Lanche

Brazil

Abar&aacute; is a popular Brazilian snack consisting of black-eyed peas or beans that are mashed into a paste, then steamed in a banana leaf. The dish is very similar to another Brazilian snack, acaraj&eacute;, which is fried instead of being boiled or steamed. Black-eyed peas are a staple of traditional Brazilian cuisine, especially in the Bahia region, the center of Brazil's Afro-Brazilian culture. Abar&aacute; is closely associated with Candombl&eacute;, an Afro-Brazilian religion where it is one of the ritual foods offered to the gods and goddesses (called the Orix&aacute;s) during the ceremonial festivities. The dish is typically served at room temperature, and it is best accompanied by a freshly-made hot pepper sauce, served in most restaurants in Bahia, which is considered unusual elsewhere in the country.

Abará

Australia

Although it looks like a side dish, in Samoan cuisine, coconut rice is usually served as a savory snack. It is made with rice, water, coconut milk, and salt. The dish should be served hot or warm, at room temperature. It is recommended to pair coconut rice with a strong cup of coffee or a cup of Samoan cocoa.

Alaisa fa'apopo

Alcapurria is a Puerto Rican snack made with grated green bananas or taro root (or a combination of both) that are stuffed with meat, then fried. The stuffing is usually picadillo &ndash; spiced ground beef with tomatoes. If made with grated yucca, the fritter is typically stuffed with crab meat. These tasty fritters can be found at numerous Puerto Rican beach kiosks and street corners.

Alcapurria

Almendras fritas is a traditional snack originating from Spain. It consists of fried almonds. This subtly sweet and crisp snack is made with a combination of Marcona almonds, olive oil, and salt. The almonds are spread on a baking sheet and toasted in the oven until pale gold. They are then sprinkled with salt and fried in olive oil until golden and crisp. Almendras fritas should be served at room temperature. They are often enjoyed at formal or informal parties and make for a nice light snack before lunch or dinner.

Almendras fritas

India

Aloo chop is a traditional snack originating from Bengal. It&rsquo;s usually made with a combination of potatoes, oil, gram flour, baking soda, onions, ginger-garlic paste, chili peppers, turmeric, red chili powder, coriander, cumin, and salt. The potatoes are cooked, mashed, and mixed with stir-fried spices, vegetables, and herbs. The combination is shaped into balls or patties, and it&rsquo;s then fried in oil until golden and lightly crisp. Once done, aloo chop is typically served with a variety of chutneys, dips, and sauces. In West Bengal, there are a few types of aloo chop such as aloo bomb, Kolkata-style aloo chop, and panskurar chop.

Aloo chop

The base of this traditional Gujarati dish consists of crumbled khaman&mdash;a local treat made with chana dal (split chickpeas) flour. The dish is prepared by combining crumbled khaman together with various ingredients such as saut&eacute;ed garlic, mustard seeds, pomegranate, sliced chili peppers, coriander, mint, lemon juice, and grated coconut, as well as other herbs and spices. The dish is mainly enjoyed as an afternoon snack or a street food item. It is usually served topped with fresh cilantro or sev &mdash; a crunchy Indian snack made with chickpea flour.

Amiri khaman

Ara&ntilde;itas are a Puerto Rican specialty consisting of shredded and fried plantains. The name of the dish is derived from the eponymous Spanish word, meaning little spiders, referring to the visual appearance of this crispy dish. It is usually served with dips such as guacamole or a garlic-based dipping sauce on the side.

Arañitas

Arayes, translated from Arabic as brides, is a convenient snack consisting of pita bread filled with a mixture of minced meat that is seasoned and enriched with garlic, onions, and tomatoes. The bread is typically cut in quarters and then spread with lamb or beef before it is coated in olive oil and baked, pan-fried, or grilled until crisp. The dish can be served as a snack or a main course, preferably with yogurt and olives on the side. The origin of the arayes is disputed, but the variations are found throughout Middle East, Levant, and some Arabic countries.

Arayes

Indonesia

Arem-arem is a Indonesian snack hailing from Java. It consists of a cylindrical rice cake that's wrapped in a banana leaf. The snack is stuffed with tempeh, chopped vegetables, oncom, or abon beef floss. There are many variations on arem-arem, so no fixed recipe really exists. The rice is usually flavored with coconut milk. Arem-arem can be found in Indonesian markets, and it's often served for birthdays, meetings, or family gatherings.

Arem-arem

Bakwan or bala bala are popular Indonesian mixed vegetable fritters. They are usually made with rice or wheat flour, and occasionally a combination of both types. The flour is mixed with water, eggs, baking powder, and a choice of spices to form a homogeneous base that is then mixed with a variety of finely cut and shredded vegetables such as carrots, bean sprouts, cabbage, and scallions. Bakwan is one of the most common street food varieties found in Indonesia. It is usually sold by street vendors and comes served with chili sauce, peanut sauce, or fiery fresh chili peppers on the side. This tasty Indonesian snack should not be mistaken for another national delicacy - fried and filled wonton dumplings, which in some parts of the country share the same name as these popular vegetable fritters.

Bakwan

Vietnam

B&aacute;nh cống is a traditional cake that's eaten as an afternoon or evening snack. It's made with a combination of green beans, shrimp, baking powder, onions, spices, and rice flour. Once prepared, the batter is poured into a mold called cai cống, and it's then deep-fried in hot oil until golden brown. The cake is traditionally served with sweet and sour fish sauce, and it's often served on a lettuce leaf, then garnished with herbs and pickles.

Bánh cống

B&aacute;nh r&aacute;n is a popular Vietnamese snack consisting of glutinous rice flour balls that are usually filled with red bean paste, then deep-fried in hot oil. Jasmine flower essence is traditionally used for flavoring the filling, and the crunchy balls are almost always rolled in sesame seeds. There is also a savory variety of b&aacute;nh r&aacute;n that is oval in shape and usually served with a dipping sauce consisting of fish sauce, sugar, vinegar, chili, and garlic.

Bánh rán

B&aacute;nh ti&ecirc;u are deep-fried and subtly sweet Vietnamese doughnuts. They are prepared with wheat flour and usually come topped with sesame seeds. During the frying process, the doughnuts expand and develop their typical puffed and hollowed appearance. Often compared and associated with Chinese youtiao crullers, it is believed that b&aacute;nh ti&ecirc;u have an ancient Chinese origin, but they remain a traditional Vietnamese specialty that is mainly enjoyed as a convenient street food snack. These crispy doughnuts are best served warm and freshly prepared.

Bánh tiêu

Barriguitas de vieja (lit. old lady bellies) are Puerto Rican pumpkin fritters that are usually made with roasted kabocha squash, flour, eggs, sugar, and spices. The combination is spooned into hot oil and fried until it floats to the surface and develops a golden color. If properly prepared, the fritters should be crispy on the outside while remaining tender on the inside. It is recommended to serve them dusted with powdered sugar, ideally with a few scoops of ice cream on the side.

Barriguitas de vieja

One of the most famous snacks in Indonesia is batagor, a fried fish dumpling served in a traditional spicy sauce. It has roots in the Chinese culinary tradition, which has left a trace on many Indonesian dishes. Although this famous snack is reminiscent of the more famous Chinese dumpling, its distinguishable characteristic is that it is fried, not steamed. The most common fish used to make the dish is wahoo, but tuna, mackerel, and prawns can also be used. Potatoes, tofu, or cabbage are also occasionally added to the dish. Batagor is the perfect snack because of the way it is served. When fried, the dumplings are cut into small bite-sized pieces and covered in peanut, soy, and chili sauce with a splash of lime juice. It was invented in the 1980s in Bandung, but today it can be found throughout Indonesia. Since it is quickly prepared, it is commonly sold by street vendors, but it can also be found in many Indonesian restaurants.

Batagor

United States

Beaten biscuits, which derive their name after the method of preparation, are small, flat, and round biscuits that were invented in the 19th century. The dough made from flour, lard, salt, sugar, and water is beaten with a hard object, then folded, allowing the dough to capture the air, which helps with rising. These biscuits are one of the main ingredients in the popular Southern canap&eacute; ham biscuits; horizontally sliced, spread with jelly, butter, and mustard, then filled with pieces of country ham.

Beaten Biscuits

Spain

Berenjenas con miel de ca&ntilde;a is a traditional dish originating from Malaga. The dish is made with a combination of eggplants, flour, olive oil, molasses, and salt. The eggplants are washed, cut into slices, then seasoned and left to macerate. The slices are then drained, rolled in flour, and fried in hot olive oil. Once fried, the eggplant slices are served immediately, with a bit of molasses on top. These berenjenas are usually enjoyed as a snack.

Berenjenas con miel de caña

Bhajas is a traditional dish originating from Mauritius. These vegetable fritters are made with a combination of chickpea flour, all-purpose flour, onions, tomatoes, garlic, mixed vegetables, green chili peppers, coriander, and baking powder. The flours, garlic, and baking powder are mixed with water to form a thick batter, and the onions, tomatoes, and mixed vegetables are then added to the mix with chopped chili peppers and coriander. Small amounts of dough are then fried in oil until golden brown. If desired, these snacks can be enriched by the addition of cumin and turmeric.

Bhajas

Bhelpuri (also spelled bhel puri) is a type of chaat - a savory snack that is commonly served in caf&eacute;s and street carts throughout India. There is a lot of debate about what should go in a bhelpuri, but the most commonly used ingredients include puffed rice, ground nuts, potatoes, onions, and chilis. Tamarind or date chutneys are commonly used to give the dish a spicy flavor. The dish is extremely popular in Mumbai, where it is usually enjoyed as a beach snack or comfort food. Although there is no clear evidence about the time of bhelpuri's origin, it is believed that the snack was invented by an unknown Gujarati migrant.

Bhelpuri

B&igrave; cuốn are traditional Vietnamese rolls. They're prepared with rice paper and a filling of b&igrave; (shredded pork and pork skin combined with roasted rice powder), vermicelli noodles, garlic, lettuce, cucumbers, and fresh herbs. The filling is rolled inside the rice paper, and once assembled, these refreshing rolls are usually sliced in half, then served with a bowl of fish sauce or homemade peanut sauce for dipping.