These vegetarian cheese twists can be ready in under 40 minutes, including prep time.

These Indian Cheese Twists are so simple to prepare and can be made with mostly store-cupboard ingredients. Serve with chai, your favourite glass of fizz or even as a dunker for soup. They’re divine!

These Indian Cheese Twists are…

Quick & easy
Vegetarian
Egg free
Easy to veganise

How to make Cheese Twists with Puff Pastry

The process is so simple. All you need are two sheets of ready-rolled puff pastry, cheese and any extra fillings of your choice. I’m using garam masala, onions, chilli flakes and fresh coriander for an Indian twist (literally!).

If you want to make vegan cheese twists, be sure to grab yourself a roll or block of vegan puff pastry. I use Jus Rol for a vegan version, along with plant-based cheese like Violife and an oat milk “eggwash”.

What’s in Indian Cheese Twists?

My favourite way to make Indian-style cheese twists is with puff pastry, a blend of two types of cheese (Cheddar and mozzarella), onions, chillies and this Homemade Garam Masala.

You can use shop-bought garam masala if you like and reduce or increase the amount of chillies as per your taste, too. I like them to be medium-hot.

How to twist Cheese Twists

Step 1

The most important thing is to begin with very cold pastry. Pop it in the fridge for at least an hour before you start. Only take it out of the fridge after you’ve prepared your filling ingredients.

Step 2

Take a sheet of puff pastry. Top it with your prepared cheese filling mixture, leaving a 1cm gap at the edges of the pastry.

Step 3

Gently press the cheese down with your hands, taking care not to press it into the pastry too hard. Top with another sheet of puff pastry and press again gently to compact the cheese so it doesn’t all fall out when you twist.

Step 4

Use your fingers to press and seal all the edges closed. You can add a small amount of water to wet the pastry if you like but I don’t always find this necessary.

Step 5

Return the sealed pastry to the fridge for 10 minutes or so to chill again. If your pastry is still super cold, you can skip this step.

Step 6

Cut the pastry into long rectangles about 5-6cm wide. My 320g sheets of puff pastry makes 6 large cheese twists.

Step 7

Now take your first cheese twist and use both hands to hold either end. Twist both hands in opposite directions (one going clockwise and the other anti-clockwise) to form a twisted shape.

How many twists you get depends on the size of the pastry. I get about 1-2 full twists with each hand. They will puff up in the oven so the shape won’t matter too much. They don’t have to look perfect.

Step 8

Brush with the eggless “eggwash” (turmeric, milk & agave combo) and sprinkle over some kalonji seeds. You can also use sesame seeds.

Step 9

Bake in a pre-heated oven at 200C/400F for 20-25 minutes until golden all over. Serve hot.

How to make Cheese Twists with shortcrust pastry

If you prefer shortcrust pastry, you can make this recipe with ready-rolled shortcrust sheets. As with the recipe below, ensure the pastry is very cold before you begin filling, cutting and twisting.

I recommend cutting each twist about half the size of the puff pastry version for a more dainty cheese straw to serve with drinks.

The result will be a little less puffy and more like a biscuitty cheese straw. Both versions are delicious but the puff pastry style will always have my heart.

Are supermarket Cheese Twists Vegetarian?

Supermarket-bought cheese twists are not always vegetarian. Some may contain cheese which is made from animal-sourced rennet. If you’re not sure, check the ingredients label. This will usually list the type of cheese in the product.

How to make “eggwash” without eggs

If you’ve been following me for a long time, you’ll remember these Mini Mushroom & Feta Pies. This was one of the first times I made an eggwash without eggs and the results were perfect.

Simply mix together warm milk of your choice, a very small amount of ground turmeric and agave. And there you have it. A perfect “eggwash”, minus the eggs.

Milk for spreadability, agave for a shiny finish and turmeric for this glorious egg-yellow colour. Don’t worry, the agave in such a small amount won’t make your finished bake taste sweet.

How to make Vegan Cheese Twists

Yes, it’s entirely possible! Many brands of packaged puff and shortcrust pastry are vegan. Read the label and most importantly, make sure it’s made with shortening instead of butter.

As for the cheese, you can substitute the dairy cheese for your favourite plant-based blend of cheese. There are tonnes of options on the market now, most made with nuts or coconut.

Finally, replace the milk in the no-egg “eggwash” with any plant-based milk of your choice. Enjoy your vegan cheese twists!

Can you freeze Cheese Twists?

Absolutely. I like to freeze these prior to the baking stage. This way, you can pop them on a lined baking tray and bake for 20-25 minutes until bubbly and golden.

To freeze: Follow the recipe instructions up to the point before baking, arrange in a lined, freezer-safe container and freeze for up to 6 months. Bake straight from frozen and do not allow frozen cheese twists to thaw.

Watch the video: How to make Cheese Twists

What flavours of Cheese Twist can I make?

Other delicious flavour options you have are pesto and olives, sun-dried tomatoes and wholegrain mustard or even a Greek-inspired version with spinach and feta.

For something more festive, try brie or camembert with cranberry sauce. The options are truly endless!

Indian Cheese Twists: Recipe

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Indian Cheese Twists

Ultra flaky, buttery cheese twists baked with a blend of Indian-inspired spices inside. Use ready-rolled puff pastry sheets for a quick-fix snack with drinks or even with tea for breakfast.

Course Appetizer, Breakfast, Side Dish, Snack

Cuisine Indian

Keyword cheese, christmas, dinner party, masala, party, pastry, puff pastry

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Sanjana

Ingredients

• 2 x 320 g sheets ready-rolled puff pastry cold
• 75 g mature Cheddar, grated (or vegan alternative)
• 75 g low-moisture mozzarella, grated or cubed into very small pieces (or vegan alternative)
• 1 small red onion very finely diced
• 1 tbsp fresh coriander finely chopped
• 1 tsp garam masala recipe linked below
• 3/4 tsp red chilli flakes
• 2 tsp kalonji seeds (nigella seeds)

For the egg-free "eggwash":

• 2 tbsp warm milk (any of your choice)
• < 1/8 tsp ground turmeric
• 1 tsp agave

Instructions

• In a bowl, mix together the cheese, onions, coriander, garam masala and chilli flakes.
• Take your first chilled puff pastry sheet and set it out on a work surface lined with a sheet of baking parchment about the size of your tray. Top with the cheese mixture, leaving a 1cm gap at the edges of the pastry. Gently press the cheese into the pastry, taking care not to push it in too far. It just needs to be even.
• Top with another sheet of puff pastry and press again gently to compact the cheese so it doesn't all fall out when you twist.
• Use your fingers to press and seal all the edges closed. You can add a small amount of water to wet the pastry if you like but I don't always find this necessary.
• Return the sealed pastry to the fridge for 10 minutes to chill again. If your pastry is still super cold, you can skip this step.
• Cut the pastry into long rectangles about 5-6cm wide. Pop the twists on a large, flat baking tray on top of a sheet of baking parchment. My 320g sheets of puff pastry makes 6 large cheese twists.
• Now take your first cheese twist and use both hands to hold either end. Twist both hands in opposite directions (one going clockwise and the other anti-clockwise) to form a twisted shape. Don't worry if any cheese falls out, just put it back in.

For the egg-free "eggwash":

• Mix together the warm milk, turmeric and agave.
• Brush with the eggless "eggwash" (turmeric, milk & agave combo) and sprinkle over some kalonji seeds. You can also use sesame seeds.
• Bake the cheese twists in a pre-heated oven at 200°C/400°F for 20-25 minutes until golden all over. Serve hot.

Video

Notes

• Storage: Store in an airtight container in a cool place. Eat within 48 hours. To re-heat, pop the cheese twists in an oven preheated to 200C/400F for 3-4 minutes or in an air fryer at the same temperature for 2 minutes.
• To freeze: Follow the recipe instructions up to the point before baking, arrange in a lined, freezer-safe container and freeze for up to 6 months. Bake straight from frozen and do not allow frozen cheese twists to thaw.
• For a vegan version of these Indian Cheese Twists: Use a vegan brand of puff pastry (Jus Rol in the UK and Pepperidge Farm in the US) have vegan products available. Use your favourite plant-based blend of cheese. I recommend using at least one mozzarella-style cheese for added cheese pull action. There are tonnes of vegan cheese options on the market now. Most are made with nuts or coconut. Finally, replace the milk in the no-egg “eggwash” with any plant-based milk of your choice. Enjoy your vegan cheese twists!

How to make Homemade Garam Masala

Homemade Garam Masala

Learn how to make a cracker of a Garam Masala blend using whole roasted spices. Here's a list of spices you need to jazz up any North Indian dish, from curry and pulao, to samosas and parathas.

Check out this recipe

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

Love Sanjana

The post Indian Cheese Twists appeared first on Sanjana.Feasts.

I welcome the combination of wholesome and floury Maris Piper potatoes and sweet potatoes. While both are delicious in their own right, something rather magical happens when you marry them together with cream and masalas.

What is Garam Masala?

Garam masala (Hindi: गरम मसाला) is a blend of warming spices, used heavily in Indian dishes, most often in North Indian recipes. Grab my Homemade Garam Masala recipe here.

The cooler climate calls and rich Mughlai and Central Asian influences on North Indian cuisine are particularly suited to the “garam” (warm) spices in garam masala.

Garam masala is a flavour protagonist for many regional Indian cuisines: Awadhi, Bihari, Punjabi, Rajasthani and Himachali to name just a few sub-cuisines of Northern India.

What is Garam Masala made from?

There is no one-size fits all answer. Almost every family will have their own preferences.

Most recipes for garam masala call for a varying blend of the following spices:

Coriander seeds, cumin seeds, fennel seeds, Indian bay leaves, cloves, cinnamon (or cassia), nutmeg, mace, peppercorns, black and green cardamom.

Some recipes call for dried chillies, while others do not.

Homemade Garam Masala vs. shop bought

There’s no denying the aromatic wave of flavour homemade garam masala brings. Add it to a curry, samosa filling or rice dish and it surpasses mediocrity and becomes a complete flavour bomb.

Having said this, I always keep a good blend of shop-bought Garam Masala in my cupboard for when I’m short of time and the homemade stuff.

I like both Jalpur Millers Garam Masala and BART Punjab Masala when it comes to the shop bought kind.

What kind of potatoes should I use for Garam Masala Potato Gratin?

Any floury potatoes, such as Maris Piper or King Edward are good choices. I like the orange-fleshed sweet potatoes for this but the white ones work fine too.

The purple variety of sweet potato can give the creamy sauce an odd colour. It tastes fine, however.

How to slice potatoes for gratin

You can prepare your potatoes by hand, simply using a sharp knife and chopping board. For even slices, use a mandoline (along with guard) to cut the potatoes into thin rounds.

Try to aim for a thickness of 1mm, but don’t worry if they are a bit thicker than this. The most important thing is that the potatoes are all uniform in size so they all cook at the same time.

Short of time? Chunk the potatoes up into wedges instead. Simple!

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Do I have to peel the potatoes?

Not at all. I do however, recommend scrubbing the white potatoes and peeling the sweet potatoes with a vegetable peeler.

Can I make this Indian-style potato gratin ahead of time?

Totally. Prepare the potatoes as instructed in the recipe. To clarify, pile the partially cooked potatoes into a baking dish, along with the cream. Cool, cover and refrigerate. Top with cheese before you bake the gratin.

Can I veganise this Garam Masala Potato Gratin?

It’s possible to replace the cream in this recipe with any plant-based cream, such as oat cream or even coconut milk. Use a vegan cheese alternative to sprinkle on top.

Is this Garam Masala Potato Gratin gluten free?

Yes. This recipe is free from wheat/gluten.

How to serve Garam Masala Potato Gratin

Once baked, allow the gratin to stand for 20-25 minutes. I know it sounds like an impossible ask but this will allow the creamy sauce to thicken and meld with the starchy potatoes.

Serve this gratin with your favourite grilled or pan-fried protein. I love it with seitan, tempeh and tofu. Although I’ve been known to eat it all by itself too!

Equipment I recommend for this recipe

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Garam Masala Potato Gratin recipe

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Garam Masala Potato Gratin

This simple double potato concoction with cream and freshly-ground spices is a dish I crave often.

Course Main Course, Side Dish

Cuisine French, Indian

Keyword baked, gratin, potatoes

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6

Author Sanjana

Ingredients

• 1 kg floury potatoes such as Maris Piper or King Edward
• 400 g sweet potatoes
• 400 ml double cream
• 350 ml hot vegetable stock
• 2 large cloves garlic
• 2 tbsp garam masala homemade or shop bought – recipe for homemade Garam Masala below)
• 100 g mature Cheddar
• 50 g vegetarian hard cheese Parmesan-style cheese
• 1 spring onion finely sliced

Instructions

• Preheat the oven to 180°C/360°F/gas mark 4.
• Peel the potatoes and place them whole, in a large bowl of cold water.
• Slice the potatoes into 1mm thick rounds, either by hand or using a mandoline. If using a mandoline, be sure to use the hand guard. Once all of the potatoes are sliced, quickly move on to the next step. No need to put them back in the water. If you do, all that sauce-thickening starch will be washed away.
• Pile the potatoes into a large pot. Add the garlic, cream, vegetable stock and garam masala. At this stage you can also add chillies if you like it spicy. Stir well and bring to a gentle simmer.
• Cook the potatoes and cream mixture uncovered for 10-12 minutes, or until a fork pierces a potato slice easily. Be sure not to over cook or the potatoes will turn to mush. Whilst simmering, use a spatula to tease and separate any potatoes that might have stuck together.
• Spoon the potatoes into a large baking dish. If you like, you can arrange them so the top layer looks pretty but this comfort food, not fine dining. Rustic is superb.
• Top the gratin with grated Cheddar and vegetarian Parmesan alternative (optional). Bake uncovered in a preheated oven for 45-50 minutes until the top is golden and bubbling. Garnish with sliced spring onions.
• Allow the gratin to stand at room temperature for around 20 minutes before serving. This will give the sauce and potato starches time to thicken and get to know each other.

Video

Notes

• This a deliciously creamy, potato gratin can be prepared ahead of time. Simply complete steps 2-6 and then cool, cover and refrigerate. Before serving, top with cheese and bake the gratin as directed in the recipe.
• To freeze: Once cool, wrap the fully cooked gratin tightly in cling film, then in foil. Freeze for up to 6 months. Cook from frozen in a preheated oven for 35 minutes or until piping hot.
• I find the stock and cheese salty enough to season the dish but if you like, you can add salt according to your taste.

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

Love Sanjana

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Guess what I did this weekend? I made my first wedding cake! 300 cupcakes consisting of both Red Velvet and Lemon. Finished with a swirl of vanilla buttercream and the cutest handmade Indian elephants and peacock feathers. The display was crowned with a vanilla buttercream cake and a giant peacock feather. Thankfully, there were no real disasters and I think everyone enjoyed the bite-sized cakes. Plus, I don’t have the skill to pull off a traditional tiered wedding cake… yet!

I’ll be posting up images from the event tomorrow so keep your eyes peeled for a whole load of cupcakes and lots of diabetic, drooling Modhas.

Some of you will know that it’s Italy Month at Food Network UK and all throughout July they’re featuring delicious pasta recipes. This week, my Spicy Spinach Lasagne made the featured spot in the newsletter. And just between me and you, KO Rasoi reader – Lasagne Indian-style is so much better! I layered up a very basic spicy spinach puree in the same way I would make Saag (my favourite – pass the Makki Ki Roti please!) and made a basic white sauce.

Layering up the dish with green spinach lasagne give this a double-spinach hit. Plus, whenever I make lasagne, it has to be spinach pasta… I wouldn’t have it any other way.

You can find the recipe here: Spicy Spinach Lasagne recipe.

Next time I try this, I’d be inclined to add freshly blended mustard leaves for a deeper, more intense flavour and heat. What do you think?

 

I’ll be back tomorrow to share the wedding cake images! In the meantime, you can find more vegetarian summer recipes here.

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Whether you wanted to or not, yesterday, you all probably caught a glimpse of the Royal Wedding and that dress. It was on almost every single Sky channel imaginable and there’s no denying the amazing pageantry that was going on. For me, the real stars were those gorgeous fairytale horses pulling the carriage from Westminster Abbey to Buckingham Palace – how cute were they?!

Adding blended nuts to a sauce is very traditional of North Indian and Central Asian cuisine. It was once symbolic of the wealth and social supremacy of the Mughal courts however, adding blended nuts to curries is now becoming increasingly popular in restaurants and in homes. Popular choices include cashews and almonds, with the use of pistachios being less common.

You know me – slightly odd and preoccupied with the need to make a break from the norm. The delicate flavour of sweet pistachios is in fact, a beautiful match for tender, textured cauliflower. It also stains the white cauliflower with the lightest hue of green imaginable.

Almond and Pistachio Cauliflower Curry

Ingredients

400g cauliflower, boiled until al dente50g pistachios, shelled
50g blanched almonds, skins removed
100g onion, chopped
2 tsp garlic, minced
1 tsp ginger, minced
1 small green chilli, minced
¼-½ tsp whole black peppercorns
1 inch stick cinnamon
1 star anise
1 tsp white pepper powder
3 cloves
1 tsp cardamom powder
2 tsp coriander seed powder
½ tsp fennel powder
2-3 tiny drops almond extract (please don’t overdo this one!)
¼ tsp garam masala
2 tsp lemon juice
1 tbsp sour cream
1 ½ tsp sugar
1 tsp salt or to taste
800ml water
3 tbsp oil
 
Method

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I don’t know about you but cold weather always makes me lazy. I crave simple, hearty dishes which leave me feeling satisfied and ready to cosy up on a welcoming sofa with a good cookbook.

This Two Potato, Chilli and Cumin Gratin is just the trick for such occasions. A combination of sliced potatoes and sweet potatoes, baked in an aromatic infusion of cream and earthy spices is about as comforting as you can get – all you need is a spoon and an appetite to fill.

You can serve this as a vegetarian main course for Christmas, a side for your Christmas dinner, or a substantial starter. This is just the kind of dish I want to make ahead of time, wrap up in foil and effortlessly pop into the oven after a long days work. Serve this gratin with a leafy green salad and it’s the most perfect, inexpensive winter meal.

I adore the crisp, golden edges which catch in the heat of the oven and add an abundance of flavour to the whole dish. All together now – hmm!

You could also try adding slices of other root vegetables like swede and celeriac for a spicy root vegetable gratin. Chilli, cumin and a pinch of garam masala compliment creamy potatoes beautifully and add that touch of India to a classic dish I love so much.

Two Potato, Chilli and Cumin Gratin
(Serves 4-6)

Ingredients

3 medium potatoes/500g, peeled and sliced thinly
3 medium sweet potatoes/500g, peeled and sliced thinly
600ml double cream
60g cheddar cheese
1 tsp cumin seed powder
1 tsp lemon zest
1 tsp chilli powder
1 clove garlic
1 tsp salt or to taste
¼ tsp ground black pepper
¼ tsp garam masala

Method

1. Whisk together all of the ingredients except the potato slices.

2. Make a layer of potato and sweet potato slices in a deep baking dish and pour over some of the cream mixture. Repeat until all of the ingredients are used up.

3. Cover with aluminium foil and bake at 180°C for 35-45 minutes.

4. Remove the foil and continue to bake until golden brown. Allow to rest for at least 10 minutes before serving.

Grab a spoon and a book and park yourself onto the comfiest sofa within reach. Devour.

The post Two Potato, Chilli and Cumin Gratin appeared first on Sanjana.Feasts.

2 tsp ginger, minced
1 tbsp garlic, minced

2-4 hot green chillies, minced (or to taste)
½ tsp chai masala (yes, really)
½ tsp cumin seed powder
2 tsp sugar
Salt to taste

Method

1. In a bowl, whisk together the passata, coriander seed powder, cumin seed powder, garam masala, green chillies and sugar.

2. Heat the butter in a large pan and add the garlic, ginger, chillies and tomato puree. Cook this out on a medium heat for a few minutes. Add the tomato and spice mixture. Bring to a boil, stir and cover with a lid. Turn the heat down to low and boil with the lid on for around 10-15 minutes.

3. Uncover, add the cream, chai masala and season the sauce with salt. Give this a good mix. Rub the kasoori methi between your hands and add this to the sauce. If you’re using homemade paneer, add it straight in and if you’re using store-bought, grill the paneer cubes on one side until golden and add them in while hot. Heat through.

4. Serve with Indian bread and basmati rice. What a beauty.

You might want to wash your hands super well with soap and water after handling kasoori methi, because it certainly aint the most alluring fragrance you’ll ever adorn your body with. Having said this, when added to rich curries it can produce the most amazing taste ever. I kid you not.

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