Fried fritters of Northeast India

June 26, 2024 Credit: Pixabay

Assam

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Meghalaya

[{"selector":"#anim-0ac75bc2-3af6-44c8-a4e1-4c045cbafefb","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bf30e772-0e3b-466a-9219-492c4a05a928","keyframes":{"transform":["translate3d(0px, 257.85025%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b8e8f326-ef5d-49ad-9b09-cb859298a69f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-991fd289-5f49-4830-bb14-39e685cbdb11","keyframes":{"transform":["translate3d(0px, 545.13828%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-47758c88-58ce-46d1-a223-8f4f57caebaa","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-eb5b8949-75a4-4a70-bab1-09c3671fa650","keyframes":{"transform":["translate3d(0px, 913.19508%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3336d9e0-6bfc-4bca-b1d6-a56796ebd43f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3032cdcb-96b8-4c44-829c-f65c9c3a4221","keyframes":{"transform":["translate3d(0px, -737.29062%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Pukhlein: A traditional Khasi snack made from rice flour and jaggery, deep-fried until crispy. Credit: Pixabay

Nagaland

[{"selector":"#anim-28d61906-696e-42b9-9eea-21150b797706","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b2326de0-93fe-41be-9b17-805ea0a38d35","keyframes":{"transform":["translate3d(0px, 159.81662%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4483fede-418a-4d7b-b003-fbdb2525e32c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-204d50f9-c391-4526-82e3-f1e5270ebb17","keyframes":{"transform":["translate3d(0px, 545.13828%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-aaf30549-19d5-4f61-94d1-2a57b258e444","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5a9386e8-c358-4a9d-9bf9-84be6812165d","keyframes":{"transform":["translate3d(0px, 1194.44533%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b7b67b6f-f527-487a-a5c4-5217eec6fa49","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f9adbee3-0827-4b95-bb4f-45350247c387","keyframes":{"transform":["translate3d(0px, -623.59202%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Axone Fritters: Fermented soybean paste (axone) mixed with flour and spices, deep-fried into flavorful fritters. Naga Chili Fritters: Fritters made using the famed Naga chili (Bhut Jolokia) for a fiery kick. Credit: Pixabay

Manipur

[{"selector":"#anim-2178b438-38cf-455e-b4ac-c2dbdb7fdfca","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f4042194-73a4-45d2-83de-0078a118d4b6","keyframes":{"transform":["translate3d(0px, 328.26786%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b619289f-4cf4-4faa-aecd-ffb476e05274","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-945f74c3-c6ab-4321-9ef8-3b73724e485d","keyframes":{"transform":["translate3d(0px, 545.13828%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4afa112f-4809-4edb-b7c4-caee761a2028","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-44d50506-38de-474a-b02f-169374f740be","keyframes":{"transform":["translate3d(0px, 856.94507%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-296e2c8e-443d-4f3a-a472-216a4d0b6389","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e9c0390f-c87b-4fd8-90da-d7b1342c8311","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Kangsoi Bora: Similar to pakora but with local spices giving it a unique flavor. Credit: Pixabay

Mizoram

[{"selector":"#anim-165e331d-6fce-4cb8-8e2f-85725e895ef5","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f0e83934-e6af-43b1-ac9c-546029ffda2a","keyframes":{"transform":["translate3d(0px, 381.20899%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f32a04dc-f16d-4739-a9b8-b763dcb56e7d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8745acd3-15f8-436d-814c-cba3b9335dbe","keyframes":{"transform":["translate3d(0px, 545.13828%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c37d6af6-a4df-4d9c-a2ba-9cd2004f4c9b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e8101768-5457-4afc-aeb5-501259396c58","keyframes":{"transform":["translate3d(0px, 1013.19508%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f58965db-1ec2-4e62-ada3-4cce0d8eec19","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6fb7d2ab-889a-4ec4-ba51-6b016d3b9368","keyframes":{"transform":["translate3d(0px, -703.04403%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Bai Fritters: Mixed vegetables and meat, often pork, are deep-fried in a spiced batter. Credit: Pixabay

Arunachal Pradesh

[{"selector":"#anim-9a4bd3ac-1f4c-46a1-8a7f-1beb3b88816f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b53353d4-6e73-4ad4-9874-d1f871a9ccbf","keyframes":{"transform":["translate3d(0px, 241.54593%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-442f0bac-f7cb-44a6-894d-a0169ffeca3f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e1e1e806-c8a7-427d-99e9-dec7138ee4c0","keyframes":{"transform":["translate3d(0px, 545.13828%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-249418f2-4478-491a-8536-a284c83d7901","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9efc69a6-c4da-4fbf-9170-5ce851f8105e","keyframes":{"transform":["translate3d(0px, 856.94507%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4c63e3ef-627b-4049-be1c-39e00cb2e63e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d98eed15-e9ed-4b9a-b0b8-2bdfd381538f","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Wungwut Ngam: Chicken fritters made from marinated chicken pieces coated in a seasoned batter and deep-fried. Credit: Pixabay

Tripura

[{"selector":"#anim-433a321b-5bb8-4a3d-af5b-ca65d772dd14","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6af1e8c1-eb2f-4a07-861a-234d1d0d33cf","keyframes":{"transform":["translate3d(0px, 340.03257%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-77d82620-4d26-4816-8177-c7e843a8d215","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-02fe86cd-98c9-4014-ae23-9c84bde0563f","keyframes":{"transform":["translate3d(0px, 545.13828%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b42fb8ff-7076-4828-9ad5-457a2277bceb","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c4bb842c-f300-4cde-ae9b-0ad527bf95bd","keyframes":{"transform":["translate3d(0px, 856.94507%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-40486bbb-4150-4fc2-bfae-b6dfbc1d41f0","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e0eb749e-7d0a-40ab-b55e-100c090bf029","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Chikvi: Bamboo shoots are mixed with ground rice and spices, then deep-fried. Credit: Pixabay

Sikkim

[{"selector":"#anim-ad0aea17-a05a-4069-b01e-099be0d68310","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ae089508-c83d-494e-b31c-fe14b0c78a1c","keyframes":{"transform":["translate3d(0px, 204.62144%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-34ad6a3d-d920-4b98-8f65-1f357f98ed6c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-abcb7c1e-757e-4968-a70e-e27b261912b5","keyframes":{"transform":["translate3d(0px, 545.13828%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-99773998-1cac-4e14-a59c-7ac57d0ac726","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2fe92b08-ade3-4b5c-862b-c3cc1a263ac7","keyframes":{"transform":["translate3d(0px, 860.07003%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-564ebfc9-754c-4876-b448-a405fe90ad5f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ba72b4ff-2e57-4242-8380-9d14f2e56756","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Sel Roti: Though more of a doughnut, this ring-shaped, deep-fried treat made from rice flour is enjoyed like fritters. Credit: Pixabay

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