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

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

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

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The post Sri Lankan-Style Potato Wedges 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

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

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Masala yoghurt, red, green and tamarind chutneys, onions, tomatoes and crunchy sev are all crowd-pleasing toppings. These snack-tastic fried spinach leaves get more addictive with every bite! If you’re a lover of crispy nachos, try this Indian-style chaat.

What is Palak Patta Chaat (Crispy Spinach Chaat)?

This recipe begins with spinach, lots of spinach. Each leaf is dipped in a batter of chickpea flour (besan), rice flour and spices before getting deep fried.

Once crispy all over, the spinach bhajiya (fritters) are spread out on a tray or plate.

Now for the fun part: A tumble of red onions and tomatoes. Then a smatter of various hot and sour chutneys made with fresh herbs, fruits and spices. Cold sweet and savoury yoghurt drizzle goes on top.

Finally, sev (chickpea flour noodles), fresh coriander leaves and optional chaat masala. This dish really is a celebration of spinach.

What else can I add to my Chaat?

If the aforementioned toppings aren’t enough to set your taste buds alight, you can also throw on some fresh pomegranate, mint leaves and fresh chillies. It really is a flavour free for all. Indeed, I’ve been known to scatter over some crushed potato chips.

How do you eat Chaat?

Depending on the style of chaat, you can either use your hands, a spoon or fork. Generally speaking, eating with your hands is commonplace but if the chaat is drenched in chutneys and yoghurt, grab yourself a spoon.

I’m actually a firm believer of going in face first. Just kidding. I like to use my hands, nachos style. I pick them up, scooping up as many toppings as you can, sort of like a spinach-leaf surf board riding some deliciously-gnarly waves.

How many different types of Chaat are there?

Hundreds. Chaat is one of those dishes that is has consistency as well as uniqueness. You can prepare Chaat from almost any base ingredient: Think crispy bhajia (fritters), vada, fried dough, dumplings, noodles, fruit and many more things. Each of Chaat is both unique, yet familiar all at once.

The familiarity of chaat comes from the toppings. Almost all will have some sort of yoghurt, chutney, onion and tomato combination (not the fruit ones). Sometimes a sprinkle of chaat masala if it’s available. If not chaat masala, a pinch of black salt (kala namak) and roasted cumin seed powder.

What are the different types of Chaat?

While practically anything can be a chaat, some of the most popular chaats of India are:

• Aloo Chaat (with fried potato cubes)
• Samosa Chaat (with erm… samosas)
• Papdi Chaat (with fried strips of shortcrust dough)
• Sev Puri Chaat (same as above but with fried chickpea flour noodles)
• Dahi Puri Chaat (mini pastry shells filled with boiled potatoes and lentils and lots of seasoned yohurt)
• Channa Chaat (with chickpeas)
• Kachori Chaat (similar to samosa chaat but with a stuffed shortcrust round. Fillings usually include, but aren’t limited to peas, daal and onions).
• Fruit Chaat (mixed fruit sprinkled with chaat masala and fresh herbs).

Essentials I used for this recipe

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

How to make Palak Patta Chaat (Crispy Spinach Chaat)

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Palak Patta Chaat (Spinach Leaf Chaat)

Crispy fried spinach leaves topped with a monsoon of Mumbai chaat favourites including masala yoghurt, red, green and tamarind chutneys, onions, tomatoes and crunchy sev. They get more addictive with every bite! If you're a lover of nachos, try this Indian-style chaat.

Course Appetizer, Side Dish, Snack

Cuisine Indian

Keyword bhajias, chaat, spinach, street food

Servings 4

Author Sanjana

Ingredients

For the crispy fried spinach:

• 180 g baby spinach leaves washed and dried
• 175 g chickpea flour (besan)
• 50 g rice flour
• 1 1/4 tsp dried garlic powder
• 1/4 tsp carom seeds (ajwain)
• 3/4 tsp salt
• 1/4 tsp turmeric
• 1/8 tsp asafoetida (hing – ensure it's a gluten free one if you have any allergies or intolerances)
• 2 tbsp chopped coriander leaves
• 2 tsp oil (I used sunflower)
• 2 tbsp lemon juice
• 300 ml ice cold water

For the masala yoghurt:

• 150 g unsweetened vegan yoghurt (I used soy)
• 1 tsp roasted cumin seeds coarsely ground
• 2 tsp sugar
• 1/2 tsp black salt (kala namak)

For the chaat toppers:

• 1 tomato finely diced
• 1 small red onion finely diced
• 2 tbsp sev
• 1/4 tsp chaat masala (optional)
• 1/4 tsp chilli powder or fresh green chillies (adjust according to your taste)
• Lemon wedges
• 2 tbsp green coriander and mint chutney recipe linked below
• 2 tbsp tamarind and date chutney recipe linked below
• 2 tbsp red chilli chutney recipe linked below
• 2 tbsp fresh coriander leaves
• 1L oil for deep frying (I used sunflower)

Instructions

For the masala yoghurt:

• Mix together all the ingredients and chill in the fridge until needed.

For the batter:

• Place the chickpea flour in a large bowl. Add the Kashmiri chilli powder, turmeric, asafoetida, dried garlic powder, salt, ajwain and rice flour. Stir to combine.
• Next, add the oil and lemon juice. Now gradually add the water, whisking all the time to ensure you work all the lumps out. It's good to add the water in stages for this reason. The final batter should be like a smooth dosa or crepe batter.

To fry the spinach:

• Heat the oil in a large pan suitable for deep frying, about 5cm deep. Bring the temperature to 200C/400F. It should be hot but not smoking.
• Dip a spinach leaf in the batter, gently shaking off any excess. Carefully place the spinach leaf in the hot oil. It may crackle and spit so be extra vigilant.
• Repeat more spinach leaves, taking care not to overcrowd the pan. I fried mine in batches of 6-7 at a time. Turn the spinach in the oil often using a perforated spoon or frying spider/skimmer. After around 2 minutes the spinach should be golden and crispy. Lift the spinach out of the oil using the perforated spoon.
• Place the spinach on a plate or tray lined with paper towels to absorb excess oil. If you want to keep them warm, you can transfer the fried spinach leaves to an un-lined tray and place them in a low oven while you fry the remaining spinach. This will help keep them crispy.

To build the chaat:

• Arrange the spinach leaves on a tray. I lined mine with baking parchment for easy clean up. Top with onions, tomatoes, chilled masala yoghurt, chutneys of your choice, sev, fresh coriander leaves, optional chaat masala and any other toppings you would like to add. Serve with fresh lemon wedges.

Video

Notes

• Serve immediately. This chaat doesn’t wait around for long so get stuck in.
• Not suitable for reheating or freezing.

Get my 3 epic chutney recipes

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

Atomic Red Chilli Chutney

Calling all chilli lovers! This red chilli chutney is quick and easy to make and intense enough to satisfy your spice cravings. Use two or more types of chilli for both flavour and intensity. Mixing your chillies in this way will add multiple layers of flavour.

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

Pin this Spinach Leaf Chaat recipe for later!

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

And these Aloo Chaat Potato Skins

Love Sanjana

The post Palak Patta Chaat (Crispy Spinach Chaat) appeared first on Sanjana.Feasts.

Crunchy spiced nuggets of okra coated in breadcrumbs and coconut, served with a hot and spicy vegan mayo, that’s what. A sort of riff on coconut shrimp, but 100% plant based.

In this recipe, I put the natural stickiness of okra to work. Magic because this is the stickiness of okra is one of the things people dislike about these firm green pods.

Ways to cook okra (bhindi)

Wait, do you call them Bhindi, okra, lady fingers or something else? I refer to them as bhindi or bhinda and often use all three terms interchangeably.

Ultimately, I adore them in any way, shape or form. Namely in dry curries. I, like many Indian families, often pair them with potatoes, onions and/or paneer.

Max out the slime!

Okra slime is one of the things we usually try to diminish in Indian dishes. Lemon juice and vinegar can suppress the stickiness of bhindi.

But this recipe is an exception! Here we welcome the stickiness in lieu of eggs. Indeed, okra slime will create the most perfect “glue” to help crunchy panko breadcrumbs and coconut stick to our popcorn bhindi.

Fry or bake for a delicious, golden snack. Once you start, you won’t be able to stop eating. Dip them in my Atomic Red Chilli Mayo for addictive heat!

How to prepare okra

Always wash and thoroughly dry okra before you begin your recipe. Be careful as the stems can have tiny, hair-like spikes on them.

If you accidentally brush these with your fingers they can sting and itch.

Be sure to dry them in a clean tea towel. Any moisture can make the okra extra sticky and while that’s not a huge deal for this recipe, it will make them more difficult to slice.

How to make Crispy Popcorn Bhindi Bites

Some things to remember when cooking Crispy Popcorn Bhindi Bites

• Be careful not to cook the Popcorn Bhindi at too high a temperature or they will brown too quickly on the outside and the okra itself will remain raw inside.
• How to freeze the Bhindi for cooking later: Once all the okra nuggets have been coated in a double layer of breadcrumbs, freeze the entire tray, with all the nuggets in a single layer. Once completely frozen, pack into freezer-safe bags or containers to cook later.
• To cook the Bhindi from frozen: Deep fry or bake according to recipe instructions. Add 5 minutes onto bake time for frozen Popcorn Bhindi and 90 seconds on to fry time.
• I don’t recommend freezing cooked Popcorn Bhindi.

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Crispy Popcorn Bhindi Bites

Crispy, spiced nuggets of okra served with a hot and spicy vegan mayo. Put the natural stickiness of okra to work by creating a "glue" for crunchy panko breadcrumbs and coconut. Fry or bake for a delicious, golden snack. Once you start, you won't be able to stop eating. Dip them in my Atomic Red Chilli Mayo for addictive heat!

Course Appetizer, Side Dish, Snack

Cuisine American, Indian

Keyword bhindi, okra

Prep Time 35 minutes minutes

Cook Time 15 minutes minutes

Total Time 50 minutes minutes

Servings 6

Author Sanjana Feasts

Ingredients

• 375 g okra
• Oil spray If baking
• Oil for deep frying If frying (any oil with a high smoke point)

For the wet mix:

• 400 ml oat milk (or any milk of your choice)
• 140 g vegan mayo
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp chilli flakes
• 1/2 tsp ground turmeric
• 1 1/2 tsp salt

For the dry mix:

• 325 g panko breadcrumbs
• 100 g desiccated coconut

For the atomic red chilli mayo:

• 100g g vegan mayo
• 50 g atomic red chilli chutney recipe card below

Instructions

• Wash and thoroughly dry the okra. Cut off the stems and slice into 2-3cm rings.
• In a large bowl, whisk together the milk, vegan mayo, garlic powder, onion powder, chilli flakes, turmeric and salt.
• Combine the panko breadcrumbs and coconut in a large tray.
• Add the okra to the wet mix and fold everything together with a spoon or spatula to coat each ring. Allow to stand for 15 minutes. The okra will become thick and sticky.
• Lift the okra out of the wet mix and toss in the dry breadcrumbs and coconut to coat each piece as evenly as you can.
• Once all the pieces are covered, dip each one in the remaining wet mix again and coat in the breadcrumbs again to create a double coating. Try to keep one hand for the wet mix and the other for the dry mix to avoid a sticky mess on your hands.
• When you've coated all the okra pieces, refrigerate the nuggets for 30 minutes.

Instructions for oven baking:

• To oven bake the Popcorn Bhindi, arrange all the nuggets on a large tray. Spray liberally with your favourite oil spray.
• Bake in a preheated oven at 160°C/320°F for 30-35 minutes or until crispy and golden.

Instructions for deep frying:

• To deep fry the Popcorn Bhindi, heat around 8-10cm oil in a pan suitable for deep frying. The oil temperature should register 160°C/320°F. Deep fry in small batches, around 4-5 minutes per batch or until crispy on the outside and cooked all the way through.
• Drain the Popcorn Bhindi on a plate or tray lined with absorbent kitchen paper. Serve hot with Atomic Red Chilli Mayo.

For the Atomic Red Chilli Mayo:

• Mix together the vegan mayo with red chilli chutney. Cover and refrigerate until you're ready to serve.

Video

Notes

• Be careful not to cook the Popcorn Bhindi at too high a temperature or they will brown too quickly on the outside and the okra itself will remain raw inside.
• How to freeze the Bhindi for cooking later: Once all the okra nuggets have been coated in a double layer of breadcrumbs, freeze the entire tray, with all the nuggets in a single layer. Once completely frozen, pack into freezer-safe bags or containers to cook later.
• To cook the Bhindi from frozen: Deep fry or bake according to recipe instructions. Add 5 minutes onto bake time for frozen Popcorn Bhindi and 90 seconds on to fry time.
• I don’t recommend freezing cooked Popcorn Bhindi.

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Atomic Red Chilli Chutney

Calling all chilli lovers! This red chilli chutney is quick and easy to make and intense enough to satisfy your spice cravings. Use two or more types of chilli for both flavour and intensity. Mixing your chillies in this way will add multiple layers of flavour.

Course Condiment, Side Dish

Cuisine Indian

Keyword chilli, chutney, jaggery

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6

Author Sanjana

Equipment

• Blender

Ingredients

• 150 g red onion, peeled and roughly chopped
• 2 large mild red chillies
• 4-6 hot red chillies add more or less according to your taste
• 25 g raw peanuts
• 1/2 tsp cumin seeds toasted in a dry frying pan for a minute until aromatic
• 60 g jaggery, grated
• 1 tbsp lemon juice
• 3/4 tsp salt
• 30 ml water

Instructions

• Place all the ingredients in a blender. Blend until smooth and thick.
• Pour into a bowl and cover. Chill in the fridge for 2 hours before serving.

Video

Notes

• This chutney is great for drizzling over chaats and using as a dip for bhajiya. You can even add a spoonful to your favourite curry in place of chilli powder.
• Store in an airtight container in the fridge for up to 3 days.
• To freeze: Place the chutney in a freezer-safe container and freeze for up to 3 months. Defrost at room temperature and consume within 24 hours.

Pin this recipe for later!

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

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The little circles of dough rise before your very eyes for a magical cooking experience — and an even more spectacular eating experience.

It’s Indian comfort food in a nutshell and a must-learn recipe if you’re looking to expand your repertoire of Indian bread beyond that of roti, naan and paratha.

If you can make Poori that rises like a balloon in hot oil, you’re a legend.

How to serve Puffy Masala Poori

Tear them apart and scoop up your favourite curries, both with sauces and without. My favourite accompaniment for Poori is Koru Bateta nu Shaak (a Gujarati-style dry potato curry).

However, I wouldn’t say no to a serving of Seeroh (semolina halwa) either. A cup of masala chai is mandatory with Poori in my home. We don’t make them often but when we do, they disappear within moments.

How to make Puffy Masala Poori: Video Tutorial

The best dishes to serve with Poori

Anything! I come from a Gujarati home, so simple vegetable curries are our forte. Growing up, I ate Poori with potato curry, Undhiyu (a mixture of seasonal Indian vegetables like aubergine, papdi, lilva, valor and muthiya. This is a very popular wedding menu combination in the Gujarati community.

Channa Masala. Either kabuli channa — white chickpeas or kala channa — black chickpeas marry well with Poori. A stir-fried dish of cabbage, carrots, mustard seeds and chillies called Sambharo is a mainstay, too.

My mother has always had a soft spot for cauliflower and pea curry with Poori. I can confirm that this combination is also supremely delicious!

Why is Poori a popular wedding food?

The shelf life is longer than that of other Indian breads. Rotli (chapattis), naan and paratha become stale after an hour or so. Poori are deep fried by their very nature.

The oil acts as a barrier, preventing them from turning hard and chewy when there are hundreds of people to feed and multiple dishes to prepare. You could say they’re an Indian caterer’s golden nugget.

How to store homemade Puffy Masala Poori

Poori can be kept in an airtight container at room temperature for 24 hours. They’re great the next day with masala chai. I always serve leftover Masala Poori at room temperature. Reheating in the microwave can make them super greasy!

Puffy Masala Poori: A helpful guide for delicious Poori

How to make Puffy Masala Poori

Sharing a direct link to recipes is highly encouraged. Please don’t copy and paste, or share screenshots of my recipes to social media pages and groups without my permission. Thank you.

Puffy Masala Poori Recipe

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Puffy Masala Poori

Learn how to make puffy, crispy Masala Poori at home. This easy recipe is foolproof. Just follow the step-by-step video and enjoy your fresh Indian Poori with any curry. I love mine with Gujarati-style Bateta nu Shaak.

Course Side Dish

Cuisine Indian

Keyword bread

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 40 poori

Author Sanjana

Equipment

• Deep pot or wok for deep frying
• Perforated spoon or slotted spoon
• Rolling pin

Ingredients

• 500 g whole wheat chapatti flour (atta)
• 50 g chickpea flour (besan)
• 30 g coarse semolina
• 1/2 tsp ground turmeric
• 1/2 tsp chilli powder
• 1/4 tsp asafoetida
• 2 tsp fine salt
• 3 tbsp any flavourless cooking oil (I used rapeseed oil)
• 400 ml hot water
• Oil for deep frying

Instructions

To make the dough:

• In a large bowl, combine the chapatti flour, chickpea flour, semolina, turmeric, chilli powder, asafoetida and salt.
• Make a well in the centre of the flour mixture and add the oil. Pour the water in and stir with a spoon until a shaggy dough is formed.
• Once the mixture is cool enough to handle, use your hands to knead into a ball.
• Turn the dough out onto a clean work surface and knead for 8 minutes. It should be firm, smooth and elastic. Don't worry if the dough appears sticky at first, just knead well for the full 8 minutes. You can add a teaspoon more oil at the end and knead briefly if the dough feels very sticky. It will become less sticky as it rests.
• Transfer the dough to a bowl and cover with a damp tea towel. Rest for 30 minutes.
• Divide the dough into small portions and roll each one into a smooth ball. You can brush them with a little oil to stop a skin forming on the outside. Cover any dough you're not working with with a damp tea towel – we don't want it to dry out as this could prevent the poori from rising. Each portion should be about the size of a ping pong ball, weighing around 16g if you're using a scale.
• Place a ball of dough onto a wooden rolling board or a clean work surface. You can grease the surface with a little oil but don't use flour as this will burn in the oil as it cooks, leaving your oil speckled with burnt flour. Use your fingertips to press the dough out to around 5cm in diameter.
• Heat the oil to 200°C/400°F.
• Roll out around 8 pooris whilst your oil is heating. I like to do them in batches like this if I'm making these on my own. If you have someone to help you, one person can roll whilst the other person does the frying. If you're not a quick roller, you can roll out fewer than eight as the surface of the poori shouldn't dry out.
• Use a rolling pin to roll the dough from top to bottom once. Give the dough 1/4 turn (90°) and then repeat rolling from top to bottom. Continue to turn and roll the dough in this way until you have a circle around 8-10cm in diameter, 1.5mm thick. Strive for an even surface.
• Fry the poori in small batches, taking care not to overcrowd the oil otherwise the oil temperature may drop. The oil should be smoking hot when you fry them. Carefully press the surface of the poori with a perforated spoon and use it to pour oil over the top too. This should encourage the pooris to rise. Once risen, turn the poori quickly so it doesn't brown too much. Cook on the other side for a few seconds and then lift out of the oil, draining away excess oil.
• Place the poori on a plate lined with paper towels to absorb any excess oil.
• Repeat the rolling and frying process for all the pooris.

Video

Notes

• Ensure the oil is at a smoking hot 200°C/400°F throughout the frying process.
• If you need some time to roll the pooris between frying, turn the temperature on the oil down. Bring it back to the correct temperature before frying the next batch.
• Don’t use flour when rolling pooris. The high heat of the oil will cause the excess flour to burn, leaving your oil speckled with burnt flour. Use oil to prevent the dough from sticking to your board and rolling pin, if necessary.
• Don’t be disheartened if the pooris don’t all rise. Strive for an even surface and ensure the oil temperature is high. It comes with practice.

Storing Poori

• Poori are best eaten hot.
• If you have leftovers, keep them in an airtight container lined with kitchen towel. Store at room temperature and eat within 24 hours.

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Choose your favourite one or make all four for a chutney party. They all keep well in the fridge and last even longer in the freezer. Check out the recipes and videos below for all my chutney-making tips. Storage instructions are included, too.

I recommend making all four and stowing them away in the freezer. That way, you have all the chutneys you need when a samosa, chaat or bhajiya craving strikes.

4 Street-Style Indian Chutneys: The Recipes

Mild: Mango, Lime & Coconut Chutney

A sweet and mild chutney packed with fruity flavours. This quick and easy mango-based chutney is made creamy with coconut milk and packs a zing with fresh lime zest. I use two types of mango (both dried and fresh) for intense flavour and a zippy tang.

This chutney is perfect for people who aren’t huge spice fans. Some gentle heat comes from fresh black pepper.

If you want to up the heat level, add some fresh red or green chilli. Use this chutney as a dip for bhajiyas, poppadoms and tikkis. It also makes for a great marinade and glaze.

How to make Mango, Lime & Coconut Chutney

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Mango, Lime & Coconut Chutney

A sweet and mild chutney packed with fruity flavours. This quick and easy mango-based chutney is made creamy with coconut milk and packs a zing with fresh lime zest.

Course Condiment, Side Dish

Cuisine Indian

Keyword chutney, coconut, dip, lime, mango

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Sanjana

Equipment

• Blender

Ingredients

• 200 ml full-fat coconut milk
• 50 g dried mango, roughly chopped I used unsweetened
• 1 large clove garlic, peeled
• 1/4 tsp ground turmeric (or 3cm fresh turmeric, peeled)
• 1/4 tsp ground black pepper
• 200 g semi-ripe mango, peeled and diced
• Zest of 1 lime about 1/2 tsp
• 1/2 tsp salt
• 50 ml water
• 2 tbsp finely-diced red onion

Instructions

• Heat the coconut milk in a small saucepan.
• Add the dried mango, garlic, turmeric, black pepper, fresh mango, lime zest and salt. Bring to the boil and cover the pan with a lid. Simmer for around 10 minutes, or until the dried mango has softened. Allow to cool.
• Place the mixture into a blender and blend until smooth and creamy. You may need to add around 50ml water to adjust the consistency. Stir in the chopped onions.
• Pour the chutney into a bowl and cover. Chill for 2 hours before serving.

Video

Notes

• This chutney is perfect for people who aren’t huge spice fans. Some gentle heat comes from fresh black pepper.
• If you want to up the heat level, add some fresh red or green chilli.
• Use this chutney as a dip for bhajiyas, poppadoms and tikkis. It also makes for a great marinade and glaze.
• Store in an airtight container in the fridge for up to 3 days.
• Freeze this chutney in a freezer-safe container for up to 3 months. Defrost at room temperature and consume within 24 hours.

Medium: 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.

Follow me as I show you how to cook this amazing chutney, using tamarind pulp and dates. I recommend grinding you own fennel seeds for that characteristic flavour all good tamarind chutneys have.

The dates should be sweet enough to balance the sourness of the tamarind but if they’re not, you can always add a little sugar or jaggery. The most important thing to remember when making this chutney is to taste, taste taste as you go along.

How to make Tamarind & Date Chutney

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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.

Course Condiment

Cuisine Indian

Keyword chutney, date, dip, tamarind

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 8

Author Sanjana

Ingredients

• 200 g tamarind pulp I used seeded but seedless is easier to work with
• 300 g dates I used whole but pitted are easier to work with
• 1 tsp fennel seeds
• 1 tsp mild chilli powder
• 1 1/2 tsp salt omit or reduce if your tamarind is already salted
• 1.5 L hot water
• 1 tbsp sugar omit if your tamarind isn't very sour

Instructions

• Grind the fennel seeds to a coarse powder.
• Place the tamarind, dates and salt in a large pan. Cover with 1L hot water and stir well. Bring to the boil and cover with a lid. Reduce the heat and simmer for 20-25 minutes, or until the mixture is smooth and pasty. Keep stirring often and add more water if it starts to feel to dry or sticks to the base of the pan. The amount of water you add depends on the juiciness of your dates. Remove from the heat.
• Add the fennel seed powder and chilli powder once the mixture comes off the heat. while Adjust the consistency of the paste so it is able to pass through a sieve.
• Strain the paste through a fine-mesh sieve (metal works best for this). Discard the pits, skins and seeds.
• Add the remaining water if you need to adjust the consistency of the chutney further. Once it's at the desired level, taste to see if you need to add any more salt and chilli. If it's too sour, add some sugar. Stir well.
• Pour into a bowl or container and refrigerate for at least 2 hours before serving.

Video

Notes

• Store this Tamarind & Date Chutney for up to a week.
• Freeze in a freezer-safe container for up to 6 months. Defrost at room temperature and consume within 24 hours.
• This chutney is great for drizzling over chaat and for dipping bhajiya.

Hot: Mint & Coriander Chutney

Smooth and creamy Indian street-style chutney for drizzling over chaats, spreading in sandwiches and dipping bhajiyas. There’s a reason why this chutney is so popular!

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.

Use ice-cold water to blend your chutney. This keeps everything super green and vibrant.

How to make Mint & Coriander Chutney

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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.

Course Condiment, Side Dish

Cuisine Indian

Keyword chutney, coriander, dip, mint

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Sanjana

Equipment

• Blender

Ingredients

• 85 g fresh coriander including stalks
• 15 g fresh mint leaves
• 30 cashews, soaked in hot water for 30 minutes and then drained
• 3 thin green chillies adjust according to your taste
• 1 large clove garlic, peeled
• 2 tbsp fresh lemon juice
• 1/2 tsp salt
• 2 tsp sugar
• 65 ml ice cold water

Instructions

• Place all the ingredients in a blender. Blitz to create get everything coarsely chopped.
• Scrape down the sides of the blender jar to make sure everything blends evenly. Add a splash more water if you need to.
• Blend again to achieve a smooth, creamy chutney.
• Pour into a bowl and cover. Chill in the fridge for 2 hours before serving.

Video

Notes

• Adjust the consistency of the chutney according to how you’re serving it. It might need to be thinned out for drizzling over chaat but a thicker chutney is perfect for sandwiches. and dipping.
• Store this chutney in an airtight container in the fridge for up to 3 days. The longer you keep it, the more it will discolour so try to enjoy soon after making.
• To make this a coconut and coriander chutney, add 50g fresh grated coconut along with the fresh herbs. Increase the amount of water if necessary.
• Make it milder: Stir in 50g plain yoghurt after the chutney has been blended. Don’t add it to the blender jar or the chutney will become very runny.

Atomic: Red Chilli Chutney

Calling all chilli lovers! This red chilli chutney is quick and easy to make and intense enough to satisfy your spice cravings. Use two or more types of chilli for both flavour and intensity.

Mixing your chillies in this way will add multiple layers of flavour. I use both onions and raw peanuts as the base for my chutney. Both act as thickeners so your chutney has the perfect consistency for dipping and drizzling.

Jaggery (gor) and lemon juice balance out the heat in this chutney so it’s both flavoursome and hot. This chutney is great for drizzling over chaats and using as a dip for bhajiya. You can even add a spoonful to your favourite curry in place of chilli powder.

How to make Atomic Red Chilli Chutney

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Atomic Red Chilli Chutney

Calling all chilli lovers! This red chilli chutney is quick and easy to make and intense enough to satisfy your spice cravings. Use two or more types of chilli for both flavour and intensity. Mixing your chillies in this way will add multiple layers of flavour.

Course Condiment, Side Dish

Cuisine Indian

Keyword chilli, chutney, jaggery

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6

Author Sanjana

Equipment

• Blender

Ingredients

• 150 g red onion, peeled and roughly chopped
• 2 large mild red chillies
• 4-6 hot red chillies add more or less according to your taste
• 25 g raw peanuts
• 1/2 tsp cumin seeds toasted in a dry frying pan for a minute until aromatic
• 60 g jaggery, grated
• 1 tbsp lemon juice
• 3/4 tsp salt
• 30 ml water

Instructions

• Place all the ingredients in a blender. Blend until smooth and thick.
• Pour into a bowl and cover. Chill in the fridge for 2 hours before serving.

Video

Notes

• This chutney is great for drizzling over chaats and using as a dip for bhajiya. You can even add a spoonful to your favourite curry in place of chilli powder.
• Store in an airtight container in the fridge for up to 3 days.
• To freeze: Place the chutney in a freezer-safe container and freeze for up to 3 months. Defrost at room temperature and consume within 24 hours.

Pin it for later! 4 Street-Style Indian Chutneys

If you like this, you’ll love my recipe for Crispy Popcorn Bhindi Bites

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

How to make Hasselback Potatoes

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

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

Why Hasselback your spuds?

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

How to veganise these Tandoori Hasselback Potatoes

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

What kind of potatoes should I use?

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

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Tandoori Hasselback Potatoes

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

Ingredients

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

For the garlic butter:

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

Instructions

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

Video

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If you like these, you’ll love my recipe for Halloumi 65

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Maggi Masala Magic is great option for those days when you don’t fancy eye-watering spice.

In any case, my favourite thing to do is dress up my instant noodles with add-ins. In the case of those dynamite Korean noodles, I slice up medium-firm tofu into cubes, pop it into double the amount of water stated on the pack, add a liberal heap of kimchi and a handful of grated carrots along with the seasoning packs included.

The result is a shockingly-inauthentic attempt at Kimchi-jjigae. I apologise to Korean grandmothers everywhere. However, my midnight bowl is both fast and satisfying.

So what’s Maggi Noodles Chaat?

Seems pretty self explanatory but let me break it down for you; First, you take a packet or two of India’s favourite instant noodle, Maggi Masala Magic.

Break them up into smaller pieces, saute in oil until slightly golden, add the masala magic packet, and just a splash of water (not the whole amount). Cover and cook for 2 minutes.

Thow in some boiled potatoes and chickpeas. Stir and heat through. A handful of chopped red onions, tomatoes and fresh coriander go in. Toss. Pile inelegantly onto a plate.

Top with a mountain of Indian chaat favourites like crunchy sev, masala yoghurt, more onions, tomatoes, chaat masala and three kinds of chutney. I won’t even tell if you choose to sprinkle in some crushed crisps. Dig in fast so you don’t have to share. Leave no clues of your midnight feast.

Or, of course, you can make it as a legit day time snack and share it with everyone. Either way, I promise it will smash your chaat cravings like a flavour whack-a-mole.

My Secret Snack List (contains affliate links)

Check out what’s in my snack cupboard 24/7. I never run out of these things! Includes what I eat to feed my noodle obsession, broth cravings, savoury snacks and sweet treats.

See the full list here.

Troubleshooting: Maggi Noodles Chaat

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Maggi Noodles Chaat

If you're a secret (or not-so-secret) fan of instant noodles, this street-style Indian chaat is the snack of your DREAMS! Noodles topped with potatoes, chickpeas, onions, tomatoes, masala yoghurt, chutneys and crunchy sev. So snackable!

Course Appetizer, Main Course, Side Dish, Snack

Cuisine Indian

Keyword chaat, noodles, street food

Prep Time 45 minutes minutes

Cook Time 5 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 2 packs of Maggi masala magic
• 1 tbsp cooking oil I used rice bran oil
• 150 ml water
• 120 g cooked chickpeas cold
• 200 g potatoes boiled in their skins, peeled and then diced
• 1 small red onion finely diced
• 1 tomato finely diced

For the masala yoghurt:

• 150 g plain yoghurt
• 1 tsp roasted cumin seeds ground
• 2 tsp sugar
• 1/2 tsp black salt

For the green chutney:

• 50 g fresh coriander including stalks
• 10-15 fresh mint leaves
• 25 cashews soaked in hot water for 30 minutes and then drained
• 2 green chillies or to taste
• 1 clove garlic
• 2 tbsp lemon juice
• 1/2 tsp salt
• 2 tsp sugar
• 2 tbsp water

For the chaat toppings:

• 2 tbsp fresh coriander leaves
• 2 tbsp sev or bhujia
• 1/4 tsp chaat masala
• 1/4 tsp chilli powder
• Lemon wedges to serve
• 2 tbsp your favourite tamarind chutney
• 2 tbsp your favourite red chutney I used a red chilli chutney

Instructions

To make the green chutney:

• Add all the ingredients to a small blender and blend to a smooth purée. Refrigerate until needed.

To make the masala yoghurt:

• Mix all the ingredients together in a bowl and refrigerate until needed.

To cook the noodles:

• Place a pan over a medium heat. Break the noodle cakes up with your hands. Add the oil and saute the noodles of a medium heat for 90 seconds or so.
• Add the packets of magic masala that come in the Maggi packets, along with 150ml water.
• Place a lid on the pan and cook over a moderately low heat for 2 minutes. Remove the lid and stir well.
• Add the chickpeas, potatoes, onions and tomatoes. Stir to combine and allow to cool for 10 minutes or so. It shouldn't be super hot when you put the toppings on, unless you prefer it like that of course.
• Pile the noodles onto a plate and top with the green chutney, masala yoghurt and remaining chaat toppings (fresh coriander, tamarind chutney, red chutney, sev or bhujia, chilli powder, chaat masala and lemon wedges). Go wild and add as much or as little of everything as you like.

Video

Notes

This chaat is best eaten as soon as the toppings have gone on.

My recipe serves 4 as part of a larger meal or two hungry people as a snack.

Pin it for later!

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

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Start by making oven-fried halloumi nuggets with my delicious, crispy batter. Toss it in the sauce along with crunchy onions and peppers. Serve as it is, in a wrap or my favourite way – which is with fries.

Is the 65 an Indo-Chinese dish?

No. It’s a common misconception as it’s similar in appearance to Indo-Chinese faves like Chilli Paneer, Manchurian, etc.

The 65 was actually created in Chennai, Tamil Nadu.

What are the main ingredients in a 65 dish?

Every restaurant, hotel and street vendor has their own take on this dish. My version is an interpretation of the 65.

I incorporate key flavours and ingredients like curry leaves, chillies, yoghurt and garlic. Having said this, halloumi is not typically used – but it’s absolutely mouth watering.

Why is it called 65?

Legend has it that the original dish, said to have been created in a Chennai hotel, was Chicken 65. There are many wacky theories around why it’s called 65, some more plausible than others.

One suggests the dish was first created with 65 different ingredients, another that it was made with 65 varieties of chilli. Another even suggests that the chicken used to make the original version was 65 years old!

Whatever the origin of the dish, know that it’s fiery, tangy and slap-you-in-the-face delicious.

What else can I “65”?

The possibilities are endless. Batter your favourite protein or veggies to make this dynamite Indian dish. This recipe works particularly well with paneer, tofu, seitan, cauliflower and potatoes.

Ways to serve Halloumi 65

Enjoy this dish as part of a larger Indian meal. I suggest you pair it with something carby and plain, such as rice, paratha – or even fries!

I know, I’m a complete heathen but let’s be honest, what doesn’t taste good with fries?

This Halloumi 65 is a delicious addition to your lunch time wrap or roll. Add some salad and your favourite cooling dip/drizzle to temper the chilli heat.

Halloumi 65: Troubleshooting

Halloumi 65 recipe

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Halloumi 65

Halloumi 65 is inspired by Chennai’s famous chicken 65 dish. This fun vegetarian take puts squeaky halloumi to work in a chilli & garlic yoghurt sauce. Start by making oven-fried halloumi nuggets with my delicious, crispy batter. Toss it in the sauce along with crunchy onions and peppers. Serve as it is, in a wrap or my favourite way – which is with fries.

Course Appetizer, Side Dish, Snack

Cuisine Indian

Keyword cheese, chilli, halloumi, vegetarian

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 450 g halloumi

For the coating:

• 50 g cornflour
• 50 g self-raising flour
• 2 tbsp your favourite mayo I used Hellmann’s Vegan mayo
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp Kashmiri chilli powder
• 1/4 tsp salt
• 2 tsp English mustard or 1 tsp dried mustard powder
• 8-10 curry leaves finely chopped
• 2 tbsp lemon juice
• 1 tbsp oil I used rapeseed
• 25 ml water
• Spray oil

For the sauce:

• 1 tbsp oil I used rapeseed
• 6 large cloves garlic crushed
• 10 curry leaves
• 2 green chillies cut lengthways
• 2 dried red chillies
• 1 green pepper cut into bite-sized pieces
• 1 red onion cut into bite-sized pieces
• 2 tsp your favourite chilli sauce
• 150 g plain yoghurt
• 2 tsp Kashmiri chilli powder
• 1 tbsp cornflour
• 150 ml water
• 1 tbsp chopped coriander leaves
• Salt to taste

Instructions

For the halloumi:

• Pre-heat the oven to 200°C/400°F/gas mark 6.
• Drain the halloumi and cut into large bite-sized chunks. Place it in a bowl and cover with boiling water. This will soften the halloumi pieces up beautifully and also remove excess saltiness. Allow to soak for 5 minutes. Drain.
• Place the halloumi in a large bowl and add the cornflour, self-raising flour, vegan mayo, English mustard, black pepper, garlic powder, Kashmiri chilli powder, curry leaves, lemon juice, oil and water. Use your hands to gently mix everything together and coat the halloumi pieces. the batter should be thick and quite sticky.
• Line two or three large baking trays with parchment paper and spray lightly with cooking oil. Arrange the halloumi pieces on the baking parchment, leaving a 2cm gap between each one.
• Bake for 10-12 minutes, turning half way through the cooking time to ensure even browning.

To make the sauce:

• Whisk together the yoghurt, cornflour and chilli powder until smooth.
• Heat the oil in a pan. Add the oil, garlic, curry leaves, dried chillies and fresh chillies in rapid succession. Sauté for a few seconds until the garlic browns very slightly.
• Next, add the onions and peppers. Mix well. Add the yoghurt mixture, chilli sauce and 100ml water. Stir well. Stir continuously while cooking over a over medium heat, until the sauce thickens. Season with salt but remember the halloumi is salty so don’t be too generous with it.
• Add the crispy halloumi pieces and stir to coat. Cook for 1-2 minutes to heat the halloumi through. Garnish with fresh coriander leaves and serve immediately.

Video

Notes

• Serve immediately for maximum crispiness. Having said this, this still tastes great reheated the next day. For breakfast… #SorryNotSorry.
• To air fry the halloumi nuggets, place the batter-coated pieces in a SINGLE LAYER inside the greased basket of the airfryer. Ensure they’re not touching each other and that there’s a gap between each one or they will stick together. Spray liberally with oil. Air fry at 200°C/400°F for 8-10 minutes. You might need to cook them in batches.
• Store leftovers in an airtight container and refrigerate for up to 3 days.
• Leftovers might be a little dry as the sauce will soak into the batter. You can always bake them in the oven or air fry them to reheat through. They’ll turn into halloumi nuggets. Delish!

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

The post Halloumi 65 appeared first on Sanjana.Feasts.

Tapioca often gets a bad rap but forget what you know about milky school dinner puddings. These soft-centered fritters and packed full of flavour and have the most snackable bubbly exterior.

Snackable memories

I have such wonderful memories of snacking on these delicious vadas when my mother had Hindu fasting days. She would make them for the whole family and although I didn’t observe my first fast until I was a teen, I still loved eating all the carb-rich dishes. In fact, I still cook them often, despite the fact that I no longer observe fasts.

Making Sabudana Vada: Most commonly-asked questions

How to make Sabudana Vada (Tapioca Pearl Fritters)

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Sabudana Vada (Tapioca Fritters)

Crispy spiced potato and tapioca pearl (sago) fritters are a treasured snack from Maharashtra, India. The golden vadas are a popular choice for fasting (upvas/vrat) but can be enjoyed at any time. Serve alongside your favourite chutney and masala chai.

Course Appetizer, Side Dish, Snack

Cuisine Indian

Keyword fasting, fritters, maharashtrian, potatoes, sago, snacks, tapioca, vada

Prep Time 35 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 28 vadas

Author Sanjana

Ingredients

• 300 g medium-sized tapioca pearls
• 850 g potatoes about 4 medium-sized potatoes
• 2 tbsp dry-roasted peanuts coarsely ground
• 1 tbsp grated ginger
• 2-3 hot green chillies finely chopped
• 3 tbsp lemon juice
• 1 1/2 tsp salt
• 2 1/2 tsp sugar
• 1 tsp cumin seeds dry roasted in a frying pan and coarsely ground
• 1/2 tsp ground black pepper
• 3 tbsp instant mashed potato powder or 2 tbsp potato starch
• 1/4 tsp baking powder I use a gluten free blend
• 2 tbsp fresh coriander chopped
• Oil for deep frying
• Lemon wedges to serve
• Fried chillies to serve (pierce the chillies all over before frying)

Instructions

• Wash the potatoes and prick the skins all over with a fork. Cook the potatoes either in the microwave, bake in the oven or steam until tender. Don’t boil the potatoes as this will invite water in and affect the texture of the vadas. I microwaved mine for 12 minutes on high power. Once cooked through, allow the potatoes to cool slightly and then peel off the skins. Place the still warm potatoes in a bowl and mash until smooth. Set aside.
• Place the tapioca pearls in a bowl and wash briefly in cold water. Drain.
• Next, add just enough boiling water to cover. Allow to soak for 10-15 minutes until the pearls still hold their shape but break if you press one between your index finger and thumb. Drain in a sieve and rinse under cold running water to stop the cooking process. Allow any excess water to drain away. Set the tapioca pearls aside.
• To the potato mixture add the ground peanuts, ginger, chillies, lemon juice, salt, sugar, cumin seeds, black pepper, potato starch (or instant mashed potato), baking powder and fresh coriander. Mix until everything is well incorporated — your hands are the best tool for this.
• Next, add the drained tapioca pearls and gently fold into the spiced potato mixture. Take care not to break the tapioca pearls.
• Wet your hands with water and using an ice cream scoop or spoon, take some of the potato mixture into your hands. Roll into a ball and flatten slightly between your palms. Place onto a plate or baking tray. Repeat for the remainder of the mixture.
• Heat enough oil for deep frying in a large pan or wok. Once the oil temperature reaches 175C/350F, the oil is ready for frying. If you don’t have a cooking thermometer, test the oil by frying a cube of bread — if it turns golden brown in 25 seconds, the oil is hot enough. These vadas need to be fried at a relatively low temperature.
• Carefully slide 3-4 vadas into the oil, depending on the size of the pan. Take care not to overcrowd the oil to avoid a sudden temperature drop.
• Fry the vadas, turning often for 4-5 minutes per batch, until golden brown all over.
• Remove from the oil with a perforated spoon and drain on a plate lined with kitchen paper.
• Repeat the frying process for all the vadas. Serve hot with lemon wedges, fried chillies and your favourite chutney.

Video

Notes

• To reheat Sabudana Vada, place them on to a baking tray in single layer. Bake in a preheated oven at 175C/350F for 8-10 minutes until hot and crispy.
• These Sabudana Vada are suitable for freezing.
• To prepare Sabudana Vada for freezing, fry the vadas according to the recipe instructions, stopping to remove them from the oil at the 2 minute mark. They will be light brown in colour but 70% cooked through. Allow to cool and then pack into a freezer-safe container, placing baking parchment between each layer if stacking the vadas inside. This will stop them from sticking together. Freeze for up to 3 months. Fry straight from frozen at 175C/350F until piping hot and golden all over, about 3-4 minutes.
• If you’d like to prepare these Sabudana Vada ahead of time, store the formed patties in the fridge (covered) for up to 48 hours.

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

Love Sanjana

The post Sabudana Vada (Tapioca Pearl Fritters) appeared first on Sanjana.Feasts.