Pakora is a fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants across South Asia. They often consist of vegetables such as potatoes and onions, which are coated in seasoned gram flour batter and deep-fried.
A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties.
Bombay mix is an Indian snack mix which consists of a variable mixture of spicy dried ingredients, such as sev, fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. This is all flavored with salt and a blend of spices that may include coriander and mustard seeds. It is part of a category of snack food called Farsan.
Kuih are bite-sized snack or dessert foods commonly found in Southeast Asia and China. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In China, where the term originates from, kueh or koé (粿) in the Min Nan languages refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat. The term kuih is widely used in Malaysia, Brunei, and Singapore, kueh is used in Singapore and Indonesia, kue is used in Indonesia only, all three refer to sweet or savoury desserts.
Chakli is a savoury snack from India. It is a spiral-shaped snack with a spiked surface.
An appam or hoppers is a type of thin pancake originating from South India and Sri Lanka. It is made with fermented rice batter and coconut milk, traditionally cooked in an appachatti, a deep pan similar in shape to a wok. It is part of Tamil cuisine and Kerala cuisine found in the Indian states of Tamil Nadu and Kerala, and in Sri Lanka. Appam is most frequently served for breakfast or dinner, often with a topping such as an egg.
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
Kue are bite-sized snacks or desserts originally from what is now Indonesia but have since spread throughout Southeast Asia. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks including cakes, cookies, fritters, pies, scones, and patisserie. Kue are made from a variety of ingredients in various forms; some are steamed, fried or baked. They are popular snacks in Indonesia, which has the largest variety of kue. Because of the countries' historical colonial ties, Koeé (kue) is also popular in the Netherlands.
Pithas are a variety of food similar to pancakes, dumplings or fritters, originating from India and Bangladesh. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop. Some versions may have a filling, garnish, or sauce. Few may be set or shaped after cooking. They are typically eaten as a snack with chai, or as treats during special occasions.
Neyyappam or Yeriyappa Zuhoor is a sweet rice-based fritter fried in ghee. Neyyappam has its origins in the southern Indian state of Kerala and coastal Karnataka. The name is derived from the words neyy meaning "ghee" and appam meaning "pancake".
Rosettes are thin, cookie-like fritters made with iron molds that are found in many cultures. They are crispy and characterized by their lacy pattern.
A banana fritter is a fritter made by deep frying battered banana or plantain in hot cooking oil. It is a common dish across Southeast Asia and South India.
Kokis is a deep-fried, crispy Sri Lankan food made from rice flour and coconut milk. Although considered as a traditional Sri Lankan dish, it is believed to have come from the Dutch. This is an important dish when celebrating Sinhala New Year and plays a major role in the festivities.
Serabi, surabi, or srabi is a traditional Balinese–Javanese snack, similar to a pancake, made of a rice flour-based batter with coconut milk or coconut cream and shredded coconut as an emulsifier. Most traditional serabi tastes sweet, as these pancake-like desserts are usually eaten with kinca, a golden-brown coconut sugar syrup in the Sundanese culinary tradition.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian-inspired in character and taste. A typical Malaysian Indian dish is likely to be seasoned with curry leaves and whole and powdered spice, and to contain fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Muṟukku is a savoury, crunchy snack originating from the Indian subcontinent. The name muṟukku "twisting" refers to its shape.
Kue kembang goyang or kuih loyang is an Indonesian cuisine and Malaysian cuisine flower-shaped traditional snack (kuih), associated with Betawi cuisine and Malay cuisine.
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.
A snack is a small portion of food generally eaten between meals. A snack is often less than 200 calories, but this can vary. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home.
Handesh also known as Guror Handesh in Bangladesh is a sweet and puffy deep-fried Pitha which also be eaten as a snack. It is a deep-fried molasses and rice flour cake. It is very popular at the time of the Eid. In the earlier days, like other Pithas, this delicacy used to be made from rice threshed by the unmotorized Dheki. It can be eaten with tea as a snack. It is also famous on special occasions such as naming ceremonies and wedding festivities. In Assam, India Its called Tel Pitha.
