Unlike any other veggie burger, this Indian style version has big flavours both on the inside and the outside. The final result is a toasty wonder. The best bit is that you don’t even have to form the burgers into patties; just stuff and sandwich between buns and cook on a hot tawa.

What is an Indian tawa?

An Indian tawa is, for want of a better description, a flat-top griddle. It can be made from iron, steel or aluminium. This style of cookware has multiple uses in Indian cookery, from cooking flatbreads and dosa, to street-style specialities like Pau Bhaji, tawa pulao (rice), curries and this variety of Tawa Burger.

I personally have both cast iron and steel tawas and use them interchangeably depending on the dish I’m cooking. I prefer cast iron for dosas and steel for pau bhaji, burgers and rice.

Alternatives for a tawa

If you don’t have a tawa, you can use a non-stick frying pan instead. The ultimate goal is to create a golden, crispy exterior and a frying pan will do a similar job. I use a steel tawa here since the contact between the smooth metal and bun is close, thus producing a fantastic result.

Where to buy an Indian tawa

There are so many factors when it comes to choosing an Indian tawa that’s appropriate for your style of cooking. Here are some options you might find useful.

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!

What kinds of beans are best for bean burgers?

I use a combination of black beans and borlotti beans in this veggie bean burger recipe. I like the bite of hearty black beans alongside the soft and creamy borlotti beans. This being said, you can use any beans you like or happen to have in the cupboard.

Pinto beans are a great substitute for borlotti beans, or you can use your favourite white beans like haricot beans, cannellini beans, butter beans, black eye beans or even chickpeas. The choice is yours. Either way, this recipe is a great source of plant-based protein.

How to make a vegan version of this veggie burger recipe

To make a vegan version of these vegetarian burgers, simply cook in oil instead of butter and replace the cheese with your favourite non-dairy cheese (or omit). Easy!

Are these Spicy Bean Tawa Burgers gluten free?

I’ve used regular wheat flour buns in the recipe below. If you’d like to make a gluten-free veggie burger, choose a gluten-free bun. The rest of the recipe is free from gluten.

Can I go bunless?

Absolutely. The beany masala binds together very well so if you’d like to skip the bread entirely, you can go ahead and form the mixture into patties. Cook them on the tawa in the same way for an ultra-flavoursome vegetarian burger patty without the carbs bread adds.

How to shape veggie burger patties

While this recipe doesn’t require you to shape the bean mixture into traditional patties, this is an option if you’d like to serve your bean burgers without the bun.

1. Portion the mixture into 6 equal balls.
2. Wet your hands with a small amount of water and gently squeeze the ball together so it’s nice and compact.
3. Gently press the mixture between your palms to flatten.
4. If the edges crack a little, gently press around the edges to stick the mixture back together.
5. Place the formed burger patties on a tray lined with baking parchment to stop them sticking.
6. Chill the veggie burgers in the fridge for an hour to firm up.

Subscribe to my YouTube channel

Can I freeze homemade veggie burgers?

You can freeze formed veggie burger patties. Simply follow the steps above for shaping, freeze the patties on a lined tray and once frozen, stack with sheets of baking parchment between each burger. Wrap well in cling film and freeze in a freezer-safe container.

2 tips for veggie burgers without egg

The sole purpose of egg in veggie burgers is for binding. Add one or more of the following to a burger and you have excellent binding without the need for egg in the patty.

1. Beans. These little pulses are already full of natural starch and fibre. All you need to do is roughly mash them up for a texture that holds together perfectly.
2. Potatoes. A small amount of mashed potato, or even better, some dried mashed potato powder/flakes will give veggie burgers excellent binding. The bonus of this is that potatoes have little flavour so won’t dramatically alter the flavour of your veggie burgers.

Which spices go into this Spicy Bean Tawa Burgers recipe?

The dry spices in this veggie bean burger recipe include: cumin seeds, coriander seeds, smoked paprika, dried garlic powder, chilli flakes, turmeric and dried oregano.

This is a veggie burger…

• Without soy
• Without mushrooms
• Easy to make
• No meat substitutes
• Easily veganized
• Without nuts
• No eggs

How to make these vegetarian burgers on the BBQ

These are a great vegetarian barbecue option for everyone to enjoy! Simply place your tawa on the grill directly above hot coals. The smoke will rise from the sides, giving the meatless burgers an utterly delicious flavour.

What to serve with veggie burgers

These Indian tawa burgers are fantastic as they are, but also pair well with all the usual burger favourites: fries or crisps or wedges, salad, chutneys, etc. Here are some of my favourite dishes to serve with these Spicy Bean Tawa Burgers.

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.

Check out this recipe

Tamarind & Date Chutney

Learn how to make sweet and sour tamarind and date chutney from scratch! No Indian chaat is complete without a drizzle of this mouth-puckering fruity chutney.

Check out this recipe

Easy Mint & Coriander Chutney

Smooth and creamy Indian street-style chutney for drizzling over chaats, spreading in sandwiches and dipping bhajiyas. My recipe is super aromatic and medium hot in flavour. You can add as many chillies as you like. If you prefer a milder chutney, feel free to stir in some natural yoghurt or dairy-free yoghurt.

Check out this recipe

Other styles of Indian street food ‘burgers’

While strictly not traditional burgers, India has its’ fair share of burger-style dishes. Indeed, the typical street burger or sandwich features buns or sliced bread. Vada Pav (with spiced fried mashed potato balls), Samosa Pav, Kanda Bhaji Pav (with onion bhaji) and Masala Omelette.

Burger buns, known in India as ‘Ladi Pav’ form the basis of many non-burger or sandwich dishes. Popular examples of these include: Pav Bhaji, Keema Pav, Misal Pav and Usal.

The history of Pav in India

Historically, India’s native version of bread referred to flatbreads: roti, paratha, rotla, etc. With the arrival of Portuguese settlers in Goa came not only trade, but yeast. Soft Portuguese bread rolls, called ‘Pao’ were thus introduced to the Indian subcontinent. People embraced the delicious fluffiness of Pao and learnt the art of cooking with yeast. New dishes developed from this and over time, they became known locally as ‘Pav’, ‘Laadi Pav’ or ‘Pau’.

The British colonial rule in Hindustan (pre-partition) later brought the concept of bread loaves and sliced bread. Therefore, recipes using yeasted loaves and bread slices were also woven into the fabric of modern-day Indian cookery.

Spicy Bean Tawa Burgers recipe

Print

Spicy Bean Tawa Burgers

Achingly good double bean masala and cheese inside a squishy sesame bun. Toast the burger in melted butter and paprika atop an iron tawa for street food vibes. Use any beans you like!

Course Lunch, Main Course, Snack

Cuisine Indian

Keyword beans, black beans, burger, fast food, legumes, street food, vegan, vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Sanjana

Equipment

• Tawa (iron or steel preferable or use a non-stick frying pan)

Ingredients

• 200 g cooked borlotti beans pinto beans also work well
• 200 g cooked black beans
• 150 g sweetcorn
• 1 carrot grated
• 1 small onion finely diced (about 2 tbsp)
• 1/2 pepper (capsicum) finely diced (about 2 tbsp)
• 1 tbsp butter or oil
• 1 tbsp chopped pickled jalapeños
• 2 tbsp tomato purée
• 1 tsp ground cumin
• 1 tsp ground coriander seeds
• 1/2 tsp smoked paprika
• 1/2 tsp chilli flakes optional
• 1 tsp garlic powder
• 2 tsp dried oregano
• 1/4 tsp turmeric
• 2 tbsp mashed potato powder or 1 small cooked potato mashed
• 1/2 tsp salt or to taste

To build the burgers:

• 6 slices mozzarella cheese or Cheddar/vegan alternative
• 6 burger buns

To finish on the tawa:

• 2 tbsp butter
• 1 tsp oil
• 1 tsp chilli powder or paprika
• 1 tbsp chopped coriander
• Small pinch chaat masala per burger

Instructions

To make the filling:

• Heat butter or oil in a large, non-stick pan. Add the onions and peppers. Sauté for a minute and then add the carrots. Sauté for another minute before adding the chopped jalapenos and tomato purée. Mix well and cook out for 90 seconds.
• Next, add the following dry ingredients in quick succession: Dried garlic powder, ground cumin and coriander seeds, turmeric, smoked paprika, chilli flakes and dried oregano. Add a splash of water, no more than 75ml to ensure the spices can cook out without burning. Stir and cook for a further 90 seconds.
• Add the sweetcorn, beans and salt. Stir well and cook for 2 minutes. Remove from the heat and mash the mixture up with a potato masher. The beans should be a mixture of fully mashed, partially mashed and whole for delicious texture and a mixture that binds well. Finally, sprinkle over the mashed potato powder (or add your mashed potato). Stir well and set aside.

To build the burgers:

• Split the burger buns in half lengthways and fill with a generous amount of the bean mixture. I find an ice cream scoop makes light work of this. Place your slice of cheese on top of the bean mixture and pop the burger lid on. Press lightly.

To tawa-cook the burgers:

• Add the butter and oil to a pre-heated tawa. Sprinkle in the paprika or chilli powder if you like things spicier, and the chopped coriander leaves. Mix well. Take a burger and dip all sides in the butter masala, and then the top and bottom. Lightly press the burger with a turner or spatula. Cook until it's perfectly toasted all over.
• Finally, sprinkle with a small pinch of chaat masala and serve with salad and chips/crisps.

Video

Notes

• The bean burger filling can be made ahead of time and kept in the fridge (covered) until needed. It will keep for 3 days.
• For hot and sour flavours, try spreading 1 tsp Tamarind Chutney on the inside of the bread.
• To make a vegan version of these burgers, simply cook in oil instead of butter and replace the cheese with your favourite non-dairy cheese (or omit).
• Do not freeze the cooked and assembled burgers. You can freeze the filling in a freezer-safe container for up to 3 months.
• If you don’t have a tawa, use a non-stick frying pan.
• If you don’t like smoky flavours, you can replace the smoked paprika with regular paprika or chilli powder.

 

Pin this recipe for later!

If you like this, you’ll love my recipe for Sri Lankan-Style Potato Wedges

Love Sanjana

The post Spicy Bean Tawa Burgers appeared first on Sanjana.Feasts.

A fast and easy side dish to serve alongside your favourite burgers, pasta dishes and pizza.

What’s in the Sri Lankan-style spice mix?

The whole affair of making your own Sri Lankan roasted curry powder is heady and delectable. Traditional blends are made up of whole spices which are dry roasted until toasty. Sometimes toasted raw rice is goes in for amazing depth of flavour.

Indeed, each recipe will vary from home to home but the process is very much the same. My recipe includes: mustard seeds, fennel seeds, cloves, peppercorns, coriander seeds, fenugreek seeds, cinnamon, turmeric, dried chilli and roasted rice.

I call these wedges “Sri Lankan-style” because they’re inspired by the flavours of Sri Lankan curry powder but I do not roast the spices prior to grinding them. The reason for this so the spices do not burn in the very hot oven we require to produce crispy wedges.

This is very much an inauthentic dish but delicious nevertheless! Our staple Saturday night sort of fare alongside a big salad.

How to make crispy potato wedges: add toasted raw rice!

Following the rules of Sri Lankan curry powder, I add toasted raw rice for delicious flavour. Incidentally, the ground toasted rice also creates a perfectly crispy coating for each potato wedge. I’ll never make wedges without ground rice again!

What’s the best potato to use for wedges?

Any variety of potato with floury flesh is ideal for potato wedges (what you’d use for a baked potato). In the UK, you can use both King Edward and Maris Piper potatoes. For my US readers, Russet potatoes (Idaho potatoes) are ideal.

In any case, choose spuds with a dry, mealy texture as opposed to waxy as these make for the fluffiest wedges.

How to cut potato wedges

I like my potato wedges big. I choose the largest baking potatoes I can find and scrub them clean. It’s best to keep the skins on.

Cut each potato in half lengthways. Each half needs to be halved and then halved again lengthways to create a wedge-like shape.

How to cook potato wedges in the oven

Grab a large baking tray (non-stick is handy and prevents the potatoes from sticking). Be sure to give the potato wedges enough room so they can brown nicely. If they’re piled on top of each other, they’ll just get soggy.

When I prepare potato wedges for 4 people, I find around 700g potatoes makes for generous side portions. Pre-heat the oven to 200°C/400°F (fan assisted), at least 30 minutes before you start.

Mix in your seasonings and make sure the potatoes are coated in a layer of oil.

Bake the potatoes in a single layer for 40-45 minutes. Toss them around at the halfway mark to make sure they’re cooking and browning evenly.

Subscribe to my YouTube channel!

Why do my potato wedges stick?

There could be several reasons why your potato wedges stick to the pan. Here are some of them.

• There’s not enough oil on the potatoes. Add more.
• The tray might not be ideal. Try a non-stick one.
• There may be excess starch in the potatoes. Wash and soak the cut wedges in cold water for 10 minutes before you season them. Be sure to dry them off in a clean tea towel after soaking.

Can I fry these potato wedges?

No, I don’t recommend you fry these potato wedges. The recipe has been developed for oven baking. The seasoning is likely to fall off in the oil if you try to deep fry them.

Are these potato wedges gluten free?

Yes. The seasoning is made with toasted raw rice which gives them a delicious crunch.

Are these potato wedges vegan?

Yes, this recipe for Sri Lankan-Style Potato Wedges is suitable for vegetarians and vegans.

What to serve with potato wedges

Serve these crispy Sri Lankan-style Potato Wedges with your favourite dips (sriracha mayo, tamarind chutney, hot sauce and ranch are all super tasty!).

Other delicious partners for these wedges include burgers, sandwiches, toasties, pizza, pasta, baked beans and salad.

I love to serve my potato wedges with:

• Lime Pickle Tofu Steaks
• Paneer Fajitas
• Vegetable Manchurian
• Vegan Fried Chick’n Burgers

Sri Lankan-Style Potato Wedges recipe

Print

Sri Lankan-Style Potato Wedges

XXL potato wedges with a crispy spice and rice coating. Serve these curry leaf-topped wedges with your favourite dips.

Course Appetizer, Side Dish

Cuisine Sri Lankan

Keyword potato wedges, potatoes, spice blends

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Sanjana

Equipment

• Large baking tray
• Pestle and mortar or spice grinder

Ingredients

• 30 curry leaves
• 1/2 tsp mustard seeds
• 1/2 tsp fennel seeds
• 2 cloves
• 1 tsp black peppercorns
• 2 dried red chillies
• 1/4 tsp coriander seeds
• 1/4 tsp fenugreek seeds
• 2 green cardamom pods skins removed
• 1/4 tsp ground cinnamon
• 1 tsp ground turmeric
• 2 tsp rice lightly toasted in a dry frying pan
• 700 g potatoes scrubbed clean
• 3 tbsp oil + more to fry half of the curry leaves at the end any flavourless
• 2 large cloves garlic crushed
• 2 chopped fresh red chillies to garnish

Instructions

• Pre-heat an oven to 200°C/400°F.
• Place the mustard seeds, fennel seeds, cloves, peppercorns, dried chillies, coriander seeds, fenugreek seeds, cardamom seeds, cinnamon, turmeric and toasted rice in a pestle and mortar or the jar of a spice grinder. Pound or grind to a fine powder. It's okay if some of the rice still feels a little coarse.
• Cut the potatoes into large wedges. Place them on a large baking tray. Drizzle over the oil and then add half of the curry leaves, crushed garlic and spice mix. Toss with your hands to coat all the wedges.
• Bake in a pre-heated oven for 40-45 minutes, tossing the potatoes halfway to ensure they brown evenly. The rice will ensure they're deliciously crispy on the outside.
• Fry the remaining curry leaves in hot oil until crispy. Scatter these, along with the chillies on top.
• Serve with your favourite dip. This Tamarind Chutney is delicious with them, but equally, I love these wedges with some vegan Sriracha mayo.

Video

Pin this recipe for later! Sri Lankan-Style Potato Wedges

If you like this, you’ll love my recipe for Masala Chips

Love Sanjana

The post Sri Lankan-Style Potato Wedges appeared first on Sanjana.Feasts.

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.

Subscribe to my YouTube channel

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

Print

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.

 

Pin this recipe for later

If you like this, you’ll love my recipe for Indian Cheese Twists

Love Sanjana

The post Masala Cheese Scones appeared first on Sanjana.Feasts.

No need to fry because this crispy beauty goes right into the oven. The result is crispy, golden and so crust-shatteringly flaky.

Why make a Giant Sharing Samosa?!

Samosas are truly one of India’s most globally-loved snacks. Almost every celebration in my life has called for a platter of victory samosas; my graduation, birthdays, weddings. Samosas are always there.

I often fantasise about the illogical and fantastical when it comes to food. I’ll ask myself, “what food feels impossible but isn’t?”.

Well, this 1lb Giant Sharing Samosa is a result of one of those food fantasy brainstorms on the topic of Valentine’s Day. You can make them any time of year, btw. Super huge samosas are evergreen!

What’s my ideal Valentine’s Day feast? Forget chocolate desserts, there’s no better way to show a samosa lover your undying affection than with this Giant Sharing Samosa.

Next on my list is a Christmas tree made entirely out of mozzarella sticks. Kidding… or am I?

But do I really have to share it?

I call it a sharing samosa but you do you, friend. This samosa is the equivalent of around 5-6 Punjabi-style samosas (which are usually pretty large btw).

I’d never dream of telling someone how many samosas to eat.

Is this Giant Sharing Samosa vegan?

Yes, this Giant Sharing Samosa recipe is suitable for both vegetarians and vegans. I use oil in place of ghee in the pastry. There’s no dairy and it’s still delicious!

Is this Giant Samosa gluten free?

No. If you have Coeliac disease or follow a gluten-free diet, feel free to replace the plain flour in this recipe with your favourite gluten-free flour blend. I like this one.

Is this samosa baked or fried?

This samosa weighs approximately 1lb. To fry it wouldn’t be impossible but probably isn’t the wisest choice for home cooks like you and I.

Try my pastry recipe below for an oven-baked Punjabi-style samosa that still has a delicious crunchy finish without getting litres of oil and deep frying equipment out.

Can I air fry this samosa?

If your air fryer is large enough, then I don’t see why you can’t air fry this samosa.

What other samosa fillings can I make?

Although there are countless fillings to choose from, potatoes, onions and peas will always be the poster child for samosas.

The potatoes are usually boiled whole, with the skin on so the inside remains tender and fluffy. Once cooled, the skin-on spuds are peeled and roughly mashed before being united with a mixture of onions, spices and green peas.

Other common vegetarian fillings include: soy mince (kheema), cauliflower and peas, Tandoori Paneer, sprouted lentils, Maggi Noodles or Hakka Noodles (seriously). Some of the more modern takes on samosas are wild, but nevertheless, delicious.

Can I make regular-sized samosa using this recipe?

You can indeed but you might find this recipe for The Best Vegetarian Samosas more useful.

How to make Samosa Pastry

This pastry recipe begins with rubbing together flour and oil to create a rough, breadcrumb-like texture.

It’s similar to making shortcrust pastry, but uses oil in place of butter. Ghee can also be used, if that’s a flavour you like.

The technique is called “moarn” in Hindi and it facilitates the creation of a crispy pastry for deep-fried snacks like Samosa and Kachori.

Why is this pastry a great option?

• It requires no pre-cooking prior to folding and filling the samosas.
• This method ensures a perfectly-crispy and robust samosa every time.
• The pastry is stiff enough to make light work of the stuffing and folding process. This means you don’t need to spend ages fixing tears and snags in the pastry.
• This is a very forgiving way of making samosas. If the pastry does in fact tear at any point, just pinch the dough together to seal again.
• Unlike filo pastry samosas, it’s okay if this type to look rough and ready. In my opinion, the craggier the samosa the better! The rough, pitted surface of samosas made with homemade pastry is the perfect carrier for chutney.

How to make samosa filling with potatoes and peas

Gather your ingredients. It might look like lots but this samosa needs flavour! Find a list of everything you need in the recipe card at the bottom of this page.

To make the filling

Be sure you pre-cook your potato and allow it to cool slightly beforehand. You can bake, steam or microwave it. I prefer to microwave because it’s so quick and convenient.

Wash it, prick the skin all over with a fork and microwave on high power for around 6-7 minutes depending on how powerful your microwave is. Don’t remove the skin before cooking or it will become really hard and dry on the outside.

You can also boil the potato but I don’t love that method as it invites a lot of water into the mixture. This isn’t ideal for samosas.

Subscribe to my YouTube Channel!

How to fold this Giant Sharing Samosa

• Roll the dough on a floured surface. It should be wider than it is long. This is to avoid a giant wizard-hat shaped samosa!
• Be sure to wet the dough with water to ensure it sticks enough to hold its’ shape.
• Be generous with your filling and take care when you stuff to avoid tearing and splitting the dough.

• Create a pleat along the base of the samosa so it seals well and can stand up once finished. This is the sign of a great Punjabi-style samosa.
• Pinch to seal shut all along the bottom. Try to squeeze any excess air out as you do this.

Carefully lift this giant samosa onto a baking tray and brush liberally with oil before you bake it, and during to guarantee a crispy, golden finish.

Other recipes you might like:

• The Best Vegetable Samosas
• Easy Vegan Curry Puffs
• Indian Cheese Twists
• Gyoza Bhajia

Giant Sharing Samosa recipe

Print

Giant Sharing Samosa

Make light work of preparing Indian samosas with this simple but show-stopping giant version. It's stuffed with a classic combination of potatoes, peas and spices, then oven baked to golden perfection.

Course Appetizer, Snack

Cuisine Indian

Keyword potatoes, samosas, snacks, vegan, vegetarian

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 4

Author Sanjana

Ingredients

For the filling:

• 1 large baking potato, baked, steamed or microwaved until soft about 200g
• 40 g peas I use frozen
• 1/2 tsp whole cumin seeds
• 1/2 small onion finely diced (about 50g)
• 1/2-1 hot green chilli finely chopped
• 1 tsp grated ginger
• 1/4 tsp ground turmeric
• 1/2 tsp amchur dried mango powder
• 1/4 tsp ground coriander seeds
• 1/4 tsp garam masala
• 1/4 tsp salt
• 1 tbsp fresh coriander finely chopped

For the pastry:

• 125 g plain flour
• 1/4 tsp ajwain
• 1/4 tsp salt
• 1 1/2 tbsp any flavourless oil
• 40-50 ml warm water to bind a medium-firm dough
• 1 tbsp oil for brushing on top

Instructions

For the samosa pastry:

• Take plain flour in a bowl. Make a well in the centre and add oil, salt and ajwain. Rub everything together between your fingertips to create a breadcrumb-like texture. This process will ensure the samosa pastry is crispy.
• Add water and bind the mixture to a soft dough. Knead for 4-5 minutes. It should be soft but still spring back when you press it with your finger. Cover with cling film or a damp tea towel and allow to rest for 30 minutes.

For the samosa filling:

• Once your cooked potato has cooled, peel off the skin. Place it in a bowl and roughly break it up using a spoon. Add the peas, onions, chillies, ginger, fresh coriander, cumin seeds, coriander seeds, amchur, turmeric, garam masala and salt. Mix well and mash it a bit as you go along to ensure everything binds well.

To form the samosa (watch the video for a visual guide on folding):

• On a lightly-floured surface, roll your rested dough out to around 35cm wide and 15cm long. It should be about 2-3mm thick. Slice 1cm off the bottom (long edge) for a neater finish.
• Take the upper right corner and diagonally, bring it to the centre of the rolled dough. Place some water on the surface of the part you just folded and bring the upper left-hand corner of the dough to the centre to overlap onto the wet part. This will form a triangle pocket. Press both sides together very gently.
• Lift the samosa pastry up and open the pocket you just created. You should have a little pouch ready for filling. Stuff the samosa with the potato and pea filling. Start with a small amount and use your fingers to tease it down into the pointed base so you have a good shape. Try not to stretch the pastry or it can break.
• To create the little crease in the back of the samosa so it can stand up by itself: Along the open seam of the filled samosa, place your finger in the centre of the round edge of the pastry. Create a tiny fold, about 2cm wide and pinch to seal (this will create a small dimple for the back base of the samosa. Press the open edge of the pastry together and seal to close. You should now have a giant samosa that can stand up loud and proud. If it feels a little out of shape, you can always use your hands to adjust it a bit.

To bake the giant samosa:

• Place the samosa on a large, flat baking tray. Brush with oil and bake in a preheated oven at 175°C/350°F for 55-60 minutes or until golden brown and crispy all over. I recommend brushing with more oil at the 25 minute and 45 minute mark for a very golden and crispy pastry.

Video

Notes

• Serve this giant samosa as it is with chai, or with your favourite chutneys.
• It’s normal for the pastry to crack a little during the cooking process. This is a sign of a good, flaky and crispy samosa.
• To store: Keep the samosas in an airtight container lined with absorbent kitchen paper. Refrigerate for up to 3 days.
• To freeze: I recommend par-baking the samosa for a while before cooling and freezing. This will ensure the samosa isn’t soggy or soft. Keep the samosas in an airtight container lined with baking parchment. Freeze for up to 3 months. Bake from frozen at 175°C/350°F for 45-50 minutes to ensure samosa is piping hot all the way through. If you find that it browns too quickly, turn the oven down to 160°C/320°F.

Pin this recipe for later!

If you like this, you’ll love my recipe for Baked Vegan Curry Puffs

Love Sanjana

The post Giant Sharing Samosa appeared first on Sanjana.Feasts.

Serve the sizzling paneer with tortillas, guacamole, salsa and sour cream for a Mexican-inspired feast.

The ultimate vegetarian meal prep recipe

This is a great dish for meal planning. Prepare it up to 3 days in advance.

Assemble everything as per the recipe but don’t bake it. Cover the marinated paneer and veggies tightly and refrigerate and bake when you’re ready. Simple!

How to make homemade fajita seasoning

I toss the sizzling paneer and veggies in this recipe with a blend of my favourite blend of herbs and spices.

My Mexican-style blend includes: Fresh garlic, chilli powder, smoked paprika, dried oregano, ground cumin, ground coriander seeds, lime juice, light brown sugar and salt. That’s it.

Smoky, sweet and with a lime tang, the combination of creamy paneer, tortillas and all the usual fixings like guacamole, salsa, sour cream and jalapeños make this dish incredibly fresh and flavoursome.

How long does it take to make?

Have it on the table in under an hour, including prep time! The recipe is more of a chop and assemble job as opposed to hands-on cooking. I welcome this style of cooking, especially for busy weeknights.

What to put in vegetarian fajitas

You can always try one of the following options, cut into strips or bite-sized pieces:

• Halloumi
• Beans (pinto beans, kidney beans or black beans are particularly good)
• Cauliflower or broccoli
• Tofu, tempeh, seitan, soya chunks or other plant-based meat substitute
• Chickpeas
• Mushrooms
• Courgette
• Squash or pumpkin
• Fried potatoes
• Aubergine

Can I make a vegan version of this Vegetarian Paneer Fajita Traybake?

Sure! Swap the paneer for your vegan protein of choice. Tofu, tempeh, seitan, soya chunks or mycoprotein (Quorn) all work well.

Equally, you can make it with a mix of your favourite vegetables. I love these fajitas with cauliflower and/or mushrooms.

Subscribe to my YouTube Channel!

Should I use homemade paneer or shop bought?

The choice is yours. The most important thing to consider is if the paneer is firm enough to slice into strips without breaking.

I opt for shop-bought paneer in this recipe for ease and because it’s usually very firm.

How to achieve a smoky char without a sizzler

There are a few things you can do. If you have large cast iron pan, preheat it until it’s smoking hot and then add the marinated paneer and veggies.

I don’t have a cast iron pan big enough so I’ve used a regular baking tray. Bake it in a hot oven and after cooking for 25 minutes, give the paneer a quick flash under the grill (broiler). About 5 minutes should do it.

The smoked paprika also does a fantastic job of giving these vegetarian fajitas smokiness.

Other recipes you might like

• Masala Chips & Vegan Avocado Mayo
• Restaurant-Style Chilli Paneer
• Tandoori Hasselback Potatoes
• Crispy Popcorn Bhindi Bites

How to make this Vegetarian Paneer Fajita Traybake

Vegetarian Paneer Fajita Traybake recipe

Print

Vegetarian Paneer Fajita Traybake

This easy Vegetarian Paneer Fajita Traybake is a vibrant midweek meal you can prepare in advance. Serve the sizzling paneer with tortillas, guacamole, salsa and sour cream for a Mexican-inspired feast.

Course Main Course

Cuisine Mexican

Keyword easy, fajitas, meal prep, oven meals, paneer, traybakes, vegetarian

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Author Sanjana

Equipment

• Large baking tray or roasting dish

Ingredients

• 450 g paneer cut into strips
• 2 peppers cut into strips
• 2 onions finely sliced
• 2 tbsp olive oil
• Juice of 1 lime
• 4 cloves garlic crushed
• 1 1/2 tsp dried oregano
• 1 1/2 tsp chilli powder or according to your taste
• 3/4 tsp ground cumin seeds
• 3/4 tsp ground coriander seeds
• 1 tsp smoked paprika
• 1 tsp light brown sugar
• 3/4 tsp salt
• 15 g fresh coriander roughly chopped

To serve:

• 8-10 small wheat or corn tortillas
• Guacamole
• Sour cream
• Salsa
• Jalapeños
• Lettuce optional
• Lime wedges

Instructions

• Pre-heat the oven to 200C/400F.
• Place the peppers, onions and paneer on a large baking tray.
• Add the oil, lime juice, garlic, oregano, ground cumin seeds, ground coriander seeds, chilli powder, smoked paprika, brown sugar and salt. Toss everything well using clean hands or two spatulas to make sure all the paneer and veggies are well coated.
• Bake for 25 minutes. For a slight char and smoky flavour, place under the grill (broiler) for 4-5 minutes. Garnish with chopped fresh coriander.
• Serve immediately with tortillas and all your favourite fajita sides. I simply must have mine with guacamole, salsa, sour cream and jalapeños.

Video

Notes

Make ahead

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

Leftovers

Simply reheat and eat. Having said this, I like to make quesadillas with leftovers for a new meal. Chop the paneer and veggies up and sprinkle between tortillas along with some mozzarella. Pan-fry or griddle on both sides until the mozzarella has melted. Cut into triangles and serve.

Pin this recipe for later!

If you like this, you’ll love my recipe for Masala Chips

Love Sanjana

The post Vegetarian Paneer Fajita Traybake appeared first on Sanjana.Feasts.

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.

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.

These vegetarian cheese twists can be ready in under 40 minutes, including prep time.

These Indian Cheese Twists are so simple to prepare and can be made with mostly store-cupboard ingredients. Serve with chai, your favourite glass of fizz or even as a dunker for soup. They’re divine!

These Indian Cheese Twists are…

Quick & easy
Vegetarian
Egg free
Easy to veganise

How to make Cheese Twists with Puff Pastry

The process is so simple. All you need are two sheets of ready-rolled puff pastry, cheese and any extra fillings of your choice. I’m using garam masala, onions, chilli flakes and fresh coriander for an Indian twist (literally!).

If you want to make vegan cheese twists, be sure to grab yourself a roll or block of vegan puff pastry. I use Jus Rol for a vegan version, along with plant-based cheese like Violife and an oat milk “eggwash”.

What’s in Indian Cheese Twists?

My favourite way to make Indian-style cheese twists is with puff pastry, a blend of two types of cheese (Cheddar and mozzarella), onions, chillies and this Homemade Garam Masala.

You can use shop-bought garam masala if you like and reduce or increase the amount of chillies as per your taste, too. I like them to be medium-hot.

How to twist Cheese Twists

Step 1

The most important thing is to begin with very cold pastry. Pop it in the fridge for at least an hour before you start. Only take it out of the fridge after you’ve prepared your filling ingredients.

Step 2

Take a sheet of puff pastry. Top it with your prepared cheese filling mixture, leaving a 1cm gap at the edges of the pastry.

Step 3

Gently press the cheese down with your hands, taking care not to press it into the pastry too hard. Top with another sheet of puff pastry and press again gently to compact the cheese so it doesn’t all fall out when you twist.

Step 4

Use your fingers to press and seal all the edges closed. You can add a small amount of water to wet the pastry if you like but I don’t always find this necessary.

Step 5

Return the sealed pastry to the fridge for 10 minutes or so to chill again. If your pastry is still super cold, you can skip this step.

Step 6

Cut the pastry into long rectangles about 5-6cm wide. My 320g sheets of puff pastry makes 6 large cheese twists.

Step 7

Now take your first cheese twist and use both hands to hold either end. Twist both hands in opposite directions (one going clockwise and the other anti-clockwise) to form a twisted shape.

How many twists you get depends on the size of the pastry. I get about 1-2 full twists with each hand. They will puff up in the oven so the shape won’t matter too much. They don’t have to look perfect.

Step 8

Brush with the eggless “eggwash” (turmeric, milk & agave combo) and sprinkle over some kalonji seeds. You can also use sesame seeds.

Step 9

Bake in a pre-heated oven at 200C/400F for 20-25 minutes until golden all over. Serve hot.

How to make Cheese Twists with shortcrust pastry

If you prefer shortcrust pastry, you can make this recipe with ready-rolled shortcrust sheets. As with the recipe below, ensure the pastry is very cold before you begin filling, cutting and twisting.

I recommend cutting each twist about half the size of the puff pastry version for a more dainty cheese straw to serve with drinks.

The result will be a little less puffy and more like a biscuitty cheese straw. Both versions are delicious but the puff pastry style will always have my heart.

Are supermarket Cheese Twists Vegetarian?

Supermarket-bought cheese twists are not always vegetarian. Some may contain cheese which is made from animal-sourced rennet. If you’re not sure, check the ingredients label. This will usually list the type of cheese in the product.

How to make “eggwash” without eggs

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.

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

Milk for spreadability, agave for a shiny finish and turmeric for this glorious egg-yellow colour. Don’t worry, the agave in such a small amount won’t make your finished bake taste sweet.

How to make Vegan Cheese Twists

Yes, it’s entirely possible! Many brands of packaged puff and shortcrust pastry are vegan. Read the label and most importantly, make sure it’s made with shortening instead of butter.

As for the cheese, you can substitute the dairy cheese for your favourite plant-based blend of cheese. There are tonnes of options on the market now, most made with nuts or coconut.

Finally, replace the milk in the no-egg “eggwash” with any plant-based milk of your choice. Enjoy your vegan cheese twists!

Can you freeze Cheese Twists?

Absolutely. I like to freeze these prior to the baking stage. This way, you can pop them on a lined baking tray and bake for 20-25 minutes until bubbly and golden.

To freeze: Follow the recipe instructions up to the point before baking, arrange in a lined, freezer-safe container and freeze for up to 6 months. Bake straight from frozen and do not allow frozen cheese twists to thaw.

Watch the video: How to make Cheese Twists

What flavours of Cheese Twist can I make?

Other delicious flavour options you have are pesto and olives, sun-dried tomatoes and wholegrain mustard or even a Greek-inspired version with spinach and feta.

For something more festive, try brie or camembert with cranberry sauce. The options are truly endless!

Indian Cheese Twists: Recipe

Print

Indian Cheese Twists

Ultra flaky, buttery cheese twists baked with a blend of Indian-inspired spices inside. Use ready-rolled puff pastry sheets for a quick-fix snack with drinks or even with tea for breakfast.

Course Appetizer, Breakfast, Side Dish, Snack

Cuisine Indian

Keyword cheese, christmas, dinner party, masala, party, pastry, puff pastry

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Sanjana

Ingredients

• 2 x 320 g sheets ready-rolled puff pastry cold
• 75 g mature Cheddar, grated (or vegan alternative)
• 75 g low-moisture mozzarella, grated or cubed into very small pieces (or vegan alternative)
• 1 small red onion very finely diced
• 1 tbsp fresh coriander finely chopped
• 1 tsp garam masala recipe linked below
• 3/4 tsp red chilli flakes
• 2 tsp kalonji seeds (nigella seeds)

For the egg-free "eggwash":

• 2 tbsp warm milk (any of your choice)
• < 1/8 tsp ground turmeric
• 1 tsp agave

Instructions

• In a bowl, mix together the cheese, onions, coriander, garam masala and chilli flakes.
• Take your first chilled puff pastry sheet and set it out on a work surface lined with a sheet of baking parchment about the size of your tray. Top with the cheese mixture, leaving a 1cm gap at the edges of the pastry. Gently press the cheese into the pastry, taking care not to push it in too far. It just needs to be even.
• Top with another sheet of puff pastry and press again gently to compact the cheese so it doesn't all fall out when you twist.
• Use your fingers to press and seal all the edges closed. You can add a small amount of water to wet the pastry if you like but I don't always find this necessary.
• Return the sealed pastry to the fridge for 10 minutes to chill again. If your pastry is still super cold, you can skip this step.
• Cut the pastry into long rectangles about 5-6cm wide. Pop the twists on a large, flat baking tray on top of a sheet of baking parchment. My 320g sheets of puff pastry makes 6 large cheese twists.
• Now take your first cheese twist and use both hands to hold either end. Twist both hands in opposite directions (one going clockwise and the other anti-clockwise) to form a twisted shape. Don't worry if any cheese falls out, just put it back in.

For the egg-free "eggwash":

• Mix together the warm milk, turmeric and agave.
• Brush with the eggless "eggwash" (turmeric, milk & agave combo) and sprinkle over some kalonji seeds. You can also use sesame seeds.
• Bake the cheese twists in a pre-heated oven at 200°C/400°F for 20-25 minutes until golden all over. Serve hot.

Video

Notes

• Storage: Store in an airtight container in a cool place. Eat within 48 hours. To re-heat, pop the cheese twists in an oven preheated to 200C/400F for 3-4 minutes or in an air fryer at the same temperature for 2 minutes.
• To freeze: Follow the recipe instructions up to the point before baking, arrange in a lined, freezer-safe container and freeze for up to 6 months. Bake straight from frozen and do not allow frozen cheese twists to thaw.
• For a vegan version of these Indian Cheese Twists: Use a vegan brand of puff pastry (Jus Rol in the UK and Pepperidge Farm in the US) have vegan products available. Use your favourite plant-based blend of cheese. I recommend using at least one mozzarella-style cheese for added cheese pull action. There are tonnes of vegan cheese options on the market now. Most are made with nuts or coconut. Finally, replace the milk in the no-egg “eggwash” with any plant-based milk of your choice. Enjoy your vegan cheese twists!

How to make Homemade Garam Masala

Homemade Garam Masala

Learn how to make a cracker of a Garam Masala blend using whole roasted spices. Here's a list of spices you need to jazz up any North Indian dish, from curry and pulao, to samosas and parathas.

Check out this recipe

Subscribe to my YouTube Channel!

Pin this recipe for later

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

Love Sanjana

The post Indian Cheese Twists appeared first on Sanjana.Feasts.

I stuff the chillies with mixed masalas, jaggery and besan (chickpea flour). Each one is like a hot little flavour bomb.

This recipe is inspired by and based upon my mother’s Gujarati Bharela Marcha.

What are Bharela Marcha?

In Gujarati Bharela = stuffed. Marcha = chillies. So is this a curry? No. Bharela Marcha (Stuffed Bullet Chillies) are more of a side dish than a main.

They’re sauce-less because we serve them alongside other dishes. A fresh pickle, of sorts.

Is this a curry?

It’s neither a curry, nor a traditional pickle. Bharela Marcha are a fresh preparation of blistered chillies and masalas. And there’s no doubt they’ll add warmth and drama to any Indian main meal.

Stuffing for Bharela Marcha (Stuffed Bullet Chillies)

Watch out, this filling is loaded with flavours. Roasted besan, fennel seeds, achaar masala, cumin seeds, jaggery and erm… tomato ketchup.

That’s right, ketchup. I’m known for my dislike of the stuff when it comes to condiments but add it to the likes of Gujarati Ravaiya, Bateta nu Shaak and Bharela Marcha and I’m in. It makes a huge difference to the overall flavour. Huge.

While you could use tomato purée, the flavour will not be as slap-you-in-the-face delicious. Pinky promise.

What’s a bullet chilli?

Fat, thick-fleshed chillies with a noticeable cone shape. These chillies are super versatile and relatively mild. I use the green ones but the more mature chillies are red in colour. Both are ideal to use.

Where to buy this variety of chillies

Buy bullet chillies in your local Asian, Turkish or other Eastern European shop.

Can I use other types of chillies?

If you can handle the heat. The best options are fat chillies like these bullet chillies, jalapeños or even Padron peppers for an extra mild version.

If you’re brave enough, you can use long, thin chillies. These tend to be very hot. They also don’t have a much room for stuffing so you may find you need more chillies to use up all the masalas.

How to serve Bharela Marcha (Stuffed Bullet Chillies)

With Gujarati rotli/phulka roti or paratha and your favourite curry. My ideal Gujarati meal pairs Bharela Marcha with Dry Moong Curry, Kadhi, Rice and Paratha.

How to stuff chillies

Slit down the curved side of the chillies lengthways, stopping when you get halfway. We don’t want to cut all the way through the chillies, just open them up enough to stuff.

Gently prise the chillies apart and stuff each one with two teaspoons of stuffing. You’ll have about a tablespoon of filling left over.

Subscribe to my YouTube channel!

Bharela Marcha (Stuffed Bullet Chillies) recipe

Print

Bharela Marcha (Stuffed Bullet Chillies)

Masala-stuffed bullet chillies are a must for all chilli heads. A chickpea flour and pickling spice filling make these little poppers scream with flavour.

Course Side Dish

Cuisine Indian

Keyword achaar masala, chickpea flour, chilli, curry, pickle

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Sanjana

Ingredients

• 10 bullet chillies
• 60 g chickpea flour
• 2 tbsp jaggery
• 2 tsp ground fennel seeds
• 1 tbsp tomato purée
• 1 tsp lemon juice
• 1/2 tsp turmeric
• 1/4 tsp salt
• 1 tbsp tomato ketchup
• 1/4 tsp asafoetida
• 1/8 tsp bicarbonate of soda (baking soda)
• 1/2 tbsp achaar masala
• 150 ml any cooking oil

To cook the chillies:

• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 4 tbsp oil divided
• 300 ml water
• 1 tbsp fresh coriander, chopped

Instructions

To prepare the chillies:

• Wash and dry the chillies. Trim off the very tip of the stalks, taking care to keep the rest of the stalks intact.
• Slit down the curved side of the chillies lengthways, stopping when you get halfway. We don't want to cut all the way through the chillies, just open them up enough to stuff.

To make the stuffing:

• In a bowl, add chickpea flour, jaggery, ground fennel seeds, tomato purée, lemon juice, turmeric, salt and bicarbonate of soda. Now, add tomato ketchup. This addition makes a big difference to the finished dish so don't skip it. Add achaar masala and asafoetida.
• Carefully pour 150ml hot oil over the top of the mixture and give everything a good stir. This will temper the spices and flours slightly and help them come together as a cohesive stuffing. Allow to cool slightly.

To stuff the chillies:

• Gently prise the chillies apart and stuff each one with two teaspoons of stuffing. You'll have about a tablespoon of filling left over.

To cook the chillies:

• Heat oil in a pan. Add mustard seeds and allow them to pop. Add cumin seeds and the reserved tablespoon of filling. Sauté for a minute and then add water. Stir well and cook for 30 seconds.
• Add the chillies and stir gently to coat. Cover the pan with a lid and cook over a low heat for 10 minutes, just until the chillies have softened slightly.
• Garnish with chopped coriander (optional) and serve.

Video

Notes

• These chillies freeze well. Allow to cool and freeze in an airtight container. Defrost at room temperature and heat thoroughly before serving. I find that 2 1/2 minutes in the microwave does this perfectly.

Pin this recipe for later!

If you like this, you’ll love my recipe for Gujarati Ravaiya (Stuffed Aubergine Curry)

More recipes you might like

Gujarati-Style Okra & Potatoes

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

Check out this recipe

30-Minute Tindora Curry with Corn

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

Check out this recipe

Guvar Dhokli nu Shaak

Guvar Dhokli is a cluster bean and dumpling curry enjoyed in most Gujarati homes. This quick and easy version can be made in the Instant Pot for a speedy weeknight dinner alongside rotli and kachumber.

Check out this recipe

Love Sanjana

The post Bharela Marcha (Stuffed Bullet Chillies) appeared first on Sanjana.Feasts.

Combine aromatic spices with a creamy cashew and tomato base, gently brown some butter in a pan and create the Makhani-style sauce of your dreams. This is the only way I’ll make Paneer Makhani from now on.

What is Brown Butter?

A wise friend once told me I must strive to be the best version of myself. I think butter has the same friend because along comes brown butter to blow our minds. It’s like regular butter but with a breathtaking glow-up.

Brown butter is richer and even more buttery tasting than its former self. A simple melt, stir and gentle simmer in a pan is all that lies between you and the best Paneer Makhani of your life.

The Maillard reaction

The process of cooking the butter to the point of golden toastiness causes a series of chemical reactions between amino acids and sugars from the lactose in butter. This is an example of a Maillard reaction.

Other examples of foods that under go this same miraculous transformation include toast, viennoiserie like croissants and pain au chocolat, toasted marshmallows, golden cookies, scones, roasted white chocolate and fried dumplings.

It’s a building block of flavour responsible for some of the most delicious foods we know.

How to make brown butter

1. Melt

Melt cubes of butter in a pan. Initially, the butter will be a pale, creamy colour.

2. Bubble & evaporate

Next, the water will begin to cook off, causing the liquid to spit and splutter as the fats and remaining water continue to interact. Large bubbles are visible on the surface. Now the butter will look yellow and erm… buttery.

3. Foam & caramelise

Prepare for a lot of foam. With the water now evaporated, the fats can now begin to caramelise. The pillowy sheet of foam is like a heavy raincloud on a sunny day. Underneath, the butter changing from yellow to amber.

Keep the butter moving the whole time to ensure it doesn’t brown too quickly and deeply. Remember, this is brown butter, not burnt butter.

4. Browning

Once the foaming begins to subside, you’ll notice a grainy sediment at the base of the pan. These are made up of caramelised milk solids, similar to what we see in ghee making. They are pure umami flavour: Salty, caramelised and slightly bitter.

Now keep an eye on your butter as it will reach brown butter nirvana in a matter of seconds. Let it go too far and you’ll have burnt butter. A deep, golden-syrup colour is ideal for this dish.

How to use brown butter to make Paneer Makhani

Instead of cooking our aromatics (ginger, garlic, etc) in regular butter or oil, we will use the umami-rich brown butter. Add a handful of aromatic spices, sweet, boiled cashews and tangy tomatoes.

The process of high-speed blending will cause the brown butter to emulsify into the sauce for a luxurious, silky finish.

I reserve a small amount of brown butter for drizzling on top. The salty hit of butter is out of this world.

Can’t I just use ghee?

You can use ghee but it won’t taste the same. Allow me to clarify (heh). The key difference between ghee and brown butter is that the latter incorporates the milk solids. I call them flavour sand! Brown butter is also cooked for longer, so offers greater nutty aromas.

What spices do we need for Brown Butter Paneer Makhani?

Kashmiri red chilli, green cardamom, coriander seeds, cumin seeds, turmeric and garam masala. That’s it.

Grab my Homemade Garam Masala recipe

Homemade Garam Masala

Learn how to make a cracker of a Garam Masala blend using whole roasted spices. Here's a list of spices you need to jazz up any North Indian dish, from curry and pulao, to samosas and parathas.

Check out this recipe

What kind of paneer should I use for Brown Butter Paneer Makhani?

The smooth and nutty flavours of this brown butter sauce are a delicious carrier for homemade paneer. The soft cubes simply melt in your mouth.

How to make Homemade Paneer

The Best Homemade Paneer (Softest-Ever Cubes!)

Soft and squidgy homemade paneer for curries, paratha fillings, chilli paneer, samosas and more. This simple recipe includes tips for making fresh paneer that tastes like it just came from the dairywala.

Check out this recipe

Having said this, if time isn’t something you have, you can certainly use shop-bought paneer. I recommend you cut the paneer and soak it in boiling water for 10 minutes before draining, patting dry and pan frying.

You can also add the paneer straight into the sauce without pan frying.

I like to create a golden crust on my homemade paneer cubes for texture and colour.

Brown Butter Paneer Makhani recipe

Print

Brown Butter Paneer Makhani

I thought I knew love, but then I met Brown Butter Paneer Makhani. Combine aromatic spices with brown butter and a creamy cashew-tomato curry.

Course Main Course

Cuisine Indian

Keyword cheese, curry, north indian, paneer, vegetarian

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Author Sanjana

Ingredients

• 450 g paneer cubed
• 15 whole cashews
• 2-4 whole dried Kashmiri red chillies (I used 4 very mild ones)
• 4 green cardamom pods cracked
• 1/2 tbsp whole coriander seeds
• 1/2 tsp ground cumin seeds
• 1 small red onion cut into rough chunks
• 500 g tomato passata (sieved tomatoes)
• 500 ml water
• 150 g unsalted butter
• 1/2 tbsp grated fresh ginger
• 1 tbsp crushed garlic about 3 cloves
• 1 tbsp tomato purée (concentrated tomato paste)
• 1/4 tsp turmeric
• 1/2 tsp Kashmiri chilli powder
• 1 1/2 tbsp garam masala (recipe linked above)
• 100 ml whipping cream
• 1/2 tsp ground kasoori methi
• 2 tbsp agave or brown sugar
• 1/4 tsp ground green cardamom seeds
• 1 1/2 tsp salt

To garnish:

• 1 tbsp whipping cream
• 2 tbsp reserved brown butter
• 1/4 tsp kasoori methi
• 1 tbsp fresh coriander leaves

Instructions

To prepare the paneer:

• Heat 1-2 tbsp oil in a non-stick frying pan and pan-fry the paneer until lightly golden brown on all sides. Place on a plate lined with kitchen towel and set aside while you get on with the sauce.

For the brown butter makhani sauce:

• Place a heavy-based pan over a medium-low heat. Do not add oil. Dry-roast cashew nuts, dried Kashmiri chillies, the four whole cardamom pods, whole coriander seeds, cumin seeds and roughly-chopped onion. About 2-3 minutes.
• Add the tomato passata and 200ml water. Stir well and cover with a lid. Simmer over a medium-low heat for 10 minutes. Switch the heat off and remove the lid. Allow the mixture to cool.
• To make the brown butter, melt butter in a heavy-based pan. Keep the heat low to ensure the butter browns slowly and evenly, without burning. Cook, stirring constantly.
• The butter will go from being yellow, to having large bubbles, then foamy, and finally, a deeply golden colour, rather like golden syrup. Some foam will subside and there will be toasted milk solids at the bottom of the pan. No need to skim off any foam or sediment, this is brown butter, not ghee. The brown butter will smell incredibly buttery and nutty. This is a core building block of flavour in this curry. The process should take around 7 minutes from start to finish.
• Remove two tablespoons full of the brown butter from the pan and set aside. We will drizzle this on top of the finished curry.
• With the remaining brown butter still over a very low heat, add the crushed garlic, grated ginger, tomato purée, turmeric and Kashmiri chilli powder. Sauté for one minute and then switch the heat off.
• Stir in the garam masala and prepared tomato, nut and whole spice mixture and 200ml cold water to cool it down quickly for blending.
• Pile the mixture into a high-powered blender and grind until very smooth. Feel free to pass the mixture through a sieve afterwards for an extra-smooth sauce. Since we're using passata, I don't find this is necessary.
• Return the sauce to a pan and rinse the blender jar out with 100ml water to catch every last bit of sauce. Add this to the pan too. Keep the sauce over a low heat.
• Season with salt, agave or brown sugar to sweeten and mellow out the chilli heat, and ground cardamom seeds. Stir well. Finish with a swirl of cream and kasoori methi rubbed between your palms. Add the paneer, reserved brown butter and fresh coriander leaves if you like. Heat through and serve immediately with roti, naan or rice. I love this dish with tandoori roti.

Video

Notes

• Pan frying the paneer is optional. I like using homemade paneer for this dish which benefits from a slight crust to keep the pieces whole.
• If using shop-bought paneer, first cube it and soak the pieces in boiling water for 10 minutes. Drain, pat dry and use as they are or pan fry for the softest paneer curry.

Pin this recipe for later!

If you like this, you’ll love my recipe for Buttermilk Naan

More delicious recipes

Restaurant-Style Shahi Paneer

Delicious, rich & creamy Shahi Paneer is a vegetarian food hero in North Indian cuisine. Scoop this curry up with flaky parathas or serve with basmati rice.

Check out this recipe

Homemade Masala Paneer

The Homemade Masala Paneer. Soft and squidgy homemade masala paneer for curries, paratha fillings, chilli paneer, samosas and more. This simple recipe includes tips for making fresh masala paneer that tastes like it just came from the dairywala.

Check out this recipe

Garam Masala Potato Gratin

This simple double potato concoction with cream and freshly-ground spices is a dish I crave often.

Check out this recipe

Love Sanjana

The post Brown Butter Paneer Makhani appeared first on Sanjana.Feasts.