Fried Recipes

The undisputed king of Sri Lankan sweets: a deep-fried, sponge-like cake made of rice flour and treacle, famous for its distinct 'top knot' (konda).

Coils of deep-fried urad dal batter completely saturated in sweet, sticky kithul treacle. Sri Lanka's answer to the jalebi, but darker and richer.

Diamond-shaped sweets made from roasted mung bean flour and rice flour mixed with kithul treacle, coated in a light batter and deep-fried.

An intricate, delicate, deep-fried web of rice flour dough, elegantly drizzled with bright pink or brown sugary treacle.

Sri Lanka's take on the spring roll: a crepe filled with a stir-fried, soy-sauce flavored vegetable and noodle filling, breaded, and fried.

A unique Sri Lankan bakery innovation: spicy fish, potato, and boiled macaroni tubes shaped into logs, breaded, and deep-fried.

A vegetarian twist on the classic patty: flaky, deep-fried shortcrust pastry filled with a gooey mixture of melted cheese, onions, and green chilies.

The ultimate Sri Lankan comfort snack: flat, crusty bakery bread (Roast Paan) slathered with butter and sweet, spicy caramelized onion sambol.

Nutritious, high-energy sweet balls made from roasted sesame seeds and jaggery. A traditional, deeply flavorful Sri Lankan sweetmeat.

A highly addictive, spicy street food snack of boiled chickpeas stir-fried with mustard seeds, dried chilies, coconut pieces, and curry leaves.

Spicy, curried mashed potato balls dipped in a thick, turmeric-spiced chickpea flour batter and deep-fried to a golden crunch.

Crispy, thin-crust triangular pastries stuffed with a fiery, heavily spiced potato, pea, and carrot filling.