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

What is an Indian tawa?

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

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

Alternatives for a tawa

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

Where to buy an Indian tawa

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

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

What kinds of beans are best for bean burgers?

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

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

How to make a vegan version of this veggie burger recipe

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

Are these Spicy Bean Tawa Burgers gluten free?

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

Can I go bunless?

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

How to shape veggie burger patties

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

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

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Can I freeze homemade veggie burgers?

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

2 tips for veggie burgers without egg

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

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

Which spices go into this Spicy Bean Tawa Burgers recipe?

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

This is a veggie burger…

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

How to make these vegetarian burgers on the BBQ

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

What to serve with veggie burgers

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

Tandoori Hasselback Potatoes

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

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

Print

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.

 

Pin this recipe for later!

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

Love Sanjana

The post Spicy Bean Tawa Burgers appeared first on Sanjana.Feasts.

Try one of these tasty veg curries for roti for dinner tonight. Either serve as they are, or include a daal option.

You can also double up and choose two complimentary curries from the list to create a larger meal.

In Indian homes, we often choose lentils or legume curries or daals to serve alongside vegetable dishes. This rounds off a meal wonderfully and adds welcome protein.

What is Roti?

Everyday curries take centre stage in traditional Indian homes. They’re typically served with wholewheat chapatis, also known as roti.

Roti are hearty and simple to prepare, although round rolling is a skill that takes practice.

How to make Roti dough

Make the dough with a combination of wholewheat flour (atta), water and optional oil. I like to add a little oil for softer rotis, but you can skip it if you don’t mind them a little chewier.

Some families like to roll their rotis extra thinly to make phulka, which they sometimes place over an open flame to rise.

Having said this, I usually cook my rotis on a steel tawa from start to finish. A frying pan also works well.

I’ll include my simple Homemade Gujarati Roti (Rotli) recipe at the end of this post, along with a fabulous Soft Spinach Roti (Chapati) if you’re a fan of the green stuff.

Ready to be inspired with some easy and delicious vegetarian curry recipes?

10 Easy Veg Curries for Roti

1. Gobi Bhurji (Scrambled Cauliflower)

Gobi Bhurji (Indian Scrambled Cauliflower)

Gobi Bhurji (or Scrambled Cauliflower) is one of my favourite ways to enjoy a humble head of cauliflower. Simply grate it using a box grater, and sautee with onions, tomatoes and aromatic spices until tender. Serve this quick and easy scramble with buttered toast or buns for breakfast, lunch or dinner.

Check out this recipe

2. Bateta nu Shaak (Potato Curry, Dry Style)

Gujarati Koru Bateta nu Shaak

A tried and true recipe for Koru Bateta nu Shaak (Gujarati-style dry potato curry). This is my mother's exact recipe and the only way we make it at home. She has a few fabulous tips for achieving intense flavours and the perfect dry bhaji-style texture every time. This shaak pairs perfectly with Masala Poori and dahi (plain yoghurt).

Check out this recipe

3. Vegetable & Coconut Milk Kurma (South Indian Style)

Vegetable & Coconut Milk Kurma

This simple coconut milk-based curry is rich with aromatic spices, nuts and a rainbow of colourful vegetables. Make it in an Instant Pot if you have one, or simply simmer away on the stove. Serve with dosa for a delicious vegan meal that's gluten free too. It also pairs perfectly with rice, roti or paratha. Feel free to add any vegetables you have in the fridge, as long as the total weight is around 600g.

Check out this recipe

4. Quick & Easy Palak Paneer

Easy, Creamy Palak Paneer

Palak Paneer is a stick-to-your-ribs North Indian treasure that was made to be a filling vegetarian option. Serve with laccha paratha, roti, naan or rice!

Check out this recipe

5. Kadai Tofu & Vegetables

Kadai Tofu & Vegetables

Serve this dish hot with soft chapattis/phulkas, jalebi paratha or simply with jeera rice, salad and a cooling cucumber raita.

Check out this recipe

6. Rajma (North Indian-Style Kidney Bean Curry)

Rajma (Kidney Bean Curry)

While most of us use kidney beans as a filler ingredient in chillies, stews and salads, this Rajma (Kidney Bean Curry) makes the humble red bean the star of the show. The sauce is deeply aromatic, smooth and robust enough to take the beans from basic to beautiful. This is North Indian comfort food at its best.

Check out this recipe

7. Okra & Potato Sabzi (Gujarati-Style Bhinda & Bateta nu Shaak)

Gujarati-Style Okra & Potatoes

Gujarati-Style Okra & Potatoes (Bhinda Bateta nu Shaak) is an everyday comfort food in many Gujarati homes, including mine. It’s usually scooped up with soft, hot rotlis (chapattis), which is our daily bread. This curry is delicately flavoured with cumin seeds, turmeric, garlic and lemon juice for a fresh vegan dish that eats more like a stir fry than the heavy restaurant curries one might be used to.

Check out this recipe

8. Palak Baingan ka Bhartha (Burnt Aubergine & Spinach Curry)

Melt-in-the-Mouth Burnt Aubergine and Spinach Curry

Smoky aubergine cooked over an open flame + a WHOLE HEAD of garlic! This Indian Burnt Aubergine and Spinach Curry is a sure-fire hit with spice lovers. Yum!

Check out this recipe

9. Creamy, Restaurant-Style Matar Paneer

Creamy, Restaurant-Style Matar Paneer

I’ve got a sneaky Restaurant-Style Matar Paneer recipe that’ll knock your socks off and it’s easier than you think. The base sauce is made with ground almonds and tomatoes. The spicing is mild but complex, making you wonder if you really just made that at home in the comfort of your own kitchen, without having to go to a restaurant or pick up a takeaway menu. Mad skills.

Check out this recipe

10. Tofu Tikka Masala

Tandoori Tofu Tikka Masala (Vegan)

In my book, anything served on a stick is a winner. It seals the deal if what’s on the stick is smothered in a charred tandoori paste, restaurant style. Here’s my take on a British-‘Indian’ dish. It’s loaded with homemade tandoori spices, garlic, lemon, ground almonds and coconut cream. The best thing about it is that it’s 100% vegan. That’s got to get me extra brownie points, right?

Check out this recipe

So you have my top 10 Easy Veg Curries for Roti… but how do you make the Roti?

10 Easy Veg Curries for Roti are of course, incomplete without Roti. Here are my two favourite versions of the classic soft rotis.

It’s everyday fare that partners perfectly with any of the curries I’ve shared above.

Soft Spinach Roti

Can you believe the dough for these Soft Spinach Chapatis is enriched with a whole bag of spinach? Popeye would be proud! Pack a healthy portion of leafy greens into your meal with this easy recipe the whole family will love.

Check out this recipe

Enjoy these amazing Indian vegetarian curry recipes! If you make one, please share pictures with me via Instagram. I love to see your creations! Mention me @Sanjana.Feasts and use the hashtag #SanjanaFeasts

Pin this collection of 10 Easy Veg Curries for Roti to your Pinterest boards for later!

Love Sanjana

The post 10 Easy Veg Curries for Roti appeared first on Sanjana.Feasts.

Nothing compares to a veggie burger packed with a delicious combo of spices, herbs and quality extras.

I have a few dozen personal burger laws. For me, there must be pickles, if not, the burger is incomplete. The sauce has to be relish, mustard or something else loaded with flavour. Salsa is fine. No mayo, although sour cream with chives is epic. Cheese is mandatory. Extra cheese is better. Lettuce or baby spinach offer a welcome crunch factor and thinly-sliced onions make the whole thing a dream come true.

Another thing I’m absolutely nuts about is a crunchy crust on the outside of the burger patty. Breadcrumbs, crushed nachos, herby semolina, I’ll take anything. But I’ve got something better for you today, my loves; something so stupidly delicious you’ll wonder where it’s been all your life.

Three words; cassava crisp crust. Did you just feel my heart skip a beat?

Cassava crisps are a staple snack in our house and the fresh kind cannot be beaten. Paper-thin slices of cassava deep fried until crisp, doused with fresh lemon juice, salt and chilli powder transports me back to Mombasa where roadside hawkers sell them by the bag full. They stand over vats of hot oil lit over gas stoves all day, chipping the cassava directly into the oil from above. There’s something so beautiful about watching their skilled hands carry out their craft while the smell of butane, fried starch and sea water lingers in the air. For me, a road trip isn’t the same without a bag of crunchy cassava crisps and a frosty bottle of Stoney Tangawezi (ginger beer).

Rarely do we make fresh cassava crisps at home, they’re a once in a while treat. These days you can buy them from most big supermarkets. For this recipe, the shop-bought kind are an ideal time-saver.

Mshenye is a very traditional side in East Africa. A carbohydrate, protein and starch-rich combination people rely on. It consists of mashed sweet potatoes, kidney beans and maize. Very few spices are added because it’s usually served with rich, flavoursome stews. I’ve taken the delightful combo of classic Mshenye ingredients and added fresh and flavoursome herbs and spices for a knockout take on the traditional dish. The Mshenye is shaped into burgers and coated in crushed chilli and lemon cassava crisps. They’re then baked in the oven until they’re golden on the outside and still soft on the inside. Pure veggie burger perfection.

My Dad’s Masala Chips are famous in our family; Our midnight feast of choice. He throws them together at lightning speed, making it difficult to get a glimpse into what he actually puts in the sauce. When I first asked him for his recipe he sent me a list of about 10 different ingredients, all jumbled up with no measurements. This is what I like to call a ‘dad recipe’. It’s also probably why his masala chips are so goddamn delicious. Well, this is a monumental moment, guys. He made it while mum recorded the recipe – dream team!

We finally have a real recipe with his measurements so you can get your masala chips fix at home.
Enjoy them with these ultimate veggie burgers.

Kenyan Sweet Potato Veggie Burgers and My Pa’s Masala Chips
Makes 6 big burgers or 8 smaller ones and enough chips to feed 6

Ingredients

For the burger patties:

1kg whole sweet potatoes, skin on and baked until soft
250g kidney beans, cooked
250g sweetcorn
2 spring onions, chopped finely
2 chillies, chopped finely
1 tsp paprika
2 tsp ground cumin
1 tsp ground cinnamon
Juice ½ lemon
1 vegetable stock cube, crumbled
3 tsp salt
3 tbsp instant mashed potato powder
Chopped coriander
100g crushed cassava crisps or potato crisps

To assemble the burgers:

6 burger buns, sliced in half
Salad greens
Sliced pickles
Red onion, thinly sliced
Mozzarella or Cheddar cheese slices (or both)
Sour cream with chives
Sliced tomatoes

For my Dad’s Masala Chips:

1.2kg waxy potatoes, such as King Edward
2L sunflower oil, for deep frying
400g passata
1 tbsp tamarind paste
1 tsp asafoetida
1 clove garlic, crushed
1 tsp chilli powder
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
3 tsp sugar
1 tsp salt
Chopped coriander, to garnish

Method

1. Slice the sweet potatoes in half and scoop out the flesh. Place all the ingredients for the burger patties (except the cassava crisps) in a large saucepan and use a potato masher to mash them together. Cook on a low heat, mixing often until it comes together and starts to hold its’ shape. Set aside to cool.

2. Cut the potatoes for the chips into fry-sized pieces. Place them into a pan of cold water and refrigerate.

3. To make the sauce for the masala chips, heat a teaspoon of oil in a pan. Add the crushed garlic and asafoetida. Sauté for a moment and then add the rest of the ingredients. Simmer on a low heat for 30 minutes until reduced by half. Set aside to cool.

4. Pre-heat the oven to 200C.

5. The burger patty mixture is cool enough to handle, divide it into six large burgers or 8 smaller ones. Use your hands to shape them into patties before rolling into the crushed cassava chips. Place the burgers on a flat baking tray. Bake in the oven for 30 minutes, placing cheese slices over the top at the 25 minute mark, and returning to the oven to melt. You could also cook them on the barbecue.

6. In a deep pan, heat the sunflower oil to 180C. Deep fry the chips until golden all over. Drain on a plate lined with kitchen paper. Place the chips in a bowl and add the masala chip sauce. Toss gently, taking care not to break them. Transfer to a serving bowl and garnish with chopped coriander.

7. Toast the burger buns on a griddle.

8. Load up the burgers with sour cream, the cheese-topped Kenyan-style burger patties, salad leaves, sliced onions, tomatoes, pickles and whatever else your heart desires. Serve with masala chips.

Love Sanjana

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I spent some time in Mombasa almost five months ago. It’s safe to say I’ve missed sipping on fresh madaf (coconut water) on Bamburi beach, eating fried cassava crisps doused in lemon juice and chilli on the side of the road, and feasting in mind-blowing authentic Swahili restaurants by moonlight. I ate a lot that week.

For me, the most incredible thing about East African food is the simplicity of ingredients that go into a dish and the unbelievable flavours that are produced. Basic seasonings like salt, sugar, lemon and chilli are paramount to everyday cooking. Spices like cardamom and turmeric are also popular, although they are used sparingly.

Whilst cassava, beans and ground rice make up the majority of the diet, fruit and veg are showcased in such a simple, yet delicious way that vegetarian food is an absolute pleasure to eat.

My wonderful aunt and uncle in Mombasa are blessed to have a garden full of palm trees, banana trees and fresh herbs, which allow them to indulge on the freshest exotic ingredients I’ve ever got my paws on. Juicy coconuts and green mangoes, fetched from the trees can be grated on top of my aunt’s mouth-watering hot and sour potato stew in just minutes. It was a privilege to sit at their dinner table.

As my cousin knew I was on a mission to sample as many Swahili specialities Mombasa has to offer, one morning she laid on one of the best breakfasts I’ve ever eaten in my life. Mandazi (or Mahamri) and Barazi is a wholesome combo of slightly-sweet cardamom doughnuts and gunga peas simmered in coconut milk until thick and creamy. Trust me when I say that you would 100% NEVER be able to guess that just five ingredients go into the Barazi. But then again, that’s the beauty of the cuisine.

With my recipe you will certainly have extra Mandazi (doughnuts) – this is intentional. Dust with icing sugar and enjoy them with Masala Chai. No need to thank me.

Mandazi and Barazi

Ingredients for the Mandazi:

350g self-raising flour
7g fast-action dried yeast
1 ½ tsp cardamom seeds, ground
100g sugar
75g melted butter or sunflower oil
Approx 150ml warm water, to bind
Icing sugar to dust, optional

Ingredients for the Barazi:

240g tinned gunga peas, drained and rinsed
2 x 240ml tins coconut milk
1 tsp salt
Very small pinch of turmeric
Chopped chillies, to taste

Method

1. In a large bowl, mix together all the dry ingredients. Make a well in the centre and add the butter and slowly incorporate enough water to make a dough. It will be sticky at this point but knead for at least 10 minutes to work the gluten in the flour.

2. Oil the bowl and leave the dough to rise in a warm place, covered with a damp towel for 90 minutes. It should double in size.

3. In the meantime, make the Barazi. In a large, non-stick pan combine the gunga peas, coconut milk and a very small pinch of turmeric. Bring to the boil and allow to simmer uncovered for around 40 minutes, or until thick and creamy. Don’t worry that the peas are already cooked – they’re tough-skinned and won’t disintegrate. Remember that the thicker the coconut milk gets, the more chance there is of the stew catching at the bottom of the pan, so stir often. Finally, add the salt and chopped chillies. When serving, garnish with a deep fried chilli if you want to be a fancy pants. If you do, please, please, please remember to make a hole or two in the chilli with a knife or it will explode. And exploding hot oil is never a good idea.

4. To shape the Mandazi, knock the air out of the risen dough and knead for a few minutes. Next, divide the dough into 5 150g balls. Take the first dough ball and roll on a lightly-floured surface to 5-inch circles and between -2cm in thickness. Take a pizza cutter and cut the circle into 4 triangle. Place the triangles on an oiled tray and repeat for the remaining 4 dough balls.

5. Cover the triangles with a piece of cling film and allow to rise in a warm place for 30 minutes.

6. To fry the Mandazi, heat the oil in a large, deep pan (I used a wok) to 180C. Fry 3-4 Mandazi at a time until dark brown on both sides. Drain on a plate lined with kitchen paper to absorb excess oil. Serve hot with Barazi and/or Masala Chai.

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Don’t give me that look – I know what you’re thinking.

This weekend has been rush, rush, rush. I was panicking all day yesterday wondering what on earth I was going to present to you. I annoyed other people into helping me think of something, which has never really happened before. Shall I let you in on how this whole blogging shebang works for me?

I wake up on Monday mornings, droopy-eyed and full of bitterness about how quickly the weekend flew by, why it’s so damn cold and why I’m wearing two coats (yeah I know, what the hell, right?) Around lunchtime I start to wonder what could possibly sweeten up my mood.

Thinking about food usually does it for me. I couldn’t tell you why – although my belly, bingo wings and thunder thighs probably could. Figuring out what to eat by ingredient is much too complex for me, so I usually work out what would hit the spot by cuisine.

I do a hi-tech international Matrix-styleè brain scan of what I’d like to shovel in to my mouth as quickly as possible. Let me give you an example of the kind of thought process that takes place:

Chinese: Meh
French: No
Italian: Hmm
Japanese: Maybe
Thai: Ouhh…
Indian: Nah
Mexican: Ding, ding, ding, we have a winner!

I promise you this is going somewhere – sort of.

Next, I think of all the possible dishes I could create to fill this particular craving using my favourite ingredients and influences from that part of the world. I usually end up getting so carried away with this that I end up blogging about one of the dishes I cooked up in a fantasy I had earlier in the week.

I’m not the kind of girl to ignore my belly when it speaks to me, just so you know.

I’ve always wanted to make a spicy chilli with dark chocolate, inspired by Mexican ‘mole’ sauce. In my recipe, I used chocolate to give the chilli an intense, slightly bitter flavour to counteract the savoury notes already muddling in the pot. The result? A rich, hearty bowlful of goodness, topped off with a dollop of sour cream, sprinkle of cheese and some fresh avocado.

Hand me the tortilla chips, por favor?

Now, if you’re Mexican or a whiz at cooking Mexican food, I apologise for this in advance. I’m not going to call this dish Mexican because it almost certainly breaks all the rules of Mexican cooking.

However, I’m not going to apologise for saying it’s delicious. (“It’s delicious”) – Because it is, and because I can say whatever I like here in my safe haven. Ha.

Black Bean and Chocolate Chilli
(serves 4-6)

Ingredients

160g dried black beans, cooked (I did mine in the pressure cooker)
80g dried pinto beans, cooked (I did mine in the pressure cooker)
80g dried soya mince, soaked in hot water then squeezed
2 tbsp olive oil
1 onion, sliced
3 cloves garlic, minced
300g passata
2 tbsp concentrated tomato puree
2 tbsp cumin powder
2 tsp coriander seed powder
5 hot green chillies, minced
125g 70% cacao dark chocolate, chopped
3 tsp sugar
4 tbsp lime juice
100g sharp cheddar cheese
2 tsp dried oregano
Handful of chopped coriander
Salt to taste
Around 1 litre hot water

To serve
Sour cream
Chopped avocado
Chopped coriander

Method

1. Heat the oil in a large, non-stick pan or dutch oven. Add the onions and allow to brown. Add the garlic, chillies, cumin powder, coriander powder, tomato puree, passata, sugar, oregano, chocolate and cheese, and bring to a boil.

2. Add the reconstituted soya mince, cooked beans and enough water to cover by about an inch. Put the lid on, turn the heat down to low and simmer for around 20-30 minutes, stirring occasionally.

3. Remove the lid and adjust the consistency of the chilli if necessary. Add more water if it’s thick, or continue to simmer with the lid off if too watery.

4. Add a handful of chopped coriander and season with salt. Taste, and adjust seasoning if necessary.

5. Serve in bowls and top with sour cream, avocado and coriander. You can have this with tortilla chips, flour or corn tortillas, spicy rice or seasoned potato wedges.

Have you ever cooked a savoury dish with chocolate? If not, go and make this – pronto!

The post Black Bean and Chocolate Chilli appeared first on Sanjana.Feasts.

Join me in a moment of nostalgia with my recipe for a classic Gujarati Mung Bean Soup. This is nothing like my playful recipe for Spinach and Mung Bean Soup – it’s an untweaked and deliciously traditional soup loved by the Gujarati peoples. Can you believe I didn’t stray from the recipe?
 

Did you know?

Many Indians consider the mung bean to bring luck and so it is used in rituals and offered to the Gods along with grains of raw rice.

Like most Gujarati recipes, every family has its own secret version of this mung bean soup, with probably the only similarity across all variations being that it’s always, always served with rice. The rice is boiled separately from the mung bean soup and usually mixed in just before serving.
Check out my tips on how to cook perfect basmati rice.

I topped mine with sweet, golden onions and fresh coriander. You can also stir in a spoonful of creamy natural yogurt for a mild tang.

If you’re feeling lazy and are craving a satisfying, filling, ‘all-I-need-is-a-bowl-and-spoon-dinner’, this recipe is your new best friend.

Get the pressure cooker out and make this during the week.

Gujarati Mung Bhaat- Mung Bean and Rice Soup
(Serves 4)

Ingredients

2 tbsp ghee (or oil)
240g raw mung beans, washed
½ tsp mustard seeds
½ tsp cumin seeds
1 clove
-inch piece cassia bark
¼ tsp asafoetida
2-4 curry leaves
1 tbsp concentrated tomato puree
750ml hot water
½ tsp turmeric
Pinch of bicarbonate of soda
1 tsp garlic, minced
1 tsp ginger, minced
2 tsp green chillies, minced
2 tsp salt, or to taste
1 tsp sugar
Juice of half a lemon

Around 500ml hot water to bring to a soup consistency
Chopped coriander to garnish
1 onion, sliced into strips
2 tbsp oil or ghee to fry the onions

Method

1. Heat the ghee or oil in your pressure cooker. Add the mustard seeds and wait for them to pop. Add the cumin seeds, asafoetida, curry leaves, clove and cassia. Saute for a couple of seconds.

2. Stir in the tomato puree and cook for a few minutes. Pour in 750ml water, and then add the bicarbonate of soda, garlic, ginger, chillies and turmeric. Bring to the boil.

3. Stir in the raw mung beans, put the lid on the pressure cooker and allow to cook on a medium heat for around 10-12 minutes (mine took 6-7 whistles but this may vary depending on your cooker).

4. Once the pressure cooker has cooled and the steam has escaped, open the lid. Your mung beans should be fairly dry and completely cooked. If not, add some more water and continue to cook until tender.

5. Add around 500ml hot water to bring it back up to soup consistency, salt, sugar and lemon juice. Taste and adjust the seasoning according to your taste. Boil for a further 5 minutes, adding more water depending on the consistency you desire.

6. Mix the soup into some cooked basmati rice. For details on how to cook basmati rice, visit my Perfect, fluffy Basmati rice post.

7. Heat 2 tbsp ghee or oil in a pan and sauté your onions on a medium heat until golden brown. Whilst it’s still very hot, spoon it over the top of your rice and mung bean soup.

8. Garnish with fresh coriander and serve.

Mung bean mad? Check out my recipes for Dry Gujarati Mung Bean Curry and Decadent Spinach and Mung Bean Soup.

The post Gujarati Mung Bhaat- Mung Bean and Rice Soup appeared first on Sanjana.Feasts.

Woah, what a week; I’ve been as busy as a bumblebee at a flower festival. I can’t help but feel that I should be creating more, posting more and spending less time doing other, time-consuming yet necessary things. Has anybody got a pause button I could borrow for a little while?

Well, I haven’t been a total blog slacker this week. Honest.

A couple of weeks ago one of KO Rasoi’s Facebook fans requested some vegetarian Greek recipes. Can I tell you a scandalous yet unsurprising secret?

I know nothing about Greek food. Shock, horror. You can start throwing rotten olives at me now.

By nothing I mean everything apart from the obvious yummies the Greeks have introduced to us through their simple, flavourful cooking like moussaka, dolmades and baklava. Due to my culinary roots being embedded in the soil of Gujarat, I can’t help but feel a kinship towards cultures that embrace simple spicing and maximum flavour. The Greek culinary culture is definitely one of these.

I’ve seen numerous recipes similar to this one in books and online, and they always have slight variations on one another. By using protein-packed soya beans and delicate flavouring, I would like to offer my own take on this gorgeously Greek classic.

Greek-Style Soya Beans with Dill & Honey
(Serves 4-6)

Ingredients

2 cups soya beans, cooked
2 large onions, chopped (around 2 cups)
4 large cloves garlic, minced
3 tbsp olive oil
3 cups tinned chopped tomatoes
1 tsp chilli powder
3 tbsp concentrated tomato puree
1 tsp smoked paprika
2 tsp dill (I used dried)
1 cup water
2 tbsp honey
Salt to taste

Method

1. In a heavy based pan, heat the olive oil and add the onions and garlic. Sauté on a medium-low heat until softened and slightly golden. This will mellow out the flavours so they are not too strong.

2. Add the tomato puree and cook for a further few minutes to remove some acidity, then add the tinned tomatoes, chilli powder, smoked paprika, 1 tsp dill and the soya beans. Cook this on a low heat for 30 minutes with the lid off.

3. Add one cup of water, season with salt and add another tsp of dill and the honey. Simmer for a couple of minutes and remove from the heat.

Serve with lush, thick Greek yogurt, lots of griddled pitta bread and crumbled feta cheese. Also, forgive me for my sluggishness of late.

The post Greek-Style Soya Beans with Dill & Honey appeared first on Sanjana.Feasts.

Graduation was fantastic! Thank you for all of the congratulations and good luck wishes you left for me. As always, your support is invaluable. Time to start a fresh, new chapter of my life, and the only way to fire up such chapters is with fresh, innovative food.

This dish combines firm field beans with a creamy, clean tasting yogurt sauce. Perfect for those who like subtly spiced dishes or those who simply fancy a change from heavily perfumed concoctions.

You can buy field beans from all good Indian grocery or health food shops; they can be found fresh, dried and frozen so keep your beans eyes peeled. Their texture is best described as a cross between white soya beans and cannellini beans. Delicious in soups and stews, they are more popularly added to curries in Gujarati cuisine. The famous young field bean (whole) and aubergine curry (vaalore ringdra) is evidence of its popularity; it has dominated wedding menus for years. And I ain’t gonna question that!

Vaal- Mature field beans with the pod removed
Valore- Young field beans (the whole pod, including the beans inside)

Enjoy this with hot chapattis, steamed brown rice, a crisp green salad and a fresh take on life.

Fresh Field Beans (Vaal) in a Peanut and Yogurt Sauce
(Serves 4)

4 cups fresh vaal, boiled in salted water (with a pinch of baking powder) then rinsed under cold water
½ cup peanuts, ground
½ cup chickpea flour
½ cup yogurt
5 cups cold water
1 clove garlic, minced
1 tsp ginger, minced
2 hot green chillies, minced
2 tbsp oil
1 tsp mustard seeds
¼ tsp asafoetida
1 red chilli, halved lengthways
¼ tsp turmeric
¼ cup fresh coriander, chopped
Salt to taste

Method

1. Mix together the yogurt, water, ground peanuts and chickpea flour until smooth.

2. Heat the oil in a large pan and add the mustard seeds and wait for them to pop. Add the asafoetida, garlic, both types of chilli and ginger. Sauté briefly, then add the yogurt mixture. Stir this continuously until it reaches boiling point.

3. Add the turmeric, salt and cooked vaal. Allow to simmer for around 5 minutes and finally stir in the chopped coriander.

The post Fresh Field Beans (Vaal) in a Peanut and Yogurt Sauce appeared first on Sanjana.Feasts.

As promised, here is a recipe for a traditional, flavour-packed dry curry which pairs brilliantly with Gujarati Kadhi. If you know someone who is notorious for complaining about ‘boring old lentils’- or indeed you are that person, then I very much doubt you will feel the same way about this dish. Traditionally, the predominant flavours are garlic and a little cinnamon. Have I ever told you how amazing cinnamon is with lentils? I have now.

The strong flavours of this Dry Mung Bean Curry completes a meal when paired with mellower dishes like Kadhi and plain rice. I really hope you give it a try… It’s one of my favourites!

Ingredients
(Serves 4)

1 ½ cups mung beans
1 small pinch baking powder
1 tbsp sunflower oil
1 tsp mustard seeds
2 tsp cumin seeds
¼ tsp asafoetida (optional)
5-6 curry leaves
1 tbsp garlic, minced
2 medium hot chillies, minced
1 medium tomato, chopped
½ tsp turmeric
1 tbsp lemon juice or to taste
1 tsp cinnamon powder
Salt to taste
Sugar to taste
¼ cup chopped coriander

Method

1. Wash the mung beans and boil them in plenty of hot water with a pinch of baking powder until al-dente. If you have a pressure cooker that’s about 6-7 whistles. Drain and set aside.

2. In a large pan heat the oil and add the mustard seeds (wait for them to pop) then add the cumin seeds, asafoetida, curry leaves, garlic and chillies. Sauté until aromatic. Obviously don’t let it burn.

3. Add the tomatoes, turmeric and mung beans and cook for two minutes. Be careful not to mash it up as you stir.

4. Add the salt, sugar, lemon juice and cinnamon powder and cook for a further two minutes.

5. Throw in the chopped coriander, combine and serve.

The post Gujarati Dry Mung Bean Curry appeared first on Sanjana.Feasts.

 

Who says healthy food has to be boring food? Go on, trick your mind into thinking you’re eating a bowl full of liquid heaven!

 

Luxurious Spinach and Mung Bean Soup

 

Ingredients
(Serves 3-4 as a starter)

 

1/3 cup mung beans, washed, soaked and boiled with a pinch of bicarbonate of soda until tender, then drained
2 cups fresh spinach, chopped
1 tbsp sunflower oil
1 tbsp mustard oil
1 tsp mustard seeds
1 tsp cumin seeds
¼ tsp asafoetida (optional)
4 cloves garlic, minced
1 tbsp ginger, minced
1 green chilli
1 tbsp tomato puree
½ tsp turmeric
1 tsp coriander seed powder
2 ½ cups water
¼ cup chopped fresh coriander
Salt to taste
Juice of ½ a large lemon (around 4 tbsp)
¼ cup double cream (omit for a vegan recipe)

Method

 

1. Heat the sunflower and mustard oil in a large pan and add the mustard seeds (wait for them to pop), then add the cumin seeds and asafoetida.

 

2. Add the garlic, ginger and chillies and fry until aromatic. Add the tomato puree, turmeric, coriander seed powder and water. Bring to the boil.

 

3. Add the mung beans, spinach, salt and lemon juice and allow to boil for three to four minutes. Add the chopped coriander.

 

4. Blend until roughly pureed (I used an immersion blender but you can use whatever blender you have).

 

5. Return to the pan and bring to a low simmer and add the cream. Remove from the heat and check the seasoning. Garnish with more chopped coriander if you like.

 

NOTE: If you have a pressure cooker then you can simply add the raw mung beans to the spicy broth mixture (minus the fresh coriander leaves- add that after it's cooked) at step three, pressure cook and blend once cooled.

 

 

 

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