
Aloo Tikki
Floury potatoes boil in their skins, then mash dry
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Floury potatoes boil in their skins, then mash dry

Alur chop (alu meaning potato, chop being a Bengali loan-word for a fried cutlet, inherited from the British "chop") is…

Beguni (from begun, the Bengali word for brinjal/eggplant) is the simplest of the great Bengali pakoras: long thin…

The Burmese take on the South Asian samosa, with a thinner, crisper pastry and a milder filling than its Indian cousin

Dried urad dal (white, sometimes labelled "white lentils" or "split urad") soaks overnight, then blends with ginger…

Vegetables, swede, carrot, gherkins, onion, cauliflower, dice into small (4 mm) cubes

A stiff oil-rich plain-flour dough (maida) rolls thin and crisps in the fryer with the characteristic blistered surface

A boiling-water dough rests until pliable

Firm tofu blocks halve crossways into triangles

Gram (chickpea) flour combines with rice flour for extra crispness, with ajwain, chilli, turmeric and a pinch of baking…