Jhalmuri is a popular snack from Bangladesh and India prepared by simply tossing the selected ingredients together. A simple translation of the name reveals what it’s all about; jahl means spicy, and muri stands for puffed rice, which is also the main ingredient of the dish.

The recipe here is only a mere guideline, while the important thing is to balance the textures and flavors correctly. Apart from puffed rice, other ingredients include roasted peanuts, tomatoes, potatoes, cucumbers, sliced onions, and various spices such as chaat masala and cumin powder.

This traditional Bengali dish consists of chickpeas and diced potatoes that are served in a tamarind-based sauce. Typical additions also include onions, boiled eggs, sliced green chili peppers, and fresh mint or cilantro, while the sauce is usually spiced with cumin and chili powder.

The whole dish is occasionally topped with cucumbers, boiled eggs, as well as crackers or crumbled puri (fuchka)—fried bread shells. Chotpoti is popular in Bangladesh and West Bengal, and it is typically associated with special occasions such as Eid, though it is also a favorite everyday snack and a common street food dish.

Beguni is a simple dish consists of deep-fried eggplant slices. The variations may include dipping the slices in batter or coating them with various combination of gram flour and spices. The batter is usually prepared with rice and gram flour, while the typical blend of spices includes turmeric, chili powder, and cumin.

Beguni is a Bengali dish, eaten both in Bangladesh and India. It is usually served with a yogurt-based sauce or chutney on the side, and it is usually enjoyed as a snack or street food. A similar dish is known as begun bhaji, but the slices are mostly vertical and are rarely dipped in batter.

. It is believed that panipuri originated in Uttar Pradesh and gradually spread in popularity throughout the country and outside of it.