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

Why add the “Moist Maker”?

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

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

How to serve this sandwich

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

Troubleshooting: Mumbai “Moist Maker” Sandwich

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Mumbai “Moist Maker” Sandwich

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

Course Lunch, Main Course

Cuisine Indian

Keyword grilled cheese, sandwich, street food, toastie

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 2 sandwiches

Author Sanjana

Ingredients

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

For the green chutney:

• 50 g fresh coriander including stalks
• 10-15 fresh mint leaves
• 25 cashews soaked in hot water for 30 minutes
• 2 green chillies or to taste
• 1 clove garlic
• 2 tbsp lemon juice
• 1/2 tsp salt
• 2 tsp sugar
• 2 tbsp water

For the potato filling:

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

To garnish:

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

Instructions

To make the potato filling:

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

To make the chutney:

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

To build the sandwich:

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

Video

Notes

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

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Tapioca often gets a bad rap but forget what you know about milky school dinner puddings. These soft-centered fritters and packed full of flavour and have the most snackable bubbly exterior.

Snackable memories

I have such wonderful memories of snacking on these delicious vadas when my mother had Hindu fasting days. She would make them for the whole family and although I didn’t observe my first fast until I was a teen, I still loved eating all the carb-rich dishes. In fact, I still cook them often, despite the fact that I no longer observe fasts.

Making Sabudana Vada: Most commonly-asked questions

How to make Sabudana Vada (Tapioca Pearl Fritters)

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Sabudana Vada (Tapioca Fritters)

Crispy spiced potato and tapioca pearl (sago) fritters are a treasured snack from Maharashtra, India. The golden vadas are a popular choice for fasting (upvas/vrat) but can be enjoyed at any time. Serve alongside your favourite chutney and masala chai.

Course Appetizer, Side Dish, Snack

Cuisine Indian

Keyword fasting, fritters, maharashtrian, potatoes, sago, snacks, tapioca, vada

Prep Time 35 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 28 vadas

Author Sanjana

Ingredients

• 300 g medium-sized tapioca pearls
• 850 g potatoes about 4 medium-sized potatoes
• 2 tbsp dry-roasted peanuts coarsely ground
• 1 tbsp grated ginger
• 2-3 hot green chillies finely chopped
• 3 tbsp lemon juice
• 1 1/2 tsp salt
• 2 1/2 tsp sugar
• 1 tsp cumin seeds dry roasted in a frying pan and coarsely ground
• 1/2 tsp ground black pepper
• 3 tbsp instant mashed potato powder or 2 tbsp potato starch
• 1/4 tsp baking powder I use a gluten free blend
• 2 tbsp fresh coriander chopped
• Oil for deep frying
• Lemon wedges to serve
• Fried chillies to serve (pierce the chillies all over before frying)

Instructions

• Wash the potatoes and prick the skins all over with a fork. Cook the potatoes either in the microwave, bake in the oven or steam until tender. Don’t boil the potatoes as this will invite water in and affect the texture of the vadas. I microwaved mine for 12 minutes on high power. Once cooked through, allow the potatoes to cool slightly and then peel off the skins. Place the still warm potatoes in a bowl and mash until smooth. Set aside.
• Place the tapioca pearls in a bowl and wash briefly in cold water. Drain.
• Next, add just enough boiling water to cover. Allow to soak for 10-15 minutes until the pearls still hold their shape but break if you press one between your index finger and thumb. Drain in a sieve and rinse under cold running water to stop the cooking process. Allow any excess water to drain away. Set the tapioca pearls aside.
• To the potato mixture add the ground peanuts, ginger, chillies, lemon juice, salt, sugar, cumin seeds, black pepper, potato starch (or instant mashed potato), baking powder and fresh coriander. Mix until everything is well incorporated — your hands are the best tool for this.
• Next, add the drained tapioca pearls and gently fold into the spiced potato mixture. Take care not to break the tapioca pearls.
• Wet your hands with water and using an ice cream scoop or spoon, take some of the potato mixture into your hands. Roll into a ball and flatten slightly between your palms. Place onto a plate or baking tray. Repeat for the remainder of the mixture.
• Heat enough oil for deep frying in a large pan or wok. Once the oil temperature reaches 175C/350F, the oil is ready for frying. If you don’t have a cooking thermometer, test the oil by frying a cube of bread — if it turns golden brown in 25 seconds, the oil is hot enough. These vadas need to be fried at a relatively low temperature.
• Carefully slide 3-4 vadas into the oil, depending on the size of the pan. Take care not to overcrowd the oil to avoid a sudden temperature drop.
• Fry the vadas, turning often for 4-5 minutes per batch, until golden brown all over.
• Remove from the oil with a perforated spoon and drain on a plate lined with kitchen paper.
• Repeat the frying process for all the vadas. Serve hot with lemon wedges, fried chillies and your favourite chutney.

Video

Notes

• To reheat Sabudana Vada, place them on to a baking tray in single layer. Bake in a preheated oven at 175C/350F for 8-10 minutes until hot and crispy.
• These Sabudana Vada are suitable for freezing.
• To prepare Sabudana Vada for freezing, fry the vadas according to the recipe instructions, stopping to remove them from the oil at the 2 minute mark. They will be light brown in colour but 70% cooked through. Allow to cool and then pack into a freezer-safe container, placing baking parchment between each layer if stacking the vadas inside. This will stop them from sticking together. Freeze for up to 3 months. Fry straight from frozen at 175C/350F until piping hot and golden all over, about 3-4 minutes.
• If you’d like to prepare these Sabudana Vada ahead of time, store the formed patties in the fridge (covered) for up to 48 hours.

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Been there, done that, stayed for dinner

Every now and again I crave the food swaddled most deeply within my memories. They aren’t always meals I’ve eaten multiple times. Sometimes they’re the ones closely tethered to people, emotions and of course, to taste. They are edible memories preserved through senses and relationships.

A sherbet fountain from my parent’s sweet shop, my late father-in-law’s Sunday morning bhajiya, the caramel buttercream in my wedding cake and the takeaway pizza I devoured in my hospital bed after my son was born.

One deep inhale and I’m right back there; A little girl picking candy from a shelf, a daughter-in-law (to be) trying to make a good impression, a beaming bride and a terrified new mother.

Memories of Masala Chips

Masala chips for supper were somewhat of a tradition in our family when I was growing up. Once every two or three months, my dad would pick up a bag of red potatoes to make these for us all. He would lock up the shop and come upstairs to take over the kitchen with the clattering of multiple pots and pans.

My brother would drown his chips in ketchup and I would prefer mine on the dry side. Dad has always had a penchant for hot food so he would add chillies and my mum chose to eat them as they came. In their own way, these Masala Chips represent paternal love and the warmth of knowing I have a father who has always shown up, no matter how tired.

What are the best potatoes for making Masala Chips?

Any floury variety of potato is ideal for making masala chips. In the UK, both King Edward and Maris Piper are excellent choices. I used King Edward potatoes for this recipe.

Do I have to peel the potatoes?

Not at all. If you like skin-on chips, don’t peel the potatoes.

How should I cut my potatoes?

Use a sharp knife or a chip slicer to cut the potatoes. I love the rustic feel of hand-cut chips (this is how I grew up eating them). The chips can be as thick or as thin as you like, just make sure they are all roughly similar in thickness so they cook evenly. Thin chips will take less time to cook compared to thick-cut chips. Adjust the cooking time to suit the cut of your chips. Mine were neither thick, nor thin so the timings mentioned in my recipe are an average.

Why do you soak the potatoes in cold water?

Once cut, the potatoes need to be kept in a bowl of cold water. We do this for two reasons:

1. The water helps to remove excess starch from the surface of the potatoes (so they don’t stick together during the cooking process).

2. To stop the potatoes from oxidising (turning brown). The cold water keeps them crisp and fresh until you’re ready to cook. You can slice the potatoes a few hours ahead of when they’re needed and keep them in a bowl of cold water (refrigerated).

Masala Chips & Vegan Avocado Mayo: Is it vegan?

My easy from-scratch recipe is suitable for vegetarians and vegans.

Masala Chips & Vegan Avocado Mayo: Is it gluten free?

No. However, this recipe can be made gluten free by simply leaving out the asafoetida in the sauce, or by using a wheat-free compounded asafoetida instead. This recipe is also free from soy. Ensure the vegan mayo you use is free from any applicable allergens before using.

Can I use frozen chips/French fries to make masala chips?

Absolutely. If you’re looking for a quick and easy way to make Masala Chips at home, bake or air fry frozen chips/fries according to the package instructions. Make the sauce according to the recipe and toss with the cooked chips for an easy frying-free version of these Masala Chips.

Ingredients you’ll need to make Masala Chips & Vegan Avocado Mayo

• Floury variety of potato, such as King Edward or Maris Piper (UK)
• Oil
• Tomato passata (sieved tomatoes from a jar, can or carton)
• Lemon juice
• Asafoetida
• Chilli powder
• Black salt or chaat masala
• Ground cumin
• Ground coriander
• Garlic powder
• Sugar
• Fresh coriander
• Spring onions
• Lime wedges
• Large, ripe avocados (I used Hass)
• Vegan mayo of your choice
• Lime juice
• Black pepper
• Salt

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Masala Chips & Vegan Avocado Mayo

The ultimate recipe for Masala Chips & Vegan Avocado Mayo. Made from homemade chips and the perfect blend of Indian-style masalas. Serve them with my smooth and creamy avocado mayo for a vegan take on this street food favourite.

Course Appetizer, Lunch, Side Dish, Snack

Cuisine American, Indian

Keyword avocado, chips, french fries, fries, masala, vegan

Prep Time 40 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Sanjana

Ingredients

For the chips

• 1 kg floury potatoes such as King Edward
• 2 L oil for deep frying (I used rapeseed but you can use sunflower, vegetable or any with a high smoke point)

For the masala sauce

• 400 g tomato passata (you can also use a can of chopped tomatoes, blended)
• 1 tbsp lemon juice
• 1 tsp asafoetida
• 1 tsp chilli powder or to taste
• 1/2 tsp black salt
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1/2 tsp garlic powder
• 2 tsp sugar
• 1 1/4 tsp salt
• Chopped coriander to garnish
• Spring onions to garnish
• Lime wedges to serve

For the avocado mayo

• 2 large ripe avocados
• 3 tbsp vegan mayo
• Juice of 2 limes
• 1/4 tsp black pepper
• Salt to taste

Instructions

To make the avocado mayo

• Place all the ingredients in a blender. Blend until smooth and creamy. You may need to add a splash of water if the blender is struggling to process the ingredients. Add no more than 2 tbsp water.

To make the sauce for the masala chips

• Heat 2 teaspoons of oil in a pan. Add the asafoetida, chilli powder, garlic powder, ground cumin and ground coriander. Sauté for a moment and then stir in the tomatoes, salt, sugar and lemon juice. Cover and simmer on a low heat for 10 minutes. Remove from the heat and set aside to cool.

To make the chips

• Peel the potatoes and slice into chip-sized batons, as large or as small as you like. Mine were about 2cm in width. Place the sliced potatoes in a large bowl of cold water to remove excess starch and stop the potatoes turning brown.
• When you’re ready to fry, place the uncooked chips on a clean, dry tea towel and pat well to absorb all the water. Ensure you do this thoroughly as they need to be dry or the oil will spit and crackle.
• In a deep pan, heat the oil to 160°C/320°F. The chips should bubble gently in the oil. Deep fry the chips in small batches until softened, about 70% cooked and still pale in colour (this should take about 4 minutes per batch). Remove from the oil with a perforated spoon to drain away excess oil. Place the chips on a plate.
• Increase the temperature of the oil to 200°C/400°F. The chips should sizzle much more than the first frying. Fry the chips in small batches until golden all over (this should take about 4-5 minutes per batch). Place on a plate lined with kitchen paper to absorb excess oil.
• Place the chips in a bowl and add the masala chip sauce. Toss gently, taking care not to break the chips. Transfer to a serving bowl and garnish with chopped coriander and spring onions. Serve with the avocado mayo.

Video

Notes

If using frozen chips or French fries, cook according to the package instructions (in the oven or in an airfyer) and toss in the prepared masala chips sauce.

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No two samosas are ever identical in shape and colour — you could say they’re as unique as we are.

Love triangle: the significance of samosas in Indian culture

The palm-sized dumplings are iconic of street stalls and restaurant menus alike. Indian festival banquets wouldn’t be complete without them, either.

In fact, I’ve overheard murmurs of outrage at the lack of samosas at a dozen Indian weddings.

They’re expected to show up and perform like it’s their first day working a demanding job. An occasion simply isn’t an occasion without samosas. Casual events also require a samosa platter or five, too.

We snaffle them over chai with friends, and stash a few away to devour once all our guests have left after a gathering at home. Keeping a stash in the freezer is common for when last-minute guests show up.

Homemade Samosas: The filling

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 softened 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.

Homemade Samosas: The spices

Amchur, or dried mango powder gives potato samosas a welcome tang alongside fragrant, lemony coriander seeds. These two ingredients cut through the richness of the craggy, crunchy fried exterior.

Cumin, onion, chilli and salt add the earthy flavours you crave when only a deeply savoury snack will do.

Homemade Samosas: The pastry

First impressions matter! The pastry is one of the primary indicators of a good samosa. In my opinion you can instantly tell a good samosa from a bad one by the appearance of the pastry.

My preferred method of making homemade samosas (for texture, flavour and ease) is to use the homemade “shortcrust” pastry.

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.
  
  The only question that remains is whether you’re a dipper or a full-blown dunker?

What is “moarn?”

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 samosas and kachoris.

How does it work?

This method works by creating a protective barrier between the flour and water which hinders the development of gluten in the pastry as it is kneaded.

The dough must be kneaded until smooth and overworking the dough could lead to a soggy texture in the absence of rubbing the flour in oil.

Note that the pastry in this recipe requires no pre-cooking prior to folding and filling.

Other ways of making samosas

Another method for making samosas using homemade “samosa patti” (or samosa pastry) requires homemade dough to be rolled thinly and partially cooked on a tawa before folding. You can see this technique in my recipe for Mung Daal Samosas.

Samosas can also be made using shop-bought filo pastry, spring roll pastry or puff pastry, depending on the style you prefer.

Some newer methods involve using shop-bought wholewheat wraps to wrap the samosa filling.

How to fold The Best Vegetable Samosas

Stuck on how to fold The Best Vegetable Samosas like a well-seasoned Indian aunty? I’ve got your back.

How to fry homemade samosas

Controversially, these samosas are not fried in hot oil; they are cooked in warm oil… for 35 minutes per batch.

You should be able to comfortably touch the oil with your finger prior to adding samosas to the pan. Be careful not to heat it too much as this will result in uneven cooking.

Simply allow it to cool down before adding the samosas. Very few small bubbles that slowly reach the top of the oil will indicate that the oil is the perfect temperature.

Starting the cooking process in warm oil probably goes against all the laws of deep frying but when it comes to this type of samosa, this is the way to do it. This technique will not result in greasy samosas, I assure you.

Ingredients you’ll need for The Best Vegetable Samosas

• Potatoes
• Peas
• Onions
• Cumin seeds
• Fresh ginger
• Chillies
• Turmeric
• Amchur (dried mango powder)
• Ground coriander seeds
• Salt
• Water
• Flour
• Ajwain
• Oil

Recipe for Homemade Vegetable Samosas

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The Best Vegetable Samosas

Learn how to make amazing Indian vegetarian samosas stuffed with the classic combination of potatoes and peas. Includes a detailed step-by-step recipe for folding samosas with homemade pastry.

Course Appetizer, Side Dish, Snack

Cuisine Indian

Keyword peas, potatoes, samosas, snacks, vegan

Prep Time 1 hour hour 40 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours 40 minutes minutes

Servings 18 samosas

Author Sanjana

Equipment

• Rolling pin
• Large pan with high sides or a wok for deep frying

Ingredients

For the filling:

• 250 g potatoes
• 100 g peas I use frozen
• 1 tbsp any flavourless oil
• 2 tsp whole cumin seeds
• 1 large onion finely diced
• 3 hot green chillies finely chopped
• 2 1/2 cm piece fresh ginger peeled and grated
• 1 tsp ground turmeric
• 2 tsp amchur dried mango powder
• 1 tsp ground coriander seeds
• 1 1/2 tsp salt
• 1 tbsp fresh coriander finely chopped

For the pastry:

• 500 g plain flour
• 2 tsp ajwain
• 1 1/2 tsp salt
• 100 ml any flavourless oil
• 280 ml warm water

For deep frying:

• 1.5 L flavourless oil such as vegetable, sunflower or rapeseed oil

Instructions

For the filling:

• Boil the potatoes in plenty of water until tender. Drain and allow to cool completely. Once cool, peel the potatoes and roughly mash using a potato masher or the back of a fork. Set aside.
• Heat the oil in a large, non-stick pan. Add the cumin seeds and allow to sizzle briefly. Add the ginger, chillies and onions. Sauté for 3-4 minutes, until translucent but not browned.
• Add the mashed potatoes, peas, turmeric, amchur, ground coriander seeds and salt. Give the mixture a good stir to combine all the ingredients thoroughly. Cook for 2-3 minutes, stirring all the time and then remove from the heat. Spread the mixture onto a plate and add mix in the coriander leaves. Allow to cool completely.

For the pastry:

• Place the flour in a large bowl and mix in the ajwain and salt. Make a well in the centre of the flour. Add the oil. Using your fingertips, begin to rub the flour and the oil together to create a fine, breadcrumb-like texture, as if you were making shortcrust pastry. Add the water and combine using your hands to create a rough, shaggy-looking dough.
• Knead for 10 minutes, until smooth. Cover with a damp tea towel and allow to rest for 30 minutes.
• Once rested, divide the dough into 9 tennis ball-sized rounds. Smooth into rounds between your palms and cover again with a damp tea towel to stop the pastry from drying out. Each round will make 2 samosas, for a total of 18 samosas. You can choose to make them larger or smaller by making fewer or more dough balls.

How to fold the samosas:

• Take one dough ball and dip each side in a small amount of flour. On a clean surface, roll it into an oblong, about 12cm wide (approx. 5-inches) and 18cm in length (approx. 7-inches). It doesn't have to be perfect.
• Cut each oblong in half, width ways. You should be left with two semicircles.
• Take one of the semicircles and place it flat on the surface in front of you, straight side facing north. Roll it with your rolling pin a few times to make it a little thinner and taller. Take the upper left corner and bring it to the centre of the semicircle. Place some cool water down the middle and bring the upper right-hand corner of the semicircle to the centre to meet the waterline. Press both sides together very gently.
• Lift the samosa pastry up and open the pocket you just created. At the same time, press the seam together a little more to ensure it is well sealed. You should have a little pouch ready for filling.
• Stuff the samosa with the cooled potato and pea filling. I used about 2 tbsp of filling per samosa.
• 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 1cm wide and pinch to seal (this will create a small dimple for the back base of the samosa. Now dab some cold water on the inner seams of the open edge of the pastry and press together and seal to close, pushing out any air as you go.
• Repeat these steps for the remaining samosas. Ensure the dough portions are always covered to ensure it doesn't dry out.
• Once all the samosas have been folded, allow them to air dry for 45 minutes, until the surface of the pastry feels rough and sandy to the touch. This is an important step to eliminate air bubbles in the pastry and to stop your samosas from getting a "gremlin" skin.

To fry the samosas:

• Heat the oil in a large pan with deep sides or a wok until warm, not hot. You should be able to comfortably touch it with your finger. If you have a cooking thermometer, it will be around 40°C/100°F. Be careful not to heat it too hot as this will result in uneven cooking. You should be able to comfortably touch the oil with your finger prior to adding samosas to the pan. Be careful not to heat it too much as this will result in uneven cooking. Simply allow it to cool down before adding the samosas.
• Cook the samosas in batches. I managed to get 7 in my large wok without it feeling overcrowded. Allow the samosas to cook over a medium-low heat for 35 minutes until golden and crispy. If you feel they are browning too quickly, turn the heat down. Allow the oil to cool down in between frying the samosas in batches.
• Drain the samosas on a plate lined with absorbent kitchen paper.

Video

Notes

Just-fried samosas are HOT! Allow to cool slightly before serving.

To store: Keep the samosas in an airtight container lined with absorbent kitchen paper. Refrigerate for up to 3 days.

To freeze: Keep the samosas in an airtight container lined with baking parchment. Freeze for up to 3 months. Re-fry from frozen on a medium heat to ensure samosas are piping hot.

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If you like these, you’ll love my recipe for Easy Paneer & Vegetable Tikkis

Love Sanjana

The post The Best Vegetable Samosas appeared first on Sanjana.Feasts.

Aloo Chaat is a spud-packed street food dish that’s traditionally served in a bowl and enjoyed on the go, right? Not today. I’ve got a fun little treat for you and it constists of swapping the traditional plastic or banana leaf chaat bowl for a crispy potato skin bowl you can devour along with the mouth-watering aloo chaat inside.

This Aloo Chaat Potato Skin platter is a sharing feast that will be a hit at parties and celebration meals alike. Create an explosion of flavours with just a handful of spices and fresh herbs, topped off with sweet pomegranate seeds and a cooling yoghurt drizzle.

The best thing is that it’s a great make-ahead dish you can prep the day before if you like. I like to cook the potatoes fully and keep them covered in the fridge so they’re nice and firm when it comes to cutting the flesh and prepping the skins. You can also make the yoghurt, prep the pomegranate seeds, chop all the herbs, onions, ginger and chillies, keeping them all covered in bowls in the fridge. The next day all you need to do is fry the potatoes and assemble right before serving. The only rule is that this must be eaten hot, as soon as it’s ready.

I pick the biggest potatoes I can find for generous potato skin portions in which I can fill lots of crispy aloo and flavoursome toppings. I’m just greedy like that. You could also make cocktail-sized Aloo Chaat Potato Skins this serve as canapés.

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Aloo Chaat Potato Skins

This Aloo Chaat Potato Skin platter is a sharing feast that will be a hit at parties and celebration meals alike. Create an explosion of flavours with just a handful of spices and fresh herbs, topped off with sweet pomegranate seeds and a cooling yoghurt drizzle.

Course Appetizer, Side Dish

Cuisine Indian

Keyword chaat, party, potatoes

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6

Ingredients

• 4 large potatoes
• 1 medium red onion finely diced
• 2 green chillies finely chopped
• 50 g fresh pomegranate seeds
• 1 tsp chaat masala
• 2 tbsp fresh coriander chopped
• 1- inch fresh ginger peeled and julienned
• 1 tsp coriander seeds toasted and ground
• 1 tsp cumin seeds toasted and ground
• 1 tsp Kashmiri red chilli powder
• Juice of 1/2 lemon
• Salt
• Sev to serve (optional)

For the masala yoghurt:

• 100 g plain yoghurt
• 1 tsp cumin seeds toasted and coarsely ground
• 1 tsp fennel seeds toasted and coarsely ground
• Salt
• Sugar
• Lemon juice

Instructions

• First, the potatoes need to be cooked. I recommend either microwaving or baking them. To microwave, pierce the potato several times all over, place on a microwave-safe plate and cook on High power for 10-12 minutes. To bake, individually wrap the potatoes in foil and bake at 200°C/400°F for 1 hour. In both cases, allow the potatoes to cool completely.
• In the meantime, combine all the ingredients for the yoghurt, cover and refrigerate.
• Once the potatoes are completely cold, cut them in half lengthways. Use a spoon to scoop out the middles, leaving a 2cm border around the potato to keep the skins sturdy for filling later. Try not to break the flesh of the potato too much. The skins need to remain whole and 2cm thick as these will be cooked again and then filled.
• Set the skins aside and cut the flesh of the potato into 2cm cubes. They don’t have to be perfectly shaped as the craggy ones will crisp up beautifully once fried.
• Fill a large, deep pan or wok with sunflower oil. Once the oil reaches 200°C/400°F, fry the potato skins over a medium-high flame until crispy and golden. Set aside to drain on a tray lined with absorbent kitchen paper.
• Next, the potato cubes until golden and crispy. Set aside to drain on a tray lined with absorbent kitchen paper.
• Toss the fried potato cubes with the toasted cumin and coriander seeds, ginger juliennes, chopped fresh chilli, chopped onions, lemon juice, chaat masala, pomegranate seeds, Kashmiri chilli powder, freshly chopped coriander and salt.
• Fill the crunchy potato skins with the hot, sour and spicy aloo chaat. Serve with the masala yoghurt and sprinkle over the sev if using.

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Channa Bateta (or CBs as we called it as kids) was the simplest of dishes using very few ingredients, but dad would put his heart and soul into it. He’s always been a well-seasoned cook and one that adds a fistful of this, a splash of that and a pinch of something else… and he makes cooking East African classics like Channa Bateta look so easy he could be doing it with his eyes shut. The son of two brilliant cooks, he acts as cool as cucumber raita about his mad skills and he nails flavour-packed East African dishes, chutneys and chaats every time. He’s got “chatpata” (hot, sour and sweet) flavours down. What I owe him greatly for is his wonderful encouragement and support over the years with my cooking. I started out as a curious toddler with a taste for Doodh and Khichri (stewed rice and lentils with milk). It was my equivalent of porridge and I’d wolf it down as I watched my Mum roll rotlis, thinking I wanted to be just like her when I was big enough to reach the stove. She’d give me pieces of dough to practice rolling and I’d sit on the floor cross legged in the tiny kitchen above our shop and roll rotlis using my coveted kids chapatti set from Popat’s, an Indian homeware store in Wembley. Needless to say, my rotlis totally sucked. They weren’t soft round, they were chunky frisbees of play-doh which my mum would still pop on to the tawa and cook into a biscuitty puck. And it was dad who would eat them up and tell me how delicious they were. Everything I know is down to those “map-of-Britain” monstrosities that were only fit for the bin. If he hadn’t have eaten them and told me they were great, I’d probably never have fallen in love with cooking and trying my absolute best in sharing that passion with others. So thank you Dad, you’re the source of my motivation, determination and self belief.

At home, if ever a bag of Seabrook Ready Salted crisps, Kenya Chevdo (a kind of potato-based trail mix) and lemon wedges were on the counter top and I instantly knew Channa Bateta was for dinner. You see, this dish is traditionally served with a crispy topping that comes in the form of said crisps, chevdo or even cassava crisps. A squeeze of lemon brings the whole thing together so what you’re left with is an orchestra of tender potatoes and chickpeas, a spicy chilli-laced coconut broth, fresh and fragrant coriander, a crunchy potato chip topping and sour raw mango chutney that brings the entire thing to life. It’s so balanced, filling and flavoursome… and all without trying too hard.

I posted a recipe for Mombasa-Style Kachri Bateta before which is a similar kind of thing but uses sour tamarind as the broth base. Channa Bateta is quicker and the heartier of the two. Filling carbs like potatoes, cassava and ugali are the essential sources of energy in East Africa. People work long hours, often have multiple jobs and of course, it’s damn hot. Usually what’s needed is a hearty, energy-rich bowl of stew or savoury porridge to keep bodies fuelled throughout the day.

I use tinned chickpeas because life is too short when you’re just home from work and are in need of a quick-fix meal (and that’s what this is). If you follow this recipe, it should take no longer than 20 minutes from start to finish. And that’s not including time to do the washing up which, if you were really smart, you’d enlist a minion to do for you. You should then put your feet up and wait for this to bubble away, filling your home with the smell of the simplest Indian-African dish there ever was.

Dad’s 20-Minute Channa Bateta (Kenyan Chickpeas and Potatoes in Coconut Broth)

Serves 4

Ingredients
1kg baby new potatoes, steamed and peeled
2 x 400g tins chickpeas (drained weight 480g in total)
8-10 curry leaves
400ml full-fat coconut milk
800ml hot water
2 tsp turmeric
Juice of 1 lemon
2 chillies, chopped (adjust to your taste)
1/2 raw green mango, peeled and grated
1 1/2 tsp salt
1 tsp sugar

For the Channa Bateta toppings bar
1 red onion, finely diced
2 tbsp chopped coriander
4 packs of salted crisps/potato chips, crushed (you could also use cassava chips)
4 tbsp Kenyan Chevdo and/or Jinni Sev (trail mix), optional – you can buy these in many Asian supermarkets
Green chutney, to taste (recipe below)
Tamarind chutney, optional
Daal vada, optional
Red chilli powder, optional

For the Raw Mango and Coconut Chutney
1/2 raw green mango, grated
1 whole fresh coconut, shelled, peeled and grated (the coconut water is the chef’s treat)
100g fresh coriander
1 tsp salt
2 tsp sugar
Juice of 1/2 lemon
240ml cold water

Method

1. Pour the coconut milk and water into a large pan. Add the curry leaves, chopped chilli, turmeric, green mango, salt and sugar. Bring to the boil.

2. Add in the chickpeas and potatoes, along with the lemon juice.

3. Simmer on a medium/low heat for 15 minutes with the lid on.

4. Ladle into a bowl and customise with all your favourite toppings. Serve immediately.

5. To make the Raw Mango and Coconut Chutney: Blend all the ingredients in a food processor until you have a semi-coarse, bright green chutney.

Love Sanjana

The post 20-Minute Channa Bateta (Kenyan Chickpeas and Potatoes in Coconut Broth) appeared first on Sanjana.Feasts.

Later came various recipes from other parts of India I couldn’t help but experiment with once I got a taste for cooking. Running through it all the while is the amazing food culture of Britain – a diverse mix of true classics like Cornish pasties and Yorkshire puddings, to dishes from international cuisines we’ve somehow adopted. There’s nothing quite like eating Taiwanese Bao in Kings Cross or Vietnamese Summer Rolls in Shoreditch for lunch and going home to true Gujarati daal-bhaat, shaak and rotli, followed by Mombasa-style mogo chips as a cheeky midnight snack.

See, I told you… totally spoilt.

These little packed potatoes are a take on the snacks loved by Asian people all over East Africa. Here, I’ve used British New Potatoes sandwiched together with a spicy chilli, coriander and lemon mixture. They’re deep fried, which is absolutely necessary for this recipe (please don’t try to bake them in the oven as the batter will just fall off).

I’m serving them with my favourite chutney – a blend of coriander, coconut and heaps of lemon, sugar and salt. It will set your taste buds alight, not with heat but sheer joy. Purists, omit the coriander as they do in Kenya but it’s so easy to get hold of here and really takes the flavours to the next level. I really recommend it.

Serve in paper cones or on a sharing platter as I’ve done here. I love food you can put into the middle of the table for everyone to dig in. A cold beer is the perfect pairing but then again, when isn’t it?

Mini Kenya-Style Packed Potatoes with Coconut and Coriander Chutney
Makes 18-20

Ingredients

1.5kg baby new potatoes, skin on, boiled and cooled
Sunflower oil, to deep fry

For the filling:
150g of the boiled potatoes, roughly mashed
100g finely-chopped coriander
1 ½ tbsp red Kashmiri chilli powder
1 large clove garlic
Zest and juice of one lemon
2 tsp salt

For the batter:
100g plain flour
200g chickpea flour
1 tsp coarse semolina
Juice of one lemon
400ml cold sparkling water
¼ tsp turmeric
1 tsp salt

For the coconut and coriander chutney:
150g coriander
4 green chillies
100g unsweetened desiccated coconut
100g Greek yohgurt
Juice and zest for 2 lemons
2 tsp salt
2 tbsp sugar

Method

1. To make the filling, combine all of the ingredients to make a sticky paste. If it doesn’t combine to make a paste, give it a very short pulse in a food processor.

2. Halve each of the cooked and cooled baby new potatoes and sandwich the two pieces together with the paste. Repeat for all of them and place them in the fridge while you make the batter.

3. To make the batter, combine all the dry ingredients and give them a quick whisk to remove any big lumps. Add the sparkling water and whisk to make a smooth batter.

4. Heat the oil in a large, deep pan or wok until it reaches 180C or until a piece of bread turns brown in 60 seconds.

5. Take one of the potatoes, quickly dip it in the batter until it’s coated all over, then very gently place it in the oil. Repeat with a couple more, taking care not to overcrowd the pan as this will bring the temperature of the oil right down.

6. Allow to cook, turning in the oil until golden all over. Drain in a colander lined with paper towels. Repeat for all of the potatoes.

7. To make the chutney, combine the coriander, chillies, lemon juice and zest, salt, sugar and coconut in a blender. Blend until smooth. Add the yoghurt and pulse quickly. Pour into a serving bowl.

8. Serve the packed potatoes alongside the coconut and coriander chutney, lemon wedges and cold beer. If you can get your hands on Tusker, go for that.

Love Sanjana

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If you’re looking for a flatbread with big, bold flavours, you’ve come to the right place. The traditional Thepla of my childhood are unstuffed and served spread with butter or ghee. Paired with Sukha Bateta nu Shaak (dry potato and cashew curry), it’s family comfort food at its best.

My memories of eating Thepla made by the expert hands of my mum are ones I still treasure today. They would be smoking hot off the tawa, rolled up like a cigar and dripping with golden butter – and first thing in the morning too. Thepla are the ultimate breakfast bread and waking up to the smell of them toasting on a hot pan outweigh the feeling of hitting snooze on Sunday morning. Trust me.

Packed with the smoky, slightly-bitter caramel notes of fresh fenugreek leaves, these turmeric-hued discs of fluffy bread are one of the most iconic recipes of Gujarat. Traditional Thepla are as I said, eaten with potato curry, masala chai, pickles and chutneys.

Here, I’ve combined the beauty of fluffy potatoes and fenugreek leaf-studded bread to create Aloo Stuffed Thepla. Yeah, it’s a little unconventional incorporating the potato element into the bread itself, but since when was sticking to the rules any fun?

So WTF is fenugreek? They look like coriander but bury your nose in a bunch of fresh fenugreek and you’ll instantly know they are in a league of their own. Not dissimilar to the deep burnt sugar flavours of Marmite, fresh fenugreek leaves are one of those ingredients you’ll either love or hate. They have a slightly bitter caramel taste and I find that fans of dark chocolate tend to love fenugreek too.

It’s important to know that fresh fenugreek leaves and fenugreek seeds aren’t interchangeable. The seeds have a deeply nutty aroma and the flavour is bitter in the same way great coffee and cacao beans are bitter. They lend amazing complexity to Indian recipes in very different ways so remember not to substitute one for the other. It would be like subbing coriander seeds for fresh coriander. Not a great idea.

Kasuri or Kasoori methi are dried fenugreek leaves and indeed, can be used in place of fresh fenugreek. The flavour is much more concentrated in the same way any dried ingredient is stronger in flavour compared to the fresh counterpart. Added to rich, makhani sauces, it’s an absolute game changer. To release the full aromas, simply rub it between your palms and add towards the end of cooking or to finish a dish.

There’s not a type of bread I don’t love but recently I’ve developed a huge passion for breads with a punch of flavour rather than bread being secondary to another main dish. In this recipe, the Aloo Stuffed Thepla are the star of their very own show, perhaps accompanied by a selection of chutneys, achaars, plain yoghurt and chai.

Find out exactly how to prepare these step-by-step in my first YouTube video below. Let me know what you think.

Aloo Stuffed Thepla
Makes 18-20

Ingredients

For the filling:
1kg floury potatoes such as Maris Piper, peeled, boiled and mashed until really smooth
1 tbsp grated ginger
2 tsp crushed garlic
1 tbsp sunflower oil
1 ½ tsp whole cumin seeds
2-3 chillies, chopped
1 ½ tsp garam masala
1 tsp amchur (dried mango powder) or 2 tbsp lemon juice
80g frozen peas, defrosted and pulsed in a food processor until coarsely crushed
2 tsp salt
2 tbsp chopped coriander, optional

For the dough:
550g chapatti flour
2 tsp turmeric
5 tbsp chopped fresh fenugreek leaves (if you’re using kasoori methi, use just under 1 tbsp)
1 ½ tsp salt
100ml sunflower oil
320ml hot water

125g melted butter or ghee

Method

1. First, make the filling. Heat the oil in a non-stick saucepan and add the cumin seeds. Allow them to sizzle slightly, then add in the ginger, garlic and chillies. Cook for a minute. Next, add in the peas, potatoes, garam masala, amchur, salt and coriander if using. Mix well and cook until heated through. Set aside to cool.

2. To make the dough, place the chapatti flour in a large bowl or tray. Mix in the salt, turmeric and chopped fenugreek. Make a well in the middle and add the oil. Pour in the water and stir until cool enough to handle. Go in with your hands and knead for 4-5 minutes until you have a smooth, elastic dough.

3. Divide the dough into golf ball-sized rounds and roll between your palms until smooth.

4. Do the same for the filling but take slightly more than the size of the dough.

5. Roll the dough to about 3-4” in diameter and place the potato ball on top. Using your thumbs and forefingers, pinch the dough closed around the filling, starting in the middle and working your way outwards. The filling wrapped in dough should be fully enclosed with no gaps or holes.

6. Flatten the ball using the palm of your hand. Dust with flour on both sides and flip over. You will need to roll the smooth side.

7. Begin rolling the dough, turning gently as you do. Ensure it is even all over and dust with more flour if necessary. Try to aim for 1/2cm in thickness.

8. Cook in a dry, non-stick frying pan, turning once and spreading the dry-cooked side with some butter or ghee. Flip and repeat. The underside should be golden in a few moments, flip again and cook on the next side until golden.

9. Repeat until you’ve used up all of the dough and filling.

So, as if by magic, you’re now a paratha extraordinaire and well on your way to rustling up some bread to accompany your favourite Indian dishes. Enjoy making these Stuffed Aloo Thepla and once you get the hang of rolling, remember to have fun creating your own fillings and flavours.

These are in-freakin’-sane with Gor Keri (sweet mango pickle with fennel seeds). You can buy it ready made or make your own. I’ll share my recipe soon.

Love Sanjana

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With Indian street food vendors popping up all over the UK, selling everything from Kati Rolls to Pau Bhaji, and Masala Dosa to Samosas, we’re becoming accustomed to having delicious Indian street food on tap… and we want it fast. Not only that; but it better be damn perfect too. Believe it or not, but I’ve heard students in King’s Cross complain there’s far too much tadka on top of their dosa chutney and ajwain in their samosa pastry. We’ve become a nation of Indian street food connoisseurs and it’s bloody brilliant.

Re-creating street food classics like these Bombay Sandwiches at home is so simple. Why wouldn’t it be? It’s a sandwich. But not just any sandwich. Traditional Bombay sandwiches consist of two pieces of bread with slices of boiled potato, mint and coriander chutney, onions, cucumber and tomatoes on sliced white bread, I’ve taken it a step further by adding a slice of flavour-packed toast slathered in green pistachio chutney to the middle, grilled paneer (because why the hell not), sliced gherkins (because I can’t deal with warm cucumbers, sorry) and then griddled the whole thing. It’s quite a mouthful but I reckon that’s the beauty of it.

I’ve never met another Indian who hasn’t used up leftover potato curry in toasted sandwiches the next day – it’s a no brainer. I like to think of it as the ultimate ‘Dad meal’. Quick, easy and perfect with green chutney on the inside or for dipping on the outside. Of course, a slice of cheese is optional but for me, that isn’t even worth thinking about.

Trust me when I tell you this is three layers of awesome you don’t want to miss out on.

Best Ever Bombay Sandwiches
Makes 2 sandwiches

6 slices bloomer bread – whole wheat or white
2 large potatoes, boiled, peeled and sliced thinly
2 x 60g paneer slices, try to cut them wide
2 red onions, thinly sliced
2 large tomatoes, thinly sliced
4 large pickled gherkins, thinly sliced
60g grated Cheddar
1 large avocado, sliced (optional)
Melted butter, for brushing the outsides of the bread

For the Coriander, Mint and Pistachio Chutney:

100g coriander
30g mint
2 small green chillies
6 shelled, unsalted pistachios
1 clove garlic
Juice of 1 lemon
½ tsp salt
3 tsp sugar
50ml groundnut oil

Method

1. Blitz all the ingredients for the chutney in a blender until smooth. Add a drop of water if necessary. The chutney should be the consistency of pesto.

2. Toast two slices of bread. Griddle the paneer on both sides.

3. Butter the outside of the bread and place buttered-side-down on a cold griddle. Spread some of the chutney on the top, lay over potato slices, red onions, tomatoes gherkins and a little bit of Cheddar.

4. Spread green chutney over both sides of one of the slices of toast. Place on top of your sandwich and repeat the layering process, this time adding the paneer. Take the final bread slice and spread green chutney on the inside and place chutney-side-down on the sandwich. Butter the outside of the top slice.

5. Repeat to make the other sandwich.

6. Griddle on both sides until golden, about 5 minutes.

Serve with crisps or masala chips, chai, limeade or beer and prepare to take the biggest bite of your life.

Love Sanjana

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