
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…

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

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

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