9 popular deep-fried vegetarian dishes to enjoy with chai in evening

As the sun sets and hunger pangs start acting up, the combo of deep-fried desi snacks and piping hot cups of tea is something that satiates the taste buds and makes us feel sane. So, if you are also craving deep-fried snacks, here's a list of 9 popular deep-fried vegetarian dishes to enjoy with tea during the evening.

These are deep-fried savory bites made from wheat or maida dough, seasoned with salt, pepper, carom seeds and kalonji. They can be stored for 15-20 days and pair well with hot tea.

A cup of tea with a plate of crispy samosa is an absolute delight during wintry days. A samosa is a deep-fried snack filled with spiced potatoes, peas, cashews, and other flavourful spices.

Medu vada is made by finely ground urad dal. Soaked urad dal is mixed with a blend of aromatic spices. It is a donut-like vada. The batter is then deep-fried. It is a popular breakfast in South India.

Finely chopped onions are dipped in gram flour batter. The batter is seasoned with spices, coriander leaves, and green chilies. A mixture of batter is deep-fried until the onion pakoras achieve a crispy texture.

The flavour of aloo tikki is beyond words. Mashed potatoes are mixed with spices and shaped into patties. It is then deep-fried until crispy golden brown and served with coriander chutney.

Bread roll is a lip-smacking evening snack. It is best enjoyed with tea. The bread is stuffed with spiced potatoes and cheese and rolled in a cylindrical shape. The bread is then deep-fried.

This is a famous version of kachori, where the refined flour dough is filled with sauteed and spiced onion filling and then deep-fried until crispy and crunchy. It is best served with green and red chutney.

It is a classic South Indian snack that’s crisp on the outside and soft, spicy, and flavorful on the inside. It’s made by coating mashed potato balls, seasoned with mustard seeds, curry leaves, green chillies, turmeric, and coriander, which are dipped in a gram flour batter and fried until golden brown.

This refers to big green chilies, stuffed or plain, dipped in besan batter and fried to perfection.

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