Another example of how different culinary traditions have shaped the Indian palate is these well-known Tibetan dumplings, which are filled with meat or vegetables and served with a chilli sauce.
The dish seemed a little hollow fried wheat shell filled with mashed potatoes spiced with herbs and served with water flavoured with tamarind or mint.
Made with all-purpose flour, samosas are filled with lentils, ginger, green chilies, onions, mashed potatoes, and green peas.
Fried pastry discs called kachori, a Rajasthani classic can be filled with lentils, potatoes, onions, or green peas. They are served with a rich tamarind chutney and topped with spices.
Chole kulche, a delectable dish that combines spicy and tangy chole with an all-purpose flour bread tossed in butter, is one that we Indians simply cannot resist.
These are lentil fritters that are deep-fried, covered in a creamy yoghurt dip, and crowned with various sweet and spicy chutneys and spice powders.
It combines the flavours of bhatura/puri, a deep-fried bread made from maida flour, and chana masala, which are spicy white chickpeas.