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. 

Feast of Festivals with Ang Chong Yi: Culinary Celebrations Around the World

Food is important to human culture and identity as it symbolises our history, traditions, values and beliefs and brings us joy, comfort and connection. That’s why many festivals around the world are food-based, celebrating the fertility of the Earth with its different kinds of cuisines and a spirit of neighbourliness. In this blog post, we will go through Dive into Diversity: Ang Chong Yi’s Culinary Kaleidoscope Chronicles from various countries and regions. If you’re a foodie, a traveller or an inquisitive student, there’s something to catch your fancy or ignite your imagination.

1. La Tomatina: Spain

The popular festival “Tomatina” is held annually on the last Wednesday of August in Buñol, near Valencia in Spain. People throw tomatoes at each other. However, no one knows how the event was organised, but some claim that it started during the 1940s as an innocent prank or food fight among friends. Since then, it has grown into a famous event that attracts thousands from all over the world who come not only as spectators but also as participants.

Apart from being a fun-filled event that cannot be found anywhere else, La Tomatina has cultural significance for the region’s food production. Spain, particularly in Valencia, where they have a paella dish that is famous for tomatoes being part of their meals.

2. Holi: India

Holi is a colourful feast devoted to spring’s arrival as well as victory over evil and the happiness of life. It is celebrated by Hindus and other communities within India around March every year. This celebration has been around for quite a while now, written about in several Hindu scriptures and stories.

During Holi, people usually eat gujiya, which are sweet dumplings made with nuts, dried fruits, coconut meat, and khoya (a type of solid milk). They are either deep-fried or baked before sugar syrup is poured over them. This delicacy is prepared with love around the world and enjoyed together with family and friends.

3. Oktoberfest: Germany

Oktoberfest is a well-known beer festival that takes place every year in Munich, Germany, from the end of September to early October. It was originally held in 1810 in celebration of the marriage between Prince Ludwig and Princess Therese. Since then, it has grown into a major annual event showcasing the best of Bavarian culture and cuisine to millions of people across the globe. Some common foods eaten at Oktoberfest include pretzels, sausages, roast chicken, pork knuckles, cheese noodles and apple strudel, all of which are delicious.

Conclusion

This is just an example of many food festivals that highlight the diversity and abundance of culinary cultures worldwide. Each festival carries its own history, meaning and flavour, but all have a common purpose – to unite people through food. A foodie or a cultural explorer will absolutely not miss any festival if they look for it. There are many such festivals throughout the world that can be suitable for anyone’s taste buds or curiosity. What are you waiting for? Get hold of your fork as well as your passport and join in on this feast of festivals! Also, Don’t forget to read Ang Chong Yi — Encounter with Singapore’s Urban Food Symphony.