bhoonja A snack consumed in North India, it is available in several versions under various names across the North Indian plains. Ingredients include specially roasted rice, mixtures of peanuts, various spiced pulses, seb (salty fried beans), coconut dried-ups, spices, salt, and mustard. Bhuja A mix of puffed rice, roasted gram, flattened corn, peanuts and namkeen that originated Eastern India and is widely popular there. It is a spiced mix of crackers, dried noodles, dried peas, peanuts, and other dried nuts with the main ingredient being puffed rice. Bikaneri bhujia A famous crisp snack, originating from Bikaner, a town in the western state of Rajasthan, it is prepared by using gram flour and spices. Its other ingredients include moth dal, salt, red chilli, black pepper, cardamom, cloves, groundnut oil, etc. The dough is formed into a snack by pressing through a sieve and deep frying in vegetable oil. It is light yellow in colour. It is famously known to be born in Bikaner, and over the years has not just become a characteristic product of Bikaner, but also a generic name. Bonda A South Indian snack, it has various sweet and spicy versions in different regions. The process of making a spicy bonda involves deep-frying potato (or other vegetables) filling dipped in gram flour batter. Boondi Boondi is a Rajasthani snack food made from sweetened, fried chickpea flour. Anda Bhurji Scrambled Eggs, made using Indian spices, onion, tomatoes, green chili, and had with bread, or parathas. Bhurji- Paneer Bhurji means scrambled. The paneer bhurji is made with tempered spices, chopped onion, tomatoes, paneer, green chillis & coriander. also used as filling for sandwiches, or had with breads, paratha.
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Name Image Description Chaat Many types and variations of chaat, which is a term describing savory snacks, are typically served at road-side tracks from stalls or food carts. (in Bengali)CutletIn Indian cuisine, a cutlet specifically refers to mashed vegetables (potato, carrot, beans) or cooked meat (mutton, Chicken or fish) stuffing that is fried with a batter/covering. The meat itself is cooked with spices – onion, cardamom, cloves, cinnamon, coriander (cilantro), green chillies, lemon and salt. Chakli/chakodi A crunchy Maharashtrian snack, it is typically served hot; it contains rice flour and chilli. Chana Jor Garam A common street snack in most Indian states. It is usually made from chickpeas that are roasted and spiced. Chapati An unleavened flatbread (also known as roti),Of Bread Ain-i-Akbari , by Abu'l-Fazl ibn Mubarak. English tr. by Heinrich Blochmann and Colonel Henry Sullivan Jarrett, 1873–1907. The Asiatic Society of Bengal, Calcutta, Volume I, Chap. 26, page 61. it is a common staple of cuisine in South Asia, as well as amongst South Asian expatriates. Versions of the dish are also found in Central Asia and the Horn of Africa, with the laobing flatbread serving as a local variation in China. Chapati is known as doday in Pashto.ChivdaA popular Indian snack mix, which consists of lightly fried flattened rice also known as poha, spices, curry leaves and nuts. Chole bhature A combination of chana masala (spicy chick peas) and fried bread called bhatura (made of maida flour), different varieties of bhature are available, such as aloo bhatura (filled with boiled potato) and paneer bhatura (filled with paneer). Pictured at top is chana masala, and bhatoora is below.Chole Kulche A North Indian snack, "Chana" is a dish made using chickpea, soaked overnight, boiled, and then cooked in a gravy made with onion, tomatoes, garlic, ginger, and fragrant Indian spices. Kulcha is a form of yeast leavened flat bread, baked in oven. A variant also includes Amritsari Kulcha, in which, the bread is made after being stuffed with a potato based filling, and then baked in the coal fired "tandoor" oven.
D Name Image Description Dabeli 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 (burger bun) and served with chutneys made from tamarind, date, garlic, red chillies, etc. and garnished with pomegranate and roasted peanuts.Dal dhokli A dish common in Rajasthani and Gujarati cuisine, made by boiling wheat flour pieces in a pigeon pea stew. Dahi puri An Indian snack which is especially popular in the state of Maharashtra, it is a form of chaat from the city of Mumbai. It is served with mini-puri shells (golgappa), which are more popularly recognized from the dish pani puri. Dahi puri and pani puri chaats are often sold from the same vendor. Dahi vada An Indian chaat, prepared by soaking vadas in thick yogurt. To add more flavor, they may be topped with coriander or mint leaves, chillies, crushed black pepper, chaat masala, cumin, shredded coconut, green chillies, or boondi. Dahibara Aludam Dahibara Aludam is a variant of Dahi vada and originated from Cuttack of the state Odisha. It is a type of chaat (snack) from Cuttack and is popular throughout India. The dish is prepared by soaking vadas (fried flour balls) in light dahi (yogurt) water. Then adding Aloo Dam (potato curry) and guguni (pea curry) to it. Dhokla Dhokla is a vegetarian food item, from the Indian state of Gujarat, is made with a fermented batter derived from rice and split chickpeas. Dosa A fermented crepe or pancake made from rice batter and black lentils, it is indigenous to and is a staple dish in the South Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as being popular in Sri Lanka. Dosa is also popular in Singapore,Dosa Corner in Singapore City, Singapore - Lonely Planet where the name thosai is more common, and in Myanmar as toshay.
F Name Image Description Flattened rice / Pohe An easily digestible, dehusked rice which is flattened into flat light dry flakes, these flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk, or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.
Name Image Description Fafda Jalebi Fafda (Gujarati: ફાફડા) is a popular Indian snack native to the western state of Gujarat. Often eaten during festivals, fafda is rectangle in shape and yellowish in color. Fafda is a type of papad and is part of a category of snack food called farsan.
G Name Image Description Gajar ka halwa A sweet dessert pudding associated mainly with the state of Punjab in India and Pakistan, it is made by placing grated carrot in a jar containing a specific amount of water, milk, and sugar, and then cooking, stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first sautéed in ghee. Gajar ki barfi A sweet carrot and coconut confection. Ganthiya A snack from Gujarat consisting of deep-fried chickpea flour dough. Gavvalu A snack from Andhra Pradesh made with dough, water, milk, ghee and jaggery Ghever A Rajasthani sweet traditionally associated with the Teej Festival, it is disc-shaped, and made from ghee, flour, and sugar syrup. The many varieties of ghevar include plain, mawa, and malai ghevar. Ghugni An evening snack in Eastern India (Assam, Bengal, Bihar, Orissa). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style. It is then served with murmura (puffed rice), and at times with hot onion pakoda/bhajiya.Gujhia A sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent. It is made using either suji (semolina) or maida (all-purpose flour), which is stuffed with a mixture of sweetened khoa (milk solids) and dried fruits, before traditionally being deep-fried in Ghee. Gulab jamun A popular cheese-based dessert, similar to a dumpling, popular in countries of the Indian subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. In Nepal it is widely known as Lalmohan, served with or without yogurt, and is a popular dessert on all occasions. It is made mainly from milk solids, traditionally from freshly curdled milk. These milks solids, known as khoya in India, are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep fried at a low temperature of about 148 °C. The balls are then soaked in a light sugar syrup flavored with green cardamom and rosewater, kewra or saffron.
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