Aloo Paratha
Whole-wheat (atta) flour is mixed with salt and just enough warm water to make a soft dough; rests for 20 minutes
Sides
Discover · complex + sides + vegetarian
60 recipes
Tap a chip to add another filter, or use Clear all below.
In season
June produce
Tap any item to find recipes that use it.
Strawberry 0Asparagus 0Peas 0Broad beans 0New potato 0Cherry 0Courgette 0Raspberry 0Gooseberry 0Elderflower 0Lettuce 0
Filters
Filter
Culture
Jewish 7Muslim 0Hindu 0Lunar New Year 0Valentine's 0St. Patrick's 0Holi 0Passover 2Easter 0Shavuot 2Ramadan 1Eid al-Fitr 0Eid al-Adha 0Tu B'Av 2Rosh Hashanah 2Yom Kippur 4Sukkot 2Halloween 0Day of the Dead 0Diwali 0Hanukkah 2Kwanzaa 0
Course & method
Ingredients
Atchara
Atchara is the Filipino pickle that lives in every refrigerator, sweet-sour shreds of green papaya and carrot that cut…
Sides
Avial
A handful of vegetables (drumstick, ash gourd, carrot, runner beans, green plantain) are cut into uniform 5 cm batons…
Sides
Aysh Baladi
Aysh baladi is the bread Egyptians eat with every meal, a wholemeal flat round that puffs dramatically in the oven and…
Sides
Bagels
Bagels are the boiled-then-baked New York-Jewish rolls, the dense chewy ring with a glossy mahogany crust that defines…
Sides
Baingan Bharta
A whole aubergine is charred directly over a gas flame until the skin is blackened and the flesh inside is soft
Sides
Barbari
Barbari is the Persian morning flatbread, long oval loaves with deep parallel ridges down the surface and a…
Sides
Beignets
Beignets are the New Orleans French Quarter pastry sold three to an order at Café du Monde, square pillows of fried…
Sides
Bhindi Masala
The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces
Sides
Bint Al-Sahn
A soft eggy dough is rolled into 7-8 paper-thin discs (closer to filo than to bread)
Sides
Bolo Do Caco
Bolo do caco is the Madeiran flatbread you'll get at every restaurant on the island, traditionally cooked on a hot…
Sides
Bombay Potatoes
Bombay Potatoes is comfort food at its finest
Sides
Caponata
The Sicilian sweet-sour aubergine relish that gets better every hour it sits, and is at its best the day after you make it
Sides
Challah
Strong bread flour worked with eggs, honey, oil, salt and warm water until the dough is smooth and elastic
Sides
Chana Chaat
Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…
Sides
Falafel
Falafel is the Levantine deep-fried chickpea-and-herb croquette, the snack stall and street-corner staple from Cairo to…
Sides