
Aloo Tikki
Floury potatoes boil in their skins, then mash dry
Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.

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…

Buss-up-shut, also called paratha roti, is the flaky-layered Trinidadian roti that takes its English name from "burst-up…

Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…

Chapli kebabs are the spiced beef patties sizzling on a wide flat tawa at any roadside grill from Peshawar to Kabul, big…

Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas

Falafel is the Levantine deep-fried chickpea-and-herb croquette, the snack stall and street-corner staple from Cairo to…

Chicken poaches with onion, cardamom and bay 35 minutes; shredded off the bone

The Saudi take on foul medames, somewhere between the Egyptian original and the Yemeni daal-like versions

Cracked wheat (daleya), pearl barley, chana dal, masoor dal, moong dal and urad dal soak overnight together

Iraqi falafel is the version with cardamom and dill, distinct from the Levantine green-coriander variety, made with…

Jian bing is the street-corner breakfast crepe of northern China, the egg-and-batter savoury pancake that comes off a…

Whole chickpeas are soaked overnight and simmered until tender (or pressure-cooked)

This is the small-plate version of mantu, folded into a four-pointed flower with the meat visible at the top, plated for…

A thick batter of gram (chickpea) flour, rice flour, ajwain, turmeric, chilli powder and salt mixes with cold water to a…