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This article is part of the series Indian cuisine

Preparation techniques and cooking items

Utensils

Regional cuisines

North India Punjabi – Mughlai – Rajasthani – Kashmiri – Bhojpuri – Benarasi – Bihari

South India Kerala – Tamil – Andhra – Karnataka

East India Bengali – Assamese – Oriya – North Eastern

West India Goa – Gujarati – Maharashtrian – Malvani – Parsi

Other Overseas – Historical – Jain (Satvika) – Anglo-Indian – Chettinad – Fast food

Ingredients and types of food

Main dishes – Sweets and desserts – Drinks – Snacks – Spices – Condiments

See also:

Indian chefs Cookbook: Cuisine of India

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Indian snacks comprise food items in India that are quick to prepare, spicy, usually fried, and eaten in the evening or morning with tea or with any one of the meals as a side-dish. A given snack may be part of a local culture, and its preparation and/or popularity can vary from place to place. These snacks are often prepared and sold by hawkers on footpaths, railway station and other such places, although they may also be served at restaurants.

Contents: Top - 0–9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

[edit] A

[edit] B

• Banana chips
• Bhelpuri
• Bhujia
• Bonda

[edit] C

• Churmuri
• Chaat
• Chhole Bhature

[edit] D

• Dahipuri
• Dahi vada
• Dal moth
• Dhokla

[edit] E

[edit] F

[edit] G

ghugni

[edit] H

[edit] I

[edit] J

[edit] K

• Kachori

[edit] L

[edit] M

Indian-Mixture

[edit] N

• Namkeen
• Methi Patra

[edit] O

[edit] P

• Pakora
• Panipuri
• Pawbhaji
• Poha (rice)
• Potato chips
• Pohe - Maharashtiran

[edit] Q

[edit] R

[edit] S

• Samosa
• Sev

[edit] T

[edit] U

[edit] V

• Vada
• Vada pav
• Vegetable sandwich

[edit] W

[edit] X

[edit] Y

[edit] Z