Thank God it's fried: Ten sizzling community snacks from Mumbai

By Junisha Dama, Burrp Forget French fries and onion rings. With the regional cuisine and community food dominating the food scene, here’s what you should be munching on. Bengali: Machher Chop at Bhojohori Manna, all outlets [caption id=“attachment_2533684” align=“alignnone” width=“825”]  Machher Chop at Bhojohori Manna. Image courtesy: Cryselle DSouza[/caption] You must’ve eaten this street-snack at a Bengali restaurant in the city or at one of the Durga Puja pandals. As common as it may be, it remains a favourite and the most loved. Minced fish is coated with egg and crumb-fried; dip the chop in kasundi – Bengali mustard, for that perfect taste. Price: Rs 60 per plate (inclusive of taxes) Parsi: Chicken Farcha at SodaBottleOpenerWala, Bandra Kurla Complex   [caption id=“attachment_2533696” align=“alignnone” width=“825”]  Chicken Farcha at Soda Bottle Opener Wala. Image courtesy: Cryselle DSouza[/caption] Farcha, simply put, is Parsi Fried Chicken. The chicken piece (better if it’s a leg) is marinated with chillies, turmeric powder, coriander, garam masala and other spices; coated with bread-crumbs and fried. If you’re looking for a cheaper option (Rs 45), head to Kyani & Co., which offers it with egg, frankfurter, fries and baked beans at an additional price, if you wish. Price: Rs 295 + taxes per plate Maharashtrian: Kothambir Vadi at Aaswad, Dadar West [caption id=“attachment_2533698” align=“alignnone” width=“825”]  Kothambir Vadi at Aaswad. Image credit: Cryselle DSouza[/caption] Kothambir Vadi or coriander fritters are made with green coriander and Bengal gram flour, flavoured with sesame, ginger, red chilli powder and turmeric. The mixture is first steamed and then deep-fried till crispy. Aaswad may have an award-winning missal, but the Kothambir Vadi remains on our list of must-try. Price: Rs 48 per plate (inclusive of taxes) Malayali: Karimeen Fry at Lalit Refreshment – Taste of Kerala, Fort   [caption id=“attachment_2533700” align=“alignnone” width=“825”]  Karimeen Fry at Taste of Kerala. Image courtesy: Kairali Online/ YouTube[/caption] Traditionally a Syrian-Christian delicacy, the fish fry is now synonymous with Kerala. Pear Spot fish, common to the backwaters, is marinated in chillies, turmeric, coriander, ginger, garlic and other spices; it’s wrapped in a banana leaf and fried in coconut oil. The spicy fish with its distinct flavour is the perfect snack even if you’re not lunching. Price: As per size Mangalorean: Goli Bhaje at Hotel Ramashray, Matunga East   [caption id=“attachment_2533712” align=“alignnone” width=“825”]  Goli Bhaje at Ram-Ashray. Image credit: Ruchik Randhap[/caption] Goli Bhaje is common on menus of Udipis in Matunga. Made with maida, curd, rice, gram flour, ginger, chillies, coconut, coriander and other ingredients, these pakodas from Karnataka are the perfect snack with your filter kaapi. Price: Rs 35 per plate (inclusive of taxes) East Indian: Fugias at Kalpana Snacks, Bandra West [caption id=“attachment_2533728” align=“alignnone” width=“825”]  Fugias at Kalpana Snacks. Image courtesy: pepperchilliandvanilia.blogspot.in[/caption] Fugia is a deep-fried East Indian bread and isn’t hard to find if you meander around the East Indian colony in Bandra. Usually an accompaniment to vindaloo, sorpotel and other East Indian, Goan and Mangalorean gravies, fugias are sweet and are made with sugar, maida and yeast. The bread is not on the menu of any restaurant, but you’ll find small road-side stalls selling this lovely snack. Price: Rs 20 for a packet of 12 (inclusive of taxes) Goan: Rechad Bangda Fry at Susheghad Gomantak, Mahim West [caption id=“attachment_2533730” align=“alignnone” width=“825”]  Rechad Bangda Fry at Susheghad. Image credit: Cryselle DSouza[/caption] Everyone knows a Goan’s love for fish. Common to Goan restaurants in the city, the Rechad/Rechado fry is a simple fish fry where bangda is marinated in Rechado masala - red spice paste made with dried red chillies, turmeric, tamarind, ginger, garlic, toddy vinegar, and deep-fried. We’d recommend with a pint of King’s beer. Price: Rs 150 per plate (inclusive of taxes) Andhra: Punugulu at Gonguura, Andheri West   [caption id=“attachment_2533734” align=“alignnone” width=“825”]  Punugulu at Gogura. Image courtesy: Cryselle DSouza[/caption] The city’s only vegetarian Andhra restaurant has a favourite tea-time snack from the state. The pakoda-like Punugulu are deep-fried rice-flour fritters which are fluffy at the core and crispy on the outside. One plate punugulu with some kaapi, please? Price: Rs 130 per plate (inclusive of taxes) Gujarati: Ghughra at Soam, Girgaon   [caption id=“attachment_2533736” align=“alignnone” width=“825”]  Ghughra at Soam. image credit: Shutter Stock[/caption] Ghughra, ghujiya, karanji may all look the same (crescent-shaped and deep-fried), but the Gujarati ghughra is stuffed with a mash of peas and other spices that makes it a savoury snack, but has a subtle sweet taste too. Soam serves Ghughra as part of their Farsan Platter. Price: Rs 220 + taxes per platter Sindhi: Sanna Pakora, Kailash Parbat, Colaba   [caption id=“attachment_2533738” align=“alignnone” width=“825”]  Sanna Pakora at Kailash Parbat. Image courtesy: cookshideout.com[/caption] Sindhi cuisine is vast, but sadly we don’t have a full fledged Sindhi restaurant in the city (Royal Sindh which opened in Versova is now shut). However, you can spot a few stray items on the menus of a few restaurants. The double-fried onion fritters – Sanna Pakora are easily any Sindhi’s favourite with tea, come winter, rain or summer. Onions, coriander, dried pomegranate seeds, green chillies are mixed with gram flour batter; shaped into large pakodas and semi-fried. These pakodas are later cut into smaller pieces and fried again till crisp. Pair them with tamarind chutney a cup of strong chai. Price: Rs 50 per plate (inclusive of taxes)

Burrp is owned by Network18 (which also owns Firstpost)