Bangladeshi fast food

Question

This piglix contains articles or sub-piglix about Bangladeshi fast food

Answer 1

Chaat

Chaat

Chaat (Hindi/Nepali: चाट, Urdu/Punjabi: چاٹ ) is a term describing savory snacks, typically served at road-side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, chaat has become immensely popular in the rest of South Asia. The word derives from Hindi cāṭ चाट (tasting, a delicacy), from cāṭnā चाटना (to lick), from Prakrit caṭṭei चट्टेइ (to devour with relish, eat noisily).

The chaat variants are all based on fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crisp fried bread dahi vada or dahi bhalla, gram or chickpeas and tangy-salty spices, with sour home-made Indian chilly and saunth (dried ginger and tamarind sauce), fresh green coriander leaves and yogurt for garnish, but other popular variants included aloo tikkis or samosa (garnished with onion, coriander, hot spices and a dash of curd), bhel puri, dahi puri, panipuri, dahi vada, papri chaat, and sev puri.

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Answer 2

Pakora

Pakora

Pakora (pronounced [pəkoʊɽaː]), also called pakoda, pakodi, or ponako, is a fried snack (fritter). It is found across the Indian subcontinent, especially in India, Bangladesh, Nepal and Pakistan.

The word pakoṛā is derived from Sanskrit पक्ववट pakvavaṭa, a compound of pakva ('cooked') and vaṭa ('a small lump') or its derivative vaṭaka, 'a round cake made of pulse fried in ghee'.

Some divergence of transliteration may be noted in the third consonant in the word. The sound is the retroflex flap [ɽ], which is written in Hindi with the Devanagari letter ड़, and in Urdu with letter ڑ.

In International Alphabet of Sanskrit Transliteration, however, the Hindi letter ड़ is transliterated as <ṛ>, popular or non-standard transliterations of Hindi use <d> for this sound, because etymologically, it derives from ड /ɖ/. The occurrence of this consonant in the word pakora has given rise to two common alternative spellings in English: pakoda, which reflects its etymology, and pakora, which reflects its phonology.

Among the Muslim Cape Malays of South Africa, pakoras are known as dhaltjies, and are usually eaten as an appetiser during iftar, or as a snack food for weddings, births, or similar occasions.

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Answer 3

Samosa

Samosa

A samosa (/səˈmoʊsə/), or samoosa, is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles or minced meat (lamb, beef or chicken).Pine nuts can also be added. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint chutney. Samosas are a popular entrée, appetizer or snack in the local cuisines of Indian subcontinent, Southeast Asia, Central Asia, Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa. Due to cultural diffusion and emigration from these areas, samosas in today's world are also prepared in other regions.

Samosa (/səˈmoʊsə/; Punjabi: ਸਮੋਸਾ smosa, Sanskrit: शृङ्गाटकं śr̥ṅgāṭakaṁ,Bengali: সিঙ্গারা, Shingara, Hindi: समोसा, Meitei: Singhara, Nepali: समोसा, translit. Singoda, Urdu: سموسہ‎) is generally used in the Indian subcontinent and Southeast Asia. Other names are used in other areas (Arabic: سمبوسك‎‎ sambūsak, Sinhalese: සමොසා, Hebrew: סמבוסק‎‎ sambusak, Gujarati: સમોસા samosa, Kannada: ಸಮೋಸಾ samosa, Malayalam: സമോസ, Marathi: समोसा, Persian: سمبوسه‎‎, Tamil: சமோசா, Telugu: సమోసా, Urdu: سموسه‎ samosa, samsa (pronounced [ˈsamsə]), Sylheti: ছমছা Somosa or somsa in Turkic Central Asia (Kazakh: самса, [sɑmsɑ́], Kyrgyz: самса, [sɑ́msɑ], Uzbek: 'somsa', [sɒmsa], Uyghur: سامسا‎, [sɑmsɑ́]) and Turkey (Turkish: samsa böreği), sambusa (among Arabs, the Swahili, Djiboutians, Eritreans, Ethiopians, Somalis (Somali: sambuus) and
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