Pakoras are typically made by dipping battered vegetables or meat in a spiced batter and then deep-frying them until golden brown and crispy.

Samosas are typically made with a dough made from maida flour, which is a refined wheat flour commonly used in Indian cooking.

Pani puri is made by deep-frying a semolina dough ball until it puffs up and becomes crispy, creating a hollow shell that is then filled with flavored water.

Bhelpuri is a savory snack made with puffed rice as its main ingredient, along with a variety of other ingredients such as sev, tamarind chutney, green chilies, and potatoes.

Chaat is typically made by shallow-frying various ingredients such as potatoes, chickpeas, and samosas, and then topping them with a variety of chutneys, spices, and yogurt.

Pakoras are typically made by dipping battered vegetables or meat in a spiced batter made from besan flour, which is a chickpea flour.

Dhokla is made by steaming a batter made from fermented rice and lentils, resulting in a soft and spongy texture.

Idli is made by steaming a batter made from fermented rice and lentils, resulting in a soft and fluffy texture.

Medu vada is made by deep-frying a batter made from fermented lentils and rice, resulting in a crispy exterior and a soft and fluffy interior.

Onion pakoda is made by dipping battered onion slices in a spiced batter made from besan flour, which is a chickpea flour.

Batata vada is made by deep-frying a batter-coated mixture of mashed potatoes, spices, and herbs.

Aloo tikki is made by pan-frying a mixture of mashed potatoes, spices, and herbs, resulting in a crispy exterior and a soft and fluffy interior.

Moong dal pakora is made by deep-frying a batter-coated mixture of green gram lentils, spices, and herbs.

Hara bhara kebab is made by pan-frying a mixture of spinach, mashed potatoes, spices, and herbs, resulting in a crispy exterior and a soft and fluffy interior.

Corn pakoda is made by deep-frying a batter-coated mixture of corn kernels, spices, and herbs.