My favourite version of Kadhi is hot, sour and slightly sweet. Traditionally, we eat Kadhi with rice, khichdi or rotli. It can be a one-bowl meal you enjoy with a spoon and nothing more.

Where does Kadhi come from?

Kadhi is a dish with roots and shoots in multiple South Asian cultures. Across India it is prepared in many regions. Each take has its’ own unique nuances specific to the land and local tastes.

The dish almost always contains gram flour (besan or chickpea flour) as a thickening agent. Many versions use yoghurt, but not all. Spices and additional ingredients also vary from region to region. Let’s explore some of these.

Note that within regions, there are a number of variations of Kadhi. Below is simply a high-level exploration of some popular variants.

Gujarati Kadhi

Sour, spicy, sweet and usually very fluid in consistency. This is the Kadhi we will make today. It’s the version I’ve grown up with. This version of Kadhi is prepared with a sour yoghurt and chickpea flour base. The spices, of which there are many, are aromatic but added in moderation.

We typically eat this Kadhi with rice, rotli or khichdi. It’s often a thali addition, as well as popular on wedding menus.

In Gujarat, a variation of Kadhi called Fajeto is prepared with fresh mango for a fruity take on the dish. Bhinda (okra) ni Kadhi is a popular style in Gujarat, too.

Punjabi Kadhi

Often thick in comparison to the Gujarati counterpart, Punjabi Kadhi is soul in a bowl. It’s traditional to serve this type of buttermilk-based Kadhi with Pakoda; these are fried besan dumplings which fill out the Kadhi beautifully. A side of rice is not uncommon either.

The spices in Punjabi Kadhi usually include (but are not limited to): Cumin, black peppercorn, red chilli, fenugreek and turmeric. The Pakoda often contain onions, methi and other spices so this style of Kadhi certainly does not lack in the flavour department.

Sindhi Kadhi

A vegetable-packed flavour ride. Sindhi Kadhi requires you to first roast the besan for glorious nutty notes. A concoction of tamarind pulp, curry leaves, jaggery, spices and an array of vegetables then go in. Serve hot and sour Sindhi Kadhi with rice and maybe some papad for a balanced one-bowl meal you’ll crave often.

Vegetables in Sindhi Kadhi often include potatoes, drumsticks, okra and cluster beans.

Rajasthani Kadhi

Rajasthani Kadhi is yet another delicious style of Kadhi. The tempering (tadka) is usually left until the end and then poured on top once the gram flour and sour yoghurt mixture is ready. Serve it plain with rice, with Pakoda or with gatte (boiled gram flour dumplings) or millet roti for a filling meal.

Other Rajasthani Kadhi recipes call for whey in place of yoghurt. This style of Kadhi is thinner and lighter in appearance. The hot and sour flavours of this nutritious version shine.

Maharashtrian Kadhi (Takachi Kadhi)

Takachi Kadhi is a sour yoghurt and gram flour Kadhi, usually without Pakode. Indeed, it resembles the Gujarati style of Kadhi I grew up eating most closely. Hot and sour flavours and a side of rice complete the meal.

Solkadhi is a yoghurt/buttermilk preparation from the Konkan region which stretches from Goa to Maharashtra. It’s typically a refreshing summer drink with the addition of kokum (sour dried mangosteen). It has a beautiful blush hue from the kokum and this ingredient also ensures this style of Kadhi boasts lip-smacking tangy flavours.

Haryanvi Hara Choley Kadhi

A style of Kadhi rich with ghee and/or homemade butter. Haryana Hara Choley Kadhi includes raw green chickpeas, seasonal greens like melon or bathua (goosefoot). The latter is a speciality of northern India and Pakistan and a common ingredient in Saag.

Serve this version of Kadhi with Pakode, roti or a side of rice.

The list goes on. There’s no shortage of unique and delicious takes on Kadhi. Indeed, I’m yet to explore the varieties of Kadhi from Pakistan.

What are the ingredients for Gujarati Kadhi?

Sour plain yoghurt, chickpea flour (gram flour/besan), garlic, ginger, chillies, ghee, mustard seeds, cumin seeds, fenugreek seeds, asafoetida, cloves, cinnamon, dried red chillies, curry leaves. turmeric, sugar, salt, fresh coriander, water.

Why does Kadhi split?

Upon contact with heat, yoghurt can often split or curdle. To prevent this, ensure you don’t heat the Kadhi too quickly. Whisk or stir the mixture all the time for even heating. Constant agitation will also mean the ingredients have time to emulsify and thicken properly.

The chickpea flour (besan) will also help to stabilise the Kadhi mixture and prevent splitting. Some say salt can cause Kadhi to curdle but this is something I am yet to experience.

Split Kadhi will look like small flecks of white yoghurt and a watery liquid, similar to what you may see in cheese making. Cooking the Kadhi too quickly can cause the fats to over-heat and separate.

What to do if Kadhi splits

It can be saved! If your Kadhi splits, add 4-5 ice cubes and wait for the Kadhi to cool down. Remove the whole cloves and cinnamon. Transfer the split Kadhi mixture to a blender and add a tablespoon of chickpea flour (besan). Blend until smooth and return to the pan.

Next, cook the mixture stirring all the time until smooth and creamy. Simmer for 15 minutes or so to cook the additional besan out. The blending will mean some spices are ground into the Kadhi but that beats a split Kadhi in my opinion! You can always do another tempering on top if you like.

How to make Kadhi sour

Please do your utmost to find the most sour yoghurt possible. It makes all the difference. I find my local South Asian shop stocks ‘desi’ style yoghurt which is a set, plain yoghurt and extremely sour. It’s perfect for Kadhi.

Of course, this may not be possible for you. The next best thing to use is Ayran or doogh (plain, still) from Middle Eastern shops. This is a savoury yogurt-based drink. It’s so delicious and makes for amazing Kadhi.

If you can’t find any of the above, feel free to add the juice of a large lemon to your yoghurt.

More recipes you may like

• Gujarati-Style Matar Bhaat
• Village-Style Khichdi
• Okra & Potato Curry
• Dudhi na Muthiya

How to make vegan Kadhi

For a dairy-free Kadhi, swap plain yoghurt for soy or coconut yoghurt. These products are not nearly sour enough for Kadhi so you may find you need to add lots of lemon juice. The yoghurt should have a seriously sharp tang before you use it.

Temper the spices in oil in place of ghee. Easy!

Is Kadhi gluten free?

Yes, this recipe for Kadhi is naturally free from gluten. Be sure any asafoetida you use is free from gluten. Most compounded asafoetida contains wheat flour so use a brand with rice flour or pure asafoetida.

How to serve Kadhi

Every regional variation of Kadhi will be served in its’ own unique way. Kadhi-Chawal (kadhi and rice) being the most common. This Gujarati-style Kadhi is typically accompanied by rice (bhaat), a simple curry like dry mung beans or okra. Khichdi is also a common side dish alongside Gujarati Kadhi.

My favourite ways to eat Kadhi are with Matar Bhaat or simply with Soft Gujarati Rotli.

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Gujarati Kadhi recipe

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Gujarati Kadhi

Gujarati Kadhi is a belly-warming concoction of spiced yoghurt and gram flour. It’s light comfort food typical of this coastal region of India, although almost every region will have its’ unique take on the dish. My favourite version of Kadhi is hot, sour and slightly sweet. Traditionally served with rice, khichdi or rotli.

Course Main Course, Side Dish

Cuisine Indian

Keyword chickpea flour, kadhi, soup, vegetarian, yoghurt

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 350 g sour plain yoghurt
• 40 g chickpea flour (gram flour/besan)
• 2 large cloves garlic crushed
• 2.5 cm piece ginger grated
• 1-2 hot green chillies minced
• 1 tbsp ghee
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp fenugreek seeds
• 1/4 tsp asafoetida
• 2 cloves
• 2.5 cm stick cinnamon or cassia
• 2 dried red chillies whole
• 12 curry leaves
• 1/2 tsp ground turmeric
• 1 tbsp + 1 tsp sugar
• 1 tsp salt
• 1.4 L water
• 2 tbsp fresh coriander to garnish

Instructions

• Place the yoghurt in a large bowl. Add the chickpea flour and whisk until smooth. Gradually add half of the water, whisking all the time to ensure lumps don't form.
• Heat the ghee in a large pan. Once hot, add mustard seeds and wait for them to finish crackling. Next, add the following ingredients in quick succession: cumin seeds, fenugreek seeds, asafoetida, cloves, cinnamon or cassia, dried red chillies and curry leaves. Cook them very briefly and don't let them burn.
• Add ginger, garlic and green chillies. Sauté for a further 30-40 seconds.
• Pour in the yoghurt mixture and stir well. Next, add the ground turmeric, sugar, salt and remaining water. Now keep this over a medium heat, stirring all the time until it comes to a boil. It will thicken as it cooks. Be sure to stir constantly until it reaches boiling point, or the Kadhi may curdle.
• Once the Kadhi comes to a boil, turn the heat down low and allow to simmer gently for 15 minutes. This will give the spices time to infuse.
• Switch the heat off, garnish with fresh coriander leaves and serve with rice, khichdi or rotli.

Video

Notes

• If you’re making the Kadhi ahead of time, you may find it thickens as it cools. Feel free to adjust the consistency to your liking by adding additional water.
• This style of Kadhi should be sour, hot and slightly sweet. The balance of these three flavour profiles is essential in Gujarati Kadhi.
• The Kadhi will keep in the fridge for up to 3 days. Store in an airtight container and heat thoroughly before serving.
• Kadhi freezes particularly well. Pack into a freezer-safe container and store for up to 3 months. Defrost at room temperature. Ensure Kadhi is piping hot before you serve.

Foolproof Indian Boiled Rice recipe

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Foolproof Indian Boiled Rice

Learn how to achieve the longest, most separate grains of rice with this easy recipe for boiled Basmati rice. Serve alongside your favourite curries and daals.

Course Side Dish

Cuisine Indian

Keyword rice

Prep Time 35 minutes minutes

Cook Time 5 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 225 g long-grain Basmati rice
• 1 L hot water
• 2 cm stick cinnamon or cassia bark
• 2 cloves
• 1 greed cardamom pod
• 1 star anise
• 1 tsp salt

Instructions

• Wash the rice in cold water three times. Discard the starchy water after each round of washing.
• Soak the rice in cold water and set aside for 30 minutes.
• Bring 1L water to the boil in a large pan. Add the cinnamon, cardamom, star anise, cloves and salt.
• Drain the soaked rice and add them to the boiling water. Boil for 5-6 minutes or until cooked but still a little on the firm side.
• Drain the rice in a colander and set aside for 10 minutes for the steam to evaporate. Fluff the grains up with a fork and serve.

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

My first time cooking with methi

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

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

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

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

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

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

So what went wrong?

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

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

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

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

Where to buy fresh methi (fenugreek) in the UK

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

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

How to clean fresh methi

How to freeze fresh methi

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

Is methi the same as fenugreek?

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

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

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

Other recipes you may like:

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

My star ingredient: fresh turmeric

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

3 tips for preparing fresh turmeric

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

How to prepare potatoes for 20-Minute Aloo Methi

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

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

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

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

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

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20-Minute Aloo Methi recipe

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20-Minute Aloo Methi

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

Course Main Course, Side Dish

Cuisine Indian

Keyword fenugreek leaves, methi, potatoes, turmeric

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Sanjana

Ingredients

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

Instructions

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

Video

Notes

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

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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.

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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

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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

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

From picnic blanket to kitchen table

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

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

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

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

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

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

I’ll keep the chai warm

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

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

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

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

What’s in Masala Cheese Scones?

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

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

How long does it take to make Masala Cheese Scones?

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

How to serve these Scones

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

These Masala Cheese Scones are…

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

How to make Vegan Cheese Scones

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

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

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

Other recipes you might like

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

3 ways to make “egg wash” without eggs

Option 1: Turmeric “Eggwash”

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

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

Option 2: Coconut “Eggwash”

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

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

Option 3: Mustard “Eggwash”

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

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

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

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

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

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

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More topping ideas for your Masala Cheese Scones

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

Masala Cheese Scones recipe & video

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Masala Cheese Scones

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

Course Appetizer, Breakfast, Side Dish, Snack

Cuisine Indian

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

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

Equipment

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

Ingredients

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

For the mustard "eggwash":

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

Instructions

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

To make the mustard "eggwash":

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

To bake the scones:

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

Video

Notes

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

 

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This instant chilli pickle will forever be “Gujarati wedding pickle” in my eyes. The mustard seed-flecked chillies and carrots always have a place at the dinner table.

How to serve Athela Marcha (Instant Chilli Pickle)

This fresh and crunchy pickle is delicious as part of a larger Indian meal. At home, we serve it with daily vegetable curries, rotli and plain yoghurt.

On Sunday mornings I love it with a stack of freshly-made Gujarati Thepla and Masala Chai. Style it out and make a Thepla and Athela Marcha rollup, wrap style. It’s a snackable cigar of crunch and happiness!

How to prepare chillies for Athela Marcha

What are some other names for Athela Marcha?

Depending on your location, language and family preferences, you might know this pickle by different names. Some might include:

• Raiwala marcha
• Rai vara marcha
• Athela rai gajar
• Mirchi ki achar

This is by no means an extensive list. If you know this pickle by a different name, let me know in the comments below. I’d love to learn about your version!

The best chilli pickle with mustard seeds

Mustard seeds are a key ingredient in this recipe for Athela Marcha. They provide deep, warming heat and aroma.

What type of mustard seeds should I use Athela Marcha (Instant Chilli Pickle)?

Athela Marcha call for split, skinned mustard seeds, also known as rai kuria. They are available in most Indian food shops or online.

Rai Kuria, also known as Rai dal is mustard seeds with the skin removed, then split. Rai kuria are the main ingredient in making many Indian pickles.

To add mango or not to add mango?

My recipe for Athela Marcha includes raw green mango. My family’s East Africa ties have lead us to create a version of this Gujarati pickle with sour raw mango.

The combination of spicy chilli, crunchy carrot and mouth-puckering mango is simply irresistible.

If you’re not a fan of raw mango, simply add more carrots or chillies instead.

How to store Indian chilli pickle

Almost every ingredient in this pickle serve to aid preservation. Salt, turmeric, citric acid and oil being the core natural preservatives.

Once mixed, pile your instant chilli pickle into a sterilised jar and store it in the fridge. It keeps well for up to 3 weeks.

What can I use instead of citric acid?

Unless you cook Indian food or make a lot of your own preserves, I understand that citric acid might not be a usual store cupboard ingredient for you.

If you don’t have citric acid, don’t buy a whole bag just for the small amount needed in this recipe. Simply replace the citric acid in this recipe with the juice of 2 large lemons.

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In my experience, citric acid keeps the carrots and chillies crunchier for much longer than chilli pickle made with lemon juice.

Athela Marcha (Instant Chilli Pickle) recipe

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Athela Marcha (Instant Chilli Pickle)

Athela Marcha (Instant Chilli Pickle) is a Gujarati-style Indian chilli pickle. Fresh green and red chillies, carrot strips and raw mango make for an amazing condiment.

Course Condiment

Cuisine Indian

Keyword carrots, chilli, condiment, mango, pickle, vegan

Prep Time 25 minutes minutes

Servings 12

Ingredients

• 3 medium-sized carrots peeled and cut into batons
• 2 small raw green mangos cut into batons
• 15-20 mixed green and red chillies
• 40 g skinless split mustard seeds (rai kuria)
• 1/2 tsp asafoetida
• 2 tsp ground turmeric
• 75 ml oil any flavourless
• 1/2 tsp citric acid
• 1 1/2 tsp salt

Instructions

• Heat the oil until it's smoking hot. Allow to cool completely.
• In a large bowl, mix together the carrots and raw mango batons.
• Cut the stalks off the chillies. Slit the chillies lengthways down the centre but don't cut all the way through. If your chillies are large or thick, cut them into smaller pieces and then split lengthways. You can wear gloves if you like.
• Mix together the mustard seeds, turmeric, asafoetida, salt and citric acid.
• Fill the split chillies with the dry mustard seed masala. I use gloves so my nails don't stain.
• Add any leftover mustard seed masala, along with the filled chillies to the cut carrots and mango.
• Pour the cooled oil into the pickle. Use your hands to toss everything well.
• Pile the Athela Marcha (Instant Chilli Pickle) into a clean, sterilised jar. Cover with a tight-fitting lid. Refrigerate and enjoy within 3 weeks.

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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.

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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.

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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.

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

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

What are Gyoza Bhajia?

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

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

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

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

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

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

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

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

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

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

How long do Gyoza Bhajia take to cook?

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

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

5 Tips for making Gyoza Bhajia

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

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

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

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

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

Watch now: How to make Gyoza Bhajia

Can I bake or air fry these Bhajia?

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

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

Other popular types of Bhajia

Crispy Potato Bhajia (Maru’s Bhajia)

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

Onion Bhajia (Kanda Bhajji or Onion Bhaji)

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

Spinach Bhajia

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

Chilli Bhajia (Mirchi Pakoda)

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

Daal Bhajia

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

Mixed Vegetable Bhajia (Vegetable Pakoda/Pakora)

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

Paneer Pakoda/Pakora

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

Sabudana Vada

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

Get my recipe for Sabudana Vada here.

How to serve Gyoza Bhajia | Ideas for dips and chutneys

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

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

You might also like these recipes

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

Gyoza Bhajia (Dumpling Bhajia) recipe

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Gyoza Bhajia

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

Course Appetizer, Side Dish, Snack

Cuisine Asian

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

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Sanjana

Ingredients

For the Gyoza Bhajia:

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

For the soy-ginger dipping sauce:

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

Instructions

For the Bhajia batter:

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

To make the dipping sauce:

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

To fry the Gyoza Bhajia:

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

Notes

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

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

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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

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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

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

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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.

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Bharela Marcha (Stuffed Bullet Chillies) recipe

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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.

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

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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.

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Love Sanjana

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

I welcome the combination of wholesome and floury Maris Piper potatoes and sweet potatoes. While both are delicious in their own right, something rather magical happens when you marry them together with cream and masalas.

What is Garam Masala?

Garam masala (Hindi: गरम मसाला) is a blend of warming spices, used heavily in Indian dishes, most often in North Indian recipes. Grab my Homemade Garam Masala recipe here.

The cooler climate calls and rich Mughlai and Central Asian influences on North Indian cuisine are particularly suited to the “garam” (warm) spices in garam masala.

Garam masala is a flavour protagonist for many regional Indian cuisines: Awadhi, Bihari, Punjabi, Rajasthani and Himachali to name just a few sub-cuisines of Northern India.

What is Garam Masala made from?

There is no one-size fits all answer. Almost every family will have their own preferences.

Most recipes for garam masala call for a varying blend of the following spices:

Coriander seeds, cumin seeds, fennel seeds, Indian bay leaves, cloves, cinnamon (or cassia), nutmeg, mace, peppercorns, black and green cardamom.

Some recipes call for dried chillies, while others do not.

Homemade Garam Masala vs. shop bought

There’s no denying the aromatic wave of flavour homemade garam masala brings. Add it to a curry, samosa filling or rice dish and it surpasses mediocrity and becomes a complete flavour bomb.

Having said this, I always keep a good blend of shop-bought Garam Masala in my cupboard for when I’m short of time and the homemade stuff.

I like both Jalpur Millers Garam Masala and BART Punjab Masala when it comes to the shop bought kind.

What kind of potatoes should I use for Garam Masala Potato Gratin?

Any floury potatoes, such as Maris Piper or King Edward are good choices. I like the orange-fleshed sweet potatoes for this but the white ones work fine too.

The purple variety of sweet potato can give the creamy sauce an odd colour. It tastes fine, however.

How to slice potatoes for gratin

You can prepare your potatoes by hand, simply using a sharp knife and chopping board. For even slices, use a mandoline (along with guard) to cut the potatoes into thin rounds.

Try to aim for a thickness of 1mm, but don’t worry if they are a bit thicker than this. The most important thing is that the potatoes are all uniform in size so they all cook at the same time.

Short of time? Chunk the potatoes up into wedges instead. Simple!

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Do I have to peel the potatoes?

Not at all. I do however, recommend scrubbing the white potatoes and peeling the sweet potatoes with a vegetable peeler.

Can I make this Indian-style potato gratin ahead of time?

Totally. Prepare the potatoes as instructed in the recipe. To clarify, pile the partially cooked potatoes into a baking dish, along with the cream. Cool, cover and refrigerate. Top with cheese before you bake the gratin.

Can I veganise this Garam Masala Potato Gratin?

It’s possible to replace the cream in this recipe with any plant-based cream, such as oat cream or even coconut milk. Use a vegan cheese alternative to sprinkle on top.

Is this Garam Masala Potato Gratin gluten free?

Yes. This recipe is free from wheat/gluten.

How to serve Garam Masala Potato Gratin

Once baked, allow the gratin to stand for 20-25 minutes. I know it sounds like an impossible ask but this will allow the creamy sauce to thicken and meld with the starchy potatoes.

Serve this gratin with your favourite grilled or pan-fried protein. I love it with seitan, tempeh and tofu. Although I’ve been known to eat it all by itself too!

Equipment I recommend for this recipe

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Garam Masala Potato Gratin recipe

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Garam Masala Potato Gratin

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

Course Main Course, Side Dish

Cuisine French, Indian

Keyword baked, gratin, potatoes

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6

Author Sanjana

Ingredients

• 1 kg floury potatoes such as Maris Piper or King Edward
• 400 g sweet potatoes
• 400 ml double cream
• 350 ml hot vegetable stock
• 2 large cloves garlic
• 2 tbsp garam masala homemade or shop bought – recipe for homemade Garam Masala below)
• 100 g mature Cheddar
• 50 g vegetarian hard cheese Parmesan-style cheese
• 1 spring onion finely sliced

Instructions

• Preheat the oven to 180°C/360°F/gas mark 4.
• Peel the potatoes and place them whole, in a large bowl of cold water.
• Slice the potatoes into 1mm thick rounds, either by hand or using a mandoline. If using a mandoline, be sure to use the hand guard. Once all of the potatoes are sliced, quickly move on to the next step. No need to put them back in the water. If you do, all that sauce-thickening starch will be washed away.
• Pile the potatoes into a large pot. Add the garlic, cream, vegetable stock and garam masala. At this stage you can also add chillies if you like it spicy. Stir well and bring to a gentle simmer.
• Cook the potatoes and cream mixture uncovered for 10-12 minutes, or until a fork pierces a potato slice easily. Be sure not to over cook or the potatoes will turn to mush. Whilst simmering, use a spatula to tease and separate any potatoes that might have stuck together.
• Spoon the potatoes into a large baking dish. If you like, you can arrange them so the top layer looks pretty but this comfort food, not fine dining. Rustic is superb.
• Top the gratin with grated Cheddar and vegetarian Parmesan alternative (optional). Bake uncovered in a preheated oven for 45-50 minutes until the top is golden and bubbling. Garnish with sliced spring onions.
• Allow the gratin to stand at room temperature for around 20 minutes before serving. This will give the sauce and potato starches time to thicken and get to know each other.

Video

Notes

• This a deliciously creamy, potato gratin can be prepared ahead of time. Simply complete steps 2-6 and then cool, cover and refrigerate. Before serving, top with cheese and bake the gratin as directed in the recipe.
• To freeze: Once cool, wrap the fully cooked gratin tightly in cling film, then in foil. Freeze for up to 6 months. Cook from frozen in a preheated oven for 35 minutes or until piping hot.
• I find the stock and cheese salty enough to season the dish but if you like, you can add salt according to your taste.

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

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