kangrits

Kangrits are a traditional form of Indian street food, particularly popular in the northern regions of the country, including states like Punjab, Haryana, and Uttar Pradesh. The name "kangri" originates from the Hindi word for a small portable stove used to keep warm in cold climates, which is often associated with the dish due to its spicy nature that requires warmth to enjoy.

The dish consists of a spicy, tangy, and slightly sweet gravy made from a blend of ingredients such as tomatoes, onions, garlic, ginger, and a variety of spices like turmeric, cumin, coriander, and chili powder. The gravy is typically served with small, deep-fried dough balls called *kangri balls* or *kangri puris*, which are soft, pillowy, and slightly crispy on the outside. Some variations include serving the dish with boiled potatoes, chickpeas, or other vegetables.

Kangrits are often enjoyed as a snack or light meal, especially during colder months. The dish is known for its bold flavors, balancing heat, acidity, and sweetness. It is commonly found in local eateries, street food stalls, and home kitchens across northern India. The preparation may vary slightly depending on regional preferences, but the core elements remain consistent.

The dish is also associated with cultural gatherings and festivals, where it is often prepared in large quantities to share with family and friends. Its popularity extends beyond India, with variations and adaptations found in communities with strong Indian culinary influences.