Spring Roll
Indo-Chinese spring rolls; vegetable or chicken filling in crispy wrapper.
Indo-Chinese spring rolls; vegetable or chicken filling in crispy wrapper.
Creamed spinach and corn filling in grilled sandwich.
Soya chunks/granules as vegetarian kebab substitute in roll.
Middle Eastern shawarma adapted with Indian spices; very popular in cities.
Paratha rolled around shami kebab (spiced minced meat patties with lentils).
Paratha wrapped around seekh kebab (minced meat grilled on skewer).
Vada pav with spicy Indo-Chinese schezwan sauce (red chili, Sichuan pepper, garlic, soy) added.
Grilled sandwich with spicy schezwan sauce, vegetables, sometimes noodles.
Frankie with Indo-Chinese schezwan sauce and vegetables.
Paratha stuffed with sattu (roasted gram flour) mixed with spices, onion, green chili. Bihar specialty.
Samosa in pav bread; triangular fried pastry filled with spiced potatoes and peas, placed in pav with chutneys.
A fritter built to fasting law: cassava-derived sago, potato and peanut with rock salt and no grain, onion or garlic, set in a pav. Not a vada pav variant but a separate snack under different rules.
'Handkerchief' thin bread; large, paper-thin, used for wraps.
Goan specialty; omelette served floating in 'ros' (spicy coconut curry gravy), eaten with pao for dipping.
Paper-thin roomali roti ('handkerchief' bread) used as wrap for kebabs—common for kathi rolls.
Reshmi kebab (silky smooth minced chicken kebab) in roll.
Ragda (dried peas curry) over pattice (potato cutlets), sometimes served with pav.
Deep-fried stuffed bread (urad dal filling) served with dum aloo (potato curry). Bengali breakfast.
Large kachori stuffed with spiced onion filling, served with tamarind and coriander chutney.
Steamed rice flour and coconut cylinders; served with kadala curry (black chickpea) or banana.