Indians eat a mind-boggling array of street food.

       They nosh on pakoras, or vegetable fritters; jalebis, which are deep-fried coils of fermented batter dunked in sugar syrup; and papdi chaat, a tart and spicy mélange of crunchy fried dough, yogurt and spices — to name just a few. The snacks, often washed down with chai, are ubiquitous, filling and relatively cheap.

       But the king of street food — and one of India’s most famous culinary exports — is the samosa. The deep-fried, plump and triangular piece of flaky dough has crisp edges, encasing a heavily spiced potato stuffing. Usually served with tangy and sweet condiments, they cost as little as 15 cents at food carts or stalls throughout the country.

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