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Pakora – Spiced fritter originally from the Indian subcontinents; Panelle - Fried Italian chickpea fritters, common street food in Sicily. Panisse - Smaller and thicker sort of socca from Marseille to Nice; Papadum – Flatbread from the Indian subcontinent s; Patra – Vegetarian dish from India; Pitaroudia — chickpea fritters or dumplings ...
Socca, also known as farinata, is a chickpea flatbread popular in the Mediterranean. This deceptively simple dish is traditionally made with a short list of ingredients: chickpea flour, water ...
flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, and Myanmar, where wheat is the traditional staple: Vegetarian Pattor: A flour based snack: Vegetarian Phirni: a rice Pudding Vegetarian Pinni: An almond based dessert Vegetarian Rajma chaval
The curry is cooked until the chickpeas are tender. A dough is prepared, shaped into flattened circles and briefly deep fried. Doubles can be served spicy, sweet, or savory. Condiments include spicy pepper sauce, kuchela, or green mango, culantro, cucumber, coconut, and tamarind chutneys. [5]
Image credit: Photo: Liz Andrew/Styling: Erin McDowell 2. Chickpea Burgers We love cheeseburgers. Like, a lot.
Luchi – deep-fried flatbread from Bengal similar to Puri but made with maida flour instead of atta. Manda roti (Rumali roti): Traditional Indian flatbread which thin like handkerchief and cooked on upturned pot. It was known as Mandaka in ancient India. [5] Naan – oven-baked leavened flatbread Keema naan – naan stuffed with minced meat
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Along with chickpeas, the ingredients of chana masala typically include onion, chopped tomatoes, ghee, cumin, turmeric, coriander powder, garlic, chillies, ginger ...