One bite of spicy cheese scone followed by a swift sip of sweet chai and I’m transported back to my childhood kitchen.

From picnic blanket to kitchen table

I grew up in a town in West Yorkshire. It was a picturesque place full of friendly people. My family made life-long friends there. We lived above our newsagents for many years before moving to a more spacious home.

The kitchen above the shop was incredibly compact. We’d lay a picnic blanket out on the floor to roll Daal Kachori and fold Samosas. Sitting cross-legged, we’d hum to Anup Jalota bhajans.

His rendition of Hanuman Aarti will forever be etched in my mind as the soundtrack that fortifies mum’s Saturday morning Urad (black lentils). This experience bore and fostered my curiosity for cooking, from the age of just six or seven.

When we moved some years later, I remember my mum’s joy at having a modern kitchen where she could cook her heart out. She loved that her new kitchen was an ‘L’ shape with enough room for a table.

Sunday lunchtime Masala Poori, Bateta nu Shaak and Shrikhand may have tasted the same but now they were now enjoyed at the table, not on our laps. We ate every meal there as a family for the next eight years.

I learnt to cook a great deal in both kitchens but my sweetest memories came from that tiny kitchen above the corner shop.

I’ll keep the chai warm

Sunday afternoons would be spent browsing through well-thumbed cookbooks together, chatting about what we can cook up next. Mum’s collection of recipe books blew my curious mind. Never one to miss a trick, she would translate the ones written in Gujarati to English for me.

No matter how un-traditional my recipe ideas were, mum would always encourage me to try them out. Shrikhand-filled Doughnuts and Naan Pizza Pockets, anyone?

It was this encouragement, peppered with her sage advice that nurtured my passion. Everything grew from these moments we shared, from the picnic blanket on the floor, to the kitchen table.

With multiple lockdowns this past 12 months, having tea, scones and chats with her have been the thing I’ve missed the most. I’ll keep the Chai warm until we can do that again.

What’s in Masala Cheese Scones?

Aside from the basic flour, butter, milk and leavening agents, I add a blend of two cheeses, chilli, coriander, onions and garam masala.

I use my Homemade Garam Masala in these scones. The flavour you get from home-roasted and ground spices is wonderful. Indeed, if you don’t have time, you can use shop-bought garam masala.

How long does it take to make Masala Cheese Scones?

These vegetarian Masala Cheese Scones can be ready in under 40 minutes, including prep time.

How to serve these Scones

Serve them with chai, your favourite mango chutney or even alongside a bowl of tomato soup. They’re light, flaky and full of spiciness. Feel free to reduce or increase the amount of chillies as per your taste.

These Masala Cheese Scones are…

• Quick & easy
• Vegetarian
• Egg free
• Easy to veganise

How to make Vegan Cheese Scones

You’ll need to make a few swaps to the recipe below. Instead of butter, use any soft, plant-based spread (vegan block) of your choice. Don’t use oil.

Swap the milk in both the dough and for the milk wash for any unsweetened dairy-free milk.

Instead of the dairy cheese, use your favourite brand of vegan cheese. I love vegan Applewood Smoked Cheese.

Other recipes you might like

• Indian Cheese Twists
• Chilli-Cheese Churros
• Halloumi 65
• Garam Masala Potato Gratin

3 ways to make “egg wash” without eggs

Option 1: Turmeric “Eggwash”

If you’ve been following me for a long time, you’ll remember these Mini Mushroom & Feta Pies. This was one of the first times I made an eggwash without eggs and the results were perfect.

I usually mix together warm milk and a very small amount of ground turmeric. And there you have it. A perfect “eggwash”, minus the eggs.

Option 2: Coconut “Eggwash”

Mix together warm coconut milk, a tiny pinch of turmeric and a drizzle of agave for a shiny finish. This is how I give my Vegan Curry Puffs a glorious egg-yellow colour.

Don’t worry, the agave in such a small amount won’t make your finished bake taste sweet.

Option 3: Mustard “Eggwash”

This is my no-egg “eggwash” of choice in this recipe for Masala Cheese Scones. Not only does it give the flaky scones another dimension of warmth, it turns the tops so beautifully golden.

If you choose to add any seeds to the top, this will also help them stick.

Simply mix together English mustard powder and warm milk. Brush this all over the top of the scones before you bake them.

How to make light scones: Freeze and grate your butter!

For the lightest and flakiest scones, pop your butter in the freezer for 30 minutes or so. Grate on the coarse side of a cheese grater to ensure it combines with the flour quickly and easily.

Like making shortcrust pastry, light and flaky scones require as little handling as possible. Every ingredient should be cold before you begin.

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More topping ideas for your Masala Cheese Scones

• Nigella seeds (kalonji)
• Sesame seeds
• Sunflower seeds
• Poppy seeds
• Cumin seeds
• More cheese (never a bad idea)

Masala Cheese Scones recipe & video

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Masala Cheese Scones

Never underestimate the power of a Masala Cheese Scone and a mug of hot tea. This casual comfort combo is my go-to for when I need a dose of nostalgia.

Course Appetizer, Breakfast, Side Dish, Snack

Cuisine Indian

Keyword afternoon tea, bread, cheese, pastry, scone, snacks

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

Equipment

• 7cm (2.7-inch) round cookie or scone cutter

Ingredients

• 250 g plain flour
• 1 tsp garam masala
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 50 g mature Cheddar grated
• 50 g Red Leicester grated
• 2 tbsp chopped fresh coriander
• 50 g red onion finely chopped
• 75 g unsalted butter frozen or very cold
• 175 ml full-fat milk cold

For the mustard "eggwash":

• 2 tsp English mustard powder
• 1 1/2 tsp full-fat milk

Instructions

• Preheat the oven to 200°C/400°F.
• Start by grating your butter on the coarse side of a cheese grater. This will help incorporate the butter quickly and easily.
• In a large bowl, mix together the flour, baking powder, baking soda, garam masala and salt. Add the grated butter and using your fingertips, swiftly rub the flour and butter together to form a fine, breadcrumb-like texture.
• Add the onion, chilli, coriander and cheese. Mix together.
• Next, pour in the milk. Use a spoon or your hands to bring the mixture together as a soft dough. Be very gentle and do not knead it. Light and flaky scones require as little handling as possible.
• Flour a clean surface and pat or roll the dough out to a thickness of about 1 1/2-2cm. Stamp out rounds using a cookie cutter. Pick up any scraps of dough and bring them back together to cut out more rounds. Remember to handle the dough quickly and with a light touch. Cracks on the surface are fine. Scones should be rustic looking.
• Place the scones on a large baking tray lined with baking parchment. Arrange the scones on the tray, leaving a small gap around each one as they will rise a bit. Refrigerate for 5 minutes.

To make the mustard "eggwash":

• In a small bowl, mix together the mustard and milk. Stir until no lumps remain.

To bake the scones:

• Brush the scones with the mustard wash and sprinkle on your kalonji (nigella) seeds and sesame seeds. Alternatively, you can keep them plain or choose an alternative. I've included some different topping ideas in the blog post above.
• Bake the scones in the pre-heated oven for 20-22 minutes. Allow to cool for 15-20 minutes before eating.

Video

Notes

• Serve these scones with Masala Chai and if you like, mango chutney. I sometimes like to add a blob of whipped cream cheese and mango chutney together, cream tea style.
• Cut the scones into any shape you like. Note that larger scones may take longer to bake.
• Store the scones in an airtight container, somewhere cool. Enjoy within 2 days. Refrigeration may make the scones stale.

 

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Here’s my favourite homemade Chai Masala blend. As the title suggests, I think it’s very good.

8 tips for the perfect cup of homemade chai

1. Balance your spices

This homemade Masala Chai recipe delivers aromatic flavours as well as a warming whack of dried ginger and peppercorns.

When cool, aromatic spices and warming spices work in tandem, beautiful things happen.

For me, it’s the spiciness of the ginger and peppercorns, offset by cooling cardamom that takes a standard cuppa chai to the next level.

2. Pick decent quality tea

Use good-quality black tea. It doesn’t have to be super premium, just strong and with great flavour (a flavour you like!). Assam and Darjeeling are both good options.

Tea bags or loose leaf tea for chai? Loose leaf tea is traditional but tea bags make for easier clean up. Choose what works for you.

I live in the UK and my preference is to use Yorkshire Tea Leaf Tea. It’s what I’ve always had and I’m used to it. The flavour is suitably strong and it makes for a great cup of chai.

3. Boil it in a pan, on the stove

No teapots or cups for brewing. To make proper Masala Chai, you need a saucepan and a good 15 minutes or so. It’s a no shortcut zone.

4. Steep the tea

Brew your tea for 2-3 minutes. I like to give it a hard boil to extract as much tea flavour as possible.

5. Add milk and boil the chai properly

I cannot emphasise this step enough. Boil the tea with the milk in the pan, for at least 10 minutes. The spices and tea need time to infuse and the milk needs to reduce so its’ raw ‘dairy’ flavour condenses and cooks out. This is crucial.

Those coffee chains that sell “chai tea latte” with frothed milk are charging you too much for something that isn’t chai.

6. Stir often

To stop anything burning at the base of the pan.

7. Skim and strain

Skim off any skin (malai) that forms on the surface of the chai. It’s totally fine to consume but makes pouring rather difficult. Malai is less likely to form with plant-based milks.

Pour through a tea strainer into a cup or mug.

8. Don’t forget the biscuits

This is extremely important.

How to make vegan chai or chai with oat milk

Switch dairy milk for your usual non-milk milk. Almond milk, oat milk and rice milk make excellent chai. You can also use soy milk or cashew milk.

I do not recommend using coconut milk in chai (unless you really love coconut milk). It will completely change the flavour.

Pay attention to whether your dairy-free milk is sweetened or unsweetened so you know whether to add sugar or not.

I like to boil my vegan chai with oat milk for longer to make sure it’s really well infused and slightly condensed.

Sweeten to taste

Use any sugar or sweetener of your choice. I recommend something neutral tasting but go with your preference.

Personally, I don’t sweeten my chai at all but for family and guests, I only ever serve use white sugar, light brown sugar or agave.

Some people like to add artificial sweeteners which are usually fine taste-wise (in small amounts).

I do not recommend using maple syrup in chai (unless you really love maple syrup). It will completely change the flavour.

Popular varieties of Masala Chai

Cutting chai

Literally “half a cup” of chai. Cutting translates as a half serving or shot of tea. It’s just enough to give you a refreshing pick-me-up. The tea is usually rocket-fuel strong (karak chai or kadak chai).

To make Cutting chai: Half the recipe below and serve the chai in small glass cups. Leave some room at the top of the cup so it’s not too hot to hold.

Adrak Chai

Adrak chai or ginger tea is a zippy, fresh cup with the addition of fresh ginger.

To make ginger chai: Add 3-4 sliced rounds of fresh ginger along with the black tea in the recipe below and boil.

Tulsi Chai

Chai with Tulsi or holy basil provides a soothing, peppery hit of flavour. It’s herbal and and very delicious.

To make Tulsi chai: Add 5-6 tulsi (holy basil) leaves along with the black tea in the recipe below and boil.

Lemongrass Chai

As with ginger chai, lemongrass chai provides a refreshing change from everyday masala chai. The grassy, citrus aromas are a delicious addition.

To make Lemongrass chai: Add one lightly-bruised stalk of lemongrass along with the black tea in the recipe below and boil.

How to make Chai Masala

My recipe for chai masala calls for dried ginger, cardamom, black peppercorns, cinnamon, cloves, dried rose petals, mace and nutmeg.

Every recipe for chai is truly unique. Many call for other spices and some don’t include the ones I use in my blend. Some other common additions in masala chai recipes are star anise, fennel seeds and white peppercorns.

Watch how to make Masala Chai

Do I need to toast spices for Chai Masala?

No. There’s no need to toast the spices prior to grinding when making chai masala. The heat of the blade when grinding will do the hard work.

Simply throw your spices into a high-powered spice grinder or coffee grinder, blitz and store in an airtight container.

How long can I store Chai Masala?

This recipe for Chai Masala will keep well for around 6 months. It’s a relatively small batch so you can always have fresh Chai Masala to hand.

Can I use this Chai Masala to make Masala Coffee?

Absolutely, yes. I often do and it turns out delicious every time.

How to make Masala Coffee: Instead of adding the black tea leaves, add 3-4 teaspoons of instant coffee depending on how strong you like your Masala Coffee and then continue as directed in the recipe.

My essentials for Very Good Homemade Masala Chai

This post contains 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!

Other recipes you might like

• Puffy Masala Poori
• Crispy Potato Bhajia
• Indian Cheese Twists
• Vegetable Samosas

Very Good Homemade Masala Chai recipe

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Very Good Homemade Masala Chai

Here's my favourite recipe for Masala Chai, including a homemade spice blend. As the title suggests, I think it's very good.

Course Breakfast, Drinks

Cuisine Indian

Keyword chai, drinks, spice blends, tea

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 150 grams

Author Sanjana

Equipment

• Spice grinder or coffee grinder
• Saucepan or milk pan
• Tea strainer

Ingredients

For the chai masala (150g)

• 50 g ground ginger
• 50 g green cardamom
• 30 g black peppercorns
• 15 g ground cinnamon
• 10 g rose petals
• 8 g cloves
• 4 g mace 2 blades
• 2 g nutmeg 1/2 or 1 very small kernel

For two cups of masala chai

• 400 ml water
• 400 ml milk
• 3 tsp 10g strong black tea leaves (or 3 teabags)
• 1 1/4 tsp chai masala (recipe included in this card)
• Sugar or sweetener to taste

Instructions

To make the homemade chai masala

• Add all of the spices, including the one that are already ground to the jar of a spice grinder or coffee grinder. Grind to a fine powder. Stop halfway to stir the spices and make sure everything is properly ground.
• Sift the chai masala into a bowl to ensure there are no longer any large spice fragments left in there.
• Pack the chai masala into a clean, dry airtight container. It will keep well for around 6 months. After this, it will begin to lose some of its' flavour and aroma.

To make two cups of masala chai

• Bring the water to the boil in a saucepan, milk pan or chai pan. Add the tea leaves or tea bags as well as the chai masala. Continue to boil for about 2 minutes.
• Add the milk of your choice and stir well. Bring to a rolling boil, stirring often. Once the chai begins to foam up, you can turn the heat down a little but continue to boil it quite vigorously for about 10 minutes. Note: Do not leave the chai unattended as it boils. It has a tendency to froth up and overflow. Cleaning it up isn't so fun.
• Once the chai has boiled for 10 minutes, remove it from the heat and strain into cups. Serve hot with your favourite biscuits or savoury snacks.

Video

Notes

• This recipe makes approximately 150g chai masala.
• If you don’t want to make your own chai masala, feel free to use your favourite shop-bought one.
• To customise this chai and make a ginger, tulsi, lemongrass, etc variety, see my suggestions in the post above.
• Store your chai masala in a cool, dark place. After 6 months, it will begin to lose some flavour and aroma.

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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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Question: When a muffin is packing this much chocolate, can it still legitimately be considered breakfast?

The secret to big, fluffy vegan muffins

The secret is that there is no secret! This recipe is so basic. Using only a handful of ingredients for the muffin base batter, you’ll wonder why muffins ever need eggs or dairy at all. These muffins puff up like magic and dome beautifully on top. The chocolate chips remain suspended so you get a welcome chocolatey hit with every mouthful.

My love affair with salted hot chocolate

I had my first taste of salted hot chocolate roaming the restaurants of Vienna in search of apple strudel. When I found churros with salted hot chocolate instead, I forgot all about the strudel.

Ultimately, if you love sea salt-sprinkled chocolate chip cookies, you will go nuts for these jetpuffed muffins.

The magical almond-hot chocolate topping

They have a crunchy topping of flaked almonds, hot chocolate powder and sea salt. I stir these ingredients with melted vegan butter to create a paste that is spooned onto the muffin batter once the cases are filled.

The salty-nutty-chocolate mixture bubbles and toasts in the oven to create a nobbly, domed top that tastes intensely like almond praline.

Ingredients you’ll need for Salted Hot Chocolate & Almond Muffins

• Plain flour
• Caster sugar
• Light brown sugar
• Unsweetened almond milk
• Oil (any unflavoured)
• Aquafaba (water from a can of unsalted chickpeas)
• Salt
• Baking powder
• Baking soda
• Vanilla extract
• Dark chocolate chips (any vegan)
• Your favourite vegan hot chocolate mix (I use this one)
• Flaked almonds
• Vegan butter
• Sea salt flakes

Step-by-step: How to make Salted Hot Chocolate & Almond Muffins

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Salted Hot Chocolate & Almond Muffins

Tall, dark & handsome vegan SALTED HOT CHOCOLATE & ALMOND MUFFINS; you’re looking hella fine, babes! Studded with dark chocolate chips and topped with a crunchy almond hot chocolate crown, this is a muffin for serious chocolate lovers only.

Course Breakfast, Dessert

Cuisine American

Keyword almond, cake, chocolate, dark chocolate, hot chocolate, muffins, vegan

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Ingredients

For the muffins:

• 350 g flour
• 100 g caster sugar
• 100 g light brown sugar
• 200 ml unsweetened almond milk room temperature
• 100 ml unflavoured oil of your choice
• 100 ml aquafaba
• 1/4 tsp fine salt
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp vanilla extract
• 75 g vegan dark chocolate chips tossed in 1 tbsp plain flour

Topping:

• 4 tbsp your favourite vegan hot chocolate mix
• 2 tbsp flaked almonds
• 1 tbsp melted vegan butter
• 1 tsp sea salt flakes
• Extra chocolate chips if desired

Instructions

• Pre-heat the oven to 175°C/350°F. Line a 6-cup muffin tin with large tulip cases.
• In a small bowl, mix together the hot chocolate powder, flaked almonds and vegan butter. Set aside.
• In a large bowl, whisk together the flour, sugars, fine salt, baking powder and baking soda. Add the almond milk, aquafaba, oil and vanilla extract. Whisk until just combined. It doesn’t matter if it’s not perfectly smooth. Fold in the flour-dusted chocolate chips.
• Fill the muffin cases, a little over 3/4 of the way up. Top with some of the hot chocolate and almond mixture. Sprinkle with sea salt and extra chocolate chips if desired.
• Bake for 18-20 minutes, until golden and risen. If a metal skewer inserted into the centre of the muffins comes out clean, they’re done. Allow to cool for 10 minutes in the tin and then remove and place on a wire rack to cool completely.

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Like this? You’ll love these Vegan Lemon Meringue Cupcakes!

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Make them in:

• 20 minutes flat
• Without eggs
• Minus dairy
• Using store-cupboard ingredients

How to make Soy Sauce Caramel

This syrup is tastes so delicious, you’ll be tempted to lick it right off the spoon. I love warming it and pouring it over these pancakes but it could also be used as a dip for veggie fritters or drizzled over roast potatoes.

The soy sauce caramel is made in an instant simply using agave and light soy sauce. You could also use maple syrup or golden syrup if you prefer.

Can I make these as canapés?

Absolutely! I’ve made pancake minis and using this recipe topped them with whipped vegan cream cheese and crispy mushrooms as an easy starter or canapé.

What makes the Chilli-Corn Pancakes with Soy Sauce Caramel so fluffy?

In the absence of eggs and dairy, the leavening agents (baking powder and baking soda) play an important role in helping these pancakes rise.

Some important things to remember:

• Don’t overmix the batter as this will develop gluten in the flour too much, causing the pancakes to be heavy.
• Allow the batter to rest for 5-10 minutes before cooking.

What corn should I use for corn pancakes?

I find that tinned (canned) sweetcorn is the most practical because I always have some stashed away in the cupboard. However, fresh, in-season corn (cooked) will be delicious. I’m not a huge fan of frozen corn simply because I’ve never found a brand I like but feel free to use frozen (and thawed) if you have that preference.

Can I freeze these Chilli-Corn Pancakes?

Yes. In fact, they freeze very well. Simply layer the cooked pancakes with small squares of baking parchment in between each piece and place in a freezer-safe container. Freeze for up to 3 months and thaw completely before reheating in a frying pan as before. You may want to cook them in a some extra vegan butter.

I like to make a big batch of these pancakes and freeze them for easy kid-friendly breakfasts. They’re great for the morning rush!

How do I adapt this recipe for kids?

Bodhi adores anything with corn and I make these for him often. For his portion, I leave out the chilli and added salt. He likes them with black pepper but if your little one is sensitive to spice, you can leave it out.

Finally, I am a parent who allows small amounts of sugar so I serve his pancakes with a little drizzle of syrup. Having said this, you can of course choose not to offer it. I cut them into finger-length strips for him (he’s 16 months old) but they usually end up in pieces by the time he gets stuck in. He is also loving this Creamy Saffron Vegetable Pasta at the moment!

Ingredients you need to make Chilli-Corn Pancakes with Soy Sauce Caramel

• Plain flour
• Baking powder
• Baking soda
• Salt
• Ground black pepper
• Vegan butter
• Unsweetened soy milk (or your favourite unsweetened plant milk)
• Tinned sweetcorn
• Green chillies
• Agave
• Light soy sauce

Step-by-Step: How to make Chilli-Corn Pancakes with Soy Sauce Caramel

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Chilli-Corn Pancakes with Soy Sauce Caramel

This fluffy stack of pancakes is an Asian-inspired umami flavour bomb! Drizzle with warm soy sauce-spiked “caramel” and dig your fork in to the puffy-centred/crispy-edged beauties.

Course Breakfast, Lunch

Cuisine American, Asian

Keyword eggless, pancakes, soy sauce, sweetcorn, vegan

Servings 4

Ingredients

For the pancakes:

• 200 g plain flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• Pinch of salt
• 1/4 tsp ground black pepper
• 3 tbsp melted vegan butter
• 125 ml soy milk or your favourite unsweetened plant milk
• 50 g tinned sweetcorn
• 1-2 hot green chillies finely chopped
• 1 tbsp vegan butter to grease the pan

For the soy sauce caramel:

• 80 ml agave
• 1 tbsp light soy sauce
• 1 tbsp vegan butter

Instructions

• In a large bowl, combine the flour, baking powder, baking soda, salt and black pepper. Whisk in the melted vegan butter and warm water, about a minute until no lumps remain.
• Fold in the sweetcorn and chopped chillies. Allow to rest for 5 minutes.
• Combine the agave, soy sauce and vegan butter in a small, microwave-safe bowl. Warm on high power for 20 seconds. Stir well and set aside.
• Grease a large non-stick frying pan with vegan butter and warm it over a medium-low heat. Use an ice cream scoop or large spoon to dollop the batter into the pan, leaving room between each pancake.
• Cook for 2 minutes until small bubbles appear on the surface of the pancake and the tops begin to dry out slightly. Flip and cook the other side for 90 seconds.
• Stack on a plate and cook the remaining pancakes. Top with more vegan butter and the soy sauce caramel.

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Say hello to ultimate vegan recipe for soft, fluffy, Asian-style bread (also known as Hokkaido milk bread) with a tender-but-chewy texture. Unique due to its water-roux starter technique, this recipe makes for an addictive vegan sweet bread that you can just tear layer by layer. Perfect with butter and jam for breakfast.

The squishy green dough can be baked inside a loaf tin, formed into pull-apart buns and even turned into breakfast muffins.

How to serve Vegan Pandan Hokkaido Milk Bread

The subtle sweetness and pandan flavour of the milk bread is the perfect partner for pillowy-soft bread and makes it hopelessly addictive. One bite of vegan milk bread is never enough. Pair with jam, butter or a cup of coffee for a tea-time treat. Or tear chunks off whilst it’s hot out of the tin and devour. I won’t tell.

What is Tangzhong?

The process of making Vegan Pandan Hokkaido Milk Bread begins with a method called tangzhong . This is to first cook a small amount of the flour (my recipe calls for 10%) with water to create a paste that is similar to a roux in French cookery. Tangzhong is a technique which has been used in Asian baking, namely in Japanese and Chinese cuisines for centuries.

The method of heating flour with water activates the starch in the flour and creates a perfectly-hydrated dough filled with tiny air bubbles. This gives the final loaf a soft, springy texture. Honestly, the tangzhong dough is extremely sticky, due to the extra moisture so it’s a challenge to knead by hand. Yet, my stand mixer is very loyal and does all the hard kneading job for me.

Making this vegan milk bread really is a magical process as well as a cathartic baking project. Kids will also love helping rolling up the dough up into spirals, too. Bodhi was mainly interested in the squishing part… Can you tell?

What is Pandan?

In South Asia and Southeast Asia, pandan is as common a flavoring as vanilla is in the West. The flavour is sweet and floral like vanilla but with a subtle, marshmallowy and grassy dimension which is difficult to describe to the uninitiated. It’s widely used in savoury cooking as well as baking and sweets. Pandan paste is easy to find in Asian supermarkets and a little goes a long way. If you’re lucky enough to find fresh pandan leaves, you can make your own pandan juice. I reduce it down to a pulp with water and strain. Also, fresh leaves are also amazing when added to a pot of steaming rice.

More Flavour Ideas for Vegan Hokkaido Milk Bread

• Omit the pandan extract for a plain vegan Hokkaido milk loaf that’s slightly sweet and perfect for PB&J sandwiches and French Toast.
• Add 1 tbsp (yes 1 tbsp) of vanilla extract to give your bread a beautiful bakery flavour.
• Grate in the zest of 2 large unwaxed lemons if you like your bakes to have a citrus hit.
• You could also spread the inside of the rolls with your favourite chocolate spread, vegan citrus curd or jam for that sweet roll finish.

Vegan “Eggwash”

My ultra-shiny egg-free glaze comes from a simple mixture of agave, coconut milk and turmeric. No yolks required! The sweetness from the agave helps the top caramelise. Bonus! The turmeric adds a hint of yellow for that eggwash feel. It’s perfect for baking. When glazing savoury pies and pastries, I omit the agave and simply use any plant milk + turmeric.

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Pandan Hokkaido Milk Bread (Vegan)

The ultimate vegan recipe for soft, fluffy, Asian-style bread with a tender-but-chewy texture. Unique due to its water-roux starter technique, this recipe makes for an addictive vegan sweet bread that you can just tear layer by layer. Perfect with butter and jam for breakfast.

Course Breakfast, Snack

Cuisine Asian, Japanese

Keyword baking, bread, eggless, vegan

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12

Author Sanjana

Ingredients

For tangzhong:

• 40 g strong white bread flour
• 200 ml water

For the milk bread:

• 400 g strong white bread flour
• 2 tbsp coconut milk powder
• 2 tsp pandan paste
• 3/4 tsp salt
• 125 ml full-fat coconut milk warmed to
• 80 g caster sugar
• 2 tsp instant yeast
• 80 g vegan butter room temperature

For the vegan “eggwash”:

• 2 tbsp agave
• 2 tbsp coconut milk
• 1/8 tsp turmeric

Instructions

For tangzhong:

• In a small saucepan over medium heat, combine the flour and water.  Stir continuously for 4-5 minutes or until the starter thickens to the consistency of mashed potato or a thick roux, about 65°C/150°F if you have a cooking thermometer. Transfer to a bowl and cover with cling film.  Allow to sit until the starter gets to room temperature.

Making the dough:

• Add the coconut milk, sugar and pandan paste to a saucepan and heat over a low heat until the sugar has dissolved. Allow to cool at room temperature to about 38°C/100°F or just warm. Now add the yeast and stir. Set aside for 10 minutes until frothy.
• In the bowl of a stand mixer, whisk together the bread flour, coconut milk powder, and salt.  Once mixed, add in the warm milk and tangzhong starter. Whisk until just combined. Switch to the dough hook attachment and knead the dough at medium-high speed for 10 minutes.
• With the mixer still running, add the soft vegan butter, 1 tablespoon at a time until fully incorporated. It will feel like a lot of butter but keep it going – it will be absorbed into the dough the longer it is kneaded. Turn the speed up to high and beat for a final 5 minutes.  Transfer the dough to a lightly oiled bowl and cover with cling film. Allow to sit for 1 hour, or until the dough has doubled in size.

Shaping the dough:

• Knock the air out of the risen dough and knead briefly to remove any large air pockets. Divide the dough into 14 equal parts (about 90g each). Keep the cut dough under cling film to prevent it from drying out or forming an unwanted skin.
• Take one portion of the dough and roll into a long oblong, about 5cm (2") wide and 10cm (4") in length. Starting from the end closest to you, roll the dough into a log. Repeat with remaining dough.
• Place the first seven logs seam-side up in a well-greased loaf tin (size: 1800g/4lb) for the first layer and for the second layer, place the logs seam-side down. Cover the loaf tin with cling film and allow to rest in a warm place for 30 minutes, until the dough has doubled in volume.
• Preheat the oven to 175C/350F

For the vegan “eggwash":

• Combine all the ingredients for the vegan "eggwash". Gently brush on top of the risen dough.
• Bake in the preheated oven until the top of the bread is a nice golden brown. If the bread top colours too quickly, place a foil tent over it to prevent it from burning.
• Let the bread cool in the loaf pan for 5 minutes before unmolding (wearing oven gloves). the loaf should slip out easily once inverted. Allow the loaf to cool to room temperature on a wire rack.

Notes

• You can turn this bread dough into a bun recipe too. Divide the dough into 14 pieces, roll into balls, transfer to a greased pan, and bake for about 35 minutes or until golden brown on top.

 

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If you like this, you’ll love my recipe for Indian-Inspired Rocky Road

Love Sanjana

The post Vegan Pandan Hokkaido Milk Bread appeared first on Sanjana.Feasts.

The shrill pitter patter of the mung beans being poured into a bowl and the swoosh and clatter of them being washed and rinsed reminds me of waves lapping the shore at Bamburi Beach, Mombasa. It’s a place where I’ve had a bucket load of happy food memories.

First the mung beans bloom; They’re fat and full of water. Next, their sage skins crack and reveal the creamy white of the inside, rather like Japanese Kintsugi. After a few days and minimal TLC the mung beans begin to sprout delicate tendrils which get longer over the span of 24 hours. Full of goodness and earthy crunch, the mung beans are ready to eat.

Make your own sprouted mung beans by washing them and soaking for 24 hours. Once they’re plump, drain the water from them and scatter them into a colander lined with kitchen paper. Cover with another piece of kitchen paper and leave them for 48 hours, trickling a little water on the top piece of kitchen paper after the first 24 hours. Keep them on the countertop at room temperature. After 72 hours, they will be ready to eat. You can store them in the fridge for 24 hours.

You can pack the sprouted mung beans into lunchboxes, toss them through salads, stir-fry them with spices or eat them straight up with a spoon. I like to pack some protein into my breakfasts and my go-to ingredients to do this are sprouted mung beans, tofu, cheese and edamame. This dish puts sprouted mung beans to good use.

My lightly stir-fried vermicelli noodles are tossed with sprouted mung beans, crackled mustard seeds, curry leaves, chillies and turmeric for a big, punchy breakfast number you’ll cook again and again. Transform it into a filling lunch or dinner with the addition of pan-fried tofu.

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Sprouted Mung Bean Breakfast Noodles

My lightly stir-fried vermicelli noodles are tossed with crackled mustard seeds, curry leaves, chillies and turmeric for a big, punchy breakfast number you’ll cook again and again. Transform it into a filling lunch or dinner with the addition of pan-fried tofu.

Course Breakfast, Lunch, Main Course

Cuisine Indian

Keyword noodles, pasta, stir fry, vegan

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 150 g sprouted mung beans
• 350 g vermicelli noodles
• 2 medium carrots peeled into ribbons with a vegetable peeler
• 2 tbsp oil
• 2 tsp black mustard seeds
• 10-12 curry leaves
• 1/4 tsp asafoetida
• 2-3 dried red chillies
• 3-4 fresh green chillies
• 1 medium onion diced
• 1/2 tsp turmeric
• 1 tsp salt
• 2 tbsp fresh coriander to garnish

Instructions

• Cook the vermicelli according to the package instructions. Drain and set aside.
• Heat the oil in a large, non-stick pan. Add the mustard seeds and allow them to crackle. Add in the asafoetida, curry leaves (stand back, they will splutter), fresh and dried chillies. Sauté momentarily and then add the onion. Cook the onion until translucent.
• Next, add in the sprouted mung beans, carrots, turmeric and salt. Stir-fry for 4-5 minutes.
• Finally, add in the cooked vermicelli noodles and toss to combine. Garnish with fresh coriander.

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As I flick through my little collection of East African cookbooks, I feel the same comfort and joy as I do when I cosy up with my favourite Indian ones. Both are full of spices, simple veggies and coconut milk in almost everything.

The Swahili cooking I know and love is fresh, vibrant and full of love.

My connection with East Africa

I’ve grown up with a mishmash of Indian, African and British food. My parents are British nationals, born in East Africa. My father in Tanzania and my mother in Kenya. I’m British, born and bred.

This means I have been lucky enough to experience the culinary cultures of all these cuisines.

The Indian influence on East African cooking (and vice-versa!)

For my generation, it feels like the Indian influence on East African cooking is a hush-hush camp, with recipes hidden away inside the spirits of expat grandparents, parents, aunties and uncles.

As sad as it may sound, I’m a 29-year old who’s worried that Zanzibar Trail Mix, Malindi Halwa and Ugandan Kasodi will one day be forgotten.

What are Quick & Fluffy Vitumbua?

In the name of doing my bit to preserve the East African cuisine so many Asian-East Africans are so proud of, I’d like to introduce you to Vitumbua.

These Tanzanian rice flour doughnuts are a favourite of my saintly Bapu, Gunwantrai Modha and I completely understand why.

Born in Tanzania, my dad his brothers think of these dishes as fuel food – they’re good for the soul and all that.

How to make Vitumbua

Vitumbua should be golden and crunchy on the outside and like a delicate morsel of cardamom-scented cloud on the inside.

The batter is made with coconut milk which makes these cakey doughnuts pure white in the middle and melt-in-the-mouth.

Vitumbua: Yeasted Tanzanian Doughnuts with coconut milk

The leavening agent in my version is yeast but many recipes also use baking powder. Traditionally, they’re made using soaked rice but I’ve simplified it slightly by using rice flour.

Rice flour is readily available in shops these days. Of course, if you can’t find rice flour, go ahead and use soaked raw rice.

Can I make gluten-free Vitumbua?

Yes! Simply replace the plain flour with an equal measure of rice flour (2 tbsp). You can also use 1 tbsp cornflour (cornstarch).

How to serve Quick & Fluffy Vitumbua

My fluffy Vitumbua are perfect with tea in the morning or if you’re a bit more adventurous, with a spicy kidney bean and coconut stew for dinner. Sweet and savoury is so lush!

What kind of pan do I need to make Quick & Fluffy Vitumbua?

If you have a Vitumbua or Appam/Paniyaram pan, please use one. If you don’t, you can use a greased cupcake tin. You’ll need to bake them in a 180C oven for 10 minutes, flipping them over halfway through the cooking time.

Cardamom: Finishing touches

I dust my Vitumbua with cardamom sugar which isn’t traditional but it adds a delicious additional aroma on top of what’s already in the batter.

Indeed, I find that finishing a dish with gentle spices is a bold way of bringing another dimension to the table.

Quick & Fluffy Vitumbua Recipe

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Quick & Fluffy Vitumbua – Tanzanian Coconut Doughnuts

These light and fluffy East African coconut and cardamom doughnuts just melt in your mouth. They’re perfect with masala chai and are a popular street food all over Tanzania.

Course Breakfast, Dessert, Snack

Cuisine African

Keyword african, cardamom, pancakes, rice flour, tanzanian

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 8

Equipment

• Appam pan

Ingredients

For the vitumbua batter:

• 220 g rice flour
• 2 tbsp plain flour
• 400 ml full-fat coconut milk
• 100 g caster sugar
• 7 g fast-action dried yeast
• 200 ml warm water approx. 32°C
• 3 tbsp sunflower or vegetable oil
• 1 tsp cardamom seeds from 5-6 cardamom pods ground
• 1/2 tsp fine salt
• 1 tsp vanilla extract or almond extract optional

For the cardamom icing sugar:

• 2 tbsp icing sugar
• 2 whole cardamom pods seeds remove and finely ground

Instructions

• In a large bowl, mix together the rice flour, plain flour, sugar, salt, ground cardamom and dried yeast.
• Make a well in the middle of the dry ingredients and then add the coconut milk, warm water, oil and vanilla/almond extract (if using). Whisk the ingredients well until you have a smooth, lump-free batter. It should be the consistency of dosa or idli batter. Cover with cling film and allow the batter to rest in a warm place for 30-40 minutes.
• Grease a 12-hole vitumbua or appam/paniyaram pan with sunflower or vegetable oil. By now, your batter should be bubbly and frothy. Allow the pan to heat up a little and then use a small jug or cup to fill the holes of the pan with the batter, almost right to the top.
• Cook on a low heat until the tops of the batter is looks dry to the touch, about 3 minutes. Use a cocktail stick to flip the vitumbua over. They should be golden brown on the bottom. Cook the other side for 3-4 minutes or until golden. Use the cocktail stick to remove them from the pan.
• To make the cardamom sugar, combine the icing sugar and ground cardamom. Use a tea strainer or small sieve to dust the sugar over the top. Serve the vitumbua immediately with hot masala chai or strong coffee.

Notes

• This recipe makes 48 small vitumbua, serving about 8 people.
• I bought my paniyaram pan from an Indian kitchenware store in Leicester, UK. You can also buy these online. Look out for a heavy, non-stick piece of kit rather than steel to make removing the vitumbua easier.
• Alternatively, you can also use a cupcake tin. Your vitumbua will be larger, disc shaped doughnuts but they’ll still taste great. Ensure the tin is well greased and fill the cupcake holes just halfway before popping into an oven pre-heated at 180°C for 10 minutes. Flip them halfway through baking.
• Store cooked vitumbua in an airtight container at room temperature for up to 3 days.

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If you like this, you’ll love my recipe for Crispy Potato Bhajia!

Love Sanjana

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I’ve been away for a little while, still here but not here if you know what I mean. If you follow me on Instagram, you’ll know the story but if you don’t, here’s a really short round up. So for the last 6 months I’ve had this shooting pain across my right cheek. It’s like an electric current and unspeakably painful, and in my teeth too. After going back and forth to the dentist and GP who both championed OTC painkillers (why do they do that?! They are not the answer to everything and can mask real underlying issues!) I went to see a neurologist who confirmed that I have Trigeminal Neuralgia (TN). It’s a nerve disorder that causes facial pain and sometimes it gets really bad. Shitty, I know. If any of you have it, let’s chat. On the brighter side, I’m glad I have an answer and a plan going forward. Clear cut plans always make bad things feel much better don’t they?

Another thing that makes bad things better is a great breakfast. Most of you will already know that the only reason I get out of bed before ‪10am on Sundays is to eat a great breakfast. My favourites include Masala Poori with Potato Curry and Sweet Semolina, as well as Stuffed Paratha or Thepla and Chai. When I’m seeking to start my day with something a little sweeter, I always look to my sweet spice tin. It’s a box dedicated to the spices I use less often in making savoury dishes and one of the best things in my kitchen.

Inside, you’ll find whole cardamom, red saffron threads in a little clear box etched with gold writing, fresh cinnamon, ground mace, vanilla in three forms: whole pods, bean extract ( a gorgeous sticky-sweet syrup peppered with thousands of beans from inside the pod) and basic vanilla extract for when a recipe calls for something simpler. In a cabinet reserved for sweet stuff, I also stash away almonds (whole, flaked, ground and shredded Indian style), cashews, pistachios, hazelnuts, mixed citrus peel, chocolate chips, and so many other treasures. Can you tell why it’s the best spot in the house for me?

We had a cupboard like this in my family home when I was young and when I couldn’t sleep, my mum would always go in there, grab a few things and make Sweet, Spiced Milk. It was just milk simmered with ground cardamom, saffron, a little bit of sugar and some shredded almonds. Simple but among my favourite memories because I can still *feel* it… if that even makes sense. A memory so vivid, I can still feel what I felt back then, still smell and taste the milk and each time, I smile the same smile.

I’ve used that sweet milk as inspiration for this delicious breakfast that would get me out of bed any day of the week. It’s coconut milk infused with ground cardamom and saffron. A little bit of sugar is added before it’s cooled and some flour is whisked in. Stale bread is our friend here because it’s dunked in the spiced milk until soaked and pan-fried until golden on both sides. It’s French toast without the eggs and it’s so delicious! If you’ve ever eaten Shahi Tukra and love the sweet milk of Rasmalai, you’ll like this… and this takes a fraction of the time cook. Not forgetting the deal breaker that is, YOU CAN EAT IT FOR BREAKFAST! We’re all winners.

I love these topped with strawberries and maple syrup but you can add any toppings you like. Fruit is always a delicious choice but I won’t tell if you scatter a few chocolate chips on top.

Vegan Cardamom and Saffron French Toast
Serves 4 (2 slices per serving)

Ingredients
400ml can coconut milk
4 cardamom pods, seeds ground
Big pinch of saffron
1 1/2 tablespoon sugar
Pinch of salt
1 tsp flour
8 slices of stale bread
Vegan butter or oil for the pan (coconut oil or sunflower oil are good options)

Toppings of your choice

I used:
Fresh strawberries
Icing sugar for dusting
Maple syrup

Method

1. Heat the coconut milk in a pan until hot but not boiling. Add the cardamom, saffron, sugar, and salt. Allow to sit until the milk cools to room temperature.

2. Whisk in the flour until there are no lumps. Pour the mixture in to a shallow tray. I used a large, wide baking dish.

3. Melt butter or heat a teaspoon full of oil in a non-stick frying pan.

4. Dunk a slice of bread in to the coconut milk mixture, both sides ensuring it soaks in a good amount. About 30-40 seconds should do the trick.

5. Place the bread in the pan and cook on both sides until golden brown. Repeat for the rest.

6. Serve with any toppings you like. I love these with strawberries and maple syrup. You could also dust with a snowstorm of icing sugar.

Enjoy you dessert for breakfast!

Love Sanjana

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All of this was true up until the point of discovering the ‘Rolex’. Nope, we’re not chowing down on eye-wateringly expensive watches for breakfast; We’re eating spicy omelettes with onions, chillies, shredded cabbage and tomatoes, all wrapped in hot, flaky flatbread.

Found on the bustling, buzzing streets of Kampala, Masaka and dozens more towns and cities in Uganda, Rolex is one of the most delicious and underrated street foods you’ll come across in East Africa. A beautiful combination of textures and flavours, in a portable roll for eating on the go. It’s so popular, there’s an entire festival dedicated to it. Any festival dedicated to something that resembles a burrito is my kind of festival.

One day we’ll all go there and stuff our faces. Deal?

Like many words in the Swahili language, this dish is named after the way it sounds. The term ‘Rolex’ comes from ‘rolled eggs’. If you say it as quickly as you would eat it, it all makes perfect sense. This is what I love about listening to people speak in Swahili.

Growing up, much of the Gujarati we spoke at home was influenced by the Swahili language. It was woven so deep into our vocabulary that if you asked me now what the Gujarati words for everyday things are, I wouldn’t be able to tell you. That’s because I’ve been replacing them with the Swahili words my whole life.

How cute is this little giraffe I bagged during my last trip to Mombasa?

In our family, we mash up Gujarati and Swahili words left, right and centre, creating a sort of pidgin Gujarati peppered with the Swahili nuances and colloquialisms our parents and grandparents once embraced.

Here are some of my favourite Gujarati-Swahili words that have made it into our everyday conversations:

Sufariyu (Bowl)
Fhangusa (To mop the floor)
Sahani (plate)
Pasi (Iron)
Kata (to cut) – we use this to refer to thorns on plants. For example, Bharti ben ne kejje ke laal phool nahi adhe, boh kata che.”

It works the other way, too. Gujarati words have been adopted by the Swahili language. The word, ‘goti’ meaning ‘knee’ has been adapted to ‘gotli’ to refer to the stone inside a mango, because it literally resembles a small kneecap. Gujarati convention simply inserts an ‘L’ to indicate the diminutive. So to Gujaratis in East Africa, ‘Gotli’ = mango stone/little knee.

You’ll notice that a tonne of these hybrid words relate to eating and sleeping; the favourite pastimes of every Gujarati.

Let’s get cracking with the omelettes, shall we? Sorry, but I love a pun. My omelettes have been veganized using super-healthy tofu, blended up with chickpea flour, spices and then laced with veggies. The result is soft and light with just the right kind of wobble and texture you’d expect from a traditional omelette. They also hold their shape like a dream. Each vegan omelette is then wrapped in a Kenyan-style Chipati (flaky flatbread) and rolled into a cigar. You could also use a tortilla wrap or paratha if you like. I stuffed them with a rainbow of shredded vegetables which isn’t entirely traditional but it’s good for you and tastes divine.

Kenya-style chipati is a version of Indian chapattis. They’re made with plain flour and rolled thinly for a slightly chewier texture in comparison to Indian chappatis. Make them first and the omelettes second before rolling up the Rolex. The Kenya-style chipati are delicious with dishes like Sukuma Wiki and are perfect for rolling up with these tofu omelettes inside. If you’re not up for making your own chipatis, you could also use the frozen chappatis or paratha you get in your local Indian supermarket. I’ve tried this recipe with this brand before and it works a treat.

And there you have it – a crazy-delicious breakfast or brunch treat to go along with masala chai. Serve them with chips for a tea-time treat you’ll crave at least once a week.

P.S. Breakfast burritos, I’m over you.

Ugandan Rolex – East African Breakfast Wraps Rolled with a Vegan Omelette Inside
Makes 6-8

Ingredients

For the vegan omelettes
500g medium firm tofu, pressed
80g chickpea flour
1 tsp cornflour
1/2 tsp turmeric
1/4 tsp black salt
2 green chillies, chopped finely
2 inch ginger, grated
Pinch of salt
1/2 red onion, chopped finely
1 tomato, chopped finely
100g cabbage, chopped finely and cooked
100ml aquafaba (water from a can of chickpeas)

To roll inside the rolex
½ small red cabbage, shredded
200g spinach leaves
3 carrots, grated
100g radishes, sliced finely

Method

1. To make the omelettes: Blend the tofu until smooth.

2. Place the chickpea flour, cornflour, aquafaba, turmeric, black salt, green chillies, salt and ginger in a large bowl. Add the tofu and whisk until smooth. Set aside for 10 minutes.

3. Grease a non-stick frying pan with oil and heat the pan over a medium/low flame.

4. Place a ladle full of vegan omelette batter in to the pan. Scatter with chopped onion, cabbage and tomatoes. Cook until the top of the vegan omelette sets lightly but still has a little bit of a wobble. The base should be golden.

5. Flip and cook the other side for 20-30 seconds.

6. Place a chipati directly on top of the cooked vegan omelette while it’s still in the pan. Remove the chipati and omelette stack and place on a board. Fill with shredded red cabbage, spinach, carrots and radishes. Roll tightly and wrap in foil. Allow to sit for 5 minutes before serving. This ensures the wrap doesn’t fall apart.

7. Repeat for the rest of the rolex.

For the Kenya-style Chipati

Ingredients
250g plain flour, plus more for rolling
40ml sunflower oil
125ml boiling water, or enough to make a soft dough

Method

1. Add the flour to a large bowl and make a well in the middle.

2. Pour the oil into the well and top up with the boiling water.

3. Use a spoon to mix the dough until it’s cool enough to handle. Use your hands to bring the dough together. Knead for 5 minutes until smooth and soft.

4. Make small ping pong ball-sized pieces with the dough. Keep some flour on a plate for rolling.

5. Get another plate lined with kitchen paper and keep your butter handy.

6. Place the cast iron hot plate or a frying pan on a medium heat. Leave it for 5 minutes.

7. Get your rolling board and rolling pin ready. Keep a wet sponge under the board so it doesn’t move.

8. To start rolling, take a piece of dough and roll it between your palms, flattening it slightly. Dip each side in flour.

9. Roll it once up and down with the rolling pin and then take a pinch of flour. Place it in the middle of the dough and then use your index fingers and thumb to pinch it closed, starting from the outer edges. This step isn’t something everyone traditionally does but is what my mum taught me for soft chipati that rise.

10. Next, flatten the dough using your palm and again, dip each side in flour. Now, begin rolling the dough in a circular motion, teasing the dough to move around with your rolling. If you can’t do this, pick the chipati up with one hand and move it around yourself. The aim is to create a perfectly round, even surface and a flatbread that’s around 2mm in thickness and 6-7-inches in diameter.

11. Place the chipati on the cast iron hotplate and cook until little bubbles appear on the surface – around 10 seconds. Flip it.

12. Cook it on the second side until small, even brown spots appear all over the bottom of the chipati – around 30 seconds. Flip it.

13. Now, this is the rising side. Don’t worry if your chipati don’t rise the first few times you try it. It comes with practice. They’ll still taste delicious. Cook until darker, less evenly-spread patches appear on the bottom. Around 15-20 seconds. Flip it and place it this side up on your kitchen paper-lined plate.

14. Repeat this process for all of your chipati until you have a stack.

Love Sanjana

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