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

My first time cooking with methi

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

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

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

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

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

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

So what went wrong?

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

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

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

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

Where to buy fresh methi (fenugreek) in the UK

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

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

How to clean fresh methi

How to freeze fresh methi

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

Is methi the same as fenugreek?

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

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

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

Other recipes you may like:

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

My star ingredient: fresh turmeric

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

3 tips for preparing fresh turmeric

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

How to prepare potatoes for 20-Minute Aloo Methi

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

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

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

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

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

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20-Minute Aloo Methi recipe

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20-Minute Aloo Methi

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

Course Main Course, Side Dish

Cuisine Indian

Keyword fenugreek leaves, methi, potatoes, turmeric

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Sanjana

Ingredients

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

Instructions

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

Video

Notes

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

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This oven-friendly recipe is made with vegetable suet to create a plant-based option.

What is Suet?

Suet in the traditional sense is a raw animal-derived fat. It’s usually sourced from beef or mutton and has many cooking applications from pastry to dumplings. It is not the same as lard.

Since this recipe for Jam Roly Poly is vegan, it calls for vegetable-based suet. Vegetable suet is made from vegetable fats and tossed with wheat flour to keep the fat pellets separate.

The texture is wax pellet-like and soft when pressed between the fingers. Buy it from the supermarket and store in a cool, dry place. I like this brand of vegetable suet.

Jam Roly Poly without suet

It’s entirely possible to make Jam Roly Poly without suet. The texture will however, be different if you use a hydrogenated fat (fat with water) such as vegan butter or spread.

Suet is a form of non-hydrogenated fat which produces a crumbly, soft pastry-like finish. Therefore, if you use vegan block with water listed in the ingredients, the finish will be more doughy.

For a vegan Jam Roly Poly without suet, virgin or refined (odourless) coconut oil is a better option than vegan block or butter.

Step-by-step: How to make Vegan Jam Roly Poly

How to roll Jam Roly Poly

Think cinnamon roll! Indeed, if you can make cinnamon rolls, this process will be a breeze. Due to the sticky and splodgy nature of jam, be sure to leave a border around it to avoid overspill.

Why has my Jam Roly Poly cracked?

It’s normal for Jam Roly Poly to crack a little while it cooks. The foil and baking parchment wrap should be left slightly loose so the pudding has room to expand.

Can you freeze Jam Roly Poly?

Allow the cooked Vegan Jam Roly Poly to cool completely. Wrap it in cling film and then a layer of aluminium foil. Place into a freezer-safe bag or container and freeze for up to 3 months.

Instructions to re-heat

Defrost at room temperature and then reheat in a pre-heated oven at 180°C/350°F for 10-12 minutes.

How to make Vegan Custard

I love this recipe for thick and creamy Vegan Custard from The Veg Space. It’s my go-to recipe and tastes so wonderful with this Vegan Jam Roly Poly. The perfect plant-based pudding!

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Flavour ideas for Jam Roly Poly

Types of Jam

I use raspberry jam but strawberry, blackberry, cherry or even plum jam would be delicious options for Roly Poly.

Vegan Jam Roly Poly with spices

Cardamom is optional in this recipe. Feel free to leave it out for a more traditional take on Vegan Jam Roly Poly.

You can replace the cardamom with 1 tsp vanilla extract, 1/2 tsp ground nutmeg or 1/2 tsp ground cinnamon which is especially delicious with a strawberry jam filling.

Vegan Jam Roly Poly with citrus zest

Fresh orange zest or lemon zest also make for great additions to the suet dough.

Vegan Jam Roly Poly recipe

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Vegan Jam Roly Poly

A vegan take on Jam Roly Poly, the classic British steamed pudding I loved so much at school. Serve hot with custard for a nostalgic dessert you'll crave often. This oven-friendly recipe is made with vegetable suet to create a plant-based option.

Course Dessert

Cuisine British

Keyword cardamom, dessert, jam, pudding, raspberry

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Author Sanjana

Equipment

• Large, deep baking tray
• Oven-safe wire rack
• Aluminium foil
• Baking parchment
• Pastry brush

Ingredients

• 225 g self-raising flour (or plain flour with 2 1/4 tsp baking powder added)
• 25 g caster sugar
• 1/8 tsp salt
• 1/2 tsp ground cardamom or 1 tsp vanilla extract
• 100 g vegetable suet
• 120 ml dairy-free milk room temperature
• 175 g raspberry jam stirred to loosen
• 3 tbsp dairy-free milk
• 1 tbsp Demerara sugar

Instructions

• Preheat the oven to 180°C/350°F/gas mark 4.
• Lay a 50cm wide piece of foil on a work surface. Place a 30cm piece of baking parchment on top of the foil and grease it lightly with oil. Set this aside.
• In a bowl, mix together the flour, caster sugar, cardamom, salt and vegetable suet.
• Add the milk and mix to form a shaggy dough. Knead gently for 2-3 minutes until the dough is soft and slightly elastic.
• Dust a clean work surface with flour and roll the dough into a large rectangle, about 30cm x 15cm.
• Spread the jam all over the surface of the dough, leaving a 1cm gap at the edges to prevent overspill.
• With the longest edge closest to you, begin to roll the dough into a log, like how you’d roll up the dough for cinnamon buns.
• Carefully lift the roll and place it on the greased baking parchment, near the edge. Roll the log in the baking parchment/foil loosely. If it’s too tight, it won’t have enough space to expand.
• Fill a large roasting tin with boiling water and place an oven-safe baking rack on top. Place the wrapped Roly Poly on top of the rack.
• Bake for 35 minutes. Remove from the oven and allow to cool for 10 minutes. Increase the oven temperature to 200°C/400°F.
• Unwrap the Roly Poly and brush the with the milk. Sprinkle with Demerara sugar. Return the Roly Poly to the oven for 5 minutes until golden all over. Allow to cool for 10 minutes.
• Cut the Vegan Jam Roly Poly into thick slices and serve with hot custard.

Video

Notes

How to freeze Vegan Jam Roly Poly

Allow the cooked Vegan Jam Roly Poly to cool completely. Wrap it in cling film and then a layer of aluminium foil. Place into a freezer-safe bag or container and freeze for up to 3 months. Defrost at room temperature and then reheat in a pre-heated oven at 180°C/375°F for 10-12 minutes.

Vegan Custard

I love this recipe for thick and creamy Vegan Custard from The Veg Space. It’s my go-to recipe and tastes so wonderful with this Vegan Jam Roly Poly. The perfect plant-based pudding!

Flavours

Cardamom is optional in this recipe. Feel free to leave it out for a more traditional take on Vegan Jam Roly Poly.

I use raspberry jam but strawberry, blackberry or even cherry jam would be delicious options for Roly Poly.

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A fast and easy side dish to serve alongside your favourite burgers, pasta dishes and pizza.

What’s in the Sri Lankan-style spice mix?

The whole affair of making your own Sri Lankan roasted curry powder is heady and delectable. Traditional blends are made up of whole spices which are dry roasted until toasty. Sometimes toasted raw rice is goes in for amazing depth of flavour.

Indeed, each recipe will vary from home to home but the process is very much the same. My recipe includes: mustard seeds, fennel seeds, cloves, peppercorns, coriander seeds, fenugreek seeds, cinnamon, turmeric, dried chilli and roasted rice.

I call these wedges “Sri Lankan-style” because they’re inspired by the flavours of Sri Lankan curry powder but I do not roast the spices prior to grinding them. The reason for this so the spices do not burn in the very hot oven we require to produce crispy wedges.

This is very much an inauthentic dish but delicious nevertheless! Our staple Saturday night sort of fare alongside a big salad.

How to make crispy potato wedges: add toasted raw rice!

Following the rules of Sri Lankan curry powder, I add toasted raw rice for delicious flavour. Incidentally, the ground toasted rice also creates a perfectly crispy coating for each potato wedge. I’ll never make wedges without ground rice again!

What’s the best potato to use for wedges?

Any variety of potato with floury flesh is ideal for potato wedges (what you’d use for a baked potato). In the UK, you can use both King Edward and Maris Piper potatoes. For my US readers, Russet potatoes (Idaho potatoes) are ideal.

In any case, choose spuds with a dry, mealy texture as opposed to waxy as these make for the fluffiest wedges.

How to cut potato wedges

I like my potato wedges big. I choose the largest baking potatoes I can find and scrub them clean. It’s best to keep the skins on.

Cut each potato in half lengthways. Each half needs to be halved and then halved again lengthways to create a wedge-like shape.

How to cook potato wedges in the oven

Grab a large baking tray (non-stick is handy and prevents the potatoes from sticking). Be sure to give the potato wedges enough room so they can brown nicely. If they’re piled on top of each other, they’ll just get soggy.

When I prepare potato wedges for 4 people, I find around 700g potatoes makes for generous side portions. Pre-heat the oven to 200°C/400°F (fan assisted), at least 30 minutes before you start.

Mix in your seasonings and make sure the potatoes are coated in a layer of oil.

Bake the potatoes in a single layer for 40-45 minutes. Toss them around at the halfway mark to make sure they’re cooking and browning evenly.

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Why do my potato wedges stick?

There could be several reasons why your potato wedges stick to the pan. Here are some of them.

• There’s not enough oil on the potatoes. Add more.
• The tray might not be ideal. Try a non-stick one.
• There may be excess starch in the potatoes. Wash and soak the cut wedges in cold water for 10 minutes before you season them. Be sure to dry them off in a clean tea towel after soaking.

Can I fry these potato wedges?

No, I don’t recommend you fry these potato wedges. The recipe has been developed for oven baking. The seasoning is likely to fall off in the oil if you try to deep fry them.

Are these potato wedges gluten free?

Yes. The seasoning is made with toasted raw rice which gives them a delicious crunch.

Are these potato wedges vegan?

Yes, this recipe for Sri Lankan-Style Potato Wedges is suitable for vegetarians and vegans.

What to serve with potato wedges

Serve these crispy Sri Lankan-style Potato Wedges with your favourite dips (sriracha mayo, tamarind chutney, hot sauce and ranch are all super tasty!).

Other delicious partners for these wedges include burgers, sandwiches, toasties, pizza, pasta, baked beans and salad.

I love to serve my potato wedges with:

• Lime Pickle Tofu Steaks
• Paneer Fajitas
• Vegetable Manchurian
• Vegan Fried Chick’n Burgers

Sri Lankan-Style Potato Wedges recipe

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Sri Lankan-Style Potato Wedges

XXL potato wedges with a crispy spice and rice coating. Serve these curry leaf-topped wedges with your favourite dips.

Course Appetizer, Side Dish

Cuisine Sri Lankan

Keyword potato wedges, potatoes, spice blends

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Sanjana

Equipment

• Large baking tray
• Pestle and mortar or spice grinder

Ingredients

• 30 curry leaves
• 1/2 tsp mustard seeds
• 1/2 tsp fennel seeds
• 2 cloves
• 1 tsp black peppercorns
• 2 dried red chillies
• 1/4 tsp coriander seeds
• 1/4 tsp fenugreek seeds
• 2 green cardamom pods skins removed
• 1/4 tsp ground cinnamon
• 1 tsp ground turmeric
• 2 tsp rice lightly toasted in a dry frying pan
• 700 g potatoes scrubbed clean
• 3 tbsp oil + more to fry half of the curry leaves at the end any flavourless
• 2 large cloves garlic crushed
• 2 chopped fresh red chillies to garnish

Instructions

• Pre-heat an oven to 200°C/400°F.
• Place the mustard seeds, fennel seeds, cloves, peppercorns, dried chillies, coriander seeds, fenugreek seeds, cardamom seeds, cinnamon, turmeric and toasted rice in a pestle and mortar or the jar of a spice grinder. Pound or grind to a fine powder. It's okay if some of the rice still feels a little coarse.
• Cut the potatoes into large wedges. Place them on a large baking tray. Drizzle over the oil and then add half of the curry leaves, crushed garlic and spice mix. Toss with your hands to coat all the wedges.
• Bake in a pre-heated oven for 40-45 minutes, tossing the potatoes halfway to ensure they brown evenly. The rice will ensure they're deliciously crispy on the outside.
• Fry the remaining curry leaves in hot oil until crispy. Scatter these, along with the chillies on top.
• Serve with your favourite dip. This Tamarind Chutney is delicious with them, but equally, I love these wedges with some vegan Sriracha mayo.

Video

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

How to serve Athela Marcha (Instant Chilli Pickle)

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

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

How to prepare chillies for Athela Marcha

What are some other names for Athela Marcha?

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

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

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

The best chilli pickle with mustard seeds

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

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

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

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

To add mango or not to add mango?

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

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

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

How to store Indian chilli pickle

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

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

What can I use instead of citric acid?

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

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

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

Athela Marcha (Instant Chilli Pickle) recipe

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Athela Marcha (Instant Chilli Pickle)

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

Course Condiment

Cuisine Indian

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

Prep Time 25 minutes minutes

Servings 12

Ingredients

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

Instructions

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

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Have these Indian-style tofu steaks on the table in under 30 minutes!

My vegan take on “steak and chips”

These flavour-packed Lime Pickle Tofu Steaks couldn’t be easier. You need just eight ingredients and half an hour. Easy vegan dinner done and dusted!

How to make Tofu Steaks

The firm tofu block I use is usually rectangular in shape. I simply cut it into 1cm thick “steaks”.

If you want a more obvious steak shape, you can trim around the edges to round the corners off. I don’t bother because it means I can serve and eat everything without any waste.

How to make the lime pickle marinade

It’s no secret that the majority of the flavour in this recipe comes from the lime pickle. I use a good shop-bought version but you can use homemade if you prefer.

What’s in Lime Pickle?

Lime pickle is made with sour lime, mustard seeds, fenugreek seeds, chilli, oil and salt.

This Indian pickle packs a punch. It’s tangy, warming and deeply flavoursome. A little goes a long way.

In this marinade, I mix my favourite shop-bought lime pickle with both dairy-free yoghurt and chickpea flour to create a paste I can rub on to firm tofu.

Simply add all the ingredients to a bowl and beat. Brush or rub the tofu all over.

Do I have to marinate the tofu for long?

Absolutely not. This is a very forgiving recipe and lime pickle is potent stuff. The tofu steaks will still taste great even if you don’t marinate them. I give them about 10 minutes while I prepare the peppers and onions.

How to serve Lime Pickle Tofu Steaks

Serve these tofu steaks with the roasted peppers and spring onions, chips (French fries) and a simple salad.

What if I want to make this ahead/meal prep?

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 tofu and veggies with cling film. Refrigerate and bake when you’re ready.

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Other recipes you might like

• Paneer Fajita Traybake (Vegetarian)
• Tofu Dopiaza (Vegan)
• Curry Puffs (Vegan)
• Seekh Kebab (Vegan)

Lime Pickle Tofu Steaks recipe

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Lime Pickle Tofu Steaks

Grilled tofu steaks with a hot and sour lime pickle coating. The ultimate vegan "steaks" for spice lovers. Have them on the table in under 30 minutes!

Course Main Course

Cuisine Indian

Keyword easy, lime, pickle, tofu

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Equipment

• Large baking tray
• Oven-safe wire rack

Ingredients

• 400 g firm tofu
• 85 g lime pickle I like Ashoka or Pataks
• 2 tbsp chickpea flour
• 2 tbsp dairy-free yoghurt I used soy
• 2 tbsp any cooking oil
• 2 peppers cut into wide strips
• 1 red onion finely sliced
• 5 spring onions cut into large pieces

To serve:

• Chips cooked
• Salad of your choice

Instructions

To prepare the tofu:

• Drain the water from the tofu. Press in a tofu press or between paper towels, place a chopping board on top and a few cans of beans to weigh it down for 20-30 minutes. This will remove excess water.
• Once pressed, slice the block of tofu in half to create your 'steaks'.

To make the lime pickle marinade:

• Place the dairy-free yoghurt in a bowl. Add lime pickle, chickpea flour and oil. Mix well.

To prepare the rest of the dish:

• Preheat the oven to 200°C/400°F.
• Rub the tofu steaks all over with the lime pickle marinade. There's no need to marinate but if you want to, you can let it marinate for 30 minutes or so.
• Tip the peppers and spring onions into any leftover marinade and mix to coat.
• Arrange the vegetables on a large baking tray in which an oven-safe wire rack fits. Place a wire rack on top and brush with a small amount of oil. Lay the tofu steaks on top. The wire rack will ensure everything cooks evenly. If you don't have a wire rack, just place the tofu steaks in the tray with the veggies around them. Flip the tofu half way through the cooking time for even browning.
• Bake it in the preheated oven for 20 minutes. There's no need to turn it since we've set it on a wire rack. Finally, give the tofu steaks a quick flash under the grill (broiler) for a chargrilled finish. About 2-3 minutes should do it.
• Serve hot with salad and chips.

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 tofu and veggies. Refrigerate and bake when you’re ready.

Leftovers

I like to make tofu ‘steak’ sandwiches with any leftovers for a new meal. Slice the reheated tofu into strips and arrange on crusty roll along with the veggies, a slick of mayo and some rocket or watercress.

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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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Make them big, small or somewhere in between for a speedy meat-free snack or starter.

What are Curry Puffs?

Curry Puffs are a pastry-wrapped snack popular across Asia. Many communities make their own versions, from Singapore to Thailand, but Curry Puffs are thought to have Malaysian roots.

Malay Curry Puffs are particularly beautiful with a spiral ‘shell’ that employs a technique similar to the one used to make Italian Sfogliatella.

As much as I’d love to do a tutorial on Malay Spiral Curry Puffs at some point, I have promised you some quick and easy plant-based dishes so here’s a delicious Vegan Curry Puff recipe you can make in a jiffy!

The vegetable filling

I’ve never met a curry puff I didn’t like. These two bite-sized morsels are so easy to prepare. Raid the fridge and use up any veggies you like.

Vegetables I use for Vegan Curry Puffs

• Carrots
• Peas
• Sweetcorn
• Edamame
• Potatoes
• Onions

Pre-cook all the veggies except for the onion until they’re tender. I microwave my potatoes and steam the carrots, peas, sweetcorn and edamame.

The curry powder

Indeed, one of the most important ingredients in Curry Puffs is the curry powder itself. I use this medium Indian-style curry powder. It’s the same one I like to use for dishes like Singapore Noodles and Katsu Curry.

Malaysian, Thai or even roasted Sri Lankan curry powder will all taste delicious, however.

We need to use a lot of curry powder in this recipe so whatever you choose, make sure it’s one you like the flavour of.

The pastry

I cheat and use shop-bought puff pastry for the flaky outer casing. The multiple layers of puff pastry give the Curry Puffs their signature ‘puff’ without the laborious task of making your own pastry.

Keep the pastry in the fridge right up until you’re ready to fold the curry puffs. Cold pastry will ensure the folding process doesn’t end in a soft, greasy and misshapen doughsaster!

The coconut milk wash or “glaze”

Before you bake, brush the Curry Puffs with a liberal slick of coconut milk mixed with turmeric for a gorgeous egg-free ‘egg wash’.

Since we’re using some coconut milk in the filling, it makes sense to echo the flavours on the outside, whilst on our way to golden perfection.

If you’d like your curry puffs to have a little shine, add 1 tsp agave to the mixture (optional).

How to fold Curry Puffs

Firstly, this is much more fun when you have someone to help you! Be sure to keep your pastry in the fridge while you work if your kitchen is particularly warm.

Take a square of pastry in your palm so it’s facing you in a diamond shape. Place around 1 1/2 tsp of the filling in the centre.

Bring the bottom point to the top to form a triangle and pinch to seal. Continue to pinch the open seams closed, ensuring you squeeze any air out as you seal.

At this point you can either pleat the edges or simply press with a fork to create a pattern around the edge. I love a twisty seam.

Starting from one side, pinch the pastry at the outer edge between your thumb and index finger.

Try not to press too hard or all the fat will leak out of the pastry (this is why it’s important the pastry is cold). After your first pinch, twist the pastry inwards and pinch again to keep in place.

Repeat all the way around the pastry and nip off any excess pastry when you get to the end.

Watch my detailed video to see the folding and pleating in action.

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Can I use this recipe to make jumbo Vegan Curry Puffs?

Yes. Cut your pastry into 6 large squares rather than 12 squares per pastry sheet as directed in the recipe. Note that jumbo Curry Puffs will take 10-12 minutes longer to bake.

Other recipes you might like

• Vegetable Samosas
• Daal Kachori
• Gyoza Bhajia
• Halloumi 65

Can I prepare these Easy Vegan Curry Puffs ahead of time?

Yes. You can prepare either the filling in advance or even assemble them entirely.

To refrigerate curry puffs

Prepare the curry puffs as directed in the recipe, stopping before you brush on the coconut milk wash. Place on a tray and cover with cling film before refrigerating for up to 48 hours. Cook as per recipe.

Freezing instructions

Prepare the curry puffs as directed in the recipe, stopping before you brush on the coconut milk wash. Place on a tray and cover with cling film before freezing flat until solid.

Once completely frozen, you can place the curry puffs in a freezer-safe container or bag (up to 3 months). Do not defrost: Cook straight from frozen.

Are these Vegan Curry Puffs gluten-free too?

My version is not gluten free. However, you can buy gluten-free puff pastry in the shops. Be sure to read the label to ensure the product meets all your dietary requirements.

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Easy Vegan Curry Puffs

These Quick Vegan Curry Puffs are light, flaky and perfectly addictive. They’re stuffed with a mixture of curried vegetables, soy sauce and coconut milk.

Course Appetizer, Lunch, Side Dish, Snack

Cuisine Asian

Keyword pastry, potatoes, puff pastry, vegan, vegetables, vegetarian

Prep Time 50 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Equipment

• Large oven tray lined with baking parchment
• Pastry brush

Ingredients

For the Curry Puffs

• 250 g potatoes, steamed or microwaved with the skin pricked, peeled & roughly mashed (about 2 medium potatoes)
• 90 g carrots, very finely diced (1 large carrot)
• 40 g peas (I use frozen, thawed)
• 40 g edamame (I use frozen, thawed)
• 25 g sweetcorn (I use tinned, drained)
• 1/2 medium red onion finely chopped
• 2 tbsp fresh coriander, finely chopped (use the leaves and stems)
• 1 1/2 tbsp mild or medium curry powder
• 2 tbsp coconut milk
• 1 tbsp light soy sauce
• 1/2 tsp white pepper
• 1/4 tsp salt
• 2x 320g sheets ready-rolled puff pastry, cold (be sure to check your brand is vegan and not made with butter)

For the coconut milk wash:

• 3 tbsp coconut milk
• <1/8 tsp ground turmeric (a very tiny pinch)

Instructions

To make the vegetable mixture:

• Once your potatoes have cooled, peel them using your fingers and break into rough pieces. Place them in a large bowl along with the rest of the cooked vegetables. It's best to work with cool or cold vegetables so this recipe is the perfect way to use up leftovers.
• Add the onions, coriander, coconut milk, soy sauce, curry powder, white pepper and salt. Mix well.
• Use a potato masher to mash the mixture. Most of the veggies should still be fairly whole but the potatoes mashed enough to form a cohesive ball when squeezed together. Think samosa filling.

To prepare the pastry:

• Keep the pastry in the fridge right up until you're ready to fold the curry puffs. Carefully unroll the first roll of pastry and set it on a flat work surface. Note: If your puff pastry is not already rolled, you'll need to use a rolling pin and some plain flour to roll it to about 35cm x 22cm.
• Cut the pastry into 12 equal squares. If you want to make jumbo curry puffs, roll appropriately and cut into 6 equal squares.

To fold the curry puffs:

• Take a square of pastry in your palm so it's facing you in a diamond shape. Place around 1 1/2 tsp of the filling in the centre. Bring the bottom point to the top to form a triangle and pinch to seal. Continue to pinch the open seams closed, ensuring you squeeze any air out as you seal.
• At this point you can either pleat the edges or simply press with a fork to create a pattern around the edge. I love a twisty seam. Starting from one side, pinch the pastry at the outer edge between your thumb and index finger. Try not to press too hard or all the fat will leak out of the pastry (this is why it's important the pastry is cold). After your first pinch, twist the pastry inwards and pinch again to keep in place. Repeat all the way around the pastry and nip off any excess pastry when you get to the end. Watch my detailed video to see the folding and pleating in action.
• Repeat this process for all the curry puffs. It's much more fun when you have someone to help you! Be sure to keep your pastry in the fridge while you work if your kitchen is particularly warm.

For the coconut milk wash:

• In a small bowl, stir together warm coconut milk and turmeric. If you'd like your curry puffs to have a little shine, add 1 tsp agave to the mixture (optional).

To bake the curry puffs:

• Arrange the curry puffs on a large baking tray lined with baking parchment. You may need to do this on two or three separate trays.
• Brush the curry puffs all over with the coconut milk wash. Bake in a preheated oven at 175°C/350°F for 25-30 minutes or until golden and puffy all over. Serve hot with your favourite sweet chilli sauce.

Notes

• If you’d like your curry puffs to have a little shine, add 1 tsp agave to the coconut milk wash mixture (optional).

Make ahead!

To refrigerate

Prepare the curry puffs as directed, stopping before you brush on the coconut milk wash. Place on a tray and cover with cling film before refrigerating for up to 48 hours. Cook as per recipe.

Freezing instructions

Prepare the curry puffs as directed, stopping before you brush on the coconut milk wash. Place on a tray and cover with cling film before freezing flat until solid. Once completely frozen, you can place the curry puffs in a freezer-safe container or bag (up to 3 months). Do not defrost: Cook straight from frozen.

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

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Fresh beancurd sheets stir-fried with onions, peppers, fresh basil and a sweet and sour chilli sauce.

What is Yuba?

“Yuba” or tofu skin (also bean curd skin or bean curd sheet) is a form of protein made from soy beans. Soy milk, to be precise.

During the boiling process, a skin forms on top of the soy milk. It is made up of protein and fats in the milk, similar to the kind that forms on top of dairy milk.

Once it’s nice and thick, the skin is skimmed off the surface of the soy milk and dried on a cloth. The result is a chewy and pliable ‘sheet’ of bean curd that can be used in endless ways.

It’s a time-consuming process which is why buying it is a good idea! Although, homemade fresh Yuba is a melt-in-the-mouth delight. If you have time, there’s nothing quite like it.

Some of my favourite ways to use Yuba are to stir fry, braise or wrap in the form of a parcel or spring roll.

Not only is it delicious, it also makes a nice change from tofu, soya and seitan.

Where can I buy Yuba?

You can buy Yuba (also called beancurd sheets or tofu skin) in all well-stocked East Asian supermarkets.

Types of Yuba

There are a few types available and all of them are suitable for use in this recipe.

Fresh Yuba (beancurd sheets)

Usually sold in the fresh, refrigerated section. They come in thin, flexible sheets rather like fresh lasagne. The texture is a little chewy and the flavour a blank canvas for whatever ingredients you cook them with.

Slice these into a size and shape of your choice and throw straight into stir fries or soups.

Dried Yuba/Tofu Stick (beancurd sheets or rolls)

Buy these in the dried food aisle of your Asian supermarket. They require you to soak them in water for a few hours prior to use. Stir fry the sheets or use to wrap spring rolls or dumplings.

Tofu Stick pieces are a great addition to braised dishes like broccoli with soy sauce or in soups. A slow summer separates the layers of tofu stick slightly for a really delicious texture.

Frozen Yuba

You can also buy beancurd sheets in the frozen aisle. Use them in the same way you’d use the fresh variety but allow you defrost at room temperature before you slice them up. This shouldn’t take too long.

I often keep both frozen and dried forms of Yuba at home to give meals a quick and convenient meat-free protein element.

What can I use instead of Yuba?

You can indeed replace the Yuba in this recipe with any protein of your choice. Tofu, tempeh, seitan, soya chunks or chickpeas.

If you prefer, use all vegetables. Mushrooms, cauliflower and broccoli are also very delicious.

Fresh basil is an essential in this recipe. It gives the dish a wonderful, peppery freshness.

You can use Thai Basil or regular sweet basil. Holy basil (Tulsi) works beautifully too but add half the amount because it can be quite fiery. Dried basil just won’t cut it in this recipe.

Find my Indo-Chinese Chilli Yuba on YouTube

How to adapt this recipe to be more or less spicy

Make this Indo Chinese-Style Chilli Yuba as spicy or as mild as you like. My recipe below is  ‘medium’ according to my tastes. Add fresh chilli according to your preference but I recommend keeping the amount of black pepper the same.

5 tips for excellent stir fries

1. Use a good wok

You will get the most flavour from a well-seasoned carbon steel wok. Ensure it is smoking hot before you add any ingredients.

If possible, buy one from your local Asian shop.

2. Be prepared

Prepare all your ingredients before you begin cooking. The cooking process should be fast so the veggies remain crunchy.

3. Pay attention to your heat source

Your heat source should be on the highest possible setting when you stir fry. Turn the heat down and the stir fry might accidentally become a stew or braise.

4. Get moving

Keep the ingredients moving at all times. A smoky char is desirable but burnt aromatics and vegetables or proteins aren’t.

5. Last minute cooking is key

Cook your stir fry at the last minute; By this, I mean immediately before serving for the freshest and most delicious results. This isn’t to say the reheated leftovers aren’t tasty the next day!

How to make a slurry for a thick and shiny Chinese-style sauce

It’s quicker and easier than you might think. Simply mix together cornflour (cornstarch) and cold water. It’s important your water is cold. Hot water will cause the starch in the cornflour to seize up and become lumpy on contact.

Other recipes you might like:

• Vegan Hakka Noodles
• Vegetable Manchurian
• Chilli Paneer
• Gyoza Bhajia

Is this Indo Chinese-Style Chilli Yuba recipe vegan?

Yes! This recipe is vegan and can be made gluten free if you swap your soy sauce for tamari or use a commercial gluten-free soy sauce brand.

Indo Chinese-Style Chilli Yuba recipe

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Indo Chinese-Style Chilli Yuba

This Indo Chinese-Style Chilli Yuba is a quick and easy vegan dish for weeknights. Fresh beancurd sheets stir-fried with onions, peppers, fresh basil and a sweet and sour chilli sauce.

Course Lunch, Main Course, Side Dish

Cuisine Asian

Keyword high protein, stir fry, tofu, vegan, vegetables, vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Equipment

• Wok

Ingredients

• 250 g fresh beancurd skin cut into 2cm squares
• 2 red onions sliced into 2cm pieces
• 2 peppers sliced into 2cm pieces
• 2 tbsp cooking oil
• 8 large cloves garlic cut into corn-sized pieces
• 4-5 green chillies whole
• 3/4 tsp ground cumin
• 3/4 tsp ground coriander seeds
• 1 tsp ground black pepper
• 1/4 tsp salt
• 3 tbsp dark soy sauce
• 1 tbsp agave or sugar of your choice
• 1 tbsp rice vinegar
• 150 ml cold water
• 2 tbsp cornflour cornstarch
• 2 spring onions green parts only
• Handful fresh basil or Thai basil leaves
• Cooked Jasmine rice to serve

Instructions

• Heat the oil in a large wok until smoking hot. Add the garlic and chillies. Sauté briefly.
• Add the onions and peppers and stir-fry for 1-2 minutes until softened.
• Add the ground cumin, ground coriander, ground black pepper, soy sauce, agave or sugar and salt. Stir fry for a further minute.
• Throw in the yuba and vinegar. Stir fry to coat.
• Mix together the cornflour and water. Add this straight to the wok and stir fry for 3 minutes until the sauce thickens and turns glossy.
• Add the basil and spring onions and toss well. Serve immediately with cooked Jasmine rice or noodles.

Video

Notes

• Ensure the wok is smoking hot throughout the cooking process. Use the highest heat possible.

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

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

What are Gyoza Bhajia?

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

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

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

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

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

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

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

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

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

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

How long do Gyoza Bhajia take to cook?

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

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

5 Tips for making Gyoza Bhajia

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

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

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

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

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

Watch now: How to make Gyoza Bhajia

Can I bake or air fry these Bhajia?

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

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

Other popular types of Bhajia

Crispy Potato Bhajia (Maru’s Bhajia)

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

Onion Bhajia (Kanda Bhajji or Onion Bhaji)

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

Spinach Bhajia

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

Chilli Bhajia (Mirchi Pakoda)

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

Daal Bhajia

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

Mixed Vegetable Bhajia (Vegetable Pakoda/Pakora)

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

Paneer Pakoda/Pakora

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

Sabudana Vada

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

Get my recipe for Sabudana Vada here.

How to serve Gyoza Bhajia | Ideas for dips and chutneys

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

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

You might also like these recipes

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

Gyoza Bhajia (Dumpling Bhajia) recipe

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Gyoza Bhajia

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

Course Appetizer, Side Dish, Snack

Cuisine Asian

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

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Sanjana

Ingredients

For the Gyoza Bhajia:

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

For the soy-ginger dipping sauce:

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

Instructions

For the Bhajia batter:

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

To make the dipping sauce:

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

To fry the Gyoza Bhajia:

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

Notes

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

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

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

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I stuff the chillies with mixed masalas, jaggery and besan (chickpea flour). Each one is like a hot little flavour bomb.

This recipe is inspired by and based upon my mother’s Gujarati Bharela Marcha.

What are Bharela Marcha?

In Gujarati Bharela = stuffed. Marcha = chillies. So is this a curry? No. Bharela Marcha (Stuffed Bullet Chillies) are more of a side dish than a main.

They’re sauce-less because we serve them alongside other dishes. A fresh pickle, of sorts.

Is this a curry?

It’s neither a curry, nor a traditional pickle. Bharela Marcha are a fresh preparation of blistered chillies and masalas. And there’s no doubt they’ll add warmth and drama to any Indian main meal.

Stuffing for Bharela Marcha (Stuffed Bullet Chillies)

Watch out, this filling is loaded with flavours. Roasted besan, fennel seeds, achaar masala, cumin seeds, jaggery and erm… tomato ketchup.

That’s right, ketchup. I’m known for my dislike of the stuff when it comes to condiments but add it to the likes of Gujarati Ravaiya, Bateta nu Shaak and Bharela Marcha and I’m in. It makes a huge difference to the overall flavour. Huge.

While you could use tomato purée, the flavour will not be as slap-you-in-the-face delicious. Pinky promise.

What’s a bullet chilli?

Fat, thick-fleshed chillies with a noticeable cone shape. These chillies are super versatile and relatively mild. I use the green ones but the more mature chillies are red in colour. Both are ideal to use.

Where to buy this variety of chillies

Buy bullet chillies in your local Asian, Turkish or other Eastern European shop.

Can I use other types of chillies?

If you can handle the heat. The best options are fat chillies like these bullet chillies, jalapeños or even Padron peppers for an extra mild version.

If you’re brave enough, you can use long, thin chillies. These tend to be very hot. They also don’t have a much room for stuffing so you may find you need more chillies to use up all the masalas.

How to serve Bharela Marcha (Stuffed Bullet Chillies)

With Gujarati rotli/phulka roti or paratha and your favourite curry. My ideal Gujarati meal pairs Bharela Marcha with Dry Moong Curry, Kadhi, Rice and Paratha.

How to stuff chillies

Slit down the curved side of the chillies lengthways, stopping when you get halfway. We don’t want to cut all the way through the chillies, just open them up enough to stuff.

Gently prise the chillies apart and stuff each one with two teaspoons of stuffing. You’ll have about a tablespoon of filling left over.

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Bharela Marcha (Stuffed Bullet Chillies) recipe

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Bharela Marcha (Stuffed Bullet Chillies)

Masala-stuffed bullet chillies are a must for all chilli heads. A chickpea flour and pickling spice filling make these little poppers scream with flavour.

Course Side Dish

Cuisine Indian

Keyword achaar masala, chickpea flour, chilli, curry, pickle

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Sanjana

Ingredients

• 10 bullet chillies
• 60 g chickpea flour
• 2 tbsp jaggery
• 2 tsp ground fennel seeds
• 1 tbsp tomato purée
• 1 tsp lemon juice
• 1/2 tsp turmeric
• 1/4 tsp salt
• 1 tbsp tomato ketchup
• 1/4 tsp asafoetida
• 1/8 tsp bicarbonate of soda (baking soda)
• 1/2 tbsp achaar masala
• 150 ml any cooking oil

To cook the chillies:

• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 4 tbsp oil divided
• 300 ml water
• 1 tbsp fresh coriander, chopped

Instructions

To prepare the chillies:

• Wash and dry the chillies. Trim off the very tip of the stalks, taking care to keep the rest of the stalks intact.
• Slit down the curved side of the chillies lengthways, stopping when you get halfway. We don't want to cut all the way through the chillies, just open them up enough to stuff.

To make the stuffing:

• In a bowl, add chickpea flour, jaggery, ground fennel seeds, tomato purée, lemon juice, turmeric, salt and bicarbonate of soda. Now, add tomato ketchup. This addition makes a big difference to the finished dish so don't skip it. Add achaar masala and asafoetida.
• Carefully pour 150ml hot oil over the top of the mixture and give everything a good stir. This will temper the spices and flours slightly and help them come together as a cohesive stuffing. Allow to cool slightly.

To stuff the chillies:

• Gently prise the chillies apart and stuff each one with two teaspoons of stuffing. You'll have about a tablespoon of filling left over.

To cook the chillies:

• Heat oil in a pan. Add mustard seeds and allow them to pop. Add cumin seeds and the reserved tablespoon of filling. Sauté for a minute and then add water. Stir well and cook for 30 seconds.
• Add the chillies and stir gently to coat. Cover the pan with a lid and cook over a low heat for 10 minutes, just until the chillies have softened slightly.
• Garnish with chopped coriander (optional) and serve.

Video

Notes

• These chillies freeze well. Allow to cool and freeze in an airtight container. Defrost at room temperature and heat thoroughly before serving. I find that 2 1/2 minutes in the microwave does this perfectly.

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

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