I'm Manjushree. I was previously a school teacher and now I wish to gain fame as an aspiring writer.
Lip-smacking Bong Indian Snacks to Make and Try
Do you feel like munching something in the evening or at work? And guess what? I'm talking about snack items. In my article, I'm suggesting you few a collection of Indian bong snacks liked by both kids and adults alike. You can even eat a few of them as breakfast or starters or even while at the office/school. The list is endless: I'm gonna pick up a few of them for you.
- Jhalmuri recipe - It is a favorite street food found all over West Bengal. It is sold out in small carts and prepared easily at home. It is usually made in small quantities as per head. The ingredients required here are- puffed rice, onion, tomato, spices, mustard oil, and chanachur are added to a metal container and shaken till all the ingredients work well together. It is then served in little coned pockets made out of old magazines and newspapers.
- Ghugni recipe - It is very similar to the popular Northern dish of chole, this snack is made of a dried yellow pea, coconut, and a few floured masala and dhania.in Bengal. It is sweet, savory and sour, and is traditionally served as a thick broth topped off with diced onion and cilantro in little containers made out of dried, old leaves.
- Aloo Kabli recipe - Another street food delight, this dish requires a little prep. Throw in the ingredients like diced boiled potato, tamarind, yellow peas, sprouts, tomato, cucumber, and spices into a mixing bowl, and you are done. It is tasty, with a variety of textures in it.
- Chops -Among the number of snacks and sweets items that were born during the British rule in India, are the chops. They are of different kinds -Fish, mutton, and aloo, Chops are basically deep-fried spicy cutlets coated with bread crumbs. Chops are served with ketchup/ kasundi, a kind of mustard sauce.
- Shinghara- Shinghara is a tea-time snack in Bengal and is one of the easiest Bong snacks to prepare at home. It is shaped like a samosa, this triangular puff pastry is filled with a spicy potato mix or keema, which is deep-fried in oil. The piping hot samosas are traditionally served with chutney or tomato ketchup. But to take the Bengali quotient of the snack higher, you can also team the snack with kasundi.
- Puchka- Phuchka is a cousin of gol gappa. Deep-fried round balls of semolina filled with a mixture of boiled mashed potatoes, green chilies, masala, and chickpeas. Phuchkas are served with delicious tangy and spicy water made with jeera, chilies, tamarind, and pudina. The lip-smacking treat is one of the most loved street foods of Bengal.
- Mughlai parantha -This deep-fried egg paratha filled with mutton keema cut in squares is so greasy and good that you may want to skip your dinner plans post. Mughlai paratha is often served with salad, spicy aloo sabzi and ketchup.
- Kathi rolls - This deep-fried paratha is filled with egg, chicken, mutton keema cut in squares is so greasy and good that you may want to skip your dinner plans post. Mughlai paratha is often served with salad, spicy aloo sabzi and ketchup.
- Ghoti garam -Chanachoor (namkeen), finely chopped onion and small pieces of aamda/aamra (jungly aam or Spondias pinnata) are added here. This is a very easy to make a snack that you can easily make at home. This one is the most traditional Bengali snack.
- Dimer devil -These deep-fried treats are usually served at tea time, these croquettes have a crunchy breaded exterior that hides a filling of meat and potatoes and a half hard-boiled egg at the core. It is best enjoyed with kashundi or ketchup.
- Nimki - It is readily available in all sweet shops and snack stores in West Bengal, it is best when it is made fresh at home. All you really need is some flour, nigella seeds. This deep-fried snack is as easy to make as it is tasty. It has a crunchy, golden brown texture with the characteristic pin holes made to ensure it fries evenly and it goes really well with sips of chai.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2021 Manjushree Biswas Maity