Gujarati Dhokla: This soft, spongy steamed cake made from fermented rice and chickpea flour is a cherished Gujarati snack. The secret lies in the perfect fermentation process and the unique tempering of mustard seeds and curry leaves.
Rajasthani Pyaaz Kachori: A specialty of Rajasthan, these deep-fried pastries are stuffed with a spiced onion filling. The secret to their flakiness is in the way the dough is prepared.
Kerala Banana Chips: Thin and crispy banana chips are a beloved tea-time snack in Kerala. The secret is in slicing the raw bananas paper-thin and frying them to perfection.
Bengali Singara: These triangular, savory pastries filled with spiced potatoes or lentils are a hit in Bengal. The secret is in the unique blend of spices and the flaky pastry shell.
Punjabi Aloo Samosa: While samosas are well-known, Punjabi-style samosas have their own secrets, like using a blend of spices that includes dried pomegranate seeds for a tangy twist.
Tamil Nadu Medu Vada: These crispy, doughnut-shaped fritters made from urad dal batter are a staple in Tamil Nadu. The secret lies in achieving the perfect texture through fermentation.
Assamese Patot Diya Pitha: This tea-time delight from Assam features rice cakes wrapped in banana leaves and steamed. The secret is in the traditional techniques and the use of aromatic turmeric leaves.