Any food items prepared in oils which are partially hydrogenated vegetable oils contain trans-fats.
Examples of partially hydrogenated oils in India:
• Vanaspati ghee
• Bakery shortening/ bakery ghee
In India, a wide range of sweets and bakery use these fats.
• Sweets: Gulabjamun, Jalebis, boondi, ladoos, burfi etc.
• Bakery: cake, pastry, vegetable puffs, fan, patty, rusk etc.
• Readymade food items: biscuits, namkeens etc.
• Street food: aloo tikki, Papri, chaaat, bhatura
• Fried street food which is prepared by repeated reheating of frying oil: Samosa, pakora, puri, etc.
• Others: certain chocolates, soups, salad dressings and some snacks
• Restaurant food is often rich in Trans-fat
Options with low/negligible TFA in India: Desi ghee, butter, refined oils etc.
The practice of reheating the frying oil multiple times is seen even at household levels. This also leads to formation of small amounts of trans-fat in the oil.
Trans Fatty Acids (Trans fat): http://www.ihatepsm.com/blog/trans-fatty-acids-trans-fat
Vandana Dhaka & Neelam Gulia & Kulveer Singh Ahlawat & Bhupender Singh Khatkar. Trans fats—sources, health risks and alternative approach - A review: .J Food Sci Technol (September–October 2011) 48(5):534–541