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Message: <blockquote data-quote="aroy" data-source="post: 347224" data-attributes="member: 16090">Indian snacks especially street food are mainly fried. I had read in one of the FAO monographs that in hot humid climate only fried (that too fried a lot) food keeps for the day, every thing else ferments and goes bad.Ball are easiest to make and fry. The best part is that they float on oil, so rarely absorb any oil, only surface is in contact with hot oil which seals it initially. Balls are made mainly from lentils, ground fine and mixed with a bit of yoghourt and spices, then formed into balls with hand and fried. Fermentation ensures that they are light and fluffy.  In some regions mashed potato balls filled with a core of spices are made - Aloo Bonda.</blockquote>