Lanche

Indonesia

Oncom is a traditional product that is fermented with mold. The base of every oncom is prepared with various by-products such as soy pulp, peanut and coconut press cake, or cassava tailings that are fermented with two types of mold to create red and black oncom varieties. Often praised for its low cost and high nutritional value, oncom can be enjoyed as a stand-alone snack or wrapped in banana leaves. It is mainly produced and consumed in West Java.

Oncom

Otak-Otak is a Southeast Asian snack, usually associated with Indonesia and Malaysia. The main ingredient of the dish is ground fish paste. Ikan tenggiri (wahoo) is most commonly used in Indonesia, while mackerel is the most popular choice in Malaysia. Also, bandeng (milkfish) and ikan belida (featherback fish) may also be used. In Indonesia, the mixture consists of ground fish, shallots, garlic, scallions, eggs, coconut milk, and either sago or tapioca starch. The Malaysian and Singaporean versions have a distinct orange or brownish color, due to the addition of turmeric, curry powder, or chili. In Indonesian and Malay, otak means brains, which is a reference to the consistency and whitish color of the dish. While it is usually served as a snack, wrapped in banana leaves, it can also be part of a meal, served alongside steamed rice.

Otak-otak

Otak-otak goreng is a traditional dish originating from Padang, but it can also be found in Singapore and Malaysia. These fish cakes are usually made with a combination of fish paste (often mackerel), coconut milk, scallions, tapioca flour, and a spice paste consisting of shallots, ginger, garlic, galangal, salt, and pepper. The mixture is shaped into elongated ovals and it's then deep-fried in hot oil until golden brown. If enjoyed as a snack, it's often served with peanut sauce, and if it's served as a meal, it's usually accompanied by plain rice and cucumbers.

Otak-otak goreng

India

Palakayalu is a traditional snack that's especially popular in Tamil Nadu and Andhra Pradesh. The snack is usually prepared with a combination of rice flour, sesame seeds, butter, ghee, grated coconut, chili powder, and salt. The dough is rolled into balls that are slightly flattened in the palms of the hand. They're fried in ghee until golden brown, then drained, left to cool, and enjoyed immediately or stored in airtight jars, where they can keep for 10 days. Palakayalu is often prepared for Sri Krishna Janmashtami (Krishna's birthday) and it's typically enjoyed with tea.

Palakayalu

Argentina

Panchuker is a popular snack originating from Argentina. It can be found at numerous street food stalls in the country and consists of a sausage that's covered with a waffle-like coating. The snack is served on a stick for easier consumption, just like a corn dog. There are many versions of panchuker and some of them contain cheese, while others are accompanied by sauces. Panchuker can also be found in Uruguay and other South American countries, but it's the most popular in the Argentine province of Tucum&aacute;n. Interestingly, the snack is so popular that there are special stoves called panchukeras which make only these snacks.

Panchuker

Panipuri is a street snack that is extremely popular in India, Bangladesh, Pakistan, and Nepal. Small in size, it consists of a hollow puri that is fried until crispy, then stuffed with a combination of flavored water called pani, tamarind chutney, chaat masala, potatoes, onions, hot chillis, and chickpeas. In North India, panipuri is known as golgappa, gol referring to the crispy shell, and gappa referring to the eating process, since these small snacks are typically eaten one at a time. It is believed that panipuri originated in Uttar Pradesh and gradually spread in popularity throughout the country and outside of it. Today, panipuri stalls are a staple at most fairs, festivals, or weddings in India.

Panipuri

Mexico

Panucho is a Yucatan specialty consisting of a tortilla topped with refried beans, acting as the base of the dish. Other toppings are left for the cook or the customer to decide according to preferences. It can be anything from cabbage, tomatoes, avocados, and onions to shredded chicken, fish, and pickled hot peppers. Traditionally, panuchos are served warm at panucherias, small restaurants specialized in making the dish.

Panucho

P&atilde;o com chouri&ccedil;o is a traditional snack. It consists of yeasted dough rolls that are filled with the famous pork sausage known as chouri&ccedil;o. The bread rolls are usually made with flour, yeast olive oil, salt, and slices of chouri&ccedil;o sausage. Once the dough has been prepared, it's typically rolled into rectangles, topped with slices of chouri&ccedil;o, then rolled and closed. These delicious snacks are baked in the oven until golden brown, and it's recommended to serve them while still warm.

Pão com chouriço

Greek sesame bars are prepared with two main ingredients &mdash; honey and sesame seeds &mdash; but often employ various additions such as flavorings or nuts, and vary from crispy to chewy in texture. Available throughout the country, today they are mainly factory-produced and eaten as a quick, nutritious snack.

Pasteli

Pastel mandi&rsquo;o is a doughy snack made with cornflour, boiled cassava, fat, and eggs. It is stuffed with a mixture of minced meat, boiled eggs, and seasonings. These snacks are fried in oil or fat and served hot. The dough is sweet, and the filling is replete with flavors, giving the dish a distinctive taste. Mandi&rsquo;o means cassava in the Guarani language, and it is this ingredient which gives a unique Guarani twist to the dish. These snacks resemble empanadas, mainly differing from the latter in the use of cornflour and cassava, which are typical for Paraguay. They encompass the authentic taste of Paraguayan cuisine and are a popular street food served in local bars, particularly during the festival of San Juan. Common accompaniments to pastel mandi&rsquo;o include hot sauces and refreshing salads.

Pastel mandi'o

Patates is a traditinal African dish originating from Guinea. It's made with a combination of sweet potatoes, oil, and salt. The sweet potatoes are cut into wedges, seasoned with salt, then fried in hot oil until crisp and deep orange in color. This dish is usually served as a snack that can be found in markets and on roadside stalls throughout the country. Patates are often served with an oily sauce made from tomatoes, onions, and fish sauce. In Guinea, fried sweet plantains are more popular than potatoes. There's also a southern Guinean variation on patates called loco, in which plantain chunks are fried in palm oil.

Patates

Pav bhaji é um lanche de rua popular originário do estado indiano de Maharashtra. Consiste em um curry de vegetais que é tipicamente servido com um pãozinho macio conhecido como pav. O prato foi inventado na década de 1850 como uma refeição da meia-noite por vendedores ambulantes que o preparavam com todos os vegetais que sobraram do dia, que eram então amassados e combinados com especiarias e manteiga ghee. Originalmente, era uma refeição rápida e fácil para os trabalhadores da fábrica têxtil de Mumbai, mas hoje é um lanche de rua favorito que também é servido em alguns restaurantes em Mumbai. Há muitas variedades do pav bhaji básico, com queijo, paneer, cogumelos, bananas e até frutas secas adicionadas à saborosa mistura de curry.

Pav Bhaji-Páscoa

Pica pau is a traditional dish consisting of small pieces of fried beef in a light gravy made with beer, garlic, oil, chili, and mustard. The dish is usually consumed as a snack, accompanied by a few glasses of cold beer and bread for mopping up the sauce. When served, pica pau is traditionally topped with olives and pickled carrots and cauliflowers. The name of the dish means woodpecker, because you pick at the beef with a wooden toothpick. Pica pau is a staple of the Portuguese tascas &ndash; tiny little restaurants.

Pica Pau

Slovenia

Posmodula is a traditional dish originating from the Kranj area. The dough is made with a combination of flour, water, salt, and yeast. It is then thinly rolled and typically topped with sour cream, minced lard, and various aromatic herbs before it's baked. This old Slovenian dish used to be made for children by their housekeepers who waited for the bread to be baked. Another name for the dish is posmojevka, and it also originates from the same area. If desired, cheese and garlic can also be added as toppings for posmodula.

Posmodula

United States

Best described as something between a funnel cake and a tostada, puffy taco is a crispy, fried snack that was invented in San Antonio by brothers Ray and Henry Lopez. The dough for puffy taco consists of ground corn masa, water, and salt. The dough is pressed in a tortilla press, deep-fried, and then a spoon is pushed into the middle until the taco curls around it. The taco is then filled with ingredients such as carnitas or fried avocados. Eating a puffy taco is a messy deal, since it is believed that a true puffy taco should be greasy and falling apart.

Puffy Taco

Similar to another Maltese delicacy known as pastizzi, qassatat is a delicious pastry filled with a variety of different ingredients, even though ricotta cheese is the most popular choice. These pastries are so popular that they are one of the most consumed street food items on Malta. The dough consists of flour, butter or olive oil, eggs, salt, and water, while the ricotta filling may be additionally enriched with raisins, onions, or fava beans. Apart from ricotta, other varieties of qassatat include ingredients such as spinach, capers, peas, olives, and anchovies.

Qassatat

Italy

Quaresimali are traditional Italian biscuits with a crunchy texture. There are variations across the country, but most often they consists of butter, eggs, almonds, and flavorings such as cinnamon, sugar, honey, and cloves. These sweet treats are traditionally baked for Lent, since quaresima means Lent in Italian. They've been served for Lent since the Renaissance, when they were prepared with just flour, water, and caramelized sugar, which developed a dark color that symbolied Christ's blood.

Quaresimali

Germany

Radi is a traditional snack originating from Bavaria. The snack is made by spiralizing a radish, then sprinkling it with salt, and sometimes ground pepper and chives. This radish-based snack is always served with beer and it&rsquo;s eaten with the fingers. A German pretzel on the side is also a common option. The type of radish used for radi should be the locally grown Munich beer radish. Radi is especially popular during the famous Oktoberfest.

Radi

Rava bonda is a traditional snack originating from Karnataka. It's usually prepared with a combination of semolina, sour yogurt, hot chili peppers, asafoetida, ginger, cashews, coriander, oil, and salt. Of course, there are many variations on the snack so the ingredients may vary from one place to another. Once prepared, the batter is shaped into small balls which are fried in oil until golden brown and crisp. Rava bonda is typically drained on kitchen paper and then served as a tasty snack that's often accompanied by chutneys.

Rava bonda

Portuguese riss&oacute;is are a type of savory pastry similar to empanadas or turnovers. They consist of a dough filled with a variety of fillings, which can include shrimp (riss&oacute;is de camar&atilde;o), minced meat (riss&oacute;is de carne), or codfish (riss&oacute;is de bacalhau). The filled dough is then breaded and deep-fried until golden and crispy. Riss&oacute;is are a popular snack or appetizer in Portugal, often served at gatherings, parties, and as part of a selection of petiscos (Portuguese tapas).