Andrew Lekashman - One Sandwich - The Joy of Sandwiches (Page 143)

Radhaballavi

A Bengali stuffed fried bread named for the beloved of Radha. A maida round seals a spiced urad-dal paste scented with fennel and asafoetida, fried to a puff and eaten with cholar dal or aloor dom.

Pyaaz Paratha

The pyaaz paratha folds raw onion, the hardest filling a North Indian cook can use, into wheat and griddles its bite down sweet: the cheap morning bread of the Punjab kitchen and the dhaba.

Pyaaz Kachori

Large kachori stuffed with spiced onion filling, served with tamarind and coriander chutney.

Puttu

Steamed rice flour and coconut cylinders; served with kadala curry (black chickpea) or banana.

Puri

Deep-fried puffed bread; served with sabzi or halwa.

Puri Sabzi

Puri served with aloo sabzi (potato curry)—breakfast combination.

Pudina Paratha

Mint (pudina) mixed into paratha dough.

Pork Vindaloo Pao

The recipe hides in the name: vindaloo is the Portuguese vinha d'alhos, vinegar and garlic, not potato. Goa's pork version, braised dark and sour, folded into pão.

Poee

Traditional Goan bread baked in clay ovens; soft, slightly crusty.

Phulka

Thin, puffed chapati; puffs up over flame.

Peshawari Naan

Sweet naan stuffed with nuts, coconut, raisins.

Pesarattu

Green gram (moong dal) dosa; made from ground whole moong, served with ginger chutney. Andhra specialty.

Pesarattu Upma

Pesarattu served with upma (savory semolina) inside.

Pav

Soft, slightly sweet bread roll; Portuguese origin via Goa, now ubiquitous. Base for vada pav, pav bhaji, etc.

Pav Bhaji

The masher comes down on the tava and the heap of vegetables collapses into deep-red paste. The pav is torn beside it to scoop the mash, a sandwich the eater builds bite by bite.