By Bornika Das
July 27, 2023
Bengali cuisine has a rich history that goes back thousand years, somewhere along the way Mughal and British influences also played their part into shaping the Bengali cuisine we understand today. Although we you think of Bengalis, only fish and sweet dishes comes to mind. However, there are a wide range of vegetarian snacks that will tantalize your taste buds. Take a look:
It is the tea-time staple of every Bengali household. Shaped like a samosa, this triangular puff pastry is filled with a spicy potato mix or keema, which is deep-fried in oil. Shingara is usually served wih chutney or tomato ketchup.
This cutlet is made of cottage cheese and is mixed with spices and ghee. It is given the shape of cutlet and is shallow fried till golden brown.
This is a popular Bengali snack and can be enjoyed with tea in the evening. Made of potatoes, beetroot and other veggies, these are made into the shape of croquettes and are deep fried in oil.
These crunchy lentil and chilli fritters are as good with cups of tea as they are with pints of beer. These are made into bite size and the flavour of refreshing coriander is loved by all.
Eggplant fitters are so good as light snacks. The crunchy rice flour exterior reveals a perfectly seasoned and spiced slice of eggplant with the skin still on for added texture. Serve it hot with a side of ketchup or kashundi
This is a classic Bengali breakfast dish. They consist of deep-fried bread stuffed with flavourful lentils or spiced dal filling.
Made with puffed up rice and a spice mix of mustard oil, green chillies and freshly cut onions, Jhalmuri is one chilly, pungent treat you have to try once. This snack is an adda staple.
Ghugni is a delectable snack made with boiled chickpeas cooked in a pool of rustic spices, topped with chopped onion, green chillies and chunks of mutton.
Phuchka is a spicy cousin of gol gappa. Deep-fried round balls of semolina filled with a mixture of boiled and mashed potatoes, green chillies, masala and chickpeas. They are served with delicious tangy and spicy water.
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.