Instant Gujarati Handvo
Handvo bakes a savoury lentil and vegetable batter into a cake with a crust on both sides.
Snack recipes
147 snack recipes across every cuisine in the catalogue, with the full method on each page. Page 2 of 3.
Instant Rava Dosa
Rava dosa pours a thin batter that spreads itself into a lacy, crisp net rather than a smooth crepe.
Instant Rava Idli
Rava idli steams a semolina and yoghurt batter, ready without the overnight fermenting of a rice idli.
Irish Boxty Potato Pancakes
Traditional Irish boxty pancakes made with grated potato, mashed potato, flour, egg, and buttermilk.
Jain Kacche Kele Ki Tikki
Kacche kele ki tikki shapes raw banana with water chestnut flour into fasting-day cutlets, made Jain-style.
Jalea Mixta (Peruvian Fried Seafood Platter)
A coastal Peruvian fried seafood platter with fish, prawns, squid, and bright salsa criolla.
Jamaican Beef Patties
Flaky Jamaican beef patties with turmeric pastry and a spiced beef filling.
Kanda Poha
Kanda poha steams flattened rice with onion and peanuts, the Maharashtrian breakfast eaten by the plateful.
Khaman Dhokla
Khaman dhokla steams a fermented gram flour batter into soft squares, finished with a sweet-sour tempering.
Khasta Kachori (Moong Dal)
Khasta kachori encloses spiced mung dal in a short pastry and fries it slowly so it blisters and stays crisp.
Kluay Tod (Thai Banana Fritters)
Crisp Thai banana fritters with a rice flour, coconut milk and sesame coating.
Koraishutir Kochuri (Matar Kachori)
Koraishutir kochuri fills soft flatbread with sweet green pea paste, a Bengali winter dish.
Korean Mandu Dumplings
Korean Mandu Dumplings are savory dumplings filled with pork mince, tofu, cabbage, garlic chives, soy, and sesame.
Kothimbir Vadi
Kothimbir vadi steams a coriander and gram flour batter, then slices and fries the pieces.
Kutchi Dabeli
Dabeli fills pav with sweet-spiced potato, pomegranate and roasted peanuts, from Kutch.
Kuzhi Paniyaram (Paddu)
Paniyaram cooks idli batter in a dimpled pan so each piece browns on the outside and stays soft inside.
Lumpiang Shanghai (Filipino Spring Rolls)
Lumpiang Shanghai are narrow Filipino pork spring rolls fried until crisp, with a juicy seasoned filling inside.
Makhana Aloo Tikki
Makhana aloo tikki binds crushed fox nuts with potato into fasting-day patties.
Mangalore Bajji (Goli Baje)
Goli baje fries a yoghurt-leavened batter into soft, tangy balls, a Mangalore teatime snack.
Masala French Toast (Savoury Egg Toast)
Masala French toast soaks bread in spiced beaten egg with onion and chilli, savoury rather than sweet.
Masala Oats
Masala oats cooks rolled oats like an upma, with onion, tomato and Indian spices.
Masala Vada (Chana Dal Vada)
Masala vada fries coarsely ground chana dal so the fritters stay craggy and crisp.
Medu Vada (Urad Dal Fritters)
Medu vada, the plain urad dal version, fries into rings that stay soft in the middle.
Mee Goreng Mamak (Malaysian Fried Noodles)
A Malaysian mamak-style fried noodle dish with egg, tofu, potato, sprouts, sweet soy, chili, and lime.
Mercimek Köftesi (Turkish Red Lentil Bulgur Balls)
A vegan Turkish snack made with red lentils, bulgur, pepper paste, herbs, lemon, and lettuce leaves.
Methi Muthiya
Methi muthiya steams fenugreek and flour dumplings, then tempers them, a Gujarati way to use bitter greens.
Mie Goreng (Indonesian Fried Noodles)
Mie goreng is Indonesian fried noodles with egg noodles, kecap manis, chicken, egg, cabbage, carrot, shrimp paste, and chilli sauce.
Moonglet (Moong Dal Omelette)
Moonglet cooks a ground mung batter like a thick omelette, a Jaipur street dish.
Mumbai Bhel Puri
Bhel puri tosses puffed rice with chutneys and sev, assembled at the moment of eating so it stays crisp.
Mumbai Vada Pav
Vada pav puts a fried potato dumpling in a bun with dry garlic chutney, Mumbai's own sandwich.
Mumbai Veg Frankie
Frankie wraps spiced potato in a paratha with onion and a vinegar-sharp masala, a Mumbai street roll.
Neer Dosa
Neer dosa pours a thin, unfermented rice and coconut batter into lacy white crepes.
Northern Chinese Chive and Egg Dumplings
Northern Chinese Chive and Egg Dumplings wrap a fragrant Chinese-chive and scrambled-egg filling in tender handmade wheat wrappers before gentle boiling.
Oats Idli
Oats idli steams a ground oats and semolina batter into idlis, ready without fermenting.
Oaxacan Tlayuda
A vegetarian Oaxaca-style tlayuda with crisp large tortilla, mashed black beans, Oaxaca cheese, cabbage, avocado, tomato, and salsa.
Pan con Tomate (Spanish Tomato Bread)
A simple Catalan tomato bread rubbed with garlic, ripe tomato, olive oil, and salt.
Paneer Bread Roll
Paneer bread roll wraps spiced paneer in flattened bread and fries it.
Paneer Pakoda
Paneer pakoda batters slices of paneer in gram flour and fries them.
Pani Puri (Golgappa)
Pani puri fills crisp shells with potato and floods them with spiced water, eaten one at a time.
Pão de Queijo (Brazilian Cheese Bread)
A chewy Brazilian cheese bread made with tapioca starch, milk, egg, and cheese.
Papdi Chaat
Papdi chaat piles chutney, yoghurt and sev over crisp wafers, eaten before they soften.
Parsi Akuri
Akuri is the Parsi scramble, eggs kept soft and loose with onion, tomato and coriander.
Patatas Bravas
Crisp Spanish potatoes served with a smoky tomato-paprika bravas sauce.
Pempek (Palembang Fish Cakes)
Pempek are Palembang fish cakes made with cold white fish and tapioca starch, boiled, fried, and served with sweet-sour cuko sauce.
Pesarattu (Green Moong Dosa)
Pesarattu grinds whole green mung into a batter and cooks it like a dosa, an Andhra breakfast.
Pisang Goreng (Indonesian Banana Fritters)
Pisang goreng fries ripe banana pieces in a light flour and rice-flour batter for a crisp Indonesian snack with a soft sweet center.
Popiah Basah (Malaysian Fresh Spring Rolls)
Soft Malaysian popiah basah filled with jicama, carrot, tofu, bean sprouts, lettuce, and sweet-savory sauce.
Railway Veg Cutlet
Railway cutlet binds boiled vegetables into a patty, crumbs it and fries it, the dish that fed Indian trains.
Rava Upma
Rava upma cooks roasted semolina with onion and green chilli until it holds together but stays loose.
Roasted Makhana Chivda
Makhana chivda roasts fox nuts with peanuts and cashews in ghee into a dry fasting-day snack.
Roasted Poha Chivda
Poha chivda roasts flattened rice with peanuts and dal into a dry mix that keeps for weeks.
Roti Bakar Kaya (Malaysian Kaya Toast)
A Malaysian kopitiam-style kaya toast breakfast with crisp toast, kaya spread, butter, and soft-boiled eggs.
Sabudana Appe (Paniyaram)
Sabudana appe steams the usual sabudana mixture in an appe pan, which needs far less oil than frying.
Sate Ayam (Indonesian Chicken Satay)
Sate ayam is Indonesian chicken satay marinated with sweet soy sauce, garlic, shallots, and palm sugar, then grilled with peanut sauce.
Savory Oats Chilla
Oats chilla makes a savoury pancake from ground oats and gram flour.
Scottish Oatcakes
Simple Scottish oatcakes made with oats, butter, salt, and hot water for a crisp, rustic snack or bread side.
Scottish Shortbread
Classic Scottish shortbread with a rich buttery crumb, crisp edges, and a simple tea-time finish.
Semiya Upma (Vermicelli Upma)
Semiya upma cooks roasted vermicelli with vegetables until the strands stay separate.
Sev Puri
Sev puri tops flat puris with potato, chutney and a heap of fine sev.
Shakarkandi Chaat
Shakarkandi chaat tosses roasted sweet potato with pomegranate and green chilli, eaten on fasting days.