Indian hand pies come in many varieties and go by different names depending on the region. They are a popular snack or street food found all over India. The fillings can range from spiced potatoes, onions, peas, lentils, minced meat, or other vegetables. The dough wrapper is made from whole wheat flour or maida (refined flour). Hand pies provide a convenient and portable meal or snack that can be eaten on the go.
Names for Indian Hand Pies
Some of the common names for Indian hand pies include:
- Samosa – Triangular savory pie with spiced potato filling
- Kachori – Round flaky pastry with stuffing of lentils, peas, spices
- Gujiya – Sweet pie stuffed with dried fruits and nuts for festivals
- Shrewsbury Biscuit – Circular flaky biscuit sandwich with dry fruits
- Narkel er Sing – Conical shapes stuffed with coconut and sugar from Bengal
- Meat Samosa – Samosa with spiced minced meat filling
- Keema Handvo – Steamed savory cake with minced meat from Gujarat
- Vada Pav – Spiced potato fritter in bun from Maharashtra
- Lukhmi – Spicy chickpea flour-based snack from Rajasthan
- Patti Samosa – Flaky bread stuffed with spicy filling from Bihar
While samosas are the most widely recognized Indian hand pies, there are many regional varieties that go by different names. The fillings, size, shape and cooking technique can vary among the different types.
Samosa
Samosa is undoubtedly the most popular Indian hand pie that is loved across the country. It consists of a triangular or conical shaped fried pastry that encloses a savory filling, usually of spiced potatoes, onions, peas, lentils, paneer or minced meat. Other vegetable fillings are also used seasonally.
The samosa dough can be made from maida (refined flour), whole wheat flour or even cornstarch. Ghee or oil is used for deep frying to get a crispy texture. Samosas are often served with sweet and tangy chutneys as an accompaniment.
Samosas trace their origin to Central Asia and were brought to India in the 13th-14th century AD. Over the centuries, they have become indigenized with many regional variations.
Varieties of Samosa
- Punjabi Samosa – Triangular shape, refined flour shell, tangy spiced potato stuffing
- Bengali Singara – Thinner shell, potato or coconut stuffing
- Odisha Mudhi Samosa – Stuffed with pan-fried moong dal
- Jharkhand’s Litti Chokha – Baked whole wheat shells stuffed with roasted eggplant and chickpea mash
- Gujarat’s Khaman Samosa – Shell made from chickpea flour and semolina
- Maharashtra’s Wada Samosa – Healthier steamed version made with lentil batter
Whether it is a crisp Punjabi samosa or a soft Bengali singara, the samosa remains a quintessential Indian snack. It is a must-have item at Indian parties, festivals and celebrations.
Kachori
Kachori is a round deep fried pastry that originated in the Indian state of Rajasthan. A kachori can be stuffed with a variety of fillings, both sweet and savory.
The most popular kachori fillings are:
- Moong dal
- Urad dal
- Sprouted lentils
- Spiced mashed potatoes
- Khoya and nuts (for sweet kachori)
The circular pastry shell is made of whole wheat flour and layered generously with ghee or oil. Frying makes the kachori puff up into a crispy and flaky golden ball that is cracked open to reveal the stuffing. They are served with chutneys or curry accompaniments.
Regional Kachori Varieties
- Rajasthani Pyaaz Kachori – Stuffed with a masala onion filling
- Rajasthani Mawa Kachori – Sweet version with khoya and nut stuffing
- Jodhpuri Mawa Kachori – Signature from Jodhpur, signature sweet kachori
- Khasta Kachori – Crisp flaky puri-like kachori popular in Uttar Pradesh
- Gujarati Dal Kachori – Stuffed with spicy moong dal
Kachoris make for an excellent breakfast or tea time snack. From Rajasthani pyaaz kachori to Gujarati dal kachori, there are so many tasty varieties found around North India.
Gujiya
Gujiya is a sweet deep fried dumpling that is stuffed with a mixture of powdered milk, dry fruits and nuts. It is a special festive treat prepared for holidays like Holi and Diwali.
The basic version has a filling of khoya (milk solid), nuts like almonds and pistachios, cardamom powder and saffron milk. Sugar or jaggery is added to sweeten the mixture. The stuffing is enclosed in a pastry shell made from maida (refined wheat flour) and ghee/oil.
Gujiyas come in numerous shapes and sizes such as half-moon, round purses, or rectangular parcels. After frying, they are soaked in fragrant sugar syrup infused with saffron and cardamom. Some versions are baked instead of being fried.
Regional Gujiya Varieties
- Puran Poli – Stuffed sweet flatbread from Maharashtra
- Kozhakattai – Steamed rice dumpling stuffed with coconut and jaggery from Tamil Nadu
- Kheer Kadam – Fried pastry stuffed with rice kheer from Bihar
- Karjikai – Deep fried pastry pockets stuffed with coconut and jaggery from Karnataka
- Pidi Kozhakattai – Mini button-shaped rice dumplings stuffed with jaggery from Tamil Nadu
Gujiyas are quintessential Indian festival sweets. With dozens of varieties, each region has its own special version to celebrate occasions like Diwali.
Shrewsbury Biscuit
Shrewsbury biscuits consist of two round, flaky biscuits sandwiched together with a delicious filling in between. They originated during British rule and were named after a town in England called Shrewsbury.
These biscuit sandwiches are made by baking individual layers of all-butter biscuit dough. The biscuits are generously layered with ghee/butter to create a crispy, flaky texture after baking. Once cooled, the biscuits are sandwiched together with a stuffing.
Traditional versions use a rich filling of powdered sugar and ground nuts. Modern versions may also use fruit jams, chocolate spreads or cream. Shrewsbury biscuits make for an indulgent tea time snack with a perfect balance of crispy biscuit and luscious filling.
Variations
- Coconut Shrewsbury – Desiccated coconut and condensed milk filling
- Chocolate Chip Shrewsbury – Semi-sweet chocolate chips add crunch
- Mango Shrewsbury – Tangy mango jam as the filling
- Nutella Shrewsbury – Hazelnut chocolate spread as filling
- Neembu Shrewsbury – Spiced lemon curd as the filling
With so many tempting fillings to choose from, Shrewsbury biscuits are one of the tastiest Indian biscuits around. The melt-in-your-mouth biscuit combined with a creamy rich filling is irresistible.
Narkel er Sing
Narkel er sing is a cone or horn-shaped crispy pastry stuffed with a sweet coconut filling. It is a popular street food snack or farsaan originating from Bengal.
To make the shell, rice flour and all-purpose flour is combined with ghee and shaped into cones. The filling is prepared from freshly grated coconut, sugar, cardamom powder and condensed milk. This coconut stuffing is tightly packed into the cone shells.
The stuffed cones are deep fried until the shell becomes crispy and the filling is warmed through. The intoxicating aroma of coconut wafts through as you bite into the crispy shell giving way to the sweet coconut filling. Narkel er sing provides a perfect balance of textures in every bite.
Variations
- Chocolate narkel er sing – Cocoa powder added to shell with chocolate ganache filling
- Pista sing – Pistachio stuffing with saffron and cardamom
- Black sesame narkel er sing – Black sesame seeds in shell for nuttier flavor
- Nalen gurer narkel er sing – Jaggery instead of sugar in the filling
Narkel er sing demonstrates how local ingredients like coconut can be transformed into delectable Indian sweets. The crispy shell and coconut filling combo is irresistible.
Meat Samosa
While potato is the most common samosa filling, many regions also make meat samosas stuffed with minced meat and spices. These provide a more substantial snack with the addition of protein from meat.
The minced meat stuffing is prepared by cooking ground meat (lamb, chicken, beef or pork) with aromatics like onions, garlic, and fresh herbs. Spice mixes like garam masala add flavor, while chickpea flour helps bind the mixture.
The spiced meat filling packs a flavor punch within the crispy fried shell. Meat samosas make for a perfect appetizer or afternoon snack. Some popular regional versions include:
Regional Meat Samosas
- Punjabi Keema Samosa – Flaky triangles stuffed with spiced lamb
- Awadhi Shami Kebab – Ground lamb combined with chickpeas and spices
- Hyderabadi Kheema Samosa – Minced mutton with herbs in a crisp pastry
- Goan Chamuça – Triangular pastry imported by the Portuguese, stuffed with spiced pork
Meat samosas prove how versatile this popular Indian snack can be. There are numerous regional iterations packed with the flavor of meat and local spices.
Keema Handvo
Keema handvo is a steamed savory cake from the Gujarati cuisine of India. It consists of a gram flour batter mixed with spiced minced meat to create a hearty protein-packed snack.
The handvo batter is made by whisking together chickpea flour, buttermilk, yogurt, and vegetables like carrots and beans. For keema handvo, spiced minced goat meat or lamb is added to this mixture.
The batter is poured into a steamer and cooked, which allows the flavors to develop without adding oil. The keema handvo develops a spongy texture with a delicious flavor. It can be served with chutneys or just by itself.
Variations
- Keema-Na-Handvo – With the addition of rice flour for a grainier texture
- Chicken Keema Handvo – Using minced chicken instead of lamb
- Keema Handvo Wrap – Mini handvo cakes served wrapped in roti
- Keema Dhokla – Spiced chickpea flour batter steamed with chicken keema
Keema handvo demonstrates how Indian snacks use local vegetarian ingredients like chickpea flour in creative ways. The addition of spicy minced meat elevates this savory cake into a hearty appetizer.
Vada Pav
Vada pav consists of a spicy potato fritter or vada sandwiched between slices of bread rolls or pav. It originated as a popular street food in Mumbai.
The potato vada is made from mashed potatoes seasoned with spices like cumin, chili, asafetida, curry leaves and fried into fritters. The pav is a soft white bread roll locally known as pav.
The hot vada is placed between the pav along with chutneys and fried green chilies. There are many versions that customize the accompaniments, such as garlic chutney, tamarind chutney, coriander chutney, fried chilies, etc. This vegetarian sandwich makes for an appetizing and filling snack.
Varieties
- Schezwan Vada Pav – Chinese schezwan chutney and veggies added
- Cheese Vada Pav – Cheese slice or cheese spread added
- Jain Vada Pav – Without onion-garlic, fried in olive oil
- Sweet Potato Vada Pav – Crispy sweet potato fritters instead of potato
Vada pav demonstrates creative use of local ingredients served in a portable package. No wonder it is one of the most beloved Indian street foods.
Lukhmi
Lukhmi is a spicy snack consisting of a chickpea flour-based fried patty from the traditional cuisine of Rajasthan. It is a popular street food or teatime snack in many parts of North India.
To make lukhmi, chickpea flour is combined with spices like cumin, coriander, chili, turmeric, garlic, salt and baking soda. Water is added to make a thick batter. Small patties are shaped and shallow fried until crisp and golden.
Lukhmies are served hot garnished with chaat masala, coriander chutney or sliced onions. They have a wonderful crispy texture and delicious spices. Lukhmi makes for a protein-rich, gluten-free snack option.
Variations
- Mung Dal Lukhmi – Batter made from split mung beans
- Rajma Lukhmi – With the addition of red kidney beans
- Palak Lukhmi – Batter mixed with spinach paste
- Paneer Lukhmi – Stuffed with spiced cottage cheese
Lukhmi demonstrates how Indian street food makes use of local ingredients like gram flour. The spiced chickpea patty makes for a nutritious and delicious snack.
Patti Samosa
Patti samosa is a baked pastry pocket popular in Bihar. It consists of a seasoned potato stuffing wrapped in flour dough patties.
The samosa filling is made by boiling and mashing potatoes with peas and spices. Small discs of wheat flour dough are rolled out. A tablespoon of stuffing is placed in the center and the edges are brought together and sealed to form pastry pockets or turnovers.
These stuffed dough patties are then baked in an oven or tandoor until the exterior is crisp and golden brown. The baked samosas have a wonderful aroma and texture. They make for a healthier and lighter snack compared to deep fried samosas.
Variations
- Aloo Matar Patti Samosa – Potatoes and peas filling
- Navratan Patti Samosa – Stuffed with nine different vegetables
- Mutton Patti Samosa – Spiced minced mutton stuffing
- Cheese Patti Samosa – Oozy cheese filling version
Patti samosas demonstrate how traditional snacks like samosas have been adapted in different regions. The Bihari version uses wheat dough pockets that are healthier when baked. They make for a delicious teatime snack.
Conclusion
Indian hand pies come in an incredible range reflecting the diversity of the country’s culinary traditions. While samosas are the most widely recognized, each region has its own special versions known by different local names. These snacks provide delicious vegetarian and meat stuffing options that are conveniently served in a portable handheld package.
Hand pies like samosas, kachoris, gujiyas, patties demonstrate the creativity of Indian cuisine. Whether fried, baked or steamed, the pastry pockets deliver a filling meal along with a burst of flavors in every bite. They continue to be a ubiquitous snack across the Indian subcontinent. The variety of hand pies also highlights how cuisine varies across the different states of India.
So whether it is a crispy fried samosa or flaky sweet gujiya, Indian hand pies offer the perfect anytime snack. These flavorful parcels wrapped in dough provide a little taste of India in every bite!