This video features a traditional cashew-based recipe prepared by an experienced village cook. The method reflects ...

Palak Chaat, but not as you know it! This is my version, made with crispy palak pakora, rather than deep-frying each spinach leaf. It’s quicker to make than the original and every bit as irresistible.

Pour oil to a depth of 2 inches in a Dutch oven; heat over medium-high to 325°F. Meanwhile, whisk together 1 cup chickpea flour, 1/2 cup white rice flour, salt, coriander, cumin, garam masala, ginger, ...

Steven Gedra, chef-owner of The Black Sheep Restaurant & Bar in Buffalo, New York, likes to use pumpkin to bulk up these fluffy, savory pakora which he often includes on his bistro’s menu. Ginger and ...

"I love using sausage meat in a whole range of recipes – it provides a bit more flavour and structure to whatever you’re creating," says chef Brin Pirathapan. "The heavy fennel notes in these bites ...

Indian tea-time snacks are known for their irresistible crunch and comforting flavours. From pakoras to samosas, many of these favourites are traditionally deep-fried to achieve that golden, crisp ...