Kothimbir Vadi
Kothimbir vadi steams a coriander and gram flour batter, then slices and fries the pieces.
Snack recipes
579 recipes for snack, with the full ingredients and method on the page. Page 6 of 10.
Kuih Seri Muka (Pandan Layered Rice Cake)
A Malaysian kuih seri muka with a glutinous rice base and soft pandan coconut custard layer.
Kuku Sabzi (Persian Herb Frittata)
A classic Persian herb-heavy egg frittata with walnuts and barberries for a bright savory-sweet finish.
Kurkuri Bhindi
Kurkuri bhindi tosses sliced okra in gram and rice flour and fries it until it snaps.
Kurkuri Macaroni Chaat
Kurkuri macaroni chaat fries boiled pasta until crisp and dresses it with chaat masala.
Kurkuri Soya Chaap
Kurkuri soya chaap coats soy chaap in crushed cornflakes, which stay crisp long after frying.
Kutchi Dabeli
Dabeli fills pav with sweet-spiced potato, pomegranate and roasted peanuts, from Kutch.
Kuttu Ke Pakode
Kuttu ke pakode fries buckwheat batter into fritters, eaten during Navratri.
Kuttu Ki Pakodi
Kuttu ki pakodi fries buckwheat batter with potato into fasting-day fritters.
Kuzhi Paniyaram (Paddu)
Paniyaram cooks idli batter in a dimpled pan so each piece browns on the outside and stays soft inside.
Lachha Pyaaz (Masala Onion Rings)
Lachha pyaaz soaks sliced onion rings in iced water so they curl and lose their bite.
Lahmacun (Turkish Spiced Flatbread)
A thin Turkish flatbread topped with spiced minced beef, tomato, pepper paste, parsley, and onion.
Lemon Coriander Soup
Lemon coriander soup is a light clear broth sharpened with lemon and finished with plenty of coriander.
Lumpiang Shanghai (Filipino Spring Rolls)
Lumpiang Shanghai are narrow Filipino pork spring rolls fried until crisp, with a juicy seasoned filling inside.
Madurai Bun Parotta
Madurai Bun Parotta is a thick Tamil Nadu parotta made from soft egg-enriched dough rested in oil and cooked into fluffy layers.
Madurai Chicken Salna
Madurai chicken salna is the thin, peppery gravy served with parotta across Tamil Nadu.
Madurai Mutta Parotta
Madurai Mutta Parotta is a Tamil Nadu street-style parotta folded with egg, onion, green chilli, and curry leaves.
Madurai Mutton Chukka
Mutton chukka is a dry Madurai fry, the meat cooked down with shallots and curry leaves until the masala clings to it.
Madurai Veechu Parotta
Madurai Veechu Parotta is a thin Tamil Nadu street-style parotta stretched wide, folded square, and cooked until crisp outside and soft inside.
Mahabaleshwar Strawberry Cream
Mahabaleshwar Strawberry Cream layers fresh strawberries, chunky strawberry puree, whipped cream, and vanilla ice cream into a chilled dessert glass.
Maharashtrian Alu Vadi
Alu vadi spreads spiced gram flour paste on colocasia leaves, rolls them, steams and then fries the slices.
Maharashtrian Coconut Karanji
Maharashtrian coconut karanji is a Diwali pastry with a flaky fried shell and dry coconut, poppy seed, nut and cardamom filling.
Maharashtrian Kokum Agal
Maharashtrian Kokum Agal is a savory kokum extract with roasted cumin, black salt, and green chilli, served chilled after a long soak.
Maharashtrian Kulith Saar
Kulith saar is a thin Maharashtrian horse gram broth, soured with kokum and tempered with garlic.
Maharashtrian Matki Rassa Shorba
Matki rassa shorba thins the Maharashtrian sprout curry into a drinkable broth.
Maharashtrian Shengdana Salad
Shengdana salad dresses roasted peanuts with onion and tomato, a Maharashtrian koshimbir.
Maharashtrian Spicy Misal Pulao
Misal pulao puts the Maharashtrian sprout curry over rice instead of pav.
Maharashtrian Tomato Saar
Tomato saar is a thin Maharashtrian tomato broth loosened with coconut and tempered with garlic.
Maharashtrian Upwas Ratali Salad
Ratali salad dresses boiled sweet potato with peanuts and pomegranate, eaten on fasting days.
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.
Mango Lassi
Mango lassi blends ripe mango, curd, milk, sugar, and cardamom into a thick Punjabi-style yogurt drink.
Marillenknödel (Austrian Apricot Dumplings)
Austrian marillenknödel are tender potato-dough dumplings wrapped around fresh apricots and rolled in buttery sweet breadcrumbs.
Maryland Crab Cakes
Maryland crab cakes keep the crab meat front and center with mustard, lemon, parsley, and a crisp golden pan-fried crust.
Masala Chaas (Spiced Buttermilk)
Masala chaas is a thin spiced buttermilk with curd, ginger, green chilli, roasted cumin, mint, and black salt.
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 Shikanji
Masala Shikanji is a North Indian spiced lemonade with roasted cumin, black salt, chaat masala, and fresh lemon.
Masala Vada (Chana Dal Vada)
Masala vada fries coarsely ground chana dal so the fritters stay craggy and crisp.
Mast-o-Khiar (Persian Cucumber Yogurt Dip)
A cooling Persian cucumber yogurt dip with mint, raisins, and walnuts for a refreshing side.
Matar Ki Ghugni
Matar ki ghugni cooks dried green peas down into a thick North Indian curry eaten as a snack or a meal.
Mathura Ke Dubki Wale Aloo
Dubki wale aloo is the Mathura breakfast curry, boiled potato broken into a thin gravy and eaten with kachori.
Mazamorra Morada (Peruvian Purple Corn Pudding)
A classic Peruvian purple corn pudding with pineapple, apple, cinnamon, cloves, and cornstarch.
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.
Meetha Sattu Sharbat
Meetha Sattu Sharbat is a North Indian roasted gram drink sweetened with jaggery and lifted with lemon, with a lightly grainy body.
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.
Methi Thepla
Methi Thepla is a thin Gujarati fenugreek flatbread made with wheat flour, gram flour, curd, spices, and a little oil.
Mexican Rice Horchata
A chilled Mexican rice horchata blended with cinnamon, sugar, vanilla, and water for a creamy agua fresca-style drink.
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.
Mint Lime Virgin Mojito
Mint Lime Virgin Mojito muddles lemon and mint with sugar syrup, black salt, ice, and chilled soda water.
Mirza Ghasemi (Persian Smoked Eggplant Dip)
A smoky Persian eggplant and tomato dip from Gilan, finished with garlic and softly cooked egg.
Mixed Sprouts & Corn Salad
Mixed sprouts and corn salad tosses raw sprouts with boiled corn and lemon.
Mohabbat Ka Sharbat (Watermelon Rose Drink)
Mohabbat ka sharbat mixes chilled milk, Rooh Afza, basil seeds, and tiny watermelon pieces into a floral Old Delhi-style drink.
Moong Dal Shorba (Soup)
Moong dal shorba blends cooked yellow mung into a smooth, light soup tempered with garlic and ginger.
Moonglet (Moong Dal Omelette)
Moonglet cooks a ground mung batter like a thick omelette, a Jaipur street dish.
Morning Honey Lemon Water
Morning Honey Lemon Water is a simple lukewarm drink with fresh lemon and honey, stirred directly in the mug for an early start.
Mughlai Mutton Baida Roti
Mughlai Mutton Baida Roti is a flaky street-style roti folded around dry mutton keema and egg, then pan-fried until crisp.
Mughlai Paratha
Mughlai Paratha is a Kolkata-style stuffed maida paratha filled with spiced egg, onion, green chilli, and coriander.