Fans of savoury and sweet combos will find this rich and comforting pasta dinner irresistible.

An unexpected twist on classic creamy mac and cheese

Spring means the arrival of Easter favourite, hot cross buns in the shops (well, from January actually!). There are few dinners I make on consistent rotation but recently, this has become one dish I crave solidly.

Hot Cross Crumb Mac & Cheese comes from my deep love of Cheddar cheese sandwiched between warm, toasted hot cross buns. It’s a classic sweet and savoury snack combination I couldn’t help but make a meal of.

The fact of the matter is that nothing bulks out a dish better than pasta. Enter Hot Cross Crumb Mac & Cheese. Here, I fold short pasta like fusilli, macaroni, conchiglie (shells), penne or even rigatoni into rich and creamy mature Cheddar sauce.

The ultimate Mac and Cheese with breadcrumbs

Golden hot cross bun crumbs with crispy sage leaves top the dish off. I love the contrast of lightly-spiced crumbs and sweet raisins against the deeply savoury cheese. The whole affair is a celebration of textures and flavours.

A combination you’ll either love or hate

Hot Cross Crumb Mac & Cheese reminds me a bit of fruity Wensleydale with cranberries and apricots at Christmas. Or cheese and mango chutney sandwiches. It feels 50 shades of wrong but when you eat it, it the flavours just work.

This being said, if sweet and savoury dishes aren’t your cup of tea, it’s best to skip the hot cross crumbs with this recipe. Ultimately, this mac and cheese recipe alone still makes for a delicious stove-top meal.

Make Hot Cross Crumb Cauliflower Cheese for a lower carb option

Although my passion for pasta runs deep, you might find it useful to know that you can easily swap cooked pasta for roasted cauliflower florets. A cheeky riff on cauliflower cheese, so to speak. This would make for a great lower carb option or side dish.

Mac & Cheese tips & tricks

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Hot Cross Crumb Mac & Cheese recipe

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Hot Cross Crumb Mac & Cheese

The ultimate luxury macaroni cheese for hot cross bun lovers! Fold pasta into this impossibly creamy cheese sauce and top off with crispy hot cross bun crumbs. Fans of savoury and sweet combos will find this irresistible.

Course Main Course

Cuisine British

Keyword cheese, dinner party, easter, hot cross buns, macaroni, pasta, vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Sanjana

Equipment

• Blender or food processor
• Whisk

Ingredients

• 350 g fusilli or other short pasta of your choice
• 2 tbsp plain flour
• 600 ml evaporated milk or whole (full-fat) milk
• 2 tbsp butter
• 1 tsp dried garlic or 2 large cloves garlic, peeled and crushed
• 225 g extra-mature Cheddar grated
• 1 tsp English mustard powder or Dijon mustard
• 1/4 tsp ground nutmeg
• 2 tsp cornflour (cornstarch)
• 1/4 tsp salt or to taste

For the hot cross crumbs:

• 3 shop-bought hot cross buns
• 3 tbsp olive oil or butter
• 10-15 sage leaves or 1-2 sprigs rosemary

Instructions

To make the hot cross crumbs

• Break the hot cross buns up into rough chunks. Place them in to the jar of a blender or food processor. Pulse or blend until you have medium-coarse crumbs.
• Heat the olive oil or butter in a pan set over a medium-low heat. Add the sage leaves or sprigs of rosemary. Sauté for a minute or two until the leaves begin to crisp up. A low heat will help release the natural aromas from the herbs.
• Add the hot cross bun crumbs and continue to sauté over a medium-low heat until golden and crispy, about 5 minutes. Stir all the time to ensure the crumbs toast evenly and don't burn. You'll be able to hear when they're ready — a crispy clattering sound as you mix. Remove from the heat and transfer to a plate to cool.

For the mac and cheese

• Toss the grated cheese with cornflour, English mustard powder, garlic and nutmeg.
• Melt the butter in a large, heavy-based pan. Add the plain flour and cook, stirring all the time until it releases a slightly nutty aroma (don't let it brown), this should take about 2 minutes over a medium heat. Remove from the heat.
• Whisk in the milk a little at a time until you have a smooth, lump-free mixture. It won't immediately look thick. Return to the heat and cook for 4-5 minutes, whisking all the time until slightly thickened. Once it comes to a very gentle simmer, switch the heat off again.
• Add the cheese mixture and whisk continuously until the cheese melts and the sauce thickens further and becomes smooth and glossy. Taste and season with salt if necessary. How much salt you add depends on how salty your cheese is and your personal taste.
• Cook the pasta in plenty of salted water, according to the packet instructions or until al dente (it should still have a little bite to it).
• Fold the cooked pasta into the sauce. If it feels a bit too thick, add a little bit of the pasta cooking water to adjust the consistency.
• Serve immediately topped with the crispy hot cross crumbs.

Video

Notes

• I like to use evaporated milk from a tin for my mac and cheese. It’s been heat-treated so is more stable and produces a smoother sauce without as much risk of curdling on contact with the cheese. I also love the flavour and creaminess of cheese sauce made with evaporated milk.
• Cornflour gives the mac and cheese a lovely glossy finish, as well as ensures the dish reheats better than if it were made with plain flour alone.
• Toss the cornflour with the cheese for even distribution into the sauce. It’s easier to add all the seasonings into the cheese mixture beforehand so you can just dump and go when making the sauce, too.
• If using fresh garlic, add it to the plain flour and butter mixture. Cook it out before adding the milk.
• If using Dijon mustard, whisk it in at the end, right before adding the pasta.
• This Hot Cross Crumb Mac & Cheese reheats beautifully in the microwave. Keep the macaroni cheese and crumbs separate until you’re ready to serve so the crumbs remain crunchy.

 

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If you like this, you’ll love my recipe for Roasted Vegetable & Mascarpone Lasagne

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I have a few tricks up my sleeve, including how to prepare potatoes that’ll melt in your mouth, as well as how to clean fresh methi (fenugreek leaves).

My first time cooking with methi

… was a disaster! Funnily enough, it was also a complete accident because I didn’t set out to make methi anything that day.

My mother was in India with my masi (her sister) so I was home with my brother, dad and Bapu (dad’s bother) who was visiting.

With dad and Bapu in our family newsagents all day, my 11-year old self thought it would be nice to prepare dinner for when they got home. My plan was to make Bhaji and Rotli, a simple curry of spinach leaves and chapatis to go with it.

First problem: We didn’t have any fresh spinach. Never mind, I thought. I’d seen my mum make Bhaji with both frozen and tinned spinach before and it was always great. To the freezer I marched.

I pulled a bag of the solid leafy greens from the freezer and got to work. I chopped the garlic, did a tadka of cumin seeds, asafoetida and fresh chillies. It was going famously. I felt like a young Tarla Dalal. Finally, a dash of salt and a little taste test…

The spoonful of Bhaji went into my mouth and then immediately came back out. Wretched. It was as bitter as Cobra Kai’s sensei Kreese in The Karate Kid.

So what went wrong?

I dug the packet of frozen spinach out of the freezer and re-read the label. ‘METHI BHAJI‘. My bubblegum brain had made a solo fenugreek leaf curry!

If this happened to me today, I’d simply chuck in a load of cooked potatoes but when I was first starting out, my instinct was to cut my losses and make something else.

My dad, Bapu and brother came home and sat down to the plan B Kadhi and rotli I had made last minute (Mrs Doubtfire style). They ate the methi bhaji, too. Dad and Bapu said it was great, my brother told me I was “a plonker”.

Did they eat it out of courtesy? Probably. Did that still mean everything to my novice cook self? Absolutely.

Where to buy fresh methi (fenugreek) in the UK

I recommend visiting your local fruit and vegetable market. South Asian food shops and greengrocers will certainly have bunches of fresh methi.

Many large supermarkets now stock fresh methi in their ethnic produce sections.

How to clean fresh methi

How to freeze fresh methi

Follow all the steps in the how-to above. Ensure the methi leaves are completely dry before packing into a freezer-safe container or bag. Freeze for 6-8 months.

Is methi the same as fenugreek?

Yes. Fenugreek is the English name for Methi (its’ name in Hindi, amongst other South Asian languages).

Can I use dried (kasoori methi) in place of fresh methi?

No. I don’t recommend replacing the fresh methi in this recipe with dried. The flavours differ a great deal. Dried methi is extremely potent and fresh has a mild, grassier flavour, so they cannot be used interchangeably.

Other recipes you may like:

• Softest-Ever Roti (Chapati/Rotli)
• Methi Thepla
• Aubergine Ravaiya
• Bateta nu Shaak
• Garlic Chutney

My star ingredient: fresh turmeric

My recipe includes juliennes of fresh turmeric for both a golden colour and a bright, citrusy flavour. They balance the earthy, caramel-bitterness of the fenugreek, while the potatoes make it a meal.

3 tips for preparing fresh turmeric

1. Wear gloves! It’s wise to glove up before you begin handling fresh turmeric. The colour will stain your hands and nails for days.
   
2. Protect your work station. As well as covering your hands, it’s a good idea to lay down newspaper or an old tea towel before you start. This will save you having to bleach them back to their normal colour.
   
3. Use a teaspoon to scrape off the skin. Just like preparing fresh ginger, the most effective and least wasteful way to peel fresh turmeric is with a teaspoon.

How to prepare potatoes for 20-Minute Aloo Methi

My cooking medium of choice may be an unconventional one, but it s a fast and easy method: Microwave!

I simply wash my potatoes, prick the skins with a fork and them microwave for 8 minutes or so, until they’re soft inside. The cooking time will vary depending on your microwave so keep an eye on them.

Once they’ve cooled, I peel them (keep the skins on if you prefer) with my fingers. They’re really easy to peel because the potatoes shrink slightly and the skin becomes loose.

What type of potatoes should I use for 20-Minute Aloo Methi?

Any variety of potato will work in this recipe, although floury potatoes for baking such as Maris Piper or King Edward produce the best results.

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20-Minute Aloo Methi recipe

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20-Minute Aloo Methi

Have my vegetarian 20-Minute Aloo Methi curry on the table faster than it takes to order a takeaway! This Indian potato and fenugreek leaf curry, also know as Aloo Methi ki Sabji is a weeknight staple in my home alongside roti.

Course Main Course, Side Dish

Cuisine Indian

Keyword fenugreek leaves, methi, potatoes, turmeric

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 750 g potatoes about 4 large
• 100 g fresh methi leaves only, chopped
• 2 tbsp oil or ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 4 cm piece fresh turmeric julienned
• 2 cloves garlic crushed
• 2-3 chillies slit in half lengthways
• 1/2 tsp chilli powder optional
• 1/2 tsp salt
• 1 large fresh tomato roughly diced
• 1/2 tsp garam masala optional

Instructions

• Wash the potatoes and price the skins all over using a fork. Place on a microwave-safe plate and cook in the microwave for 10 minutes or until soft. Allow to cool. Peel and cut into 2cm/1-inch pieces.
• Heat the oil or ghee in a large pan. Add the mustard seeds and allow them to crackle. Next, add the cumin seeds and asafoetida. Sauté for a few seconds and then add the slit chillies, fresh turmeric juliennes and garlic. Sauté for 30 seconds.
• Add chilli powder, fresh methi and salt. Stir to combine. Cook over a medium heat, stirring all the time for 4-5 minutes. Add the potatoes and stir well to coat the potatoes in the spices and methi. Cook for a further 2-3 minutes before adding the tomatoes. Add optional garam masala at this stage. I often prefer it without! Stir briefly and then remove from the heat.
• Serve hot with roti or paratha.

Video

Notes

• Fresh turmeric gives this curry wonderful flavour and colour. If you are unable to use fresh turmeric, add 1/2 tsp dried ground turmeric along with the chilli powder.
• Do not replace fresh methi (fenugreek leaves) with dried/kasoori methi in this recipe.
• Any variety of potato will work in this recipe, although floury potatoes for baking such as Maris Piper or King Edward produce the best results.

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Have these Indian-style tofu steaks on the table in under 30 minutes!

My vegan take on “steak and chips”

These flavour-packed Lime Pickle Tofu Steaks couldn’t be easier. You need just eight ingredients and half an hour. Easy vegan dinner done and dusted!

How to make Tofu Steaks

The firm tofu block I use is usually rectangular in shape. I simply cut it into 1cm thick “steaks”.

If you want a more obvious steak shape, you can trim around the edges to round the corners off. I don’t bother because it means I can serve and eat everything without any waste.

How to make the lime pickle marinade

It’s no secret that the majority of the flavour in this recipe comes from the lime pickle. I use a good shop-bought version but you can use homemade if you prefer.

What’s in Lime Pickle?

Lime pickle is made with sour lime, mustard seeds, fenugreek seeds, chilli, oil and salt.

This Indian pickle packs a punch. It’s tangy, warming and deeply flavoursome. A little goes a long way.

In this marinade, I mix my favourite shop-bought lime pickle with both dairy-free yoghurt and chickpea flour to create a paste I can rub on to firm tofu.

Simply add all the ingredients to a bowl and beat. Brush or rub the tofu all over.

Do I have to marinate the tofu for long?

Absolutely not. This is a very forgiving recipe and lime pickle is potent stuff. The tofu steaks will still taste great even if you don’t marinate them. I give them about 10 minutes while I prepare the peppers and onions.

How to serve Lime Pickle Tofu Steaks

Serve these tofu steaks with the roasted peppers and spring onions, chips (French fries) and a simple salad.

What if I want to make this ahead/meal prep?

This is a great dish for meal planning. Prep it up to 3 days in advance. Assemble everything as per the recipe but don’t bake it. Cover the marinated tofu and veggies with cling film. Refrigerate and bake when you’re ready.

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Other recipes you might like

• Paneer Fajita Traybake (Vegetarian)
• Tofu Dopiaza (Vegan)
• Curry Puffs (Vegan)
• Seekh Kebab (Vegan)

Lime Pickle Tofu Steaks recipe

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Lime Pickle Tofu Steaks

Grilled tofu steaks with a hot and sour lime pickle coating. The ultimate vegan "steaks" for spice lovers. Have them on the table in under 30 minutes!

Course Main Course

Cuisine Indian

Keyword easy, lime, pickle, tofu

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Equipment

• Large baking tray
• Oven-safe wire rack

Ingredients

• 400 g firm tofu
• 85 g lime pickle I like Ashoka or Pataks
• 2 tbsp chickpea flour
• 2 tbsp dairy-free yoghurt I used soy
• 2 tbsp any cooking oil
• 2 peppers cut into wide strips
• 1 red onion finely sliced
• 5 spring onions cut into large pieces

To serve:

• Chips cooked
• Salad of your choice

Instructions

To prepare the tofu:

• Drain the water from the tofu. Press in a tofu press or between paper towels, place a chopping board on top and a few cans of beans to weigh it down for 20-30 minutes. This will remove excess water.
• Once pressed, slice the block of tofu in half to create your 'steaks'.

To make the lime pickle marinade:

• Place the dairy-free yoghurt in a bowl. Add lime pickle, chickpea flour and oil. Mix well.

To prepare the rest of the dish:

• Preheat the oven to 200°C/400°F.
• Rub the tofu steaks all over with the lime pickle marinade. There's no need to marinate but if you want to, you can let it marinate for 30 minutes or so.
• Tip the peppers and spring onions into any leftover marinade and mix to coat.
• Arrange the vegetables on a large baking tray in which an oven-safe wire rack fits. Place a wire rack on top and brush with a small amount of oil. Lay the tofu steaks on top. The wire rack will ensure everything cooks evenly. If you don't have a wire rack, just place the tofu steaks in the tray with the veggies around them. Flip the tofu half way through the cooking time for even browning.
• Bake it in the preheated oven for 20 minutes. There's no need to turn it since we've set it on a wire rack. Finally, give the tofu steaks a quick flash under the grill (broiler) for a chargrilled finish. About 2-3 minutes should do it.
• Serve hot with salad and chips.

Video

Notes

Make ahead

This is a great dish for meal planning. Prep it up to 3 days in advance. Assemble everything as per the recipe but don’t bake it. Cover the marinated tofu and veggies. Refrigerate and bake when you’re ready.

Leftovers

I like to make tofu ‘steak’ sandwiches with any leftovers for a new meal. Slice the reheated tofu into strips and arrange on crusty roll along with the veggies, a slick of mayo and some rocket or watercress.

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Fresh beancurd sheets stir-fried with onions, peppers, fresh basil and a sweet and sour chilli sauce.

What is Yuba?

“Yuba” or tofu skin (also bean curd skin or bean curd sheet) is a form of protein made from soy beans. Soy milk, to be precise.

During the boiling process, a skin forms on top of the soy milk. It is made up of protein and fats in the milk, similar to the kind that forms on top of dairy milk.

Once it’s nice and thick, the skin is skimmed off the surface of the soy milk and dried on a cloth. The result is a chewy and pliable ‘sheet’ of bean curd that can be used in endless ways.

It’s a time-consuming process which is why buying it is a good idea! Although, homemade fresh Yuba is a melt-in-the-mouth delight. If you have time, there’s nothing quite like it.

Some of my favourite ways to use Yuba are to stir fry, braise or wrap in the form of a parcel or spring roll.

Not only is it delicious, it also makes a nice change from tofu, soya and seitan.

Where can I buy Yuba?

You can buy Yuba (also called beancurd sheets or tofu skin) in all well-stocked East Asian supermarkets.

Types of Yuba

There are a few types available and all of them are suitable for use in this recipe.

Fresh Yuba (beancurd sheets)

Usually sold in the fresh, refrigerated section. They come in thin, flexible sheets rather like fresh lasagne. The texture is a little chewy and the flavour a blank canvas for whatever ingredients you cook them with.

Slice these into a size and shape of your choice and throw straight into stir fries or soups.

Dried Yuba/Tofu Stick (beancurd sheets or rolls)

Buy these in the dried food aisle of your Asian supermarket. They require you to soak them in water for a few hours prior to use. Stir fry the sheets or use to wrap spring rolls or dumplings.

Tofu Stick pieces are a great addition to braised dishes like broccoli with soy sauce or in soups. A slow summer separates the layers of tofu stick slightly for a really delicious texture.

Frozen Yuba

You can also buy beancurd sheets in the frozen aisle. Use them in the same way you’d use the fresh variety but allow you defrost at room temperature before you slice them up. This shouldn’t take too long.

I often keep both frozen and dried forms of Yuba at home to give meals a quick and convenient meat-free protein element.

What can I use instead of Yuba?

You can indeed replace the Yuba in this recipe with any protein of your choice. Tofu, tempeh, seitan, soya chunks or chickpeas.

If you prefer, use all vegetables. Mushrooms, cauliflower and broccoli are also very delicious.

Fresh basil is an essential in this recipe. It gives the dish a wonderful, peppery freshness.

You can use Thai Basil or regular sweet basil. Holy basil (Tulsi) works beautifully too but add half the amount because it can be quite fiery. Dried basil just won’t cut it in this recipe.

Find my Indo-Chinese Chilli Yuba on YouTube

How to adapt this recipe to be more or less spicy

Make this Indo Chinese-Style Chilli Yuba as spicy or as mild as you like. My recipe below is  ‘medium’ according to my tastes. Add fresh chilli according to your preference but I recommend keeping the amount of black pepper the same.

5 tips for excellent stir fries

1. Use a good wok

You will get the most flavour from a well-seasoned carbon steel wok. Ensure it is smoking hot before you add any ingredients.

If possible, buy one from your local Asian shop.

2. Be prepared

Prepare all your ingredients before you begin cooking. The cooking process should be fast so the veggies remain crunchy.

3. Pay attention to your heat source

Your heat source should be on the highest possible setting when you stir fry. Turn the heat down and the stir fry might accidentally become a stew or braise.

4. Get moving

Keep the ingredients moving at all times. A smoky char is desirable but burnt aromatics and vegetables or proteins aren’t.

5. Last minute cooking is key

Cook your stir fry at the last minute; By this, I mean immediately before serving for the freshest and most delicious results. This isn’t to say the reheated leftovers aren’t tasty the next day!

How to make a slurry for a thick and shiny Chinese-style sauce

It’s quicker and easier than you might think. Simply mix together cornflour (cornstarch) and cold water. It’s important your water is cold. Hot water will cause the starch in the cornflour to seize up and become lumpy on contact.

Other recipes you might like:

• Vegan Hakka Noodles
• Vegetable Manchurian
• Chilli Paneer
• Gyoza Bhajia

Is this Indo Chinese-Style Chilli Yuba recipe vegan?

Yes! This recipe is vegan and can be made gluten free if you swap your soy sauce for tamari or use a commercial gluten-free soy sauce brand.

Indo Chinese-Style Chilli Yuba recipe

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Indo Chinese-Style Chilli Yuba

This Indo Chinese-Style Chilli Yuba is a quick and easy vegan dish for weeknights. Fresh beancurd sheets stir-fried with onions, peppers, fresh basil and a sweet and sour chilli sauce.

Course Lunch, Main Course, Side Dish

Cuisine Asian

Keyword high protein, stir fry, tofu, vegan, vegetables, vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Equipment

• Wok

Ingredients

• 250 g fresh beancurd skin cut into 2cm squares
• 2 red onions sliced into 2cm pieces
• 2 peppers sliced into 2cm pieces
• 2 tbsp cooking oil
• 8 large cloves garlic cut into corn-sized pieces
• 4-5 green chillies whole
• 3/4 tsp ground cumin
• 3/4 tsp ground coriander seeds
• 1 tsp ground black pepper
• 1/4 tsp salt
• 3 tbsp dark soy sauce
• 1 tbsp agave or sugar of your choice
• 1 tbsp rice vinegar
• 150 ml cold water
• 2 tbsp cornflour cornstarch
• 2 spring onions green parts only
• Handful fresh basil or Thai basil leaves
• Cooked Jasmine rice to serve

Instructions

• Heat the oil in a large wok until smoking hot. Add the garlic and chillies. Sauté briefly.
• Add the onions and peppers and stir-fry for 1-2 minutes until softened.
• Add the ground cumin, ground coriander, ground black pepper, soy sauce, agave or sugar and salt. Stir fry for a further minute.
• Throw in the yuba and vinegar. Stir fry to coat.
• Mix together the cornflour and water. Add this straight to the wok and stir fry for 3 minutes until the sauce thickens and turns glossy.
• Add the basil and spring onions and toss well. Serve immediately with cooked Jasmine rice or noodles.

Video

Notes

• Ensure the wok is smoking hot throughout the cooking process. Use the highest heat possible.

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All you need is a bag of frozen gyoza (or any Asian dumplings), some store cupboard spices and about 30 minutes.

I’d like to close a strange and difficult year with a recipe that’ll bring a smile to your face. I can’t say I’ll miss 2020 (I don’t think any of us will), but I am eager to step into the New Year with a full belly and a positive outlook.

What are Gyoza Bhajia?

I first made these during a moment of panic. It was 2010 and I was cooking for a crowd ahead of a family wedding. I had far too much bhajia batter left over after making these Crispy Potato Bhajia.

After a frenzied rummage through the fridge and freezer, I found some strong candidates to batter and fry, or as I like to call it, ‘bhajiafy’.

An apple, an unripe banana, onions and erm… some frozen gyoza. With their Japanese tofu and vegetable filling, I knew I had to try it. What could possibly go wrong?

Nothing, that’s what. They were absolutely delicious. Steamy and juicy on the inside, with a delicious double wrap of dumpling skin and crispy masala batter. Perfection. I’ve been making them ever since.

How to make Gyoza Bhajia | Dumpling Bhajia in 4 easy steps

1. Make the batter
   Mix together all the ingredients for the batter including the flours and spices. Add water gradually and whisk until smooth and lump free.
   
2. Let the batter rest
   This is important so don’t skip this step. Allow the batter to rest for at least 10 minutes before dipping and frying.
   
3. Dip the dumplings
   Be sure your frozen dumplings are free from any ice or water on the outside. Wipe them down with a clean kitchen towel to ensure the oil doesn’t spit when you slide the gyoza into the oil.
   
4. Fry the Gyoza Bhajia
   Work in small batches and use a cooking thermometer for the most accurate results. Try to aim for 170°C/340°F throughout the cooking process. Initially, the temperature will drop but bring it back up and fry until golden, about 3-4 minutes in total.

What type of Gyoza or Dumplings should I use for Gyoza Bhajia?

It’s best to work with frozen gyoza for this recipe. The sturdiness of frozen gyoza will allow you to dip the batter without worrying the dumplings will fall apart.

Nine time out of ten, I buy frozen gyoza from my local Asian supermarket over making them at home. They’re something I always keep in the freezer.

Having said this, you can by all means make your own gyoza/dumplings or momos at home using your favourite recipe. Just be sure to freeze the uncooked dumplings solid before you batter and fry them.

How long do Gyoza Bhajia take to cook?

From start to finish, no longer than 30 minutes. I’ve done it in 20 minutes before and it’s so easy!

You do not need to cook the gyoza prior to dipping and frying. Just dunk the frozen gyoza in the bhajia batter and carefully slide them into the hot oil.

5 Tips for making Gyoza Bhajia

1. Oil temperature. Keep your oil at a temperature of 170°C/340°F throughout the cooking process. Initially, the temperature will drop due to the gyoza being frozen.

2. Cooking process. Once the Gyoza Bhajia are in the oil, bring it back up to the correct temperature and maintain throughout.

3. Batches. Work in small batches when frying. Do not overcrowd the oil or the temperature is likely to drop.

4. Time. The Gyoza Bhajia should take no longer than 3-4 minutes in the oil. By this time they will cook through.

5. Ice. Be sure your gyoza are free from any ice or excess water. It’s a good idea to wipe off any ice or water using a clean, lint-free kitchen towel before you begin. This will prevent the hot oil and water mixing and spitting at you.

Watch now: How to make Gyoza Bhajia

Can I bake or air fry these Bhajia?

Do not attempt to bake or air fry these Gyoza Bhajia. The batter is far too thin and will just slide off during the cooking process. They must be fried.

You can however, reheat the Gyoza Bhajia in the oven or air fryer. To reheat: Fry the cold Bhajia again in hot oil or place them in a hot oven (about 200°C/400°F) or air fryer for 3-5 minutes until heated through and crispy again.

Other popular types of Bhajia

Crispy Potato Bhajia (Maru’s Bhajia)

Crispy, spiced potato fritters (Potato Bhajia) are the most iconic of bhajias. Here’s a tried and true recipe for Crispy Potato Bhajia that will leave you wanting more.

Onion Bhajia (Kanda Bhajji or Onion Bhaji)

The British Indian restaurant Bhajia of choice. These craggy onion bhajia are made from shredded onions and spices, namely coriander seeds, chilli, garam masala and a small amount of chickpea flour (besan).

Spinach Bhajia

An elegant crispy spinach version of Bhajia popular across mostly North India. These Palak Patta Bhajia are a popular Delhi street snack. Top with chutneys, sweetened yoghurt, onions, tomatoes and sev for a blow-your-mind Crispy Spinach Chaat.

Chilli Bhajia (Mirchi Pakoda)

Stuff chillies with a mixture of spiced mashed potato for Chilli Bhajia (Mirchi Pakoda) created for chilli heads. These spicy bhajia are a Rajasthani favourite.

Daal Bhajia

Daal Bhajia are typically made with a mixture of soaked and ground yellow moong daal but can feature any lentils you like. My family make a delicious version with ripe bananas. Sweet, hot and sour, African style.

Mixed Vegetable Bhajia (Vegetable Pakoda/Pakora)

Make mixed vegetable bhajia with any veggies you have leftover. They’re a brilliant raid-the-fridge option. Either shred the veg to make fritters, Onion Bhaji style or dip and fry whole/in chunks like Japanese tempura. The choice is yours.

Paneer Pakoda/Pakora

I can’t wait to share a recipe for Paneer Pakoda with you. They’re a personal favourite. Slices of paneer sandwiched with green coriander chutney, dipped in Bhajia batter and then deep fried. A Punjabi classic with tonnes of heart.

Sabudana Vada

Strictly speaking, vada are more of a dumpling than bhajia (fritters) but I can’t miss them off the list. These soft and crispy tapioca pearl and fluffy mashed potato vada are a vrat (fasting) staple. They have no onions or garlic, yet they still pack heaps of flavour.

Get my recipe for Sabudana Vada here.

How to serve Gyoza Bhajia | Ideas for dips and chutneys

The recipe card below includes a delicious and easy Ginger-Soy Dipping Sauce. It pairs perfectly with these Asian-fusion Gyoza Bhajia.

If you’re after an Indian-style chutney, try one or more of these 4 Indian Chutney recipes.

You might also like these recipes

• The Best Vegetable Samosas
• Vegetable Manchurian
• 30-Minute Hakka Noodles
• Quick Paneer Tikkis

Gyoza Bhajia (Dumpling Bhajia) recipe

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Gyoza Bhajia

Gyoza Bhajia are the ultimate Asian mashup when it comes to tasty vegetarian finger food. Crispy dumplings covered in a spicy bhajia batter.

Course Appetizer, Side Dish, Snack

Cuisine Asian

Keyword bhajias, chickpea flour, dip, dumplings, fried, fritters, gyoza, vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Sanjana

Ingredients

For the Gyoza Bhajia:

• 28 frozen vegetable dumplings
• 225 g chickpea flour
• 50 g plain flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp fine salt
• 1/4 tsp ground turmeric
• 1/4 tsp chilli powder
• 1/4 tsp baking powder
• 1/4 tsp citric acid
• 1/4 tsp ajwain seeds
• 2 tbsp fresh coriander chopped
• 1 small green chilli finely chopped (optional)
• 2 tbsp oil
• 310 ml warm water
• 1 L sunflower or rapeseed oil for deep frying

For the soy-ginger dipping sauce:

• 3 tbsp dark soy sauce
• 3 tbsp water
• 2 tbsp mirin
• 1 tbsp fresh ginger
• 1/2 tsp chilli
• 1 1/2 tbsp sesame seeds
• 1 tsp chopped spring onion or dried spring onion

Instructions

For the Bhajia batter:

• Take chickpea flour in a large bowl. Add the plain flour, garlic powder, onion powder, salt, turmeric, chilli powder, baking powder, citric acid, ajwain, fresh coriander, chopped green chilli and 2 tbsp oil.
• Gradually add the water in stages, whisking all the time until you have a smooth batter. Rest the batter for 10 minutes.

To make the dipping sauce:

• Whisk all the ingredients together in a bowl and set aside.

To fry the Gyoza Bhajia:

• Heat around 1L oil in a deep pan, wok or kadai suitable for deep frying. The temperature of the oil should be 170°C/340°F.
• One at a time, dip the frozen gyoza in the rested batter and shake off any excess. Carefully place the dipped gyoza in the oil. Work in small batches to ensure the oil temperature doesn't drop too low. Fry each batch of Gyoza Bhajia for 3-4 minutes until golden all over.
• Lift the fried gyoza out of the oil and drain on a plate lined with absorbent kitchen towel.
• Serve immediately with the prepared dipping sauce or your favourite chutneys.

Notes

• Do not attempt to bake or air fry these Gyoza Bhajia. The batter is far too thin and will just slide off during the cooking process. They must be fried.

• You can however, reheat the Gyoza Bhajia in the oven or air fryer. To reheat: Fry the cold Bhajia again in hot oil or place them in a hot oven (about 200°C/400°F) or air fryer for 3-5 minutes until heated through and crispy again.

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If you’re on the hunt for a minimal-effort curry recipe to add to your weeknight meal rotation, you’re in the right place.

What are Tindora?

Ivy Gourd. This member of the gourd family is usually no larger than the average pinky finger. It’s most popular in southern Indian states but is a common vegetable across Indian cookery.

The skin of Tindora is thin and the flavour very subtle. Inside, you’ll find lots of small seeds but far less moisture than most gourds. This means that once you cook the Tindora, they retain their crunch.

While it’s a popular ingredient in Indian cuisine, it’s important to note that Ivy Gourd is used in cuisines from Africa to East Asia and South East Asia.

What are the different names for Tindora?

Tindora is the Gujarati name for Ivy Gourd. They’re also known as Tendli (तेंडली) in Hindi, Dondakaya in Telugu and Kovai in Tamil. Almost every local community in India have their own name for this popular little gourd.

What’s a gourd?

Think courgette (zucchini), squash, pumpkins, cucumbers and melons). Tindora are firm to the touch and have a smooth, shiny surface.

How to choose Tindora in the shop or market

I have the fondest memories of choosing vegetables in the local Indian shop with my mother.

She would explain to me the difference between a fat aubergine and a skinny one, a limp okra and a firm one, and why we always choose the most slender roots of ginger.

To choose the best Tindora, you must look for small gourds, no larger than the average pinky finger. It should be very firm, with a shiny and smooth skin.

Try to choose Tindora with a pale skin. This indicates that they are young and tender. The fatter they are, the more likely they are to contain a large amount of seeds. This means they’re older and may be holding more water. This in turn, can make the Tindora bitter.

Are Tindora the same as Parwal?

Not quite. Tindora have a thin and smooth skin and rounded ends, while Parwal (pointed gourd) have a thicker, rougher skin and as the name suggests, pointed ends. They do however, come from the same family.

Tindora tend to be smaller in comparison to Parwal. The skin of Parwal is often scraped or peeled before cooking to remove some of the toughness. Parwal is a favourite in Punjabi cuisine.

What can I use instead of Tindora?

While Tindora are unique in their texture and shape, a similar result can be achieved using young courgette (zucchini). Cut them into 4cm x 1cm batons and cook in the same way as Tindora in this recipe.

Texturally, the final result won’t be exactly the same but the flavours will be a close match.

What’s the best way to cook Tindora?

With very little water. I find a quick shallow fry is the best way to achieve a deliciously tender, yet crunchy texture when it comes to Tindora. You can drain away excess oil once they’re cooked.

What type of corn should I use for this curry?

I use tinned because I always have a tin of sweetcorn in the cupboard. It’s what makes this curry the perfect weeknight dinner. If you have fresh corn, feel free to cook that and add it in. Indeed, frozen corn also works a treat.

Why do you add chickpea flour to this curry?

Chickpea flour (besan) gives this dish a dry finish. It’s a light dish served without sauce. I also love the toasted, nutty flavour the chickpea flour gives the curry.

Is this 30-Minute Tindora Curry with Corn suitable for vegans?

Yes, this easy curry is both vegetarian and vegan.

Is this curry gluten free?

My 30-Minute Tindora Curry with Corn can be gluten free if you leave out the asafoetida (hing). Why? Because wheat flour is a common additive in commercial brands of asafoetida.

Having said this, asafoetida in its pure form is naturally gluten free. If you happen to come across pure asafoetida, simply crush it in a pestle and mortar or grate using a microplane for an asafoetida that’s suitable for gluten-free cooking.

How to serve this easy weeknight curry

Serve this Tindora Curry with roti, phulka, paratha or rice. It’s lovely as it is for a low-effort midweek meal. Although you could kick things up a notch and serve this dish as part of a larger thali or tiffin.

Just add your favourite daal, raita, pickle and sweet dish to the spread. When I serve this as part of a big meal, I pair it with:

• Easy Palak Paneer
• Homemade Gujarati Rotli
• Daal Kachori
• Creamy Kesar Shrikhand

My essentials for this recipe

Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

How to make 30-Minute Tindora Curry with Corn

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30-Minute Tindora Curry with Corn

Tindora Curry with Corn is a simple, dry-style curry of tindora (ivy gourd) and sweetcorn. It's light, fresh and quick to prepare. Serve this weeknight vegetable dish with roti, phulka, paratha or rice. If you can't find tindora, try it with courgette cut to the same size.

Course Main Course, Side Dish

Cuisine Indian

Keyword curry, gujarati, sweetcorn, tindora

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 450 g tindora (ivy gourd/tendli/dondakaya)
• 285 g cooked sweetcorn I used tinned but fresh or frozen are fine too
• 2 large fresh tomatoes, diced
• 1 tsp tomato purée
• 3 cloves garlic peeled and crushed
• 50 ml any cooking oil
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 2 tbsp chickpea flour (besan)
• 1 tsp ground turmeric
• 1/2 tsp ground fennel seeds
• 1/4 tsp asafoetida
• 1 tsp Kashmiri chilli powder
• 2 tsp ground cumin & coriander seeds (dhana-jeeru)
• 3/4-1 tsp salt
• 1/2 tbsp unsweetened desiccated coconut optional

Instructions

To prepare the tindora:

• Wash the tindora well in cold water. Dry them in a clean tea towel. Top and tail the tindora, removing only a small amount of the ends. Slice the tindora in half lengthways and then into quarters in the same direction.
• Heat the oil in a large pan. Once hot, add the sliced tindora. Stir fry the tindora in the oil, stirring all the time until tender and very slightly golden. Don't overcook the tindora – they should retain some crunch. This will take 5-6 minutes over a moderate heat. Remove the tindora from the pan using a slotted spoon and drain in a colander or plate lined with kitchen towel. Set aside.

To make the curry:

• Remove all but 1 tbsp oil from the pan. Add the mustard seeds and cook until they pop and crackle. Once the dance of the mustard seeds subsides, turn the heat down to low and add the cumin seeds and asafoetida. Sauté briefly, about 10 seconds.
• Add the chickpea flour and sauté for a further 20 seconds. The chickpea flour will turn a few shades darker, rather like a light caramel colour and give off a nutty aroma. Immediately add the tomatoes and garlic. Cook for 1-2 minutes.
• Now add the dry spices: ground cumin and coriander seeds, ground fennel seeds, chilli powder, ground turmeric and salt. Stir well to incorporate all the dry spices. If the mixture feels very dry, you can add a splash more water to moisten and prevent the spices from burning. Be sure not to add too much water as this is a dry-style curry. Stir all the time.
• After 2 minutes, add the cooked sweet corn and stir, cooking over a moderate heat for 1-2 minutes. Next, add the cooked tindora and fold the sweetcorn masala into it so everything is well coated. Cook this for an extra 2-3 minutes to heat everything through.
• Garnish with fresh coriander and optional desiccated coconut. Serve hot with rotis, phulka, paratha or rice.

Video

Notes

• This curry is suitable for freezing. To freeze, pack the cooled curry into a freezer-safe container and cover with a tight-fitting lid. Freeze for up to 3 months. Defrost at room temperature and heat through until the curry is piping hot before serving.
• Store leftovers in an airtight container in the fridge. Consume within 48 hours.
• If you can’t find tindora, try making this curry with young courgette cut to the same size, about 4cm in length.

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This recipe for Gobi Bhurji is naturally free from gluten (provided you serve it with gluten-free bread). It can easily be made vegan if you switch the ghee for a vegan alternative like dairy-free spread or oil.

How do I make Gobi Bhurji (Indian Scrambled Cauliflower)?

Simply grate the a whole cauliflower using a box grater. If you’re short of time, you can also grate the cauliflower using a food processor with grater attachment. I like to grate the whole head, including the stalks.

Next, sauté with onions, tomatoes and aromatic spices until tender. The light cauliflower “grains” paired with chilli heat and masalas is as delicious as it sounds. Feel free to increase or reduce the amount of chilli in the recipe according to your personal taste.

How to serve Bhurji

Serve this quick and easy scramble with buttered toast or buns for breakfast, lunch or dinner. Have it on the table in 30 minutes flat.

What does “Bhurji” mean?

Bhurji is the Hindi word for “scramble”. Indeed, as you can scramble just about anything, the varieties of Indian Bhurji dishes are endless. Some of the most popular Bhurji dishes in India include eggs, paneer (cheese) and vegetables like this fabulous cauliflower number. Another more recent variety is Tofu Bhurji, which simply includes mashed soya bean curd.

What is the importance of Kala Namak (black salt) in this recipe?

In this egg-free recipe, Kala Namak (or black salt) creates an extra layer of flavour in the absence of eggs. It carries a sulphurous aroma that smells pungent at first sniff but this mellows once it melds with the other masalas.

In my opinion, no Bhurji is complete without a sprinkle of Kala Namak. But that’s just my taste. You add whatever you like the flavour of.

I liken the use of Kala Namak in South Asian cooking to fish sauce in South East Asian cuisine. Kala Namak is a kiln-fired rock salt, also called Himalayan Black Salt.

What can I add instead of Kala Namak?

If you don’t have black salt, a pinch of Chaat Masala will suffice, since this blend for street food already contains a small amount of black salt.

What other spices do I need to make Gobi Bhurji (Indian Scrambled Cauliflower)

There are no hard and fast rules. Bhurji is a popular dish across India and is typically eaten as a casual meal in roadside dhabas or cafés. Some people like to add Pav Bhaji masala to their bhurji, while the Parsi egg equivalent, Akuri uses notably fewer spices. I’ve gone down the middle and created a blend of spices I think pair perfectly with buttery toast.

My essentials for this recipe

Should I add Pav Bhaji Masala to my Bhurji?

I find that an addition like Pav Bhaji masala can be hit and miss as all brands are different. Spices used in various quantities will significantly alter the flavour of the final dish.

Gobi Bhurji (Indian Scrambled Cauliflower) recipe

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Gobi Bhurji (Indian Scrambled Cauliflower)

Gobi Bhurji (or Scrambled Cauliflower) is one of my favourite ways to enjoy a humble head of cauliflower. Simply grate it using a box grater, and sautee with onions, tomatoes and aromatic spices until tender. Serve this quick and easy scramble with buttered toast or buns for breakfast, lunch or dinner.

Course Breakfast, Lunch, Main Course, Side Dish

Cuisine Indian

Keyword cauliflower, curry, scramble

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 450 g cauliflower grated
• 2 large onions finely diced
• 1 large tomato finely diced
• 2 thin green or red chillies finely chopped
• 5 cm piece ginger grated
• 2 large cloves garlic crushed
• 2 tbsp ghee or oil (vegan butter also works fine)
• 2 cloves
• 1 tsp cumin seeds
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander seeds
• 1/2 tsp ground fennel seeds
• 1/4 tsp ground cinnamon
• 1/2 tsp black salt (kala namak)
• 1/4 tsp ground kasoori methi

• 2 tbsp fresh coriander leaves finely chopped
• 2 tbsp tomato finely diced

Instructions

• Melt the butter in a large, non-stick pan. Once melted, add the cumin seeds, cloves, garlic, ginger and chillies. Sauté briefly, about 20 seconds over a moderate heat.
• Next, add the onions and tomatoes. Cook for 4-5 minutes until the onions are translucent but not brown. Stir it all the time to ensure it doesn't burn.
• Once the onions and tomatoes have cooked down, add the ground spices: turmeric, cinnamon, fennel seeds, kasoori methi, coriander seeds and black salt. Stir well to combine.
• Almost immediately, add the grated cauliflower, Mix well, until all of the cauliflower is coated in masala. Turn the heat down low and cover with a lid. Allow the bhurji to cook for 10 minutes. Stir often to ensure nothing catches on the bottom of the pan.
• The bhurji is ready once the cauliflower is tender. Garnish with diced tomatoes and freshly-chopped coriander. Serve with buttered toast or soft, buttered buns and chai.

Video

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Has anyone ever been out for Indo-Chinese food and not ordered Hakka Noodles? I could be mistaken, but I’m 83% sure it’s international law that you order at least one portion.

What is Indo-Chinese food?

Indo-Chinese cuisine is a treasured part of India’s food culture. The Chinese immigrant community in India began centuries ago, and many settlers lay down new roots around the ports of Kolkata and Madras. The vibrant and flavoursome cooking of India’s Chinese communities has carved a place in all our appetites.

Indo-Chinese favourite dishes

In Indo-Chinese cooking, the techniques of Chinese cooking meet Indian flavours (and vice versa), to create fresh, exciting dishes. The fiery heat of Chilli Paneer, offset by the tang of Gobi Manchurian or the mild, carby goodness of Burnt Garlic Fried Rice and Hakka Noodles. It’s flavour-rich comfort food that’s fast and filling. It’s not uncommon to spot Schezwan Dosas (that usually contain no Sichuan peppercorns), Manchow Soup, Honey-Chilli Potatoes and Chow Mein Samosas on Indian restaurant menus everywhere.

Who decides what is authentic?

The world of Indo-Chinese food is vast, rich and may seem utterly inauthentic to many people. But really, who cares about “authenticity” when the food tastes this good?

Indo Chinese food around the world

While Indo-Chinese is an integral part of India’s culinary scene, it’s also made its way around the world and is loved among Indian communities outside of India too. It’s a popular street food choice, as well as a restaurant favourite. Many Indian restaurants today even have separate menus for their Indo-Chinese dishes. In the UK, Chilli Mogo (or Indo-Chinese chilli cassava) is a very popular dish. It has come to be loved by many and is a product of those who have roots in both India and East Africa (where cassava is a staple carbohydrate).

Food travels with us

It is the beautiful evolution of cuisine through physical migration and cultural shifts; Food without borders. How to serve Hakka Noodles Hakka Noodles are an any time, any place noodle affair. This vegetarian version makes for a delicious lunch or dinner. Serve them with other Indo-Chinese favourites such as Chilli Paneer or Gobi Manchurian, or simply as they are.

30-minute Vegetarian Hakka Noodles

These Vegetarian Hakka Noodles are the ultimate quick meal. I often serve Vegetarian Hakka Noodles alongside some pan-fried tofu for added protein. However, you could always throw in some soy mince, seitan or tempeh.

Ingredients: What you need to make Vegetarian Hakka Noodles

• Thin wheat flour noodles (these are the most commonly-used variety for this dish but any noodles will work).
• Water
• Turmeric
• Any oil with a high smoke point (e.g. rapeseed, sunflower, vegetable)
• Carrots
• Peppers (capsicum/bell peppers)
• Chinese leaf cabbage or any other white cabbage
• Bok choy
• Babycorn
• Garlic
• Dried red chillies (or fresh chillies/chilli flakes)
• Light soy sauce
• Rice vinegar (or any white vinegar)
• Ground white pepper
• Sugar
• Salt
• MSG (optional)

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Vegetarian Hakka Noodles

Hakka Noodles are an any time, any place noodle affair. This vegetarian version makes for a delicious lunch or dinner. Serve them with other Indo-Chinese favourites such as Chilli Paneer or Gobi Manchurian, or simply as they are. These Vegetarian Hakka Noodles are the ultimate quick meal.

Course Appetizer, Main Course, Side Dish

Cuisine Chinese, Indian

Keyword garlic, indo-chinese, noodles, soy sauce, vegan, vegetables, vegetarian

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Author Sanjana

Equipment

• Large wok, kadai or frying pan (cast iron, aluminium or steel work best), but any will do.

Ingredients

For the noodles:

• 250 g dried thin wheat flour noodles (or any noodles of your choice)
• 1/2 tsp turmeric
• 2 tsp oil

For stir frying:

• 1 tbsp oil (sunflower, vegetable, peanut, canola or rapeseed are ideal)
• 1 carrot julienned
• 2 peppers julienned
• 80 g Chinese cabbage or white cabbage finely shredded
• 1 bulb bok choy
• 6 spring onions finely chopped, white and green parts divided
• 50 g baby corn quartered lengthways
• 4 large cloves garlic crushed
• 3-4 dried red chillies or to taste
• 2 tbsp light soy sauce
• 2 tsp white vinegar
• 1/4 tsp ground white pepper
• 1/2 tsp sugar
• 1/4 tsp salt
• 1/4 tsp MSG (optional)

Instructions

• Bring a large pan or wok filled with plenty of water to the boil. Add the salt and turmeric. Boil the noodles according to package directions, reducing the cook time by two minutes. The noodles should be 80% cooked. They will appear red but the colour will change once stir-fried. Drain the noodles and wash them under cold running water to remove excess starch so they don’t stick together. Add 2 tsp oil and toss to coat all the noodles well.
• Heat up a large wok or pan. Once smoking hot, add the oil, garlic, dried chillies, spring onion (white parts only), and peppers. Stir fry for 30-40 seconds and then add the carrot, cabbage, baby corn and bok choy in rapid succession. Stir fry for 1 minute and then add the soy sauce, vinegar, white pepper, sugar, salt and MSG (if using). Stir to combine.
• Quickly add the cooked noodles and stir fry or toss to coat them well in the vegetables and light sauce. You will notice the colour of the noodles changes almost immediately. It will go from a reddish orange to egg yellow. This is due to the vinegar and the heat of the wok. Stir fry for no longer than 1 minute and then serve, garnished with the spring onion greens.

Video

Notes

• Store leftovers in an airtight container in the fridge. Eat within 2 days.
• Serve with your favourite Indo-Chinese dishes.

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No dish is an island

For me, “fusion” is not a dirty word when it comes to food. Often characterised as a slap-dash stab at innovation, the concept of “fusion” is all too frequently misunderstood in today’s food narrative.

As a British child of Kenyan and Tanzanian immigrants, both with Indian Gujarati ancestry, the concept of “fusion food” was deep-rooted in the meals I grew up with.

Over years, a mishmash of culinary principles became a cherished by-product of the complex history of South Asian settlers in East Africa.

This seemingly organic partnership is testament to the notion that food and food culture is permeable, shape-shifting and travels with us, regardless of man-made geographical borders.

We are what we eat

A pinch of Indian masala added to African staples like cassava, matoke, beans and maize is the comfort food my grandfather taught my father to cook.

While my Gujarati ancestors would have historically, never had access to many of the core ingredients we use today, these treasured dishes evolved with us and have ultimately carved a place in our cooking arsenal.

What we eat is as culturally diverse as we are.

Here’s my dad’s recipe for Crispy Potato Bhajia. They’re famous in our family.

What are crispy potato bhajias?

In short, bhajias are vegetables coated in a batter of gram flour and spices before being fried until crispy. They can be made with almost any vegetable. But potatoes are so lovely, aren’t they?

I’ve eaten hundreds in my time and I have to say, nothing outshines potato bhajias done well. They need to be super crispy on the outside, fluffy in the middle, light and absolutely not greasy.

What spices are used to make bhajia?

That really depends on your taste. The batter is a blank canvas. You can assume that most recipes include: chilli, ajwain, garlic and turmeric.

Restaurants and street vendors all have their own unique recipes and will probably never share their secrets with anyone.

Don’t worry though, I pestered my dad long enough to get him to show me how he makes his famous bhajia. No need to thank me.

The garlic

IMPORTANT! Use dried garlic powder in your bhajia. Once fried, dried garlic powder gives your bhajias incredible depth of flavour that fresh garlic cannot match.

How thinly should I slice the potatoes?

As thin as you can get them, without them being see-through! We’re not looking for paper thin slices here. 4-5mm is ideal. Use a sharp knife and slice them by hand, or use a mandoline to make light work of it

Once sliced, dunk your potato slices in a bowl of ice water to keep them from turning brown (and to remove excess starch).

How far in advance can I make crispy potato bhajia?

Fry them immediately before serving. They don’t wait around for anyone. Potato bhajias need to be eaten hot.

The magic is in the crispy batter and steamy potato middle. If you want to prep some of the recipe, make the batter a day ahead and keep it refrigerated.

You can also slice the potatoes a couple of hours ahead of time — just be sure to keep them in a bowl of ice water.

Are these crispy potato bhajias vegan?

Yes!

Are they gluten free?

My dad’s recipe isn’t gluten free but you can switch the plain flour in his recipe for any gluten-free flour blend and ensure your baking powder is a GF one. I’ve done this with great results!

Can I use the batter recipe to make other types of bhajia?

Absolutely! Experiment away. If potatoes aren’t your jam, try dipping any of the following in this batter to create the bhajias you love:

• Cauliflower
• Mushrooms
• Okra
• Raw banana (seriously amazing!)
• Onion rings
• Asparagus
• Spinach leaves (so crispy and delicious)
• Babycorn
• Karela (bitter melon)
• Pretty much anything else that can be battered and fried

How to serve crispy potato bhajias

With chai, always with chai. Proper kadak masala chai (strong, sweet tea with milk and lots of cardamom is my favourite).

They’re always popular when the weather is bad and all you want to do is cosy up indoors with a plate of belly-warming comfort food.

Wait, what about the chutney?

Don’t worry, I’ve got your back. I’ve included my dad’s signature hot and sour cucumber chutney (served cold) in the recipe below. It’s fresh, zingy and an utterly delicious contrast to the steaming hot bhajia.

Other types of chutney to serve with Bhajias

How to make Crispy Potato Bhajias

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Crispy Potato Bhajias

Crispy, spiced potato fritters are the most iconic of bhajias. Here’s a tried and true recipe that will leave you wanting more. Vegan & gluten free option.

Course Appetizer, Side Dish

Cuisine African, Indian

Keyword bhajias, fried, party food, potatoes, vegan

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Ingredients

• 5 medium-sized potatoes about 600g, thinly sliced (I used a mandoline)

Ingredients for the batter:

• 450 g chickpea flour
• 100 g plain flour
• 1/4 tsp baking powder
• 1/2 tsp citric acid
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground ginger powder
• 1/2 tsp ground turmeric
• 1/2 tsp chilli powder
• 1/2 tsp ajwain seeds
• 1 1/2 tsp fine salt
• 2 tbsp sunflower or rapeseed oil
• 625 ml warm water
• 2 tbsp fresh coriander chopped
• 5 fresh ajwain leaves chopped (optional)
• 1 L sunflower or rapeseed oil for deep frying

For the chutney:

• 200 g cucumber roughly chopped
• 200 g ripe tomatoes roughly chopped
• 140 g peeled carrots roughly chopped
• 1 large clove garlic
• 50 g fresh coriander leaves and stalks
• 4 hot green chillies
• Juice of 2 lemons
• 150 ml water
• 1 tbsp sugar
• 2 tsp salt

Instructions

• Immerse the sliced potatoes in a large bowl filled with ice cold water. Set aside.

To make the batter:

• Place all the ingredients for the batter in a large mixing bowl except the water and mix all the ingredients together.
• Add the water, a little at a time to form a thin, crêpe-style batter, just thick enough to coat the potato slices.
• Rest the batter at room temperature for 30 minutes.
• Heat oil to 190°C/375°F in a large, deep pan.
• Dry a handful of potato slices in a clean tea towel. Ensure each slice is free from any water.
• Dip each slice in the batter and carefully slide into the hot oil. Fry until golden and cooked through, about 3-4 minutes. Try not to overcrowd the pan and work in small batches.
• Drain the bhajias on a plate lined with kitchen towel.

To make the chutney:

• Blend all the ingredients until coarsely pureed. You want it to be a little chunky.
• Keep the chutney in the fridge until you're ready to serve. This chutney is best served cold.

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This curry is delicately flavoured with cumin seeds, turmeric, garlic and lemon juice for a fresh vegan dish that eats more like a stir fry than the heavy restaurant curries one might be used to.

Bhinda Bateta nu Shaak in 30 minutes

The potatoes are cut thinly for speedy cooking. After just 10 minutes of cooking, the potatoes become tender and the okra remain crunchy, fresh and not at all sticky. The total prep time is just 15 minutes which means you can have this curry on the table in just 30 minutes!

How do you cook okra so that it isn’t slimy?

One of the most common questions I’m asked about cooking okra is how to ensure they don’t become slimy. The answer is simple; They must be free from any water prior to and during the cooking process. This is because it’s water that draws out the natural stickiness of okra. All you need to do is wash the whole okra and pat dry before slicing and cooking. You can also cook them whole (trim off the stems first). My recipe here uses sliced okra for quick cooking.

Lemon juice can help okra become less slimy

The lemon juice in this Bateta nu Shaak serves two purposes; It adds a fresh, zingy flavour and also breaks down any sliminess in the okra. The natural acid ensures the stickiness in the okra is minimal. Add it halfway through cooking to evaporate the excess liquid.

Can I use frozen okra?

Like frozen peas, I believe frozen okra are just as good frozen as they are fresh. As long as the brand you buy is packed correctly so that the okra are free from excess water, they are just fine for everyday curries like this one.

However, if you find the frozen okra are a little bit frosty, lay them out on a dry tea towel and pat them dry before cooking.

Ingredients you’ll need to make Gujarati-Style Okra & Potatoes

• Fresh or frozen okra
• Potatoes
• Any unflavoured oil
• Whole black mustard seeds
• Whole cumin seeds
• Asafoetida
• Garlic
• Fresh tomatoes
• Turmeric
• Ground coriander seeds
• Water
• Chilli powder
• Lemon juice
• Salt
• Fresh coriander leaves
• Fresh chillies (optional)
• Thin sev (fried chickpea flour noodles) – shop bought is fine

How to make Gujarati-Style Okra & Potatoes

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Gujarati-Style Okra & Potatoes

Gujarati-Style Okra & Potatoes (Bhinda Bateta nu Shaak) is an everyday comfort food in many Gujarati homes, including mine. It’s usually scooped up with soft, hot rotlis (chapattis), which is our daily bread. This curry is delicately flavoured with cumin seeds, turmeric, garlic and lemon juice for a fresh vegan dish that eats more like a stir fry than the heavy restaurant curries one might be used to.

Course Main Course, Side Dish

Cuisine Indian

Keyword curry, gujarati, okra, potatoes, vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 300 g okra fresh or frozen
• 2 large potatoes washed and sliced thinly (about 2cm wide and a couple of mm thick)
• 2 tbsp any flavourless oil
• 1 tsp whole black mustard seeds
• 2 tsp whole cumin seeds
• 1/2 tsp asafoetida
• 4 large cloves garlic crushed
• 1 large tomato finely chopped
• 1/2 tsp ground turmeric
• 1 tsp chilli powder or to taste
• 1 tsp ground coriander seeds
• 1 1/2 tsp salt or to taste
• 1 tbsp lemon juice
• 150 ml water
• 1 tbsp fresh coriander chopped
• 2 fresh red chillies chopped (optional)
• 2 tbsp thin sev (fried chickpea flour noodles) (optional), shop-bought is fine

Instructions

• If using fresh okra, wash the whole okra and pat them dry using a clean tea towel. Slice the dry okra into rings, discarding the stems.
• If using frozen okra, ensure they are frost free. If they are a bit frosty, lay them out in a clean tea towel and pat dry. Slice into rings if whole.
• Slice the potatoes thinly (about 2cm wide and a couple of mm in thickness). They shouldn’t be wafer thin.
• Chop the tomatoes into small cubes.
• Heat the oil in a large, non-stick or cast iron pan. Add the mustard seeds and allow to crackle. Once they’ve stopped crackling, add the cumin seeds and asafoetida. Sauté for a few seconds and then add the garlic and tomatoes. Cook until the water from the tomatoes evaporates and they have broken down completely.
• Next, add the potatoes, chilli powder, turmeric, ground coriander seeds, salt and water. Cover the pan with a tight-fitting lid and cook until the potatoes are tender. Remove the lid and continue to cook until all the water has evaporated. Stir fry the potatoes until the edges become slightly brown and crispy.
• Add the sliced okra and stir fry over a high heat for 5 minutes. Stir often. Add the lemon juice and continue to cook for a further 5 minutes until the lemon juice has evaporated and the okra shrinks slightly and becomes darker in colour. I like them a little crunchy. To test, simply cook one okra ring and taste to check if it’s cooked to your liking. If you prefer them to be softer, continue to cook without adding any water for 3-4 minutes longer.
• Garnish with fresh chillies, thin sev and coriander leaves. Serve hot with chapattis.

Notes

To store, allow to cool completely to room temperature, cover and refrigerate or freeze in an airtight container for up to 3 months. Reheat in the pan or microwave until piping hot.

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The post Gujarati-Style Okra & Potatoes appeared first on Sanjana.Feasts.