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

What is an Indian tawa?

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

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

Alternatives for a tawa

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

Where to buy an Indian tawa

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

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

What kinds of beans are best for bean burgers?

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

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

How to make a vegan version of this veggie burger recipe

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

Are these Spicy Bean Tawa Burgers gluten free?

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

Can I go bunless?

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

How to shape veggie burger patties

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

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

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Can I freeze homemade veggie burgers?

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

2 tips for veggie burgers without egg

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

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

Which spices go into this Spicy Bean Tawa Burgers recipe?

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

This is a veggie burger…

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

How to make these vegetarian burgers on the BBQ

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

What to serve with veggie burgers

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

Tandoori Hasselback Potatoes

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

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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.

Check out this recipe

Easy Mint & Coriander Chutney

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

Check out this recipe

Other styles of Indian street food ‘burgers’

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

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

The history of Pav in India

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

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

Spicy Bean Tawa Burgers recipe

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Spicy Bean Tawa Burgers

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

Course Lunch, Main Course, Snack

Cuisine Indian

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

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Sanjana

Equipment

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

Ingredients

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

To build the burgers:

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

To finish on the tawa:

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

Instructions

To make the filling:

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

To build the burgers:

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

To tawa-cook the burgers:

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

Video

Notes

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

 

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

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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.

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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.

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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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Juicy king oyster mushrooms make for a robust vegan meal with salad and naan. Marinate king oyster mushroom slices in spicy achaar masala marinade and then grill until almost meaty in texture.

How to serve Achaari Mushroom Kebabs

Serve in these delicious mushroom “steaks” in soft and fluffy grilled naan, along with salad and my trusty vegan mint mayo. It’s such a fresh, flavoursome and satisfying meal.

How to make a vegan kebab

I thought long and hard about what a dream vegan kebab might look like. I’m a huge fan of vegan “meat” replacements. I have dabbled in a few vegan kebab experiments with some lovely results. Seitan, tofu, tempeh and pea protein all work wonderfully if you want to give them a try.

Having said this, I also appreciate that many people don’t want to try and replicate the texture and flavour of meat in their cooking. Cue the Achaari Mushroom Kebab!

What is Achaar masala?

Achaar masala or Achar masala is a blend of spices used for pickling and preserving in Indian cusine. Lots of people make it at home in line with their family’s taste. It usually contains a blend of the following spices, ground to a powder:

• Chilli powder
• Fenugreek seeds
• Split mustard seeds
• Fennel seeds
• Black peppercorns
• Salt
• Oil

In this recipe, I opt for shop-bought Achaar masala for a speedy kebab recipe you can throw together at the end of a busy day.

Can I use any other mushrooms for these Achaari Mushroom Kebabs?

Certainly! Any large, meaty mushrooms will work well in this recipe. Portobello, large chestnut and oyster mushrooms are all perfect. If you can only get your hands on small button mushrooms, you can marinate them whole and cook as directed.

Can I cook the mushrooms any other way?

Sure, feel free to grill, barbecue or oven-cook the mushrooms according to the equipment you have at home. This is a very forgiving recipe!

Products 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!

Achaari Mushroom Kebabs recipe

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Achaari Mushroom Kebabs

Juicy king oyster mushrooms make for a robust vegan meal when paired with salad and naan. These slices of king oyster are first marinated in spicy achaar masala and then grilled until almost meaty in texture. Serve in grilled naan with a pickled chilli salad and vegan mint mayo for desi kebab shop vibes.

Course Main Course

Cuisine Indian

Keyword achaar masala, barbecue, grilled, mushrooms, vegan

Prep Time 35 minutes minutes

Cook Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 2

Author Sanjana

Equipment

• Griddle pan

Ingredients

For the mushrooms:

• 200 g king oyster mushrooms or any large mushrooms of your choice
• 100 g plain vegan yoghurt
• 1 tbsp achaar masala (I use the Jalpur branded one)
• 1 tbsp chickpea flour (toasted in a dry pan until nutty and aromatic, about 1 minute)
• 2 cloves garlic
• 1/2 tsp turmeric
• 1/2 tsp ground coriander seeds
• 1/4 tsp garam masala
• 1 tsp salt
• 3 tbsp oil

For the vegan mint mayo:

• 3 tbsp your favourite vegan mayo
• 1 clove garlic, crushed
• 2 tbsp water
• 2 tsp lemon juice
• 1/2 tsp dried mint
• 1 tsp sugar
• 1/8 tsp salt

To serve:

• Flat-leaf parsley and mint
• Mixed salad of your choice (I used shredded cabbage, onions, carrots, cucumbers and pickled chillies)
• Naan, roti, pitta or other flatbread of your choice (homemade or shop bought)
• Chilli sauce

Instructions

To prepare the mushrooms:

• Give your king oyster mushrooms a good wipe with a dry kitchen towel.
• Slice the mushrooms lengthways, about 1-1.5cm thick. I got 4 slices out of each mushroom but this will depend on the size of your mushrooms.

To make the marinade:

• Whisk together the yoghurt, achaar masala, toasted chickpea flour, garlic, ground turmeric, ground coriander seeds, garam masala and salt.
• In a small saucepan, heat up the oil so that it's smoking hot.
• Carefully pour the hot oil into the whisked yoghurt and spice mixture. This will temper the spices and bring out all their beautiful colours.

To marinate the mushrooms:

• Spread the yoghurt marinade out on to a roasting tin or a large plate. Place the mushroom slices on top to coat one side. Turn them over to coat the other side, making sure they're well covered. Use a pastry brush if you need to. Cover and allow to marinate for 30 minutes or up to 24 hours in the fridge.

To cook the mushrooms:

• Heat a griddle pan or frying pan over a medium heat. Place the marinated mushroom slices in the pan and cook for 2-3 minutes per side, until chargrilled and cooked through.

To build the kebab:

• Take your favourite naan or flatbread of choice (I used soft, homemade naan). Brush some chilli sauce over the naan and then top with cabbage, onions, carrots and cucumbers.
• Place the grilled king oyster mushrooms on top and garnish with fresh parsley and mint, pickled chillies and the chilled vegan mint mayo. Serve immediately.

To make the vegan mint mayo:

• Mix together all the ingredients, cover and refrigerate until needed.

Video

Notes

• You can make the marinade up to 24 hours in advance. Ensure they’re tightly covered and kept in the fridge until needed.
• For a smoky flavour, try cooking the king oyster mushrooms on the barbecue.
• You can make this with any large, “meaty” mushrooms, such as Portobello, large chestnut or oyster mushrooms. Try a mix of mushrooms for an extra-special touch.

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If you like this, you’ll love my recipe for Meatless Seekh Kebabs

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

Homemade Pau Bhaji Masala vs. Shop Bought

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

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

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

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

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

Why isn’t my Pau Bhaji red in colour?

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

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

How to serve this Vegan Keema Pau Bhaji

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

What kind of bread should I use?

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

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

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

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Bodhi’s Keema Pau Bhaji (Vegan)

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

Course Main Course

Cuisine Indian

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

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6

Author Sanjana

Ingredients

For the bhaji:

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

For the pau bhaji masala:

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

To garnish:

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

For the pau:

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

Instructions

For the bhaji:

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

To prepare the pau:

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

To serve:

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

Notes

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

 

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If you like this, you’ll love this recipe for Tofu Tikka Masala

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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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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

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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

The post 4 Street-Style Indian Chutneys appeared first on Sanjana.Feasts.

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.

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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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