By Jasmine Kaur
From noodle samosa to Chinese bhel, these desi snacks will leave you confused about their origins. Desi hai ya Chinese, let’s find out.
The conical puff pastry that is usually stuffed with potatoes now comes with a Chinese addition i.e. noodles. Deep-fry and get entangled in the noodle loop.
The hot and spicy schezwan sauce is what the dosa was looking for. Giving the South Indian pancake a videshi touch, the dosa is slathered with this condiment.
While bhel is usually made with puffed rice, this Chinese version comes packed with half-done noodles, cabbage, capsicum, onions and a host of sauces to flavour it up.
The popular street roll of Mumbai is given a Chinese twist by wrapping it in wok-tossed hakka noodles, filled with sliced vegetables and sauces.
Take your leftover idlis and chop them into pieces. Add some schezwan sauce, mustard seeds, onions and toss it all together in a wok. Your spicy Indo-Chinese idli is ready.