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

An unexpected twist on classic creamy mac and cheese

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

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

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

The ultimate Mac and Cheese with breadcrumbs

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

A combination you’ll either love or hate

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

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

Make Hot Cross Crumb Cauliflower Cheese for a lower carb option

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

Mac & Cheese tips & tricks

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Hot Cross Crumb Mac & Cheese recipe

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Hot Cross Crumb Mac & Cheese

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

Course Main Course

Cuisine British

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

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Sanjana

Equipment

• Blender or food processor
• Whisk

Ingredients

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

For the hot cross crumbs:

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

Instructions

To make the hot cross crumbs

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

For the mac and cheese

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

Video

Notes

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

 

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

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Chevdo is a crunchy, savoury Indian snack. In traditional Chevdo (Chivda), we fry every ingredient to golden perfection before we toss them with salt, turmeric, cinnamon, cloves, sugar and chilli.

The ingredients vary from recipe to recipe but the essentials include: Potato sticks, corn flakes, roasted moong daal, nuts, crispy curry leaves and raisins or sultanas.

What is Kid-Friendly Chevdo (Chivda)?

This recipe for Chevdo (Chivda) takes its’ cue from the old classic in terms of flavour. However, it has been adapted for little ones to enjoy.

Nobody should miss out on tasty snacks!

I remove any added salt, refined sugar, chilli, whole nuts and lentils. I include ground spices so no large pieces of cloves and cinnamon get in the way.

The only whole spice in this recipe is cumin. If you prefer, you can replace it with the same measure of ground cumin.

What ingredients do I need to make Kid-Friendly Chevdo (Chivda)?

Savoury finger foods

My recipe includes all of Bodhi’s favourite snacks. Kid-friendly puffs, straws and hoops bought from the children’s aisle at the supermarket.

Cereal

There’s also a mix of cereals in this child-friendly Chevdo. Rice Krispies, Cornflakes and Cheerios (multigrain hoops) are my little lad’s favourites but you can use any cereals you like.

Please note that most cereals contain some form of added sugar. If you’d prefer not to use them, you can always seek out sugar-free cereals or replace with something you find more suitable.

Other ingredients

Potato straws (unsalted), unsweetened desiccated coconut (optional), raisins or sultanas, oil, curry leaves and mixed spices. I stick to the classic flavours of asafoetida, cumin, cloves, cinnamon, fennel and turmeric.

Citric acid is also a common ingredient in Chevdo. If you don’t have it, simply omit.

Do I have to add oil?

In order to extract the full flavour from spices, it’s necessary to first temper them in hot fat. If you add your spices without tempering, they will remain dull and raw in flavour.

Think of the act of tempering as a ritual that wakes your spices up from a deep slumber.

What other oils can I use?

Any oil with a high smoke point will work fine for this. Sunflower, rapeseed, corn, rice bran or vegetable oils are perfect. I don’t recommend using olive oil due to low smoke point.

Don’t use fats or oils that solidify at room temperature, such as coconut oil, butter or ghee. They will give the Chevdo an unpleasant and fatty coating.

A note on allergies

Be mindful of allergies & intolerances. If any of the ingredients in this recipe are unsuitable for your child, omit them or replace with something suitable.

How to store Kid-Friendly Chevdo (Chivda)

Store the chevdo in an airtight container at room temperature. It will keep well for 2 weeks.

Products I use for this recipe

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!

Kid-Friendly Chevdo (Chivda) recipe

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Kid-Friendly Chevdo

My son Bodhi's favourite mix of kid-friendly puffs, cereals and spices. This recipe is inspired by Chevdo, a classic Indian tea-time snack. No added salt, chilli or whole nuts.

Course Snack

Cuisine Indian

Keyword cereal, chevdo, easy, great for kids, snacks

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 10

Author Sanjana

Ingredients

• 100 g cereal of your choice (I used Rice Krispies, Cornflakes and Cheerios)
• 100 g mixed kids baked puffs and veggie straws (I used Ella's Kitchen Melty Puffs, Kiddylicious Veggie Straws and Organix Melty Rings)
• 40 g potato straws
• 40 g raisins or sultanas
• 20 g unsweetened desiccated coconut (optional)

For the tadka:

• 70 ml oil (I used rapeseed)
• 12 g curry leaves (appox. 50 leaves)
• 1 tsp cumin seeds
• 1/2 tsp asafoetida
• 1 1/2 tsp ground fennel seeds
• 3/4 tsp ground cloves
• 1 tsp ground cinnamon
• 3/4 tsp ground turmeric
• 1/4 tsp citric acid (optional)

Instructions

• In a large bowl or basin, mix together all the cereal of your choice, kids baked puff snacks, potato straws, raisins and coconut (if using). If you have a little one, this is a lovely little job they can help with.

For the tadka:

• Heat the oil in a pan. Add cumin seeds and sauté for 2 minutes, until the curry leaves become brittle, crispy and translucent.
• Add the remaining ground spices and sauté briefly, about 30-40 seconds over a low heat. Remove from the pan and allow to cool.
• Mix the snacks and cereals with the tadka well, until everything is well coated. Pack into an airtight container and allow to stand for a few hours before serving so all the flavours have a chance to develop.

Video

Notes

Store the chevdo in an airtight container at room temperature. It will keep well for 2 weeks.

Be mindful of allergies & intolerances. If any of the ingredients in this recipe are unsuitable for your child, omit them or replace with something suitable.

12+ months children only. Please ensure your child is ready before offering this as a snack. Check the packaging of your snacks for information on age suitability for each particular product.

Always ensure adult supervision whilst your child(ren) is/are eating.

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If you like this, you’ll love my recipe for Vegetable & Coconut Milk Kurma

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When my son Bodhi asks me for “Paabhaji”, I know he means this vegan Keema Pau Bhaji. It’s a combination of 7 vegetables and plant-based soy mince served with fluffy bread buns, or Pau.

Homemade Pau Bhaji Masala vs. Shop Bought

I like to make my own homemade Pau Bhaji Masala instead of shop bought. It makes a huge difference! I have included my recipe for both the Keema Pau Bhaji and Masala below.

If you’re super short of time, shop-bought Pau Bhaji Masala will work just fine. However, if you do have time, I recommend trying this homemade Pau Bhaji Masala recipe. It’s so beautifully aromatic.

What kind of vegetables can I use for Bodhi’s Keema Pau Bhaji (Vegan)

There is no definitive answer! Throw in every last vegetable scrap you have because it’s going to get mashed into a delicious buttery lava anyway. My favourite additions include (but are not limited to): Cauliflower, peas, sweet potato, carrots, red peppers, onions and tomatoes.

Having said this, you can also add any of the following: Aubergine, green beans, potatoes, turnips, broccoli, squash, corn and leafy greens. Use what you have or what’s in season.

Why isn’t my Pau Bhaji red in colour?

I typically add in some sweet potatoes for colour and sweetness without having to add sugar or food colouring. It’s very common for some street vendors to add red food colouring to their Bhaji for a rich appearance.

You can add it if you like but I think the colour of the sweet potatoes and tomatoes does a good enough job. The choice is yours.

How to serve this Vegan Keema Pau Bhaji

This is one of those dishes where the garnishes are as important as the main component of the food itself. Don’t skip the lemon wedges, finely diced red onions, tomatoes and coriander topping. And don’t skip the extra butter on top either. It adds the special touch. Even Bodhi knows when the garnishes are missing and he’s only two!

What kind of bread should I use?

Finally, the bread rolls (pau/pav/pão) must be soft, white and most importantly, cheap. Don’t get fancy with artisan rolls from a French bakery. If you must, your regular sliced white is better than the posh, crusty stuff.

In the end, the bread is a crispy carrier for spicy, melt-in-the-mouth vegetable and soy mince curry.

How to make Bodhi’s Keema Pau Bhaji (Vegan)

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Bodhi’s Keema Pau Bhaji (Vegan)

When my son Bodhi asks me for "Paabhaji", I know he means this vegan Keema Pau Bhaji. It's a combination of 7 vegetables and plant-based soy mince served with fluffy bread buns, or Pau.

Course Main Course

Cuisine Indian

Keyword curry, soy mince, street food, vegan, vegetables

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6

Author Sanjana

Ingredients

For the bhaji:

• 400 g frozen soy mince or reconstituted from dried
• 200 g peas frozen is fine
• 200 g sweet potatoes peeled and diced
• 150 g cauliflower finely chopped
• 150 g carrot peeled and finely diced
• 150 g red peppers finely diced
• 400 g tomatoes diced
• 100 g vegan butter
• 1 large red onion finely diced
• 4 large cloves garlic peeled and finely chopped
• 5 cm piece ginger peeled and grated
• 300 ml water
• Salt to taste

For the pau bhaji masala:

• 1 tbsp garam masala
• 2 tsp Kashmiri chilli powder
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp ground cumin seeds
• 1 tsp ground turmeric
• 2 cardamom pods seeds crushed
• 1/2 tsp amchur dried mango powder

To garnish:

• 1 red onion finely diced
• 2 large vine tomatoes finely diced
• 50 g fresh coriander chopped
• Lemon wedges for serving
• 25 g vegan butter

For the pau:

• 12 soft white bread rolls
• 100 g vegan butter softened

Instructions

For the bhaji:

• In a small bowl, mix together all the ingredients for the pau bhaji masala. It will look like a lot but you will need to use it all, trust me.
• Melt the 100g butter in a large, heavy-based pan. Add the onions, bay leaves and salt and sauté until slightly browned, about 10 minutes. The salt will draw out moisture from the onions and help them to brown quickly.
• Add the garlic and sauté briefly, about 30 seconds. Next, add in the soy mince and sauté for 5 minutes until slightly browned. Add the tinned tomatoes, cauliflower, sweet potatoes, carrots, peas, peppers, pau bhaji masala and water. Give everything a good stir and cover with a lid. Cook over a medium heat for 20 minutes, stirring frequently. If it starts to dry out, add more water and continue to cook until everything is very tender.
• Switch the heat off and allow to cool for 5 minutes. Now, add the reserved 50g of vegan butter, grab a potato masher and give everything a good mash until it resembles a coarse purée. Adjust the consistency by adding more water if necessary. It should be slightly runny, like lava. Add salt and continue to mash until well incorporated.
• Return the pan to the heat with the lid on and simmer over a low heat for 15-20 minutes.

To prepare the pau:

• Slather both sides of the rolls with butter and toast in a frying pan until golden all over.

To serve:

• Sprinkle the onions, tomatoes and coriander over the top of the pau bhaji. Serve with more onion, tomato and coriander, as well as extra butter, lemon wedges and the toasted pau. Chilli lovers can also top with chopped fresh chillies if they dare.

Notes

• This is a great make-ahead dish. Keep it covered in the refrigerator for up to 3 days.
• Freeze in a freezer-safe container for up to 6 months. Defrost at room temperature and reheat thoroughly before serving.
• You can make this ahead of the time and keep warm in a slow cooker for up to 12 hours. The flavours will be incredible.

 

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They make for a perfect lunch or side dish. Cook them in the oven, or if you have the weather for it, on the barbecue. I like to finish them off with garlic butter. I’ve included some notes on how to veganise this recipe below!

How to make Hasselback Potatoes

Once you try this method of cooking jacket potatoes or roast potatoes, you’ll never look back. Hasselback potatoes are extremely easy to make. Simply hold a potato at one end, and carefully slice thin sections about two-thirds the way down. You can use a wooden spoon or a pair of chopsticks to ensure you don’t slice all the way through. A sharp knife is essential.

Don’t worry if your cuts aren’t perfect though. Hasselback potatoes are very forgiving and once they crisp up in the oven, some of the uneven slits will be less noticeable.

Why Hasselback your spuds?

Creating slits across the surface of the potato encourages the skins to become crispy in the oven. It also serves the purpose of absorbing oils and marinades. As a result, the baked potatoes are both golden and flavoursome. Double win!

How to veganise these Tandoori Hasselback Potatoes

• Simply switch the yoghurt for your favourite dairy-free alternative. I like soy yoghurt but coconut yoghurt also works well.
• Omit the cheese or use a vegan mozzarella alternative.
• Use plant-based spread or vegan butter for the garlic butter. It works just as well.

What kind of potatoes should I use?

Any kind of baking potato is perfect for this recipe. You can even use some of the smaller, waxier potatoes if you wish. Red potatoes also make for great hasselbacks. I use Maris Piper Potatoes here.

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Tandoori Hasselback Potatoes

These beautiful Tandoori Hasselback Potatoes are super simple to prepare and taste amazing too. With hedgehog-like slits all across the surface, the skin becomes ultra-crispy and the inside remains soft and fluffy.

Ingredients

• 6 large baking potatoes scrubbed clean (I used Maris Pipers)
• 100 g yoghurt or dairy-free alternative
• 2 tbsp toasted chickpea flour just toast it in a dry frying pan for a minute or two until aromatic
• 2 tsp Kashmiri chilli powder or paprika
• 50 g low-moisture mozzarella grated and then kneaded until pasty
• 1 tsp toasted cumin seeds ground
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp kasoori methi dried fenugreek leaves
• 1/2 tsp salt
• 2 tsp grated ginger
• 2 tbsp lemon juice
• 1 tbsp fresh coriander finely chopped

For the garlic butter:

• 50 g salted butter or dairy-free alternative
• 2 large cloves garlic crushed

Instructions

• For each potato, cut a series of thin vertical slits almost, but not all the way through to the bottom. Each slit should be around 1-2mm wide. You can lay a pair of chopsticks down to prevent the knife going all the way through. Be sure to use a sharp knife.
• Mix together all the ingredients for the marinade, ensuring the cheese is well incorporated.
• Rub each potato with the tandoori paste.
• Lay the potatoes out on a baking tray. Bake in a pre-heated oven at 220C/400F for 35 minutes.
• Baste the potatoes with more marinade and return to the oven for a further 35 minutes. Ensure the potatoes are cooked all the way through using a skewer or knife.
• Melt the butter and add the garlic. Allow to sizzle for 30 seconds and then switch the heat off.
• Brush with garlic butter and serve immediately.

Video

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The soft cheese centre just melts in the mouth, whilst the coating provides a welcome crunch. This is store-cupboard comfort food you’ll make again and again.

How to make Easy Paneer & Vegetable Tikkis

I use shop-bought paneer crumbled in the blender (or with clean hands) and frozen mixed veggies, chopped as finely as possible.

Air-fry or bake!

You can bake them in the oven or if you have an air fryer, arrange them in a single layer to cook in just 8 minutes flat!

Why Easy Paneer & Vegetable Tikkis are a family favourite

I’m forever on the hunt for new ways of encouraging my son, Bodhi to eat more. I never restrict his diet and am thankful for anything he eats.

Laid back mama, here! To be honest, the only thing I’m mindful of is excess salt. I will allow him to eat as much whole fruit as he likes and he does enjoy the odd biscuit or bite of chocolate brownie, too.

About Bodhi

For those of you who are new here, Bodhi was an IUGR baby, delivered 20 days early, so not quite a preemie but because of a growth restriction, he was only 4lb at birth.

His development has been phenomenal for a baby the doctors (and we) were seriously worried about in the first few months of his life.

He’s not walking yet but is the biggest chatterbox who surprises me daily with how many words he knows.

I’m so proud to be his mum and I salute all the NICU baby parents out there. It takes immense strength to watch a child go through a period of physical weakness.

Little scamp

He’s always on the move and as a super tiny dude (currently wearing 6-9 month clothes at 16 months), he needs a good mix of veggies and fats in his diet.

Some of Bodhi’s favourite dishes

Buttered roti, carrot coins and peas cooked in ghee, peanut butter on toast, lemony avocado slices and strawberry yoghurt are his favourites at the moment.

How else can I adapt these Easy Paneer & Vegetable Tikkis?

This is a very forgiving recipe. You can use any vegetables you like, either fresh, frozen or even canned.

You could even try replacing the paneer with crumbled firm tofu or mashed beans for a vegan version.

However, I’ve made them with kidney beans before and they’re absolutely delicious, not to mention, full of plant-based protein.

A note on chilli when cooking for Bodhi

Finally, add salt and chilli to your preference. I haven’t listed chilli in the ingredients because I don’t put it in when cooking for Bodhi.

This means that I’ve actually become my dad and now eat raw green chillies with almost every meal because the heat is so addictive.

How to serve Easy Paneer & Vegetable Tikkis

My favourite way to enjoy these tikkis is to wrap them up in a chapati, naan or tortilla with lots of salad a coriander chutney. They’re perfect for picnics or eating on the go, too!

Can I freeze them?

Yes! In fact, I make them in bulk because let’s be honest, sometimes you need a quick-fix meal you can simply reheat in the oven. These tikkis freeze very well and keep for up to 3 months.

How to freeze these tikkis

Make them and then layer them up inside a freezer-safe container with pieces of parchment paper in between each tikki. To reheat, arrange the tikkis on a baking tray and bake in a pre-heated oven at 200°C/400°F for 10-12 minutes until piping hot. Do not refreeze.

Ingredients you’ll need to make these paneer tikkis

• Paneer, shop-bought or homemade (I like Everest)
• Mixed vegetables of your choice, fresh or frozen
• Onion
• Fresh root ginger
• Cumin seeds
• Garam masala
• Saffron (optional but delicious)
• Green cardamom
• Amchoor (dried mango powder)
• Chickpea flour
• Breadcrumbs
• Fresh coriander
• Salt
• Oil

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Easy Paneer & Vegetable Tikkis

Quick to make and bursting with Indian flavours; these Easy Paneer & Vegetable Tikkis are a family favourite in our home. The soft cheese centre just melts in the mouth, whilst the coating provides a welcome crunch. This is store-cupboard comfort food you’ll make again and again.

Course Appetizer, Lunch, Side Dish

Cuisine Indian

Keyword cutlet, great for kids, paneer, tikki, vegetables

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 225 g fresh or shop-bought paneer crumbled
• 150 g frozen mixed vegetables e.g. peas, carrots, broccoli, corn and beans, cooked and chopped finely
• 1 medium onion finely diced
• 2 cm piece ginger grated
• 2 tsp oil
• 1 tsp cumin seeds
• 2 tsp garam masala
• 5-6 strands saffron optional but delicious
• 2 cardamom pods seeds finely crushed
• 1 tsp amchoor dried mango powder
• Salt to taste
• 2 tbsp roasted chickpea flour
• 3 tbsp breadcrumbs
• 2 tbsp chopped fresh coriander

For the coating:

• 3 tbsp breadcrumbs
• Oil spray for cooking

Instructions

• Pre-heat the oven to 200°C/400°F.
• In a dry, non-stick pan, toast the chickpea flour until aromatic and a very pale pinkish colour. Transfer to a bowl.
• Heat the oil in the same pan. Add the cumin seeds and allow to sizzle for a few seconds. Next, add in the ginger and onions. Cook for 3-4 minutes until translucent.
• Stir in the garam masala, saffron and ground cardamom. Cook for a further 2 minutes. Add the crumbled or grated paneer and veggies. Cook for 3-4 minutes and then allow to cool.
• Once cool, add the toasted chickpea flour, breadcrumbs, salt and coriander. With clean hands, give the mixture a good knead to bring everything together. If it feels overly sticky, you can add another tablespoon of breadcrumbs but be careful not to add too much or it may make the finished tikkis dry.
• Form small tikkis with the mixture (you should have 12-14 mini tikkis). Roll the tikkis in the reserved breadcrumbs to coat. Arrange on a baking tray and spray both sides with cooking oil. Bake at 200°C/400°F for 10 minutes. Alternatively you can air fry the tikkis at 200°C/400°F for 8 minutes.
• Serve with your favourite chutney, dip or plain yoghurt.

Notes

Tips for freezing:

 

• These tikkis freeze very well and keep for up to 3 months.
• Make them and then layer them up inside a freezer-safe container with pieces of parchment paper in between each tikki. To reheat, arrange the tikkis on a baking tray and bake in a pre-heated oven at 200C/400F for 10-12 minutes until piping hot. Do not refreeze.

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If you like this, you’ll love my recipe for Bodhi’s Keema Pau Bhaji

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