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词条 List of snack foods from the Indian subcontinent
释义

  1. A

  2. B

  3. C

  4. D

  5. F

  6. G

  7. H

  8. I

  9. J

  10. K

  11. L

  12. M

  13. N

  14. P

  15. R

  16. S

  17. T

  18. U

  19. V

  20. Unsorted

  21. See also

  22. References

  23. External links

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This is a list of Indian snack foods. Snack foods are a significant aspect of Indian cuisine, and are sometimes referred to as chaat.

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A

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 ({{lang-ml>അപ്പം}}, {{lang-ta|ஆப்பம்}}) 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, central and northern India, its ingredients include jaggery (unrefined cane sugar), rice, poppy seed, and ghee (clarified butter).
Ariselu/Adhirasam/Arisha Pitha A traditional sweet made from rice flour, ghee, and jaggery. Popular in Odisha. Eaten as a delicacy during the festive season.

B

Name Image Description
Baingan bharta A South Asian dish bearing a resemblance to baba ganoush, it is a part of the national cuisines of both India and Pakistan. It is primarily a vegetarian dish that comprises bhurtha (minced vegetables) made from eggplant (baingan) which is grilled over charcoal or direct fire, to infuse the dish with a smoky flavour. The smoked eggplant is mashed with fresh cilantro (coriander leaves), chili pepper, onion, and mustard oil.[1] Traditionally, the dish is eaten with an Indian flatbread (specifically roti or paratha) and is also served with rice and/or raita, a yogurt salad. Baingan bartha is also eaten in Bangladesh.
Banana chips Deep-fried and/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 and/or spicy taste.[2]
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 vegetarian fast food in Gujarat & Maharashtra, 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.
Bhajia A spicy Indian snack, it consists of a core food (like soaked potato or fried onions), similar to potato fritters, with several variants.
Bhelpuri A savory Indian snack, it is made of puffed rice, vegetables, and a tangy tamarind sauce.[3] Bhelpuri is often identified with the beaches of Mumbai, such as Chowpatty.[4]
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.
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.[5]
Biryani beryā(n) ({{lang>fa|بریان}}) which means "fried" or "roasted".[6] biryani was invented in the kitchen of Mughal emperors. Lahore, Kashmir, Kolkata, Lucknow, Hyderabad, and Delhi/Agra are the main centers of biryani cuisine.
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.
Bhurji- EggBhurji- EggScrambled Eggs, made using Indian spices, Onion, Tomatoes, green chilli, and had with bread, or parathas.
Bhurji- PaneerBhurji- PaneerBhurji means scrambled. The paneer bhurji is made with tempered spices, chopped onion, tomatoes, green chillis & coriander. also used as filling for sandwiches, or had with breads, paratha.

C

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.[7][8]
Chakli/chakodi A crunchy Maharashtrian snack, it is typically served hot; it contains rice flour and chilli.
Chapati An unleavened flatbread (also known as roti),[9] 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.
Chole bhature

A combination of chana masala (spicy chick peas) and fried bread called bhatura (made of maida flour),[10] different varieties of bhature are available, such as aloo bhatura (filled with boiled potato) and paneer bhatura (filled with cottage cheese). 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. one of the specialities of Pinjore Dhaba.

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.
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.[11] 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.
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,[12] 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,[13] where the name thosai is more common,[14] 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.

G

Namkeen
Name Image Description
Namkeen or Namkin are Hindi words for savory or salty foods. The word is probably derived from the Hindi word for salt, which is Namak. Khaara, Farsan, Chevda, Sev, Chips, Bhajiya, Mixture are some other names of Namkeen, used in different parts of India. Namkeen of Indore and Ratlam is very famous for its taste.
NeyyappamNeyyappam is a Kerala snack, made of rice flour, ghee, and jaggery.

P

Name Image Description
Pakora Created by taking one or two ingredients such as onion, eggplant, potato, spinach, plantain, paneer, cauliflower, tomato, chili pepper, or occasionally apple[38] or chicken and dipping them in a batter of gram flour, they are then deep-fried. The most popular varieties are palak pakora, made from spinach, paneer pakora, made from paneer (soft cheese), pyaz pakora, made from onion, and aloo pakora, made from potato.
Pakwan Crisp snacks
Palappam A Nasrani dish of fermented bread made with rice batter and coconut milk, hence the name palappam (meaning milk bread). It is a staple food and a cultural synonym of the Nasranis of Kerala in coastal south west India. The rice batter for palappam is made on a stone griddle and coconut milk with toddy is used for fermentation. The toddy used for fermentation of the milk bread or palappam yields it the name kallappam, (kall means toddy), while the rice batter and coconut milk gives a white colour to it, yielding the name vellayappam or white bread. The palappam is prepared in an appa kal (mould) and looks like a pancake.
Paneer tikka Made from chunks of paneer marinated in spices and grilled in a tandoor,[39][40] it is a vegetarian alternative to chicken tikka and other meat dishes.[41][42][43] It is a popular dish that is widely available in India and other countries with an Indian diaspora.[44][45]
Panipuripuri, fried crisp and filled with a mixture of flavored water (pani), tamarind chutney, chili, chaat masala, potato, onion, and chickpeas. It is generally small enough to fit completely into one's mouth. It is a popular street food dish in Mumbai, Delhi, Karachi, Lahore, Dhaka, Kolkata, and Kathmandu.{{citation needed>date=February 2017}}
Papadum or Papad A thin, crisp Indian preparation sometimes described as a cracker, it is typically served as an accompaniment to a meal in India. It is also eaten as an appetizer or a snack, and can be eaten with various toppings such as chopped onions, chutney, or other dips and condiments.
Papri chaat A Pakistani and North Indian fast food, chaat, an Indo-Aryan word which literally means "lick", is used to describe a range of snacks and fast-food dishes; papri refers to crisp fried dough wafers made from refined white flour and oil. In papri chaat, the papris are served with boiled potatoes, boiled chick peas, chilis, yogurt, and tamarind chutney and topped with chaat masala and sev.
Paratha A flatbread that originated in the Indian subcontinent in the Pakistani and Indian state of Punjab, paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough.[46] The paratha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha.[47] Parathas are usually stuffed with vegetables such as boiled potatoes (as in aloo ka paratha), leaf vegetables, radishes or cauliflower and/or paneer (South Asian cheese).
Parotta One of the most popular unleavened flat breads in Punjabi North Indian cuisine, Pakistani cuisine, and South Indian cuisine, it is made by pan frying whole wheat dough on a tava.[48]
Pav Bhaji A Maharashtrian fast food dish that originated in Maharashtrain cuisine, it is native to Maharashtra and has now become popular in most metropolitan areas in India, especially in those of central and western Indian states[49] such as Gujarat and Karnataka.[50] Pav in Marathi means a small loaf of bread. Bhaji in Marathi means vegetable dish. Pav bhaji consists of bhaji (a thick potato-based curry) garnished with coriander, chopped onion, and a dash of lemon and lightly toasted pav. The pav is usually buttered on all sides.
Pohe (Maharashtrian) An Indian fast food prepared in Maharashtra and some Northern States. Northern variants of this dish tend to be sweet, while Maharashtrian pohay tends to be spicy. It is also often served with an extremely spicy curry, locally called 'tarri'. Pohay with tarri is a relished snack in the Vidharbha region of Maharashtra state. Pohay is made of flattened, processed rice, roasted with chili peppers, onions, mustard and cumin seeds and curry leaves (called Kadi-patta).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.[51] A modern twist on poha is to make it using quinoa[52]
Ponganalu
Poornalu A traditional sweet in the Telugu festivals. It is made of rice flour stuffed with jaggery mixed dal paste and dry fruits. It is often served hot with ghee. It is called Poornalu in the Andhra region.
Pootharekulu Pootharekulu is a popular sweet from Atreyapuram, East Godavari, India. 'Pootha' is coating and 'Reku' (plural Rekulu) is sheet in Telugu. Pootharekulu are also known as ‘Paper sweets’ as they give the appearance of folded paper. It is made from a particular rice batter called jaya biyyam (biyyam means rice), powdered sugar and ghee (clarified butter).
Potato chips A thin slice of potato that is deep fried or baked until crunchy.
Puffed riceA type of puffed grain made from rice; usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely. Pori (Puffed Rice) has been mentioned in various Tamil literatures as an offering to Hindu deities. Offerings of pori and jaggery made to Vinayagar (Lord Ganesh) are mentioned in the Tiruppugazh, a 15th-century anthology of Tamil religious songs, written by Tamil poet Arunagirinathar. Pori is offered to Hindu gods and goddesses in all poojas in the South Indian states of Kerala and Tamil Nadu.
Puffs
PunuguluPunukkulu is an Andhra snack and common street food in Vijayawada and few coastal districts of Andhra Pradesh. Punugulu is a deep fried snack made with rice, urad dal and other spices. They are often served with peanut chutney called as verusanaga chutney or palli chutney or Toordal chutney called as Kandhi Pachadi or they can be served with capsicum peanut chutney.
Puran Poli A traditional type of sweet flatbread made in India in the states of Karnataka, Maharashtra, Gujarat, andhra pradesh and Goa.[53]
Puri Eaten for breakfast or as a snack or light meal, puri is prepared with wheat flour, either atta (whole wheat flour), maida (refined wheat flour), or sooji (coarse wheat flour). A dough of flour and salt is either rolled out in a small circle or rolled out and cut out in small circles and deep fried in ghee or vegetable oil. While deep frying, it puffs up like a round ball because moisture in the dough changes into steam which expands in all directions. When it is golden-brown in color, it is removed and may be served hot or saved for later use (as with the snack food pani puri).
Puri bhaji A Pakistani and Indian dish made up of puri and aloo bhaji. The puris are made up of flat rounds of flour which are deep fried, served with a spiced potato dish which could be dry or curried.[54] It is a traditional breakfast dish in North India.[55]

R

Name Image Description
Ros omelette Ros omelette is a famous snack in Goan cuisine. Ros means gravy in Konkani and is a spicy gravy of either chicken or chickpeas. The omelette is a version which contains eggs, herbs, finely chopped green chili peppers, onions (or shallots), finely chopped fresh green coriander, and salt although many variations exist depending on price point. The omelette is fried separately after beating the egg with the above ingredients while the ros is cooked separately before hand. While serving the hot ros is poured over a freshly fried omelette and served with a couple of Goan pão (or Goan bread).

S

Name Image Description
Sabudana vada A traditional deep fried snack from Maharashtra, India. It is often served with spicy green chutney and along with hot chai and is best eaten fresh.[56] The methods of preparation are simple, but time consuming, as the main ingredients used in preparation of Sabudana vada require some processing. For example, sabudana (sago), the main constituent of vada, needs to be soaked overnight; potatoes need to boiled, peeled and then mashed; and peanuts need to be roasted and ground to a coarse powder after removing their husks. Additional ingredients of sabudana vada include red chili, green chilies and coriander leaves (finely chopped), salt and vegetable oil (for deep frying).
Sakinalu A special type of snack prepared in Telangana, parts of Guntur District and very popular in all districts of Telangana Region.[57][58] It is essentially made up of rice flour and with small amount of spices, sesame seeds, carom Seeds (ajwain), and salt. It is prepared during Makar Sankranti festival by all people irrespective of Caste and Creed.[59] Sakinalu are also given to the groom's by the bride's parents for distributing among their relatives and friends.[60]
Samosa, also known as tikona A fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, lentils, ground lamb, ground beef or ground chicken. The size, shape and consistency may vary, but typically, they are distinctly triangular. Samosas are often accompanied by chutney.[61] They are a popular appetizer or snack in South Asia, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa, and South Africa.
SandwichA food item consisting of two or more slices of bread with one or more fillings between them.[62][63][64] Sandwiches are a widely popular type of lunch food, typically taken to work, school, or picnics to be eaten as part of a packed lunch. They generally contain a combination of salad vegetables, meat, cheese, and a variety of sauces or savoury spreads.
Sarva Pindi Prepared from a rice flour, ground nuts, salt, onion garlic paste etc. the mixture is made into atta and then stick this to a tawa in a circle shape and toast until turns into golden color. It is traditionally enjoyed as a dish in Telangana state.[65]
Sev mamra A mixture of spicy dry ingredients such as puffed rice, savoury noodles (sev) and peanuts. It is available in most parts of India, though it is known by different names in different regions.
Shankarpali Shankarpali, which is also known as Sakkarpara, is prepared from a dough of milk, sugar, ghee, maida, semolina and salt, the mixture is made into dough and then cut into diamond shaped pieces which are deep fried in ghee or butter.[66] It is traditionally enjoyed as a treat on the Diwali holiday.
Shrikhand A sweet dish made of strained yogurt.[67] It is one of the main desserts in Gujarati Cuisine & Maharashtrian cuisine. Preparation of this dish is very simple but it takes some time to process yogurt properly. The strained yogurt, referred to as "Chakka", and sugar are mixed thoroughly in a deep bowl. Cardamom, saffron, and any other flavors are then added and mixed. It is then left in the refrigerator for the sugar to dissolve. The dish is served chilled.

T

Name Image Description
Tele-bhaja (Bengal)Pictured are Bengali fritters (tele bhaja) made with different vegetables and besan.

U

Name Image Description
Upma 'Upma' or 'Uppuma' or 'Uppittu' is a common South Indian and Sri Lankan Tamil breakfast dish, cooked as a thick porridge from dry roasted semolina or coarse rice flour. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences.

V

Name Image Description
Vada pav (Maharashtrian) A popular vegetarian fast food dish native to the Indian state of Maharashtra. It consists of a batata vada sandwiched between 2 slices of a pav. The compound word batata vada refers in Marathi to a vada (fritter) made out of batata, the latter referring to a potato. Pav refers to unsweetened bread or bun.
Vadai A savory fritter-type snack from South India,[68] vadai is a traditional South Indian food known from antiquity.[69] The snack's main ingredients typically include lentils, potatoes and onions, and many variations exist. The main side dish are sambar and Coconut chutney.[70]

Unsorted

  • Bhakarwadi
  • Ganthiya
  • Saggubiyyam punugulu
  • Sooji toast

See also

{{portal|Food}}{{div col|colwidth=30em}}
  • List of brand name snack foods
  • List of snack foods
  • List of snack foods by country
  • Snack
  • Snacking
  • South Indian snacks
{{div col end}}

References

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2. ^{{cite web|last=Food processing|first=EPa|title=How to Make Sweet and Salted Banana Chips|url=http://www.mixph.com/2006/09/how-to-make-sweet-and-salted-banana-chips.html|accessdate=16 May 2012}}
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9. ^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.
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25. ^ , Kalathappam
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External links

  • Indian Snacks Recipes
  • [https://www.shophop.co.in/health-nutrition/healthy-snacks/24/78/sh Buy Healthy Indian Snacks]
{{Cuisine of India}}{{Lists of prepared foods}}{{DEFAULTSORT:Indian snacks}}

4 : Desi cuisine|Indian cuisine-related lists|Indian fast food|Indian snack foods
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