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

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

Why make a Giant Sharing Samosa?!

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

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

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

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

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

But do I really have to share it?

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

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

Is this Giant Sharing Samosa vegan?

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

Is this Giant Samosa gluten free?

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

Is this samosa baked or fried?

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

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

Can I air fry this samosa?

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

What other samosa fillings can I make?

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

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

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

Can I make regular-sized samosa using this recipe?

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

How to make Samosa Pastry

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

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

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

Why is this pastry a great option?

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

How to make samosa filling with potatoes and peas

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

To make the filling

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

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

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

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How to fold this Giant Sharing Samosa

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

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

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

Other recipes you might like:

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

Giant Sharing Samosa recipe

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Giant Sharing Samosa

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

Course Appetizer, Snack

Cuisine Indian

Keyword potatoes, samosas, snacks, vegan, vegetarian

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 4

Author Sanjana

Ingredients

For the filling:

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

For the pastry:

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

Instructions

For the samosa pastry:

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

For the samosa filling:

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

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

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

To bake the giant samosa:

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

Video

Notes

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

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

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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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If you’re after a sharing platter worthy of your Instagram grid, this is the salad for you. I use my Homemade Masala Paneer recipe to give the salad a central focus; it’s crispy, spicy and creamy all at once.

Watch the full recipe video: Crispy Paneer & Grilled Nectarine Salad

The nectarines offset the richness of the paneer and peppery greens like rocket and watercress provide a luscious bed for the salad to lay atop.

What is Masala Paneer?

Masala Paneer is a fresh, unripened cheese from India. It’s similar to farmer’s cheese, also known as Indian cottage cheese. The core ingredients of paneer are cow’s milk and a coagulant like lemon juice, vinegar, citric acid or sour curd (yoghurt).

Having said this, paneer is significantly different in texture and taste to the western concept of cottage cheese.

My simple recipe for Homemade Masala Paneer features a basic paneer combined with black pepper, ginger, cumin seeds, chilli flakes, fresh coriander and salt. It’s then pressed to form a block.

Cube it, slice it, scramble it or create something entirely new with it. I love to use this flavoursome paneer in Parathas. Feel free to experiment with seasonings to create your own special Masala Paneer.

This is such an excellent summer dish. For a festive feel at Christmas time, replace the nectarines with sliced figs. A year-round crowd pleaser!

How to serve this Crispy Paneer & Grilled Nectarine Salad

I like to do it in stages. I start with the leafy greens, then add apple slices, tomatoes, olives, red onions and grilled nectarines (glazed with honey). Next, I add the warm, panko-crusted Masala Paneer.

The final touches are boondi (crisp chickpea flour sprinkles) and tamarind dressing. Choose the largest platter you have and dig in immediately.

This Crispy Paneer & Grilled Nectarine Salad is great as a standalone dish. Or pair it with other Indian nibbles. I love to eat this with my favourite Indian barbecue dishes. For example, these Meatless Seekh Kebabs or Achaari Mushroom Kebabs are perfect partners.

My essentials 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 Crispy Paneer & Nectarine Salad

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Crispy Paneer & Grilled Nectarine Salad

Crispy Paneer & Grilled Nectarine Salad is a fresh vegetarian meal or side. The baked Masala Paneer is amazing with juicy grilled nectarines, leafy greens and pearls of fried boondi.

Course Appetizer, Lunch, Main Course, Salad, Side Dish

Cuisine Indian

Keyword apples, barbecue, cheese, nectarine, paneer, salad

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 100 g mixed green salad leaves (pea shoots, watercress, rocket, etc)
• 40 g cherry or baby plum tomatoes (I used multi-coloured)
• 1 small red onion finely sliced
• 40 g mixed olives
• 1 Pink Lady apple
• 2 semi-ripe nectarines
• 1 tbsp honey or agave (warm)
• 2 tbsp boondi (friend chickpea flour pearls) I used shop bought (optional)
• 1/4 tsp chaat masala

For the crispy paneer:

• 200 g masala paneer (recipe linked below)
• 100g g panko breadcrumbs
• 100 g chickpea flour
• 3 tbsp vegan mayo or unsweetened yoghurt
• 80 ml water

For the tamarind & date dressing:

• 25 g tamarind and date chutney (recipe linked below)
• 20 ml extra-virgin olive oil

Instructions

For the coated paneer:

• Preheat the oven to 200ºC/400ºF.
• Stir together the chickpea flour (besan), salt, ground turmeric, vegan mayo (or plain yoghurt) and water. Whisk well to form a smooth batter.
• Cut the cold, pressed masala paneer into pieces. You can be as uneven and as rustic as you like with this. I like some cut into cubes, some in fingers and one large piece people can cut at the table. It makes for interesting eating.
• Place the panko breadcrumbs on a large plate. Dip the paneer into the wet mixture and then into the panko breadcrumbs. Be sure to coat the paneer evenly. If you like, you can repeat the wet mix and breadcrumb dip to create a thicker layer of breadcrumbs. Coat all the paneer in this way.
• Arrange the paneer on an oven-safe tray lined with baking parchment. Spray liberally with oil. Bake in the preheated oven for 18-20 minutes. Turn the paneer half way through cooking time and spray the reverse with oil. The paneer is ready when it's crispy and golden all over.

For the grilled nectarines:

• While the paneer is in the oven, halve the nectarines around the stone and twist to open. Remove the stones and brush them with warm honey or agave nectar.
• Flace the nectarine halves face down on a preheated griddle pan. Press them down gently to ensure good contact with the griddle pan bars. Cook over a moderate heat for 2-3 minutes. Don't move them around at this point.
• Turn the nectarine halves over and cook on the other side for a further 2 minutes. You can brush them with more agave or honey if you like.

For the dressing:

• Whisk together the tamarind and date chutney and olive oil. Add a splash of water if necessary.

To build the salad:

• Arrange your favourite mix of salad leaves on a large platter.
• Top with cherry tomatoes (some halved, some whole), red onion slices, olives, the warm grilled nectarines, crispy baked paneer (warm), slices of apple, boondi, tamarind dressing and a sprinkle of chaat masala.
• Take the platter to the table immediately and let everyone help themselves.

Video

Notes

• The masala paneer used in this recipe can be made up to 48 hours in advance. Store in the fridge until ready to breadcrumb and bake. I recommend breadcrumbing only up to 24 hours in advance. Bake the paneer just before serving.
• Shop-bought paneer can be used in a pinch. Be sure it’s a soft variety.
• Plain paneer can be used in lieu of masala paneer but of course, it won’t be as delicious. The joy of this salad is the contrast of spicy, sweet and tangy flavours.

Get my Homemade Masala Paneer Recipe

Homemade Masala Paneer

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

Check out this recipe

How to Make the Tamarind & Date Chutney I use in 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

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If you like this, you’ll love my recipe for my Palak Patta Chaat

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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

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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.

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

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Mogo (or muhogo as it’s called in Swahili) is a staple carb in Africa, as well as in parts of South America where it is known as yuca. Countless Indian restaurants all over the UK serve it up in various delicious ways.

Popular Mogo Dishes

• Chilli Mogo (Indo-Chinese style)
• Tandoori mogo
• Grilled mogo with chilli powder, lemon juice and salt (Mombasa Lighthouse style)
• Mogo Bhajiya
• Mogo Crisps (salted or with chilli and lemon)
• Pili-Pili Mogo

This Chilli-Garlic & Lime Mogo is my simple favourite

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

This chilli, garlic and lime version of mogo is a favourite in our British-Indian-East African home. Follow my tips for perfectly-crispy mogo chips without having to deep fry anything.

How to make crispy mogo: full video

One of the most common questions around cooking mogo is how to achieve a crispy surface on the outside and perfect, fluffy middles. I have a few tricks up my sleeve for crispy mogo and they’re incredibly simple to do.

How to prepare mogo (cassava)

First, look for mogo with a firm surface and shiny skin. They shouldn’t be soft to the touch. Peel the skin off using a vegetable peeler and chop them as the recipe directs.

Remove any tough fibres you come across. These are easier to spot once the mogo has been cooked so look though the pieces both before and after you cook them.

How to cook mogo (cassava)

Steam the mogo to cook them in gentle moisture. Many people like to boil or pressure cook their mogo, which is fine if you have lots of experience and know exactly how long to cook them for.

However, I find steaming is the best way to cook the mogo as it allows you to retain full control over the texture. To test it, you simply need to lift the lid on the pan and insert a knife into the chips. If it pierces through without resistance, the mogo is ready.

Indeed, when you pressure cook or boil the mogo, it’s much easier to accidentally overcook it. Nobody likes mushy mogo.

How to make mogo from frozen

Follow the steps in my recipe exactly. The process is almost exactly the same as how you prepare fresh mogo, except the time it takes to cook is likely to be longer, since the frozen mogo is very cold. Typically, add 10 minutes onto the cook time but check it at the 25 minute mark to be sure.

Do I have to steam the mogo first?

Yes. You can steam, boil or pressure cook the mogo. My preferred method is to steam it. When you steam, the cassava lets less water in and is less likely to overcook or turn mushy. Having said this, many people do prefer to boil or pressure cook. Use whichever method you’re comfortable with.

How long to cook mogo?

• The mogo will take around 20 minutes to cook with a boil method.
• Mogo chips will cook in the pressure cooker in around 10 minutes.
• If you choose to steam the mogo, it will take approximately 20 minutes to cook through.

How to test if mogo is cooked

Does a sharp knife slide in to the thickest part of the chip without resistance? If it does, you’re good to go. If it doesn’t, cook the mogo chips a little longer. Of course, you could always just taste one to check!

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Chilli-Garlic & Lime Mogo

What I love about mogo is its earthy flavour, which truly comes to life when it’s gently steamed or boiled. It’s so distinct, you’d know within a split second that someone is making ‘bafelo mogo’ (steamed cassava). It reminds me of the beautiful Mombasa sunshine. This chilli, garlic and lime version is a favourite in our British-Indian-East African home. Follow my tips for perfectly-crispy mogo chips without having to deep fry anything.

Course Appetizer, Main Course, Side Dish

Cuisine African, Indian

Keyword cassava, east african asian, mogo, vegetarian

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Sanjana

Equipment

• Steaming basket or collapsible steamer
• Large pan with tight-fitting lid
• Sauté pan or frying pan

Ingredients

• 1 kg fresh or frozen mogo also known as cassava or yuca
• 75 g salted butter melted
• 2 tbsp sunflower oil
• 8 large cloves garlic crushed
• 4 hot chillies
• 2 tbsp cumin seeds
• 1 1/2 tsp salt
• 1/2 tsp ground turmeric
• 1 lime, zest and juice
• 2 tbsp fresh coriander leaves to garnish
• Lime wedges to serve

Instructions

• Peel the cassava using a vegetable peeler. Chop it into bite-sized chips, about 4cm long and 2cm wide. Remove any tough fibres from inside as and when when you come across them.
• Fill a large pan with around 4cm water and bring to a boil. Place a steaming basket inside the pan and add the chopped mogo chips. Cover with a tight-fitting lid and cook over a medium-high heat for around 18-20 minutes, or until the mogo chips are tender. A knife should go through the chips with no resistance.
• Remove the mogo chips from the steaming basket. Allow them to cool for 10 minutes or so. At this point, you’ll notice more thick, string fibres and stalks that are attached to the mogo chips. Remove these as they are very unpleasant to eat.
• Once all the tough fibres have been removed and while the mogo chips are still very warm, toss them vigorously in a colander, bowl or steaming basket. This will knock the mogo chips about and rough up the surface – it's what will make the mogo chips crispy without having to deep fry them.
• Heat the oil and half of the butter in a large pan. Add the roughed up mogo chips and allow to sit, undisturbed for 2-3 minutes. This will help crispy up the bottom. With the help of a spatula, toss to coat every piece in the hot fat. Cook over a high heat until the mogo chips are golden and crispy all over.
• Push the mogo chips to the side of the pan so that there's a well in the centre. Add the remaining melted butter, along with the cumin seeds, garlic, chilli, turmeric, salt, lime zest, and lime juice. Turn the heat down and mix the aromatics together, keeping them in the centre of the pan, about 1-2 minutes until the garlic cooks out a little.
• Toss the mogo with the aromatics and allow to cook over a medium-low heat for 1-2 minutes.
• Garnish with fresh coriander leaves and serve hot, with extra lime wedges.

Video

Notes

• This dish can also be made using frozen mogo chips. Steam them in exactly the same way and remember to remove the tough fibres. If the pieces are large, cut them into bite-sized chips after they’ve been steamed and before you rough up the surfaces.
• Toss the mogo about and rough up the surface – it’s what will make the mogo chips crispy without having to deep fry them. This is a technique traditionally used for roast potatoes but it works perfectly for any starchy root veg or tuber.
• This mogo is best eaten as soon as it’s made. You can store leftovers in an airtight container in the fridge. Eat within 3 days. You can reheat them in a frying pan, in the microwave, oven or air fryer.
• I do not recommend freezing mogo once cooked as it will change the texture dramatically.

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

The post Chilli-Garlic & Lime Mogo appeared first on Sanjana.Feasts.

The ultimate vegan barbecue dish

This delicious Vegan Seekh Kebab recipe uses whole plant-based protein, no meat substitutes, tofu or other soy-based products. The wholesome texture comes from mashed chickpeas and starchy green bananas. Together, they pack plenty of protein and a blank canvas for all the classic Seekh Kebab masalas. Even meat eaters will love them!

Homemade Seekh Kebab Masala

I’ve included my recipe for homemade Seekh Kebab Masala below. It’s loaded with flavour. You can, of course, use shop-bought Seekh Kebab Masala but the freshness you get from homemade is extra special and not to difficult to make. Be sure to toast all the spices as directed first to help the spices release their natural aromas. The recipe makes enough masala for two batches of Seekh Kebabs so stow half away for another time.

Tips for making homemade Seekh Kebab Masala

• A dry frying pan is perfect for getting the spices nicely toasty. You don’t need to use oil for dry masalas.
• Don’t toast the spices over a high heat. A low heat will help coax the oils from the whole spices perfectly. Patience pays off.
• Keep the spices moving the whole time they’re in the pan to ensure they don’t burn. They have a tendency to catch in hotspots.
• Let the spices cool completely before you grind them.
• Store the homemade Seekh Kebab Masala in an airtight jar or container for up to six months. It’s okay to leave it beyond this date but the spices may lose some of their potency.
• I always recommend making ground masala blends in small batches so you can use them at their best.

My Seekh Kebab-making essentials (contains affiliate links)

• A wet/dry grinder with a powerful motor is your best friend when it comes to grinding your own masalas. It’s an invaluable tool for this Seekh Kebab Masala. I have a Boss one which is years old but this Premier Xpress Mixer/Grinder is amazing.
• Indeed, if you’re looking for a one-stop quick fix that’s suitable for lots of things, try a coffee grinder like this Bosch Coffee Grinder. You’ll probably only want to use it for spices though.
• All the spices you need for these Seekh Kebabs can be found here.
• I have these flat metal seekhs. They ensure the mixture doesn’t slide off. If using round bamboo skewers, please make sure they’re quite thick. You can always make them smaller if you’re having a hard time.

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The Meatless Seekh Kebab

The ultimate vegan seekh kebab recipe using green bananas and chickpeas. Make them in the oven or cook over a barbecue for smoky, tandoori flavours. Serve with salad, naan and your favourite chutneys and dips.

Course Appetizer, Main Course

Cuisine Indian

Keyword barbecue, green banana, kebab, vegan

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6

Author Sanjana

Equipment

• I recommend using flat metal skewers for this recipe as it will ensure the mixture holds on the seekh's correctly. If using bamboo skewers, ensure they are quite thick and that you have soaked them in cold water for at least an hour.

Ingredients

• 3 small raw green bananas (matoke)
• 400g g tin chickpeas drained
• 2 tsp fresh ginger minced
• 1 1/2 tbsp seekh kebab masala (recipe below)
• 2 tbsp freshly-chopped coriander
• 1 medium-sized onion very finely chopped (about 100g)
• 75 g plain flour
• 75 g chickpea flour
• 2 tbsp oil
• 100 g vegan butter melted

For the Seekh Kebab masala:

• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 1 tsp carom seeds
• 2 bay leaves
• 6 dried red chillies
• 1 star anise
• 8 cloves
• 10 black peppercorns
• 3 tsp dried ginger powder
• 1 tsp dried mango powder
• 1/2 tsp ground allspice
• 2 tsp dried garlic powder
• 2 tbsp chickpea flour
• 1 1/2 tsp dried mint
• 2 tsp salt

Instructions

To make the Seekh Kebab Masala:

• Heat a dry pan over a medium-low heat. Add the whole spices first: The coriander seeds, cumin seeds, carom seeds, bay leaves, red chillies, star anise, cloves and black peppercorns. Sauté for 30 seconds.
• Next, add the dry spices: The dried ginger powder, amchur, allspice, garlic powder, chickpea flour, dried mint and salt. Sauté for 10-15 seconds and then remove from the heat. Allow to cool completely.
• Grind the masala in a high-powered blender or coffee grinder until fine. Pile into an airtight jar.

For the Vegan Seekh Kebabs:

• Pierce the green banana skins all over using a sharp knife. Steam the green bananas until tender, about 10 minutes. I use a steaming basket placed inside a pan filled with around 5cm water, along with a tight-fitting lid. Ensure the water doesn't touch the bananas. They are done when a fork pierces them easily.
• Carefully remove the bananas from the steamer and while they're still hot, remove the skins and mash well with the back of a fork. Don't give the bananas time to cool down or they will not mash properly.
• Place the chickpeas in a bowl and mash them well either using clean hands or a masher. A food processor can be used but be very careful not to over-mash them or you'll end up with hummus. The texture should be quite smooth but still a little stiff. It took me 10 minutes to work the chickpeas by hand.
• Add the mashed bananas, ginger, onions, coriander and 1 1/2 tablespoons of the Seekh Kebab Masala. Store the rest in a jar for another recipe. Again, begin to work the mixture with your hands to thoroughly incorporate all the ingredients, about 3-4 minutes. Using your hands gives you the advantage of getting a feel of the mixture, ready for when it's time to skewer the kebabs.
• Once mixed, add the oil, plain flour and chickpea flour. Knead to form a soft mixture, about 3 minutes. Cover and allow to rest for 30 minutes.
• I recommend using flat metal skewers for this recipe as it will ensure the mixture holds on the seekh's correctly. If using bamboo skewers, ensure they are quite thick and that you have soaked them in cold water for at least an hour.
• After the mixture has had a chance to rest, hold the seekh (skewer) in one hand and moisten your hand with water and take a small handful of the mixture in your other hand. Begin to mould it around the skewer, ensuring the mixture is evenly distributed. If your seekh's are big, add another handful of the mixture and form longer kebabs. Leave a gap at the top so some of the skewer is exposed.
• The mixture should be evenly spread, neither too thick, nor too thin. Watch my video below to see how I do this. If the mixture feels very sticky, wet your hands and continue to form the kebabs. If the mixture feels too loose, you can add up to 50g more chickpea flour or plain flour. Extra flour may be required if your bananas are slightly over-ripe or have let in too much water whilst steaming. Onions also release moisture which can cause the mixture to become too slack.
• Taper the top and bottom of the now-formed kebabs so they adhere to the skewers correctly. Now moisten your hand once more and make an "o" shape with your thumb and forefinger. Begin to indent the kebab with the "o", from the bottom to the top to create a ridged pattern all the way up the kebabs.
• Rest the skewers over a baking tray, using the exposed part at the top of the seekh to sit on the edge of the baking tray. This will allow air to circulate around the kebabs so they cook evenly and don't get stuck to the tray.
• Bake in a preheated oven at 180°C/375°F for 20 minutes. Baste with melted vegan butter at the 10 minute mark so the kebabs don't dry out.
• Remove from the oven and baste with plenty of melted vegan butter.
• Optional: If cooking in the oven, place the seekhs over an open flame to char the outside for a delicious smoky flavour and colour. This makes ALL the difference.
• You can also grill on the barbecue. This gives them a lovely smokey flavour. Turn them often and baste with vegan butter as required.
• Serve with salad, naan and your favourite dips.

Video

Notes

• These Vegan Seekh Kebabs freeze well. Wrap leftovers well and freeze for up to 3 months. Reheat from frozen. Bake for 10 minutes at 180C/375F. Alternatively, cook from frozen on the barbecue.

Pin it for later! The Meatless Seekh Kebab

If you like this, you’ll love my recipe for Tandoori Hasselback Potatoes

The post The Meatless Seekh Kebab appeared first on Sanjana.Feasts.

My recipe has been perfected over the years to produce a soft and squidgy cheese that cubes and slices beautifully for curries and crumbles like a dream for paratha, kulcha, samosa and bhurji.

How to use Homemade Masala Paneer

You can of course, use it fresh, just as it is for a melt-in-the-mouth texture, or pan-fry it to create a crispy, golden crust. It’s also a delicious addition to Indo-Chinese favourites like Chilli Paneer and Paneer Manchurian.

Homemade Masala Paneer

How to curdle milk for Homemade Masala Paneer

My preference is to use lemon juice to curdle the milk. This can be either fresh or bottled lemon juice.

You can also use vinegar, citric acid, yoghurt or even leftover whey from a previous batch of paneer to curdle the milk. For 2.5L milk you’ll need the following quantities of each:

• 2 tbsp white vinegar mixed with 250ml water
• 1 tsp citric acid mixed with 250ml water
• 100g sour natural yoghurt whisked with 2 tbsp water
• 250ml sour whey

What other herbs and spices can I add to Masala Paneer?

This recipe is highly customisable and can be transformed with just a few changes to the herbs and spices used. Here are some of my favourite Paneer flavour infusions:

• My original Masala Paneer: Ground black pepper, ginger paste, chilli flakes, fresh coriander.
• Indo-Chinese Masala Paneer: Chinese 5-spice, ginger paste, green chillies, chopped spring onion.
• Mediterranean Masala Paneer: Sliced olives, chopped sundried tomatoes, garlic paste, dried oregano, fresh basil.
• Jamaican Jerk Masala Paneer: Ground allspice, dried thyme, dried garlic powder, chopped scotch bonnet chilli.
• Tex-Mex: Smoked paprika, ground cumin, dried onion powder, chopped coriander.

How to make soft paneer

This is a super common question and one I’m asked often. The answer is simple: Use milk with ample fat content and curdle the milk slowly you don’t shock the curds into separating quickly. Dilute the acid with water to encourage a slow separation. The last thing to remember is to ensure you don’t press it too hard. A small amount of moisture in the cheese will keep it squidgy. Ultimately, try to introduce temperature changes gradually.

Simple changes you can make for softer paneer:

• Dilute the acid when using lemon, vinegar or citric acid to facilitate a gentle separation of curds and whey.
• Use high-fat milk (this will also improve yield)
• Rinse the cheese in warm water instead of cold

Paneer for sweet and savoury dishes

Follow my recipe to make perfect paneer, whatever your intended use for it may be. Whether you want to make cubes for Chilli Paneer and Paneer Tikka, crumble it for Paneer Kulcha or use the drained and kneaded chhena for making Rasmalai.

The Best Homemade Masala Paneer: Troubleshooting

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Homemade Masala Paneer

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

Course Appetizer, Main Course

Cuisine Indian

Keyword cheese

Prep Time 50 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 350 g

Author Sanjana

Equipment

• Large, heavy-based pan
• Muslin or cheesecloth
• Colander or sieve
• Large bowl

Ingredients

• 2.5 L full-fat milk at least 3% fat Note that ultra-filtered milk isn’t suitable for making cheese
• 100 ml lemon juice
• 250 ml water
• 1/4 tsp any flavourless oil to grease the base of the pan
• 1 tsp salt
• 1/4 tsp freshly-ground black pepper
• 1/2 tsp chilli flakes
• 1/2 tsp grated ginger or ginger paste
• 1 tbsp freshly-chopped coriander

Instructions

• In a bowl or jug, mix together the lemon juice and water.
• Use a kitchen towel dipped in oil to grease the base of the pan. This will stop the milk from burning on the bottom.
• Pour the milk into the pan and heat over a medium flame. Don’t stir the milk too much as we don’t want to create too much froth. Don’t leave the milk unattended, it can boil over quite quickly. Once the milk comes to a boil, switch the heat off.
• Slowly add the lemon and water mixture and stir the milk very gently to disperse. Imagine gently drawing a figure of eight in the pan. If the milk isn’t curdling, add more of the lemon and water mixture until it does.
• You’ll know the paneer is ready when the curds look like little white clouds floating the a yellow/green-ish water (this is the whey).
• Line a colander or sieve with a clean muslin or cheesecloth. You can wet the cloth if isn’t sitting in the colander well. Place the colander over a large bowl to catch the drained whey.
• Pour the mixture into the colander and allow the whey to drain out.
• Next, transfer the bundle of drained curds (along with the muslin) into a bowl while you pour the whey into another bowl or simply swap it with another bowl.
• The curds now need to be washed to remove any excess acidic flavour. Pour plenty of warm water over the cheese and agitate with a spoon to wash away the sourness. I use around 1L water for this process.
• Once washed, dissolve the salt in another 500ml warm water and pour this over the curds to season it. Sprinkle over the black pepper, chilli flakes, ginger and coriander. Mix well.
• Wrap the muslin over the top of the curds, as flat as you can get it. Press gently with your hands to drain off excess water.
• Place a flat plate over the top and weigh the curds down with something heavy (like a few tins of beans, a mortar or books) to drain off remaining water and lightly set the paneer. The heavier the weight you apply, the firmer set your paneer will be. I like to apply a light weight at this point so that I can mould it properly later.
• After an hour, the paneer is ready to use. It may be slightly crumbly. If you prefer a firmer set for cubing and slicing, either set in the fridge overnight or do as I do and mould it in a dish, tin or bowl with more pressing.

Optional step for moulding the paneer:

• Transfer the lightly-set paneer to a small tin or ceramic/glass dish, about 12cm wide. Keep it in the muslin/cheesecloth for easier unmoulding later. Press the paneer in with the back of a spoon. It doesn’t matter of it breaks and crumbles as you’ll be pressing it again shortly. Wrap the paneer up with the muslin and apply more pressure with a plate and weight.
• Pop the whole thing, plate and weight included in the fridge overnight to set. The next day your block of fresh paneer will be ready to cube and slice for all your favourite paneer recipes.

Video

Notes

• My preference is to use lemon juice to curdle the milk. This can be either fresh or bottled lemon juice.
• You can also use vinegar, citric acid, yoghurt or even leftover whey from a previous batch of paneer to curdle the milk. For 2.5L milk you’ll need the following quantities of each:
  • 2 tbsp white vinegar mixed with 250ml water
  • 1 tsp citric acid mixed with 250ml water
  • 100g sour natural yoghurt whisked with 2 tbsp water
  • 250ml sour whey

Pin this recipe for later!

If you like this, you’ll love my recipe for Paneer Kulcha

The post Homemade Masala Paneer appeared first on Sanjana.Feasts.