Aloo Tikki
Floury potatoes boil in their skins, then mash dry
Snacks
Discover · complex + spicy + snack + vegetarian
16 recipes
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Alur Chop
Alur chop (alu meaning potato, chop being a Bengali loan-word for a fried cutlet, inherited from the British "chop") is…
Snacks
Beguni
Beguni (from begun, the Bengali word for brinjal/eggplant) is the simplest of the great Bengali pakoras: long thin…
Snacks
Bolani
Bolani are the stuffed Afghan flatbreads sold at every roadside stall and bus station, fried golden in a thin film of…
Snacks
Burmese Samosa
The Burmese take on the South Asian samosa, with a thinner, crisper pastry and a milder filling than its Indian cousin
Snacks
Dahi Bhalla
Dried urad dal (white, sometimes labelled "white lentils" or "split urad") soaks overnight, then blends with ginger…
Snacks
Iraqi Falafel
Dried chickpeas soak in cold water 24 hours, the long soak hydrates them fully without cooking
Snacks
Jian Bing
A thin batter of mung-bean flour, millet flour, plain flour, water, salt and five-spice is whisked to a single-cream…
Snacks
Kachalou Pakora
Kachalou pakora are Afghan-style battered potato slices, fried crisp and dusted with chaat masala while they are still hot from the oil
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Mac 'n' Cheese Bites
Make a stiff mac-and-cheese, sharp cheddar, parmesan, a touch of mustard, just enough béchamel to bind, no more
Snacks
Sabich
Aubergine slices salt, drain 30 min, pat dry, fry crispy in olive oil
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Samosa
A stiff oil-rich plain-flour dough (maida) rolls thin and crisps in the fryer with the characteristic blistered surface
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Scallion Pancakes
A boiling-water dough rests until pliable
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Tahu Isi (Stuffed Fried Tofu)
Firm tofu blocks halve crossways into triangles
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Tameya
Dried split fava beans (sold as "split foul" or "ful asfar" at Egyptian or Middle Eastern shops) soak overnight (never…
Snacks
Vegetable Pakora
Gram (chickpea) flour combines with rice flour for extra crispness, with ajwain, chilli, turmeric and a pinch of baking…
Snacks