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.

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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.

Check out this recipe

Tamarind & Date Chutney

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

Check out this recipe

Easy Mint & Coriander Chutney

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

Check out this recipe

Other styles of Indian street food ‘burgers’

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

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

The history of Pav in India

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

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

Spicy Bean Tawa Burgers recipe

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

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

The ultimate vegetarian meal prep recipe

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

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

How to make homemade fajita seasoning

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

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

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

How long does it take to make?

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

What to put in vegetarian fajitas

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

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

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

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

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

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Should I use homemade paneer or shop bought?

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

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

How to achieve a smoky char without a sizzler

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

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

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

Other recipes you might like

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

How to make this Vegetarian Paneer Fajita Traybake

Vegetarian Paneer Fajita Traybake recipe

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Vegetarian Paneer Fajita Traybake

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

Course Main Course

Cuisine Mexican

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

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Author Sanjana

Equipment

• Large baking tray or roasting dish

Ingredients

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

To serve:

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

Instructions

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

Video

Notes

Make ahead

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

Leftovers

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

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

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

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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The post Crispy Paneer & Grilled Nectarine Salad appeared first on Sanjana.Feasts.

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

Other feasts I think you’ll like

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!

Check out this recipe

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.

Check out this recipe

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.

Check out this recipe

Love Sanjana

The post Achaari Mushroom Kebabs 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.

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

The post Maggi Noodles Chaat appeared first on Sanjana.Feasts.

You may have guessed, we’re throwing back to some nostalgic 90s TV with this ode to F•R•I•E•N•D•S. The hidden layer of chutney-soaked bread is inspired by The One with Ross’ Sandwich (s.5, ep.9). If you have no idea what I’m talking about, forget everything you just read and make this sandwich anyway.

Why add the “Moist Maker”?

While this cheeky addition to this Mumbai Sandwich may not be traditional, it ensures we cram optimal chutney into our sandwich. After all, the green chutney is the best part of any Mumbai Sandwich. A chutney has the power to make or break the whole sandwich experience.

A slice of toasted bread is the perfect sponge for the chutney and provides ample moisture (hence the name), without making the sandwich soggy. Perfect.

How to serve this sandwich

It’s pretty much a meal in itself. Bread and masala potatoes are the custom carbs, veggies and cheese act as secondary belly fillers. Ultimately, you don’t need to serve it with anything. If you really want a side, try some crisps — because who’s gonna tell you how many forms of potatoes are acceptable?

Troubleshooting: Mumbai “Moist Maker” Sandwich

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Mumbai “Moist Maker” Sandwich

This ultra-crispy toastie is stuffed with masala potatoes, melting cheese, beetroot, onions and, wait for it… An extra slice of toast soaked in GOD TIER green chutney — a.k.a. the “Moist Maker”. The whole stack is finished off with crunchy sev (crunchy chickpea flour noodles).

Course Lunch, Main Course

Cuisine Indian

Keyword grilled cheese, sandwich, street food, toastie

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 2 sandwiches

Author Sanjana

Ingredients

• 6 slices white sandwich bread
• 2 tbsp butter softened
• 1/2 small red onion sliced into narrow rings and separated
• 1 small beetroot thinly sliced
• 1 tomato finely sliced into rounds
• 30 g Cheddar
• 30 g low-moisture mozzarella

For the green chutney:

• 50 g fresh coriander including stalks
• 10-15 fresh mint leaves
• 25 cashews soaked in hot water for 30 minutes
• 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 potato filling:

• 2 medium-sized potatoes
• 1 tbsp oil I used rapeseed
• 1 tsp mustard seeds
• 2 tbsp chopped coriander leaves
• 1/4 tsp turmeric
• 1/4 tsp salt

To garnish:

• 25 g sev
• Extra cheese optional
• Fried green chillies optional

Instructions

To make the potato filling:

• Steam, microwave or bake the potatoes until tender. Allow to cool slightly and then peel off the skin. Roughly mash the potatoes.
• Heat the oil in a pan and add the mustard seeds. Allow to crackle and then add the coriander leaves, turmeric, salt and potatoes. Mix well to combine and then switch off the heat. Allow to cool.

To make the chutney:

• Add all the ingredients to a small blender and blend to a smooth purée. Set aside.

To build the sandwich:

• Toast two slices of bread and cut off the crusts.
• In a bowl mix the two cheeses together.
• Butter one side of a slice of non-toasted bread and place onto a plate, buttered-side down. Spread 2 tsp green chutney on the plain side and spread half the cooled potato filling on top. Sprinkle with a small amount of cheese.
• Top with tomatoes, onions and a little more cheese.
• Next, soak one of the crustless toast slices in green chutney. Place directly on top of the cheese.
• Add another sprinkle of cheese and then arrange the beetroots on top. Top with more cheese and another slice of bread spread with green chutney. Place the bread onto the sandwich chutney-side down and then butter the outside.
• Carefully lift the sandwich and place it in a pre-heated frying pan. Cook over a medium-low heat for 5 minutes until golden brown. Press the sandwich using a flat spatula or similar while it cooks to ensure good adhesion of layers, proper contact of bread to pan and thorough cooking. Flip and repeat the same for the other side.
• Build and cook the second sandwich in the same way.
• Remove from the pan and cut diagonally into triangles. Optional: Spread more green chutney on top and sprinkle with sev. Serve immediately.

Video

Notes

• These sandwiches are best served hot.
• These sandwiches are not suitable for freezing.
• Assemble immediately before cooking.

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If you like this, you’ll love my Butter Pau Bhaji recipe

The post Mumbai “Moist Maker” Sandwich appeared first on Sanjana.Feasts.