
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…

Fine bulgur (#1 grade) soaks in hot water until soft and fluffy

Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)

Aushak are the Afghan leek-and-mint dumplings that share their plating shape with mantu: a smear of garlic yogurt under…

The Burmese yellow split-pea fritter, sold by street vendors in hot oil-spattered cones of newspaper across Yangon's evening markets

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

Bolani are the stuffed Afghan flatbreads sold at every roadside stall and bus station, fried golden in a thin film of…

Boudin filling combines pork shoulder, pork liver (optional, traditional), cooked rice, onion, celery, garlic, parsley…

Chicken wings separate at the joint into drums and flats

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

A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled…

Ground beef browns in a wide oven-safe skillet with onion and garlic

Two-stage flavour build: first a spice infusion (whole spices soaked briefly in water, then simmered slowly in vegetable…

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

Dough: flour, butter, sugar, salt, baking powder, egg, milk, mixes to a smooth firm dough