Ang Chong Yi Shares His Favorite Indian Snacks For Vegans

It’s always interesting to discover new Indian culinary pleasures because each dish is a symphony of flavors and textures, and the list of surprises is endless. India’s culinary scene is a feast for the senses because these foods are very colorful, aromatic, and tasty. Indian foods have a variety of magical flavors that characterize each delectable. You can see the touch of culture in each Indian food, which makes the experience even better. In this article, Ang Chong Yi shares his favorite Indian snacks suitable for vegans. You can read A Culinary Odyssey: Ang Chong Yi’s Expedition into Indian Plant-Based Cuisine if you want to know about plant-based Indian foods.

Masala Vada

Tamil Nadu is the home of the classic Indian fritter, masala vada, also known as chana dal vada. While there are some variations, chana dal, onions, ginger, curry leaves, fennel seeds, dried red chilies, vegetable oil, and salt are typically combined to make this tea-time snack.

The dried spicy peppers, fennel seeds, and chana dal are steeped in water for two hours; then, the combination is processed into a coarse paste after draining. Along with curry leaves, onions, and ginger, some of the set-aside chana dal is combined with the paste. The mixture is shaped into round patties and seasoned with salt.

Bhelpuri

One kind of chaat, or savory food, is bhelpuri, typically found at Indian cafés and street carts. There is much disagreement over what should belong in a bhelpuri. But puffed rice, roasted nuts, potatoes, cooked noodles, onions, and chilis are among the most often used ingredients.  

Date or tamarind chutneys are frequently added to dishes to add a spicy taste. The dish is incredibly well-liked in Mumbai, where it is typically consumed as comfort food or as a beach snack.

Aloo Gobi

Though it is a famous meal all across India, Aloo Gobi is a traditional dish from Northern India that is also popular in Nepal and Pakistan. Its corestuff are slow-boiled/cooked potatoes, cauliflower, onion, and a blend of spices. Aloo gobi is typically served with rice, bread, cucumber salad, or chutneys.

Aloo gobi depends on spices like turmeric, garlic, ginger, coriander, cumin, and red pepper because it has no liquid added.

Gobi Manchurian 

Fried cauliflower, or gobi, is combined with a sweet and spicy sauce, or Manchurian, to create the classic Indo-Chinese meal known as Gobi Manchurian. There is a dry version and a gravy version of the dish. With ketchup on the side for dipping, the dry form is typically served as an appetizer or bar snack. On the other hand, the gravy version is typically served as a main course with steamed or fried rice and a thick sauce made with cornstarch.

The battered cauliflower florets are deep-fried till crisp. While the sauce is produced with a mixture of garlic, ginger, onion slices, scallions, vinegar, soy sauce, oil, sugar, and chili peppers, the batter often comprises water, flour, cornmeal, red chili powder, and seasonings. 

Final thoughts

These foods are the Indian cuisine favorites of Ang Chong Yi. If you like to study about other cool Indian foods, read Exploring India’s Culinary Diversity: Ang Chong Yi’s Epic Food Expedition.