Some of India’s most popular snacks made its place in TasteAtlas’ Top 100 Deep Fried Dishes in the World.
TasteAtlas’ list of the 50 best deep-fried dishes in the world puts South Korean chikin at the top, but Indian cuisine has plenty to celebrate, too. Malai kofta ranks at number 10, Chicken 65 takes the 32nd spot, and papdi chaat appears at number 40. Ranking at number 10, this North Indian favourite features deep-fried dumplings made with potatoes and paneer, served in a creamy, mildly spiced gravy.
There is something super exciting about biting into something with a crispy exterior, only to find a soft centre. The juxtaposition of textures; whether be in a plate of street-side chaat , or a bowl of spicy fried chicken; deep fried food has a way of finding its way into the hearts of the people (and their stomachs). Here is what makes the three ranked dishes special, how you can prepare them at home, and where to find them. Malai Kofta is delicious and creamy dish that proves the best gravies don’t need meat. If there is one dish that proves vegetarian food can be just as indulgent as any meat-based curry, it is malai kofta.
Ingredients 200 g paneer 2 medium boiled potatoes 2 tbsp cornflour Salt oil for frying 2 chopped onions 2 chopped tomatoes 10 cashews 1 tsp ginger-garlic paste ½ tsp cumin ½ tsp garam masala chilli powder cream Method Mash the paneer and potatoes together with cornflour and salt. Chicken 65 is a fiery dish from Chennai of bite-sized deep-fried chicken. Few appetisers arrive with quite the same punch as Chicken 65. Buhari with creating the dish in Tamil Nadu in 1965. Other stories suggest the chicken was cut into 65 pieces or that the original recipe used 65 chillies. Over time, Chicken 65 has developed regional variations across southern India. For alternatives, look for Chicken 65 at Bheema’s in Bengaluru or Biryani Blues outlets in Gurugram, checking the current menu at your chosen location. Ingredients 500 g boneless chicken 1 tbsp ginger-garlic paste 1 tbsp lemon juice ½ tsp turmeric 1 tsp red chilli powder 1 tsp coriander powder 2 tbsp yoghurt 2 tbsp cornflour 1 tbsp rice flour Salt Oil curry leaves green chillies Method Mix the chicken with ginger-garlic paste, lemon juice, yoghurt, turmeric, chilli powder, coriander powder and salt. Leave to marinate for at least 30 minutes. Papdi chaat, ranked at number 40, is proof that the magic can lie in the toppings just as much as in the fried base. Ingredients 15–20 papdis 1 boiled potato ½ cup boiled chickpeas ½ cup whisked yoghurt 2 tbsp tamarind chutney 2 tbsp mint chutney Sev chaat masala roasted cumin powder chopped coriander Method Arrange the papdis on a plate and top with diced potato and chickpeas. Malai kofta, Chicken 65 and papdi chaat may occupy different corners of the Indian food landscape, but they share one thing: deep-frying is only the beginning of their appeal.
The dish has a history associated with Mughal-era cooking, with culinary influences from Persian and Turkish traditions often cited in discussions of its origins. Its name itself explains its appeal: malai refers to cream, while kofta means a ball-shaped dumpling. The result is a dish that combines crisp, golden koftas with a smooth, rich sauce, usually served alongside naan, roti or rice. Where to eat it: In Delhi, try Joney’s Place for a taste of North Indian comfort food. In Mumbai, Khyber is another option for exploring rich North Indian and Mughlai-inspired dishes. Check the current menu before visiting, as individual preparations can vary. Shape the mixture into small balls and deep-fry until golden. For the gravy, saute the onions, ginger-garlic paste and tomatoes with the cashews and spices. Blend the mixture until smooth, return it to the pan, and simmer with a little water and cream until the sauce thickens. Add the koftas just before serving so they retain their texture. This Chennai-origin dish consists of bite-sized chicken pieces marinated in ginger, lemon, red chillies and spices before being deep-fried until crisp. Depending on the preparation, curry leaves, green chillies and a final coating of spicy seasoning add even more flavour. Its name has inspired several theories. The most widely repeated account credits A. M. These explanations have become part of the dish’s folklore, although they should not all be treated as established history. Some versions incorporate grated coconut, while others lean into fiery chilli flavours. It is commonly served as a starter, accompanied by onion slices, lemon wedges or a hot red chutney. Where to eat it: Buhari in Chennai is closely associated with the dish’s popular origin story. Add the cornflour and rice flour, then coat the pieces evenly. Deep-fry in batches until cooked through and crisp. In a separate pan, briefly fry curry leaves and slit green chillies, then toss the chicken through them before serving. Papdi Chaat is a delicious street-style delight, best had immediately. Not every deep-fried dish needs to be served piping hot or arrive in a restaurant-style gravy. A popular North Indian street food, it brings together crisp, deep-fried wafers called papdi , boiled potatoes, chickpeas, yoghurt, tamarind chutney and mint chutney. A scattering of sev , chaat masala and chopped coriander completes the dish. Each spoonful offers a different combination of crunchy, creamy, sweet, sour and spicy flavours. The trick is in the balance. Tamarind chutney brings sweetness and tang, mint chutney adds freshness, yoghurt cools the palate, and chaat masala lends its distinctive savoury sharpness. Leave the assembled dish sitting for too long, however, and the papdi can lose its crunch. Where to eat it: Ashok Chaat Corner in Delhi is a familiar name for chaat lovers, while Odeon Sweets at Gole Market is another place to explore the city’s street-food favourites. Confirm current opening hours and availability before heading out. Spoon over the yoghurt, followed by the tamarind and mint chutneys. Sprinkle with chaat masala, roasted cumin powder and sev, then garnish with coriander. Serve immediately to preserve the crunch. Other deep-fried dishes of India that make the list are gobi manchurian, aloo tikki, batata vada, samosa and pakodas. The spices, sauces, textures and regional traditions are what turn them into memorable dishes. With samosas, pakoras, batata vadas, aloo tikkis and gobi Manchurian also appearing on the list, there is no shortage of Indian favourites for those who enjoy a crisp bite. After all, a good fried dish is not simply about the crunch. It is about everything that comes after it. You use AI every day. Now get your AI Quotient. Take the AIQ test Get the latest Lifestyle News and more. Download the TOI app.
