Are you ready to dive in to the vibrant world of Indian appetizers? Then keep reading because you’ll love this one! In this article, we’ll take you on a culinary adventure through the 32 regions of India, and share the tastiest and most famous appetisers from each state of India, from the fiery flavors of the northeast to the savory spices of the south.
North Indian Appetizers
We start off this list of the best Indian appetizers with starters from North India; specifically, one from each of the 9 states/union territories of this region. Before we start, we feel we should give a few honorable mentions that didn’t make it to the list.
Pakora- a fritter that can be made by coating and deep frying any vegetable, including cabbage, corn, onion, paneer, etc.
Aloo Tikki- a crispy golden-brown fritter made of mashed potatoes and aromatic spices.
Pani Puri– also known as golgappa or puchka, is a popular Indian street food that consists of puri (crunchy bread), and a delicious mixture of spiced potatoes and chickpeas, topped with spicy/savory chutneys giving it a tangy, spicy, and slightly sweet flavor, all in one.
Now that we covered that, let’s proceed with the most popular appetizer from every Indian state, starting with…
Chaman Tikka (Jammu and Kashmir)
Chaman Tikka” is the most popular appetizer in the union territory of Jammu and Kashmir. In its essence, it’s basically marinated cubes of paneer; a mixture of yogurt, spices, and tomato paste is used for the marinade. The marinated paneer is then grilled until golden brown and is often served hot with mint chutney or tomato ketchup as a dipping sauce.
Chutagi (Ladakh)
Chutagi is a delightful Indian appetizer from the beautiful region of Ladakh. It’s kind of like a dumpling soup. The dough balls made from flour, water, and a pinch of salt are first steamed or deep-fryed balls of dough and then topped with a mixture of tomato sauce, chillies, chutneys, and other sauces that give the dumplings an almost soup-like consistency.
Enjoying this post? Then you may also like our list of the best Moroccan appetizers.
Siddu (Himachal Pradesh)
Siddu, a popular Indian appetizer from Himachal Pradesh, is a dish made from steamed dough and stuffed with a delicious mixture of spiced potatoes, onions, and aromatic herbs. Although here we include it as an appetizer, it can also be enjoyed as a quick snack or even a light brunch. Siddu is often served in most local homestays and restaurants best enjoyed with a dollop of ghee or butter and a side of tangy tomato chutney or hot garlic sauce.
Aloo Ke Gutke (Uttrakhand)
Next on our list we have Aloo Ke Gutke from Uttarakhand. This one is a bite-sized appetizer that uses potato as the star of the show. The potatoes are first boiled, then dipped in batter and then deep-fried before being bathed in a mixture of Indian spices. It’s an appetizer, a light meal and one of Uttarakhand’s main staples.
Samosa (Punjab)
Well, if you ask other states they will all try to claim Samosa as their own but we chose Punjab because in my opinion they have the best samosas and this delicious pastry first entered India in this region, so there’s that. It’s a crispy fried pastry filled with spicy potatoes, peas, onions, and sometimes other vegetables or meat (even though in India, the meat version is not very common).
Kachri ki Sabzi (Haryana)
Now, I know at a glance it doesn’t look tasty and granted, Haryana might not be the most famous state in India when it comes to cuisine but Kachri ki Sabzi is a delightful appetizer. The star of the show is Kachri, a small, tangy fruit, cooked in a blend of spices and chutney, resulting in a powerful spicy/tangy punch, perfect for opening up your appetite.
Chaat (Delhi)
Chaat is a beloved street food in Delhi, and arguably one of the most popular Indian appetizers across the country. Its flavor can best be described as a mixture of sweet, spicy, and tangy and I know that sounds weird as I’m writing that but trust me, your opinion will change after trying it. The dish is made with a base of crispy fried dough, potatoes, chickpeas, and a variety of chutneys and spices that make it an explosion of flavors in every bite.
And it became so popular, every city has its own twist on it; Delhi has its famous aloo chaat, Lucknow has its aloo tikki chaat, Kolkata is known for its ghugni chaat, Bihar- litti chokha, Mumbai has its bhel puri, South India is crazy for dahi vada and vellayappam while most North Indian states love papri chaat.
Kachori (Rajasthan)
Kachori is a popular deep-fried snack that originates from Rajasthan but is popular across the country. It’s a crispy flaky pastry with a savory flavor that’s filled with a mixture of spiced lentils, peas, or potatoes, and then deep-fried and is often served with pomegranate seeds and tamarind or green chutney.
Galouti Kebab (Uttar Pradesh)
Galouti Kebab is a beloved dish from the state of India most famous for its meat dishes- Uttar Pradesh. This kebab looks more like a meatball or a paddy but I won’t get much into the name. What matters is that these melt in the mouth and are completely delicious. Expectedly, these kebabs are made from finely minced meat marinated with a blend of Indian herbs and spices. The final step is shallow-frying to perfection.
PS. Choosing a kebab dish from this part of the country was difficult because there are so many of them. Therefore, we feel it’s worth mentioning a few other popular meat dishes from the region.
Northeast Indian Appetizers
Even though not as popular as some of the other local cuisines, Northeast Indian cuisine is actually one of my favorite; it’s like a mix of Indian and Asian cuisines and it has a lot of fabulous appetisers to offer.
Thukpa (Sikkim)
Thukpa is the signature dish of Sikkim. In its essence, it’s a hearty noodle soup, perfect for any occasion. The soup can also feature a variety of meats or vegetables, including chicken, beef, lamb, or pork, but it can also be prepared without meat (although that’s not very common). The soup is typically made with hand-pulled noodles.
Pitha (Assam)
Pitha is a simple but tasty rice cake from the state of Assam. It has a savory taste and is a staple in every Assamese household. The main ingredient for it is rice flour, meaning it’s both gluten-free and vegan. The rice flour is mixed with water and shaped into small discs, which are then steamed or fried until they get a slightly crunchy texture. The rice cake can be eaten on its own or with a range of chutneys. It can be eaten as an appetizer, breakfast or as a snack during any time of the day.
Jadoh (Meghalaya)
Jadoh is a popular Indian appetizer from Meghalaya consisting of rice, tender meat, and fragrant spices served with a side of dal or chutney.
Momos (Arunachal Pradesh)
Momos are the dumplings that stole everyone’s hearts in a bite and quickly became one of the most popular street food snacks in India (even though they don’t originate from here) ! Mumbai’s streets (like most other cities in India) are home to many street vendors dishing out hot and juicy momos from their steaming baskets. You can find veg momos, chicken momos, paneer momos, potato momos, less commonly, pork momos or beef momos, and even sweet momos.
Bamboo Shoot Fry (Nagaland)
Bamboo Shoot Fry is an unusual but iconic appetizer from Nagaland made with freshly harvested bamboo shoots; but note that it’s not everyone’s cup of tea and t requires an acquired taste. The shoots are sliced thinly and cooked with some local herbs and spices, with the final result being kind of a stir fry.
Paknam (Manipur)
Paknam is another quirky northeastern appetizer made from fresh fish marinated in a mix of local spices, and then wrapped in a banana leaf. The purpose of the leaf is solely for steaming and not for eating, just to note. After a couple of hours of steaming you get a juicy, tender fish with a bit of an unusual (but tasty flavor) and strong smell which again is not everyone’s cup of tea.
Cham Thang (Mizoram)
Cham Thang is my personal favorite northeastern appetizer. It’s a hearty stew made of a mixture of different vegetables and smoked pork that ads a layer of smokiness to the dish to contrast the crunchiness of the vegetables.
Chakhwi (Tripura)
Chakhwi is a delicious and popular Indian appetizer from the state of Tripura. It’s kind of similar to fish curry but it also uses ingredients like bamboo shoots, green chilies, and aromatic spices. Again, it’s a dish with a very strong smell (from the bamboo shoots) and even though listed as an appetizer here, it can easily be turned into a main course meal if you combine it with rice.
East Indian Appetizers
The East Indian region is known for its rich and diverse culinary heritage, and its appetizers are no exception…
Sattu Paratha (Bihar)
Sattu Paratha is Bihar’s take on the beloved Indian classic (paratha). The main difference is sattu, which is also the key ingredient- it’s a fine powder made from roasted gram flour, rich protein and fiber. Stuffing the paratha with this sattu filling makes it heartier and heavier than the normal paratha, which is why it’s usually served alongside green chillies and a portion of curd (to aid digestion).
Chop (West Bengal)
Kolkata’s chop is a crispy, crunchy, and savory delight made of deep-fried fritters that come in various forms, from the popular chicken and mutton chops to vegetable chops like beetroot, potato, and even banana flower. You can find them at almost every street corner, because it’s perfect for a quick snack on the go.
Dhuska (Jharkhand)
Dhushka ir dhooska is not only Jharkhand’s most popular appetizer but one of the region’s most popular dishes overall. It’s basically a crispy, fried bread dish combined with powdered rice and chana dal. You can find it anywhere, from street food stalls and households to fancy restaurants in Jharkhand.
Dahi Bara Aloo Dum (Odisha)
Dahi Bara Aloo Dum is a delicious crunchy appetizer that originated in the state of Odisha that combines two different dishes. Dahi bara is a type of chaat popular across India and aloo dum is kind of a curry prepared from baby potatoes. It is a perfect blend of soft and crunchy and tangy and spicy.
Enjoying this post? Then you may also like our dahi puri recipe.
Central Indian Appetizers
Central India is a big region but it technically includes only two states, Madhya Pradesh and Chhattisgarh, so in this part, we have only two Indian appetisers and one honourable mention.
Honorable mention:
Mushroom Bhaji is a savory dish made of mushrooms, herbs and spices, cooked in a rich tomato-based sauce with a soup-like consistency, perfect for an appetizer.
Aamat (Chattisgarh)
Aamat is another soup from Central India that’s hearty and light, all things you want in an appetizer. It’s made with mixed vegetables, and sometimes bamboo shoot, cooked in a spiced stew. The vegetables most commonly used in addition to bamboo shoot, include eggplant, mooring,and potatoes.
Bhutte Ka Kees (Madhya Pradesh)
Bhutte Ka Kees is a popular local appetizer made from grated corn cooked in ghee and milk. I know it sounds weird but please keep an open mind, you won’t regret it. The final result is a thick and creamy snack capable of creating an explosion of flavors as soon as you put it in your mouth. And it’s versatile; it can be an appetizer, a snack, or even a light meal.
West Indian Appetizers
From the flavorsome street food snacks of Mumbai to the fiery snacks of Gujarat, the West knows how to surprise people with its diverse cuisine.
Honorable mention:
Khandvi (not to be confused with khichdi), a popular savory roll from the state of Gujarat made of gram flour and yogurt, topped with mustard seeds, coconut, and cilantro.
Dhokla (Gujarat)
Dhokla is a staple of Gujarati cuisine made from a batter of fermented chickpeas and rice. It’s fluffy and savory with strong yellow colour that resembles kappa but the fermented chickpeas do have a strong smell and it’s not everyone’s cup of tea. However, due to its popularity, we just had to include it on this list.
Vada Pav (Maharastra)
Vada Pav is a popular street food in Mumbai that consists of a potato fritter (Vada) placed between two buttered and toasted slices of bread (Pav) typically served with a side of chutney and fresh green chili peppers.
Fish Cutlet (Goa)
Goa is a coastal state and as such, one of the things its cuisine is famous for is seafood. These mouth-watering fish cutlet are prepared as a combination of freshly caught fish, mashed potatoes, and spices. The cutlets are then shaped into small balls and then deep-fried until golden brown and have a crispy exterior while being very soft inside.
South Indian Appetizers
From crispy vadas to savory samosas, here are some of the most popular appetizers of South India.
Honorable mention:
Idli Fry is a popular South Indian appetizer made by shallow-frying bite-sized pieces of idli, a steamed rice cake, until golden brown and crispy on the outside while still retaining their soft, fluffy texture on the inside, and then tossed in a flavorful blend of spices such as mustard seeds, cumin seeds, and curry leaves.
Mirchi Bajji (Telengana)
Mirchi Bajji is the South Indian cousin of Rajasthani Mirchi Pakoda with a slightly more sour and spicy taste. mirchi bajjis in South India are prepared with lime and green chili fritters.
The mirchi bajji of Hyderabad is notorious for inducing sweat and tears to a lot of tourists but that doesn’t mean you shouldn’t try it. Your visit to Hyderabad couldn’t be complete without it.
Maddur Vada (Karnataka)
Maddur Vada is Karnataka’s representative on this list of the best Indian appetisers; it’s a crispy, golden brown vadas (bread-like fritter) combined with lentil flour and local herbs and spices that give it its recognizable slightly spicy flavor.
Pesarattu (Andhra Pradesh)
Pesarattu, the pride of Andhra Pradesh, is a delicious appetizer that I have to say doesn’t look like the most appetising dish but don’t judge a book by its cover. This appetizer is made using green gram, soaking it overnight and grinding it into a smooth paste using garlic, ginger, curing and green chillies.The next step is place the batter in a hot pan and cook until its gets its yellowish color.
Masala Vada (Tamil Nadu)
Masala vada is a crispy and spicy fried lentil snack made with a blend of chana dal, urad dal, and spices like ginger, green chilies, and coriander leaves with a crispy interior and soft interior that’s usually topped with curd that brings out even more of its flavors.
Uzhunnu Vada (Kerala)
Uzhunnu vada, also known as Medu Vada in other parts of India, is a popular and delicious appetizer from the southern state of Kerala which is made from a batter made of urad lentils, crispy on the outside and soft on the inside and a great coffee/tea snack.
Island Territories
Last but not least, we round up this list with the most popular appetizers from India’s island territories- Andaman and Nicobar Islands and Lakshadweep.
Andamanese Fish Fry, Andaman & Nicobar
Andamanese Fish Fry is a popular appetizer in the Andaman & Nicobar Islands and as its name suggests consists of fish marinated in a mix of local spices and herbs before frying it into a crispy delicacy.
Tuna Cutlet, Lakshadweep
Tuna cutlet is a simple but incredibly delicious appetizer from the serene Lakshadweep islands made with freshly caught tuna fish mixed with a variety of herbs and spices, shaped into small round patties and deep-fried until crispy golden brown.
Did you like this list of the best Indian appetizers? Do you have any favorites of your own? Are there any other snacks you’d like to see mentioned on this list? Feel free to share your thoughts in the comments below.
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