Make them big, small or somewhere in between for a speedy meat-free snack or starter.

What are Curry Puffs?

Curry Puffs are a pastry-wrapped snack popular across Asia. Many communities make their own versions, from Singapore to Thailand, but Curry Puffs are thought to have Malaysian roots.

Malay Curry Puffs are particularly beautiful with a spiral ‘shell’ that employs a technique similar to the one used to make Italian Sfogliatella.

As much as I’d love to do a tutorial on Malay Spiral Curry Puffs at some point, I have promised you some quick and easy plant-based dishes so here’s a delicious Vegan Curry Puff recipe you can make in a jiffy!

The vegetable filling

I’ve never met a curry puff I didn’t like. These two bite-sized morsels are so easy to prepare. Raid the fridge and use up any veggies you like.

Vegetables I use for Vegan Curry Puffs

• Carrots
• Peas
• Sweetcorn
• Edamame
• Potatoes
• Onions

Pre-cook all the veggies except for the onion until they’re tender. I microwave my potatoes and steam the carrots, peas, sweetcorn and edamame.

The curry powder

Indeed, one of the most important ingredients in Curry Puffs is the curry powder itself. I use this medium Indian-style curry powder. It’s the same one I like to use for dishes like Singapore Noodles and Katsu Curry.

Malaysian, Thai or even roasted Sri Lankan curry powder will all taste delicious, however.

We need to use a lot of curry powder in this recipe so whatever you choose, make sure it’s one you like the flavour of.

The pastry

I cheat and use shop-bought puff pastry for the flaky outer casing. The multiple layers of puff pastry give the Curry Puffs their signature ‘puff’ without the laborious task of making your own pastry.

Keep the pastry in the fridge right up until you’re ready to fold the curry puffs. Cold pastry will ensure the folding process doesn’t end in a soft, greasy and misshapen doughsaster!

The coconut milk wash or “glaze”

Before you bake, brush the Curry Puffs with a liberal slick of coconut milk mixed with turmeric for a gorgeous egg-free ‘egg wash’.

Since we’re using some coconut milk in the filling, it makes sense to echo the flavours on the outside, whilst on our way to golden perfection.

If you’d like your curry puffs to have a little shine, add 1 tsp agave to the mixture (optional).

How to fold Curry Puffs

Firstly, this is much more fun when you have someone to help you! Be sure to keep your pastry in the fridge while you work if your kitchen is particularly warm.

Take a square of pastry in your palm so it’s facing you in a diamond shape. Place around 1 1/2 tsp of the filling in the centre.

Bring the bottom point to the top to form a triangle and pinch to seal. Continue to pinch the open seams closed, ensuring you squeeze any air out as you seal.

At this point you can either pleat the edges or simply press with a fork to create a pattern around the edge. I love a twisty seam.

Starting from one side, pinch the pastry at the outer edge between your thumb and index finger.

Try not to press too hard or all the fat will leak out of the pastry (this is why it’s important the pastry is cold). After your first pinch, twist the pastry inwards and pinch again to keep in place.

Repeat all the way around the pastry and nip off any excess pastry when you get to the end.

Watch my detailed video to see the folding and pleating in action.

Subscribe to my YouTube Channel!

Can I use this recipe to make jumbo Vegan Curry Puffs?

Yes. Cut your pastry into 6 large squares rather than 12 squares per pastry sheet as directed in the recipe. Note that jumbo Curry Puffs will take 10-12 minutes longer to bake.

Other recipes you might like

• Vegetable Samosas
• Daal Kachori
• Gyoza Bhajia
• Halloumi 65

Can I prepare these Easy Vegan Curry Puffs ahead of time?

Yes. You can prepare either the filling in advance or even assemble them entirely.

To refrigerate curry puffs

Prepare the curry puffs as directed in the recipe, stopping before you brush on the coconut milk wash. Place on a tray and cover with cling film before refrigerating for up to 48 hours. Cook as per recipe.

Freezing instructions

Prepare the curry puffs as directed in the recipe, stopping before you brush on the coconut milk wash. Place on a tray and cover with cling film before freezing flat until solid.

Once completely frozen, you can place the curry puffs in a freezer-safe container or bag (up to 3 months). Do not defrost: Cook straight from frozen.

Are these Vegan Curry Puffs gluten-free too?

My version is not gluten free. However, you can buy gluten-free puff pastry in the shops. Be sure to read the label to ensure the product meets all your dietary requirements.

Print

Easy Vegan Curry Puffs

These Quick Vegan Curry Puffs are light, flaky and perfectly addictive. They’re stuffed with a mixture of curried vegetables, soy sauce and coconut milk.

Course Appetizer, Lunch, Side Dish, Snack

Cuisine Asian

Keyword pastry, potatoes, puff pastry, vegan, vegetables, vegetarian

Prep Time 50 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Equipment

• Large oven tray lined with baking parchment
• Pastry brush

Ingredients

For the Curry Puffs

• 250 g potatoes, steamed or microwaved with the skin pricked, peeled & roughly mashed (about 2 medium potatoes)
• 90 g carrots, very finely diced (1 large carrot)
• 40 g peas (I use frozen, thawed)
• 40 g edamame (I use frozen, thawed)
• 25 g sweetcorn (I use tinned, drained)
• 1/2 medium red onion finely chopped
• 2 tbsp fresh coriander, finely chopped (use the leaves and stems)
• 1 1/2 tbsp mild or medium curry powder
• 2 tbsp coconut milk
• 1 tbsp light soy sauce
• 1/2 tsp white pepper
• 1/4 tsp salt
• 2x 320g sheets ready-rolled puff pastry, cold (be sure to check your brand is vegan and not made with butter)

For the coconut milk wash:

• 3 tbsp coconut milk
• <1/8 tsp ground turmeric (a very tiny pinch)

Instructions

To make the vegetable mixture:

• Once your potatoes have cooled, peel them using your fingers and break into rough pieces. Place them in a large bowl along with the rest of the cooked vegetables. It's best to work with cool or cold vegetables so this recipe is the perfect way to use up leftovers.
• Add the onions, coriander, coconut milk, soy sauce, curry powder, white pepper and salt. Mix well.
• Use a potato masher to mash the mixture. Most of the veggies should still be fairly whole but the potatoes mashed enough to form a cohesive ball when squeezed together. Think samosa filling.

To prepare the pastry:

• Keep the pastry in the fridge right up until you're ready to fold the curry puffs. Carefully unroll the first roll of pastry and set it on a flat work surface. Note: If your puff pastry is not already rolled, you'll need to use a rolling pin and some plain flour to roll it to about 35cm x 22cm.
• Cut the pastry into 12 equal squares. If you want to make jumbo curry puffs, roll appropriately and cut into 6 equal squares.

To fold the curry puffs:

• Take a square of pastry in your palm so it's facing you in a diamond shape. Place around 1 1/2 tsp of the filling in the centre. Bring the bottom point to the top to form a triangle and pinch to seal. Continue to pinch the open seams closed, ensuring you squeeze any air out as you seal.
• At this point you can either pleat the edges or simply press with a fork to create a pattern around the edge. I love a twisty seam. Starting from one side, pinch the pastry at the outer edge between your thumb and index finger. Try not to press too hard or all the fat will leak out of the pastry (this is why it's important the pastry is cold). After your first pinch, twist the pastry inwards and pinch again to keep in place. Repeat all the way around the pastry and nip off any excess pastry when you get to the end. Watch my detailed video to see the folding and pleating in action.
• Repeat this process for all the curry puffs. It's much more fun when you have someone to help you! Be sure to keep your pastry in the fridge while you work if your kitchen is particularly warm.

For the coconut milk wash:

• In a small bowl, stir together warm coconut milk and turmeric. If you'd like your curry puffs to have a little shine, add 1 tsp agave to the mixture (optional).

To bake the curry puffs:

• Arrange the curry puffs on a large baking tray lined with baking parchment. You may need to do this on two or three separate trays.
• Brush the curry puffs all over with the coconut milk wash. Bake in a preheated oven at 175°C/350°F for 25-30 minutes or until golden and puffy all over. Serve hot with your favourite sweet chilli sauce.

Notes

• If you’d like your curry puffs to have a little shine, add 1 tsp agave to the coconut milk wash mixture (optional).

Make ahead!

To refrigerate

Prepare the curry puffs as directed, stopping before you brush on the coconut milk wash. Place on a tray and cover with cling film before refrigerating for up to 48 hours. Cook as per recipe.

Freezing instructions

Prepare the curry puffs as directed, stopping before you brush on the coconut milk wash. Place on a tray and cover with cling film before freezing flat until solid. Once completely frozen, you can place the curry puffs in a freezer-safe container or bag (up to 3 months). Do not defrost: Cook straight from frozen.

Pin this recipe for later

If you like this, you’ll love my recipe for Vegetable Samosas

Love Sanjana

The post Easy Vegan Curry Puffs appeared first on Sanjana.Feasts.

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

Print

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.

Subscribe to my YouTube Channel!

Pin this Indo Chinese-Style Chilli Yuba recipe for later

If you like this, you’ll love my recipe for Hakka Noodles

Love Sanjana

The post Indo Chinese-Style Chilli Yuba appeared first on Sanjana.Feasts.

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

Print

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.

Pin this recipe for later

Subscribe to my YouTube Channel!

If you like this, you’ll love my Vegetable Manchurian recipe

Love Sanjana

The post Gyoza Bhajia appeared first on Sanjana.Feasts.

What is Vegetable Manchurian?

Manchurian is a dish made up of vegetables or protein. The core ingredient is coated in a batter of cornflour (cornstarch) after which it is ready to deep fry. Once crispy, we coat it in a spicy sauce. Sauce ingredients vary from recipe to recipe, but it will usually contain soy sauce, chilli and vinegar. Delicious!

Why is it called Manchurian?

Strictly speaking, the Indo-Chinese take on Manchurian has an ambiguous history. It’s an Indian interpretation of Chinese food, possibly taking some direction from India’s Chinese community. 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.

Aside from nomenclature, it most likely has very little connection to Manchuria, the region of modern Northeastern China and its’ cuisine.

The rise of Indo-Chinese cuisine

Manchurian, and most Indo-Chinese food for that matter, has a bit of a cult following in the Indian community. The ever-growing appetite for umami-rich Chinese-style food cooked to suit the Indian palate is prolific. Walk into many Indian-owned restaurants and you’ll likely spot an Indo-Chinese dish; from Chilli Paneer and Hakka Noodles, to Schezwan Rice (an Indian interpretation of Sichuan) and this Vegetable Manchurian. I love Hakka Noodle Dosas. They are collision of Indo-Chinese and South Indian flavours.

Indo-Chinese food is fast food – often street food. It’s packed with flavour and usually swimming in rich, crimson-tinted sauces. Peppers, onions, garlic and ginger feature heavily, as do chillies. Lots of chillies.

Manchurian troubleshooting

Ingredients for Vegetable Manchurian

• Cabbage
• Cauliflower
• Carrots
• Spring onions (scallion)
• Cornflour (cornstarch)
• Plain flour (all-purpose flour/maida)
• Baking soda
• Baking powder
• Ginger
• Coriander leaves
• Any oil suitable for frying (e.g. sunflower, rapeseed, peanut, vegetable)
• Peppers (capsicum)
• Onions
• Garlic
• Green chillies
• Soy sauce
• Vinegar
• White or black pepper
• MSG (optional)
• Sugar
• Salt

How to make Vegetable Manchurian

Print

Vegetable Manchurian

Flavour bomb incoming! The ultimate Vegetable Manchurian recipe with crispy dumplings in a hot & garlicky Indo-Chinese sauce. Easy recipe & AMAZING results.

Course Lunch, Main Course

Cuisine Chinese, Indian

Keyword indo-chinese, manchurian, stir fry, vegetables, vegetarian

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 4

Author Sanjana

Ingredients

For the kofta:

• 180 g cabbage finely grated
• 150 g cauliflower finely grated
• 80 g carrots finely grated
• 2 spring onions very finely chopped
• 40 g cornflour cornstarch
• 40 g plain flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1 tbsp grated ginger
• 1 tbsp chopped coriander
• 1/2 tsp salt
• Oil for deep frying I used sunflower

For the sauce:

• 2 tbsp oil
• 1 pepper cut into wedges (I used 1/2 red and 1/2 green)
• 1 red onion cut into petals
• 6 large cloves garlic
• 2 tbsp tomato puree
• 2-3 green chillies sliced on the bias
• 2 tbsp dark soy sauce
• 1 tsp rice wine vinegar white, brown or apple cider are all fine to use
• 1/4 tsp white pepper or black pepper
• 1/2 tsp MSG optional
• 1 tsp sugar
• 1/2 tsp salt
• 1 1/2 tbsp cornflour mixed with 2 tbsp water
• 300 ml water or more for a more saucy Manchurian

To garnish:

• 2 spring onions finely chopped

Instructions

To make the vegetable kofta:

• In a large bowl, combine the cabbage, cauliflower, carrots, spring onions, ginger, fresh coriander and salt. Add the plain flour, cornflour, baking soda and baking powder. Mix with clean hands, squeezing the mixture to encourage the veggies to release their natural water. Once the mixture reaches a soft, dropping consistency, stop mixing and allow to sit at room temperature while the oil heats up.
• Heat enough oil in a deep wok or pan to deep fry the kofta (the oil will need to be about 3 inches deep). Once the oil reaches 175°C/350°F, it is ready.
• Use a small amount of cold oil to grease your hands. Take a small portion of the vegetable mixture in your hand (a little less than a tablespoon is perfect). Gently roll into a ball between your greased palms – the oil should stop it from sticking too much. You may not get a perfect sphere as this batter is quite soft but this is fine. Don't be tempted to add too much flour.
• Once a ball is formed, carefully slide it into the hot oil. Repeat this for the remaining portions of batter. Try not to overcrowd the pan as this will reduce the temperature of the oil and the kofta may become soggy. Work in small batches. I fried my kofta in 3 batches.
• Fry the kofta for 3-4 minutes per batch. They should be golden brown on the outside and cooked all the way through. If you find they brown too quickly and remain raw in the centre, reduce the heat and wait for the oil to cool before continuing. Drain the fried kofta on a plate lined with a kitchen towel – this will help absorb excess oil. Set aside.

To make the manchurian sauce:

• Heat a large wok or pan until smoking hot. Add the oil and garlic. Saute the garlic for 5-10 seconds and then add the tomato puree. Cook for 15 seconds, stirring all the time. Next, add in the onions, peppers and chillies. Toss to combine everything well.
• After a minute, add the soy sauce, vinegar, white pepper, MSG (if using), sugar and salt. Stir fry for another minute and then add the water.
• Once the water comes to the boil, add the cornflour and water mixture. Stir well until the sauce thickens and develops a glossy, translucent sheen.
• Add the cooked vegetable kofta to the sauce and toss well to coat. Garnish with chopped spring onions and serve immediately.

Video

Notes

If you like this, you’ll love my recipe for Hakka Noodles

The post Vegetable Manchurian appeared first on Sanjana.Feasts.

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)

Print

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.

Pin Vegetarian Hakka Noodles for later!

If you like this recipe, you’ll love this Chilli Paneer

Love Sanjana

The post Vegetarian Hakka Noodles appeared first on Sanjana.Feasts.

We rarely ate out at Indian restaurants in those days. The vegetarian options were limited to side dishes of random “mixed vegetables” swimming in generic curry sauces and quite frankly, homemade was better.

As the millennium approached, more and more options bubbled up, beginning with areas populated with a high density of Indian residents. Leicester, Wembley and Southall were all on the radar and we visited often. It was in Leicester that I first read the words “Indo-Chinese fusion dishes” on a restaurant menu and this immediately grabbed my attention. I wanted to know more. A whole list of dishes to choose from and I made it my mission to try them all. Chilli Paneer, Gobi Manchurian, Hakka Noodles, Spring Rolls, Mixed Rice & Noodle Sizzler and even Szechuan Dosa were options. I ordered as much as I could manage and that was the day I fell in love with Chilli Paneer.

I later learned that Indo-Chinese food, also known as Desi Chinese was a cuisine developed by the Chinese community of Kolkata, West Bengal. It became a lifelong dream of mine to visit Kolkata’s Chinatown and enjoy Hakka-Indian food in its original birthplace. Just as my grandparents and thousands of other families brought Indian cuisine to East Africa and the British embraced Indian curry, this small community of Hakka settlers shared the gift of their ancestral cuisine with Kolkata. Little did they know that it would lead to the creation of a truly exquisite Indian-Chinese food culture that’s now internationally sought after. Food travels regardless of borders. This is pure comfort food which is why it’s such a treat when eating out. It’s spicy, garlicky, smoky and umami-rich with a liberal attitude towards rivers of soy sauce and the addition of MSG (ajinomoto) in most dishes. It’s not a style of cooking that shys away from battering and deep frying either. Green chilli, spring onions, ginger, garlic, tomato ketchup, soy sauce, chilli sauce, vinegar, turmeric, black pepper and sugar are all widely-used ingredients in Indo-Chinese dishes. A smoking hot cast iron wok is essential for the highly coveted wok hei caramelisation and aromas.

Indo-Chinese food is all about taking an abundance of fresh veg, protein and Indian spices and pairing them with sticky, umami-rich cornflour-thickened sauces. These sauces are unlike anything you get in traditional Indian cooking. If you’re a fan of Singapore Noodles, Laksa and Nasi Goreng, it’s worth giving Indo-Chinese food go.

My Instagram family have recently made their love of Chilli Paneer very clear. After a poll, they voted Leicester restaurants Indigo, Chai Paani and Tangoe as the best places to eat the famous dish. Special mention for Sakonis which isn’t in Leicester (they have restaurants in Wembley and Hatch End) but still do a delicious Chilli Paneer. Luckily, I’ve tried them all (several times over) and did my best to recreate the best version in my kitchen at home. The criteria was as follows: The paneer needed to be juicy on the inside and crispy on the outside, the peppers needed some crunch, the sauce had to be loaded with garlic, no tomatoes, lots of green chillies, soy sauce-rich and slightly sweet. Well my friends, I think I may have nailed it but I’ll let you have the final say on that. If you’ve never tried Indo-Chinese food before, Chilli Paneer is one fusion dish worth trying.

Print

Restaurant-Style Chilli Paneer

Crispy paneer wok-fried in a light chilli and garlic sauce with lots of crunchy veg. A real Indo-Chinese crowd pleaser.

Course Appetizer, Main Course

Cuisine Chinese, Indian

Keyword cheese, chilli, paneer, stir fry, vegetables, vegetarian

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 450 g paneer cut into 2cm cubes
• 2 tbsp cornflour
• 1 tsp ground white pepper
• 1/2 tsp salt
• 3 peppers sliced into 3cm strips (I use red and green)
• 10 spring onions sliced on the bias, some greens reserved for garnishing
• 3 tbsp sunflower or rapeseed oil
• 8 large cloves garlic crushed
• 4 green chillies sliced on the bias
• 3 tbsp lighy soy sauce if you want a darker colour, use dark soy sauce
• 1 tsp sugar
• 2 tbsp fresh coriander chopped
• Shredded lettuce to serve

Instructions

• Mix together the cornflour, white pepper and salt. Coat the paneer in the cornflour mixture.
• Heat the oil in a large wok and add the paneer. Fry until crispy and golden all over. Remove with a slotted spoon and place on a plate lined with kitchen paper to absorb any excess oil.
• In the remaining oil, add the garlic, chillies, 3/4 of the spring onions, peppers, soy sauce and sugar. Saute over a high heat for a minute and then add the paneer. Toss to combine.
• Serve on a bed of shredded lettuce, garnished with the reserved spring onions and fresh coriander.

Pin it for later!

Love Sanjana

The post Restaurant-Style Chilli Paneer appeared first on Sanjana.Feasts.

These East African-style Mogo Chips are a childhood favourite. It’s the kind of food we’d prepare if we have guests coming over because it’s so simple to throw together. I’ve also never met anyone who doesn’t love fluffy mogo.

Mogo (a.k.a Cassava) is a staple carb in Africa, in many parts of South America where it is known as Yucca and of course, in my house. Countless Indian restaurants all over the UK serve it up in all kinds of ways, popular choices being Tandoori and Indo-Chinese style (with soy sauce). Personally, I think the simpler it is, the better.

What I love about mogo is its earthy flavour, which truly comes to life when it’s gently steamed or boiled. It’s so distinct, you’d know within a split second that someone is making ‘bafelo mogo’ (steamed cassava). It reminds me both of the beautiful Mombasa sunshine and eating as a family.

I cook cassava in lots of different ways, all ones I was taught by my mum when I was a little girl. I hope one day I can proudly say I’ve shared them all with you. My favourite is a mogo and coconut stew recipe, which I’ll post up soon.

Aside from the fried or grilled with a sprinkling of salt kind of mogo, this is probably the simplest mogo recipe I make. It has very few ingredients but is loaded with flavour. Heaps of garlic, chilli and lime make it the perfect party recipe to share with friends and family – there’s hardly any prep involved and everyone can just tuck in from a large platter.

For the perfect Sunday afternoon snack, serve with a cup of hot masala chai. I’ll share my recipe for that in the next post.

This is going to be delicious.

Chilli, Lime and Garlic Mogo
Serves 6

Ingredients

1kg fresh or frozen mogo (also known as cassava or yucca) – peeled if fresh
70g salted butter
1 tbsp sunflower oil
6 large cloves garlic, crushed
4-5 chillies (more or less according to taste)
½ tsp red chilli flakes
2 tbsp cumin seeds
Salt, to taste
Juice of 2 limes, zest of 1
Chopped coriander to garnish
Lime wedges, to garnish

Method

1. Chop the mogo in to bite sized chips. Bring a large pan of salted water to the boil and add the mogo. Cook for 10-15 minutes or until tender. Drain in a colander and allow to cool and steam to evaporate for 15-20 minutes.

2. Heat the butter and oil in a large wok (the oil will stop the butter burning). Add the cumin seeds and garlic. Cook for 1 minute before adding the chillies, mogo and salt.

3. Allow to cook, tossing every 2 minutes until golden all over. Finish with the lime juice and zest.

4. Garnish with fresh coriander and lime wedges.

Serve with masala chai and enjoy with friends.

Love Sanjana

The post Chilli, Lime and Garlic Mogo appeared first on Sanjana.Feasts.

I first fell in love with the spongy, cloud-like morsels that are Taiwanese folded buns when I sampled them from popular London street vendors, Yum Bun (introduced to me by my friend Cheaper by the Oven). After hearing all the Momofuku hype, these little burger-like buns had finally reached the streets of Britain. My first folded bun was filled with juicy Portabello mushrooms and crunchy, miso-glazed walnuts and they stirred one question in me. Gua Bao, where have you been all my life?!

Re-creating the buns at home has been my mission for the last few months and putting an Indo-vegetarian twist on them was essential. Can you guess what’s coming? I couldn’t imagine anything but replacing the traditional pork belly filling with meaty slices of spicy paneer.

My paneer slices are first marinated in a sticky-sweet soy and 5 spice sauce, then grilled until golden. Stuff the slices into homemade Taiwanese buns, along with wafer-thin cucumber, shredded spring onions, roasted peanuts and a squirt of Sriracha, a fiery Asian chilli sauce.

If paneer doesn’t float your boat, you could also follow in the inspiring footsteps of food blogger and cookbook author, Andrea Nguyen and stuff them with fried tofu.

Funnily enough, many recipes for Gua Bao call for readymade folded buns (fresh or thawed from frozen), but I had trouble finding them in my local Chinese supermarket. Luckily, I don’t give up that easily and hunted down a great family recipe from a friend. If you’re vegetarian and do manage to find readymade buns, double check the ingredients because some may contain lard.

These buns are not to be compared to any old sandwich or burger – they take fast food to the next level. McDonald’s, you’re missing a trick.

Paneer Gua Bao – Taiwanese Folded Buns
Makes 8 buns, serves 4

Ingredients

For the buns:

180ml water
285g plain flour, plus more for rolling
7g dried fast-action yeast
2 tbsp sugar
½ tsp salt
1 tsp baking powder
Sunflower oil, for brushing

For the filling:

320g paneer, sliced into ‘steaks’, about 5cm x 3cm
60ml dark soy sauce
130ml water
65g dark brown sugar
1 tsp ground Chinese 5 spice

To serve:

Cucumber, sliced thinly
Spring onions, sliced thinly
Red chillies, sliced (optional)
Handful roasted peanuts, crushed roughly
Sriracha chilli sauce

Method

1. First make the bun dough. Mix the flour, sugar, yeast and salt in a large bowl. Bring the water to hand hot temperature (not too hot as this will kill the yeast) and add to the flour. Bring together with a spoon, then your hands. Knead on a floured surface for around 5 minutes until smooth, soft and elastic. Place the dough in a large oiled bowl and cover loosely with cling film. Allow to rise in a warm place for about two hours.

2. Next, make the marinade for the paneer. In a small saucepan, bring the soy sauce, water, brown sugar and 5 spice to the boil and allow to reduce by half – between 5-8 minutes.

3. Place the paneer steaks in a shallow dish and cover with the hot marinade. Allow to sit until you’ve finished making the buns.

4. Once the dough for the buns has risen, knock all the air out and knead in the baking powder. Divide the dough into 8 equal portions and cover 7 with cling film whilst you roll out the first bun.

5. Dust a floured surface with flour and roll the first ball of dough into an oval, about 10cm x 6cm. Using a pastry brush, brush half with oil and fold half the dough over the other half from the shortest side to get a half-moon bun shape like in my pictures. Place on a piece of greased parchment paper and cover loosely with cling film. Repeat this for the remaining 7 pieces of dough. Allow the formed buns to rise again in a warm place for another 30 minutes.

6. Set up your steamer. I used a bamboo steamer inside a wok but if you have an electric steamer or a couple of pans with a steaming basket inside one another, use them. Place each bun dough (still on its parchment paper) inside the steamer (do not stack them). Allow to steam for 10-12 minutes. Once cooked, remove from the steamer and set aside.

7. Lift the paneer steaks from the marinade and grill until slightly crusty on the outside.

8. Brush the inside of the buns with some remaining marinade or Sriracha, stuff with a slice of paneer, cucumber, spring onions, chillies, roasted peanuts and a squirt of Sriracha.

I promise you this – once you sink your teeth into one of these buns, you’ll forever think about them every time you crave a burger or sandwich. Enjoy.

The post Paneer Gua Bao – Taiwanese Folded Buns appeared first on Sanjana.Feasts.

There’s nothing more OTT than being the table that orders the ‘sizzler’ in a restaurant; the loud crackling noise, the aromatic waft of spices and the annoyingly smug smiles on the diners’ faces. It immediately reminds me of how it feels to be on the receiving end as I sit there with my lacklustre Aloo Chaat, thinking, ‘Sizzlers are so overrated and tacky… but I’ll get one next time.

It’s a love/hate thing.

Whether it’s crowned with vegetables, paneer, cassava or meat, sizzlers are notorious for their sticky, spicy sauces made with plenty of chilli and garlic. It’s not something you’d order on a first date.

I’m not ashamed to admit I own a sizzler (purely for showing-off purposes) and although you know my first love in life is paneer, I’m sizzling up something more unusual this time.

Idli or South Indian rice cakes are made with ground rice and split urad daal which have been gently steamed. Because idli are so perfect fresh from the steamer, leftovers are often overlooked (at my house, anyway). I’m sure all those yummy South Indian ammas out there have some amazing recipes for using up idli leftovers.

Rather than feeling bad about throwing idli away, cube them up and use them in place of your usual sizzler ingredients.

Think about it, you shallow-fry fluffy rice cakes to get a crispy coating, then plunge them into a dark, spicy sauce tossed with crunchy peppers and onions. The soft idli pieces immediately suck up all those chilli-garlic flavours like sponges. All it needs is a squeeze of lime for the perfect finish.

Sizzling Chilli Idli
(Serves 4)

Ingredients

500g cooked and cooled idli, cubed
1 tablespoon oil
2 onions, peeled and sliced into strips
2 peppers (I used red and yellow), sliced into strips
5 cloves garlic, crushed
2 teaspoons grated ginger
4 green chillies, chopped
1 teaspoon tomato puree
2 tablespoons Sriracha (Thai chilli sauce) or any hot chilli sauce
2 tablespoons dark soy sauce
1 teaspoon sugar
4 tablespoons hot water
4 spring onions, sliced
2 teaspoons sesame seeds

Oil to shallow fry idli
Lime wedges to serve

Method

1. Heat enough oil in a pan to shallow fry the idli until golden and crunchy on all sides. Drain on kitchen paper and set aside.

2. Heat 1 tablespoon oil in a large wok. Add the garlic, ginger, sesame seeds and tomato puree. Stir fry for a moment, then add the chillies, chilli sauce, soy sauce, hot water and sugar. Cook for three minutes.

3. Add the onions, peppers and fried idli. Cook for a further three minutes, tossing so the sauce coats everything. Remove from the heat. If you don’t have a sizzler, add the spring onions and serve now.

4. If you want to serve it on a sizzler, place your cast iron sizzler on a flame for five minutes. Carefully add the chilli idli, sprinkle with chillies, spring onions and sesame seeds and using the special sizzler handle, serve immediately.

Here’s how I make my idli:

Ingredients

200g rice
100g split urad daal (get it in your Indian supermarket)
1 ½ tablespoons salt
1/8 teaspoon bicarbonate of soda
1/8 teaspoon fenugreek seeds
Oil for greasing pan 

Method

1. Wash and soak the daal for 8 hours.

2. Add washed rice, fenugreek seeds and bicarbonate of soda to the daal mixture and add around 320ml water. Grind into a batter.

3. Leave to ferment overnight. Add the salt just before you want to use.

4. Grease an idli maker and fill until ¾ full and steam for around 10 minutes. For chilli idli, you should fill a greased baking tin with the idli batter and steam for around 30-40 minutes, cool and cut into cubes.

You can keep the idli batter in the fridge for up to a week.

I love this so much, I steam idli batter in a baking tray the day before, just so I can make chilli idli the following day. I promise that once you’ve tried it, you’ll, like me, be creating leftovers on purpose. And buying a poncey sizzler.

The post Sizzling Chilli Idli appeared first on Sanjana.Feasts.