| Name | Image | Description |
| Aam papad | | A traditional Indian snack, it is a fruit leather made out of mango pulp mixed with concentrated sugar solution and sun dried. It is a part of the South Indian and North Indian cuisine and is available is numerous varieties all over North India. |
| Aappam | | Appam is a pancake made with fermented rice batter and coconut milk. It is a popular food in South Indian states of Kerala and Tamil Nadu. It is also very popular in Sri Lanka, where it is commonly referred to by its anglicized name as "hopper". |
| Ada | | A traditional delicacy from Kerala and found in Karnataka and Tamil Nadu by different names, it consists of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in banana leaf and served as an evening snack or as part of breakfast. Grated coconut and rice flour are the two main ingredients. |
| Anarsa | | A pastry-like snack commonly associated with the Hindu festival of Diwali in Maharashtra and Makar Sankranti in Bihar, its ingredients include jaggery, rice, poppy seed, and ghee. |
| Adhirasam/Ariselu/Arisa pitha | | A doughnut-like fried dough sweet made out of rice, jaggery, ghee and sometimes coconut from Tamil cuisine, Karnataka cuisine, Telugu cuisine, Marathi cuisine and Odia cuisine |
| Name | Image | Description |
| Chaat | | Many types and variations of chaat, which is a term describing savory snacks, are typically served at road-side tracks from stalls or food carts. |
| Cutlet | | In Indian cuisine, a cutlet specifically refers to mashed vegetables or cooked meat stuffing that is fried with a batter/covering. The meat itself is cooked with spices – onion, cardamom, cloves, cinnamon, coriander, green chillies, lemon and salt. |
| Chakli/chakodi | | A crunchy Maharashtrian snack, it is typically served hot; it contains rice flour and chilli. |
| Chana Jor Garam | | A common street snack in most Indian states. It is usually made from chickpeas that are roasted and spiced. |
| Chapati | | An unleavened flatbread, it is a common staple of cuisine in South Asia, as well as amongst South Asian expatriates. Versions of the dish are also found in Central Asia and the Horn of Africa, with the laobing flatbread serving as a local variation in China. Chapati is known as doday in Pashto. |
| Chivda |
| A popular Indian snack mix, which consists of lightly fried flattened rice also known as poha, spices, curry leaves and nuts. |
| Chole bhature |
| A combination of chana masala and fried bread called bhatura, different varieties of bhature are available, such as aloo bhatura and paneer bhatura. Pictured at top is chana masala, and bhatoora is below. |
| Chole Kulche | | A North Indian snack, "Chana" is a dish made using chickpea, soaked overnight, boiled, and then cooked in a gravy made with onion, tomatoes, garlic, ginger, and fragrant Indian spices. Kulcha is a form of yeast leavened flat bread, baked in oven. A variant also includes Amritsari Kulcha, in which, the bread is made after being stuffed with a potato based filling, and then baked in the coal fired "tandoor" oven. |