Chevdo is a crunchy, savoury Indian snack. In traditional Chevdo (Chivda), we fry every ingredient to golden perfection before we toss them with salt, turmeric, cinnamon, cloves, sugar and chilli.

The ingredients vary from recipe to recipe but the essentials include: Potato sticks, corn flakes, roasted moong daal, nuts, crispy curry leaves and raisins or sultanas.

What is Kid-Friendly Chevdo (Chivda)?

This recipe for Chevdo (Chivda) takes its’ cue from the old classic in terms of flavour. However, it has been adapted for little ones to enjoy.

Nobody should miss out on tasty snacks!

I remove any added salt, refined sugar, chilli, whole nuts and lentils. I include ground spices so no large pieces of cloves and cinnamon get in the way.

The only whole spice in this recipe is cumin. If you prefer, you can replace it with the same measure of ground cumin.

What ingredients do I need to make Kid-Friendly Chevdo (Chivda)?

Savoury finger foods

My recipe includes all of Bodhi’s favourite snacks. Kid-friendly puffs, straws and hoops bought from the children’s aisle at the supermarket.

Cereal

There’s also a mix of cereals in this child-friendly Chevdo. Rice Krispies, Cornflakes and Cheerios (multigrain hoops) are my little lad’s favourites but you can use any cereals you like.

Please note that most cereals contain some form of added sugar. If you’d prefer not to use them, you can always seek out sugar-free cereals or replace with something you find more suitable.

Other ingredients

Potato straws (unsalted), unsweetened desiccated coconut (optional), raisins or sultanas, oil, curry leaves and mixed spices. I stick to the classic flavours of asafoetida, cumin, cloves, cinnamon, fennel and turmeric.

Citric acid is also a common ingredient in Chevdo. If you don’t have it, simply omit.

Do I have to add oil?

In order to extract the full flavour from spices, it’s necessary to first temper them in hot fat. If you add your spices without tempering, they will remain dull and raw in flavour.

Think of the act of tempering as a ritual that wakes your spices up from a deep slumber.

What other oils can I use?

Any oil with a high smoke point will work fine for this. Sunflower, rapeseed, corn, rice bran or vegetable oils are perfect. I don’t recommend using olive oil due to low smoke point.

Don’t use fats or oils that solidify at room temperature, such as coconut oil, butter or ghee. They will give the Chevdo an unpleasant and fatty coating.

A note on allergies

Be mindful of allergies & intolerances. If any of the ingredients in this recipe are unsuitable for your child, omit them or replace with something suitable.

How to store Kid-Friendly Chevdo (Chivda)

Store the chevdo in an airtight container at room temperature. It will keep well for 2 weeks.

Products I use for this recipe

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

Kid-Friendly Chevdo (Chivda) recipe

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Kid-Friendly Chevdo

My son Bodhi's favourite mix of kid-friendly puffs, cereals and spices. This recipe is inspired by Chevdo, a classic Indian tea-time snack. No added salt, chilli or whole nuts.

Course Snack

Cuisine Indian

Keyword cereal, chevdo, easy, great for kids, snacks

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 10

Author Sanjana

Ingredients

• 100 g cereal of your choice (I used Rice Krispies, Cornflakes and Cheerios)
• 100 g mixed kids baked puffs and veggie straws (I used Ella's Kitchen Melty Puffs, Kiddylicious Veggie Straws and Organix Melty Rings)
• 40 g potato straws
• 40 g raisins or sultanas
• 20 g unsweetened desiccated coconut (optional)

For the tadka:

• 70 ml oil (I used rapeseed)
• 12 g curry leaves (appox. 50 leaves)
• 1 tsp cumin seeds
• 1/2 tsp asafoetida
• 1 1/2 tsp ground fennel seeds
• 3/4 tsp ground cloves
• 1 tsp ground cinnamon
• 3/4 tsp ground turmeric
• 1/4 tsp citric acid (optional)

Instructions

• In a large bowl or basin, mix together all the cereal of your choice, kids baked puff snacks, potato straws, raisins and coconut (if using). If you have a little one, this is a lovely little job they can help with.

For the tadka:

• Heat the oil in a pan. Add cumin seeds and sauté for 2 minutes, until the curry leaves become brittle, crispy and translucent.
• Add the remaining ground spices and sauté briefly, about 30-40 seconds over a low heat. Remove from the pan and allow to cool.
• Mix the snacks and cereals with the tadka well, until everything is well coated. Pack into an airtight container and allow to stand for a few hours before serving so all the flavours have a chance to develop.

Video

Notes

Store the chevdo in an airtight container at room temperature. It will keep well for 2 weeks.

Be mindful of allergies & intolerances. If any of the ingredients in this recipe are unsuitable for your child, omit them or replace with something suitable.

12+ months children only. Please ensure your child is ready before offering this as a snack. Check the packaging of your snacks for information on age suitability for each particular product.

Always ensure adult supervision whilst your child(ren) is/are eating.

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If you like this, you’ll love my recipe for Vegetable & Coconut Milk Kurma

Love Sanjana (& Bodhi)

The post Kid-Friendly Chevdo (Chivda) appeared first on Sanjana.Feasts.

What are Patra?

Patra are colocasia leaves we spread, stack, roll, steam and fry. Roll the leaves up tightly with sweet and sour tamarind paste and then simply steam, slice and pan fry with spices.

Here, you’ll find the most detailed guide to making homemade Patra. Follow my step-by-step recipe and learn the best tips and tricks for traditional Patra. Wait, how did we get this far without me asking what you call them?

What are some other names for Patra?

If Patra isn’t a name you’re familiar with, you might know these steamed and fried colocasia rolls as one of the many other names it goes by: Timpa, Alu Vadi, Pathrode or Arvi ka Pathrode, to mention just a handful.

What leaves are used for making Patra

Colocasia leaves. These stately, dark green leaves are famous for their beautiful heart-shape and marble-like surface. It’s because of this appearance that they’re known as “elephant ears”. I think they look like love hearts!

In Hindi, colocasia leaves are called arbi ke patte. In Gujarati, they’re patra na paan. If you’re from Maharashtra and Goa, you’ll know them as patrodo, patrode in Karnataka and patrodu in Himachal Pradesh.

What is Colocasia?

Colocasia is the plant from which we obtain the edible tuber, taro. Taro roots are starchy and similar in texture to cassava. Ultimately, the large leaves that grow from the taro plant are the leaves we need to make our delicious Patra (Timpa/Alu Vadi).

Patra recipe with spinach

You can make Patra with large spinach leaves if colocasia prove to be an elusive find. However, the final result will be different to the Patra here in this recipe. Be sure to find the biggest spinach leaves possible.

What do Patra taste like?

Patra are spicy, sweet and tangy. The predominant flavours come from tamarind, cinnamon, cloves and fennel seeds. The flavour of these rolls will snuggle your taste buds like a snuggly blanket. Chilli and jaggery work together to balance the warm spices.

The texture of the finished Patra is crispy and slightly chewy. The burnished brown surface adds the most wonderful caramelised aroma, while sesame and mustard seeds lend a welcome nuttiness. The whole shebang is quite the flavour blast.

Visual guide: How to make Patra

1. Clean and trim the colocasia leaves

2. Spread and stack Patra with tamarind batter

3. Fold and roll the colocasia leaves

4. Steam and slice the Patra once cool

How to serve Patra

You can pan-fry Patra with a tempering of seeds and spices for a crispy vegan and gluten-free Indian snack. They’re perfect with chai.

Enjoy these Patra warm or at room temperature. Indeed, a cup of masala chai is obligatory, not optional. Get your snack on!

Are Patra vegan?

My recipe for Patra is suitable for vegans.

Are Patra gluten free?

This recipe can be suitable for those who follow a gluten-free diet. Be sure to use pure asafoetida, not a blend. Many commercial brands include wheat flour which is not gluten free. However, if you don’t have pure asafoetida, simply leave it out of the recipe.

Perfect Patra (Timpa/Alu Vadi) Recipe

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Perfect Patra (Timpa/Alu Vadi) Recipe

The ultimate guide to homemade Patra. These steamed colocasia leaves are rolled with sweet and sour tamarind paste inside. Pan-fry for a crispy vegan and gluten-free Indian snack. They're perfect with chai.

Course Appetizer, Side Dish, Snack

Cuisine Indian

Keyword colocasia, farsan, gujarati, maharashtrian, patra, snacks

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8

Author Sanjana

Equipment

• Steamer or pan fitted with steaming basket
• Sharp knife
• Non-stick frying pan

Ingredients

• 5 large fresh colocasia leaves (arvi/arbi/taro leaves) available from Indian grocers
• 250 g chickpea flour (besan)
• 40 g rice flour
• 2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tsp ground fennel seeds
• 1 tsp chilli powder
• 1/2 tsp ground cumin seeds
• 1 1/2 tsp salt
• 1 small pinch bicarbonate of soda (baking soda)
• 2.5 cm piece ginger peeled and grated
• 2 green chillies ground to a paste
• 5 tbsp fresh tamarind pulp (or 2 1/2 tbsp from concentrate)
• 100 g jaggery, melted in 60ml hot water or soft brown sugar
• 400 ml water

For the tadka:

• 3 tbsp sunflower oil or any cooking oil
• 1 tbsp mustard seeds
• 1 tsp asafoetida use pure for a gluten-free recipe
• 2 tbsp sesame seeds
• 10-12 curry leaves optional
• 2 tbsp fresh coriander leaves to garnish

Instructions

To prepare the colocasia leaves:

• Begin by wiping the colocasia leaves clean with a damp kitchen towel. Clean both sides thoroughly.
• Use a sharp paring knife to laterally remove the thick spine that runs down the leaf. Do not cut it out completely. Simply run the knife across the stalk to flatten it so it feels flat to the touch. Continue this process for all of the veins that branch out from the centre. This is an important step so take your time and ensure you trim off much of the thick parts. Once complete, the colocasia leaf should feel floppy when you pick it up.
• Repeat the trimming for all the leaves.

To make the batter:

• In a large bowl, combine the chickpea flour, rice flour, ground cinnamon, ground cloves, ground fennel seeds, ground cumin seeds, chilli powder, salt and bicarbonate of soda. Whisk to combine.
• Add the grated ginger, green chilli paste, tamarind and melted jaggery water. Slowly add the water, whisking all the time to ensure you remove as many lumps as possible. Continue whisking for 3-4 minutes until the paste is smooth, like a thick American pancake batter. Set aside for 10 minutes.

To assemble the Patra:

• Organise the colocasia leaves by size. The assembly process will begin with the largest leaves.
• Take the largest colocasia leaf and lay it (dull side up) out on a clean, flat surface. Top with a large spoonful of batter. Use a rubber spatula, or your hands to spread the batter over the leaf, covering every inch.
• Take the second largest leaf and place it dull side-up in the opposite direction to the first leaf. It should look a bit like a butterfly, the four corners resembling wings. Repeat the spreading process so that the second leaf is covered and place the next leaf in the opposite direction once again. Think of it like we're fattening up the butterfly.
• Once you've stacked all five leaves, cover the final with more batter.
• Fold one side of the leaves down to the centre. Repeat for the other side so the leaves meet in the middle. It should form a rough rectangle.
• Cover with more batter.
• Starting from the short side, begin to form a tight roll. Ensure the roll is as tight as it can be without the batter squeezing out or the leaves breaking. You should now have a fat log.
• Rub any remaining batter on the outside of the log to stick down any loose ends.

To steam the Patra:

• Place a metal ring inside a large pan. Fill the pan with around 3-4cm hot water. Place a greased metal tray on top of the ring and Put the Patra log on top. Make sure the water doesn't touch the tray. Cover the pan with a tight-fitting lid and steam the Patra over a medium-high heat for 25 minutes. Alternatively, you can use a conventional steamer.
• To test if the Patra are ready, carefully remove the lid from the pan and prick through the centre with a cocktail stick, like you would if you were testing the doneness of a cake. If the cocktail stick comes out clean, it's ready. Carefully remove the log from the steamer and allow to cool completely at room temperature.

To finish the Patra:

• Slice the cooled Patra into 1/2cm pieces using a sharp knife. If you prefer a lighter snack, you can eat them as they are without pan frying.

For the tadka:

• To pan-fry Patra the traditional way, heat the oil in a large frying pan. Add the mustard seeds and wait for them to finish popping. Add asafoetida, sesame seeds and optional curry leaves.
• Arrange the Patra slices in the pan and cook on both sides until golden brown and crispy all over. Remove from the pan and garnish with fresh coriander leaves. Serve warm or at room temperature with masala chai.

Video

Pin it for later! Perfect Patra (Timpa/Alu Vadi)

If you like this, you’ll love my recipe for Gujarati Khaman

More Indian snacks you might enjoy

Gujarati Dudhi Muthiya – How to make Gujarati Steamed Dumplings

Super tender vegetable and rice dumplings, first steamed and then sautéed with crackled mustard seeds, sesame seeds and curry leaves. These Gujarati muthiyas are my family’s favourite way of using up leftover cooked rice and veggies.

Check out this recipe

Gujarati Khandvi (Patuli/Paturi)

Tightly rolled, bite-sized snacks made using chickpea flour and yoghurt. They're hot, sweet, sour, salty and so delicious. Khandvi, also known as Patuli is a popular snack from Gujarat, western India. Serve with chai for a tasty breakfast or snack.

Check out this recipe

Soft Gujarati Thepla

Thepla are a staple any-time-of-the-day flatbread in Indian homes. Fresh fenugreek leaves give them their signature bitter caramel flavour.

Check out this recipe

Love Sanjana

The post Perfect Patra (Timpa/Alu Vadi) appeared first on Sanjana.Feasts.

Start by making oven-fried halloumi nuggets with my delicious, crispy batter. Toss it in the sauce along with crunchy onions and peppers. Serve as it is, in a wrap or my favourite way – which is with fries.

Is the 65 an Indo-Chinese dish?

No. It’s a common misconception as it’s similar in appearance to Indo-Chinese faves like Chilli Paneer, Manchurian, etc.

The 65 was actually created in Chennai, Tamil Nadu.

What are the main ingredients in a 65 dish?

Every restaurant, hotel and street vendor has their own take on this dish. My version is an interpretation of the 65.

I incorporate key flavours and ingredients like curry leaves, chillies, yoghurt and garlic. Having said this, halloumi is not typically used – but it’s absolutely mouth watering.

Why is it called 65?

Legend has it that the original dish, said to have been created in a Chennai hotel, was Chicken 65. There are many wacky theories around why it’s called 65, some more plausible than others.

One suggests the dish was first created with 65 different ingredients, another that it was made with 65 varieties of chilli. Another even suggests that the chicken used to make the original version was 65 years old!

Whatever the origin of the dish, know that it’s fiery, tangy and slap-you-in-the-face delicious.

What else can I “65”?

The possibilities are endless. Batter your favourite protein or veggies to make this dynamite Indian dish. This recipe works particularly well with paneer, tofu, seitan, cauliflower and potatoes.

Ways to serve Halloumi 65

Enjoy this dish as part of a larger Indian meal. I suggest you pair it with something carby and plain, such as rice, paratha – or even fries!

I know, I’m a complete heathen but let’s be honest, what doesn’t taste good with fries?

This Halloumi 65 is a delicious addition to your lunch time wrap or roll. Add some salad and your favourite cooling dip/drizzle to temper the chilli heat.

Halloumi 65: Troubleshooting

Halloumi 65 recipe

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Halloumi 65

Halloumi 65 is inspired by Chennai’s famous chicken 65 dish. This fun vegetarian take puts squeaky halloumi to work in a chilli & garlic yoghurt sauce. Start by making oven-fried halloumi nuggets with my delicious, crispy batter. Toss it in the sauce along with crunchy onions and peppers. Serve as it is, in a wrap or my favourite way – which is with fries.

Course Appetizer, Side Dish, Snack

Cuisine Indian

Keyword cheese, chilli, halloumi, vegetarian

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 450 g halloumi

For the coating:

• 50 g cornflour
• 50 g self-raising flour
• 2 tbsp your favourite mayo I used Hellmann’s Vegan mayo
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp Kashmiri chilli powder
• 1/4 tsp salt
• 2 tsp English mustard or 1 tsp dried mustard powder
• 8-10 curry leaves finely chopped
• 2 tbsp lemon juice
• 1 tbsp oil I used rapeseed
• 25 ml water
• Spray oil

For the sauce:

• 1 tbsp oil I used rapeseed
• 6 large cloves garlic crushed
• 10 curry leaves
• 2 green chillies cut lengthways
• 2 dried red chillies
• 1 green pepper cut into bite-sized pieces
• 1 red onion cut into bite-sized pieces
• 2 tsp your favourite chilli sauce
• 150 g plain yoghurt
• 2 tsp Kashmiri chilli powder
• 1 tbsp cornflour
• 150 ml water
• 1 tbsp chopped coriander leaves
• Salt to taste

Instructions

For the halloumi:

• Pre-heat the oven to 200°C/400°F/gas mark 6.
• Drain the halloumi and cut into large bite-sized chunks. Place it in a bowl and cover with boiling water. This will soften the halloumi pieces up beautifully and also remove excess saltiness. Allow to soak for 5 minutes. Drain.
• Place the halloumi in a large bowl and add the cornflour, self-raising flour, vegan mayo, English mustard, black pepper, garlic powder, Kashmiri chilli powder, curry leaves, lemon juice, oil and water. Use your hands to gently mix everything together and coat the halloumi pieces. the batter should be thick and quite sticky.
• Line two or three large baking trays with parchment paper and spray lightly with cooking oil. Arrange the halloumi pieces on the baking parchment, leaving a 2cm gap between each one.
• Bake for 10-12 minutes, turning half way through the cooking time to ensure even browning.

To make the sauce:

• Whisk together the yoghurt, cornflour and chilli powder until smooth.
• Heat the oil in a pan. Add the oil, garlic, curry leaves, dried chillies and fresh chillies in rapid succession. Sauté for a few seconds until the garlic browns very slightly.
• Next, add the onions and peppers. Mix well. Add the yoghurt mixture, chilli sauce and 100ml water. Stir well. Stir continuously while cooking over a over medium heat, until the sauce thickens. Season with salt but remember the halloumi is salty so don’t be too generous with it.
• Add the crispy halloumi pieces and stir to coat. Cook for 1-2 minutes to heat the halloumi through. Garnish with fresh coriander leaves and serve immediately.

Video

Notes

• Serve immediately for maximum crispiness. Having said this, this still tastes great reheated the next day. For breakfast… #SorryNotSorry.
• To air fry the halloumi nuggets, place the batter-coated pieces in a SINGLE LAYER inside the greased basket of the airfryer. Ensure they’re not touching each other and that there’s a gap between each one or they will stick together. Spray liberally with oil. Air fry at 200°C/400°F for 8-10 minutes. You might need to cook them in batches.
• Store leftovers in an airtight container and refrigerate for up to 3 days.
• Leftovers might be a little dry as the sauce will soak into the batter. You can always bake them in the oven or air fry them to reheat through. They’ll turn into halloumi nuggets. Delish!

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

The post Halloumi 65 appeared first on Sanjana.Feasts.

Essential Gujarati Snacking

The world of Gujarati farsan, or savoury snacks is as complex as it is vast. 100 varieties of gathia made from fried chickpea flour (besan) are identified by shape, texture and seasoning. Delicious!

Gujarati snacks also include Khandvi (rolled yoghurt batter), Handvo (baked lentil and vegetable cake), and Patra (tightly-rolled colocasia leaves layered with sweet and sour tamarind batter).

There’s Khichi, Panki and a veritable cornucopia of Bhajiya to explore.

One thing many of these dishes have in common is a heavy reliance on besan, or chickpea flour. It’s a wonder ingredient that adds earthy flavour, crispy texture and essential binding. Indeed, besan is an essential ingredient in Indian snack making.

Types of Dhokla

Dhokla made from a number of different flours; Khaman is as thick as a bath sponge, while another Rava (semolina) preparation is thin and the texture of set polenta.

Having said this, some dhokla are made with soaked and ground whole lentils, before being fermented overnight, others are instantly “fermented” with citric acid, baking soda or fruit salts (commonly marketed as Eno).

You’ll find a jar of Eno in most Indian kitchens for this very purpose!

How to make Khaman (Instant Chickpea Flour Dhokla)

When making Khaman batter, it is essential to entire process encourages aeration. A long whipping time builds structure and proteins whilst it incorporates air into the mixture.

Finally, the batter is beaten vigorously with the catalyst (baking soda) which reacts with the citric acid to produce a bubbly, lava-like reaction.

Steam the batter and these bubbles create a light and spongy cake. The Khaman is ready to be doused in the spiced tempering, or tadka. The final dish is mouth watering! One piece is never enough.

Khaman embodies everything Gujaratis love about snacks. It’s spicy, sweet and sour. In Gujarati this is referred to as being “khattu, mitthu”.

Ingredients you need for making Khaman (Instant Chickpea Flour Dhokla)

• Chickpea flour (besan)
• Semolina
• Turmeric
• Green chillies
• Ginger
• Fresh coriander
• Citric acid
• Baking soda (bicarbonate of soda)
• Water
• Salt
• Sugar
• Any flavourless oil (such as sunflower, vegetable or rapeseed)
• Mustard seeds
• Curry leaves
• Asafoetida
• Sesame seeds
• Fresh or desiccated coconut
• Lemon juice

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Khaman (Instant Chickpea Flour Dhokla)

Soft and fluffy steamed chickpea flour cake from Gujarat, western India. This airy, sweet and sour cake is prepared with spices, freshly-grated coconut and coriander leaves.

Course Appetizer, Side Dish, Snack

Cuisine Indian

Keyword cake, chickpea flour, dhokla, farsan, gujarati

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 12

Author Sanjana

Equipment

• Steamer or a large wok or kadai fitted with a trivet
• 7-inch x 9-inch rectangular cake tin, or 10-inch round cake tin

Ingredients

For the khaman batter

• 300 g chickpea flour (besan)
• 1 tsp coarse semolina
• 1-2 small green chillies (very finely chopped)
• 1 tbsp grated ginger
• 1/2 tsp ground turmeric
• 2 tsp citric acid (available at Indian grocery stores)
• 1 1/2 tsp salt
• 3 tbsp sugar
• 325 ml water (room temperature)
• 2 tbsp any neutral oil (such as sunflower, vegetable or rapeseed)
• 2 tsp baking soda (bicarbonate of soda)

For the tempering (tadka)

• 2 tbsp any neutral oil (such as sunflower, vegetable or rapeseed)
• 2 tsp black mustard seeds
• 1 tbsp white sesame seeds
• 8-10 fresh curry leaves
• 2 small green chillies (slit lengthways)
• 1/4 tsp asafoetida (use GF for those with a wheat/gluten intolerence)
• 2 tbsp freshly-grated coconut or desiccated coconut
• 3 tbsp freshly-chopped coriander
• 4 tbsp water
• 2 tbsp sugar
• 2 tbsp lemon juice
• Pinch of salt

Instructions

To make the Khaman batter:

• In a large bowl, sift the chickpea flour, breaking down any large lumps left in the sieve.
• Add the semolina, turmeric, citric acid, salt, sugar, ginger and chillies, Stir to combine.
• Slowly add the water, a little at a time and beat with a hand-held whisk or pair of electric beaters, about 4-5 minutes. The batter should be smooth. Rest the batter at room temperature for 15-30 minutes.
• Set up the steamer. Fill the base with about 1.5-2 inches of water and bring to the boil. Grease the tin well with 1 tbsp oil.
• Now it's time to work quickly. Add the oil and baking soda (bicarbonate of soda) to the batter and beat vigorously, in one direction ONLY until pale and frothy, about 40-50 seconds. The batter should flow like molten lava or liquid honeycomb. Pour this into the greased pan and immediately put this in the steamer. Close with a tight-fitting lid and cook on high heat for 25 minutes exactly.
• Once 25 minutes have elapsed, switch the heat off. Remove the lid and check the Khaman is cooked. Insert a skewer or shark knife into the middle and if it comes out clean, with just a few moist crumbs attached, it is ready. Remove from the steamer and set aside while you prepare the tadka.

For the tadka:

• Heat the oil in a small saucepan. Once hot, add the mustard seeds. They should start popping almost immediately. Once they have finished popping, add the curry leaves, chillies, sesame seeds and asafoetida. Switch the heat off after 10-20 seconds and allow to cool slightly.
• While the tadka is cooling, mix together the water, sugar, salt and lemon juice in a bowl. Stir until the mixture is no longer grainy. Add this to the cooled tadka and mix well.

To assemble:

• Run a knife around the edges of the warm Khaman pan to loosen and flip onto a plate or board. Slice into 2-inch squares. Place the cut squares back in the pan and pour the tadka over the Khaman. Sprinkle with grated coconut and coriander leaves. Allow to rest for 30-40 minutes before serving. Serve with coriander chutney and/or chai.

Video

Notes

• Store the Khaman refrigerated in an airtight container for up to 3 days.
• You can also freeze the Khaman freezer-safe containers for up to 6 months.
• To use Eno (fruit salts) in this recipe, reduce the amount of citric acid used in the batter by 1 tsp and omit the baking soda (bicarbonate of soda). Whisk 2 1/2 tsp Eno into the batter (in place of baking soda) right before steaming.

 

Enjoy this Khaman with your favourite chutney. I love them with coriander chutney but Gujarati Lasan ni Chutney mixed with a little oil is also delicious.

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If you like Khaman, you’ll love this Gujarati Khandvi

Love Sanjana

The post Khaman (Instant Chickpea Flour Dhokla) appeared first on Sanjana.Feasts.

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

Print

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.

Pin this recipe for later!

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.

So, I united chevdo and chocolate chip cookies and their baby turned out to be a goddamn champion.

Imagine this – the perfect balance of sweet, salty, spicy, crunchy and chewy in one little disc of happiness. The edges are slightly crisp, while the middle is soft, chewy and studded with chocolate chips, peanuts, potato chips, corn flakes, puffed rice and crispy lentils. If you love salted caramel or chocolate with chilli or sea salt, you’re going to go doolally for these egg-free cookies.

The moment when you sit down to masala chai and ‘naasto’ (snacks) is the instant your troubles and stresses fizzle away. The soothing, milky masala tea erases the furrows in your brow and the crunchy, savoury, sweet and spicy snacks fill you with the feeling of home comforts. It’s a simple pursuit that inadvertently becomes an occasion without even trying. Flawless.

Of course, there is no naasto time without chevdo. A crunchy, savoury Indian snack in which every ingredient is fried to golden perfection before being tumbled together with salt, turmeric, cinnamon, cloves, sugar and chilli. The ingredients vary from recipe to recipe but the essentials include: potato sticks, whole mung beans, corn flakes, puffed rice, chana daal, peanuts, curry leaves and sultanas.

So you’re probably thinking that this sounds similar to that notorious bar snack, Bombay mix? Yeah, well it’s definitely not the same as that.

However, Bombay mix is a derivative/form of chevdo in the sense that it’s a whole load of sweet, spicy, salty, crunchy ingredients fried and combined for a snack sensation that’ll set your taste buds alight.

Chevdo can come in a variety of forms. My favourite is the mild kind with a decent ratio of crunchy ingredients to nuts and spices to sultanas. Perfectly balanced chevdo is a tough thing to come by but once you find your brand, you’ll always be able to count on it.

You can buy it from the supermarket in the Indian snacks section, from speciality shops that are probably still using the family recipe, perfected over decades or order it online.

For my recipe, I went for a mild corn flake chevdo mix but you Kenya chevdo (mild and not spicy in the slightest) is also a delicious option. The only thing I’d say is steer clear of commercial Bombay mix packets or really spicy chevdo mixes. They will overpower your cookies and the balance of sweet, salty and spicy will be all out of kilter.

These cookies are bonkers-awesome and you should definitely make them. Your friends and family will welcome the surprise of flavours and let me tell you now, they are the most addictive things that will ever come our of your oven.

Sweet and Salty Chevdo Chocolate Chip Cookies
Makes 18-20 cookies

Ingredients

225g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
100g caster sugar
80g soft light brown sugar
150g milk chocolate chips
130g unsalted butter, room temperature
100g mild chevdo mix (regular or Kenya chevdo)
30g dehydrated potato powder
40g liquid from a can of chickpeas (aquafaba)
½ tsp vanilla extract
Melted dark chocolate, for dipping (optional)
More chevdo for decorating (optional)

Method

1. Whip the butter in a stand mixer until light, fluffy and pale. You can also do this by hand or use a hand-held electric mixer.

2. Add the caster sugar and brown sugar and whip for 3-4 minutes until super light.

3, Add in the dehydrated potato powder and chickpea liquids (this is the egg replacer and will make your cookies super soft, chewy and delicious – you won’t taste them in the finished cookies). Add the vanilla extract and beat for a few minutes.

4. Combine the flour, baking soda and baking powder. Gradually add this in to the butter mix in two stages. Do this slowly so you don’t overwork the mixture.

5. Fold in the chocolate chips and chevdo and use your hands to bring the cookie dough together. It should be soft, not sticky.

6. Pre-heat the oven to 160C. Line three large baking trays with non-stick baking paper and roll the dough into ping-pong ball sized rounds using your hands.

7. Space each cookie dough ball onto the trays, leaving space around each one – they will spread in the oven. Place the trays in the fridge for 10 minutes.

8. Bake the cookies for 7 minutes, remove them from the oven and use the back of a teaspoon to press them down gently. I find this results in a chewier middle. Return to the oven and bake for a further 7-8 minutes until golden. If you prefer your cookies cakey, skip the flattening step and bake for 14-15 minutes.

9. Remove the cookies from the oven – they will be super soft and delicate so leave them to cook on the trays for 10 minutes.

10. Gently lift the cookies onto a wire rack using a spatula and allow to cool completely.

Once cooled, you can serve them as they are but if you want to be fancy, dip each one in melted dark chocolate and sprinkle with more chevdo. Chill until the chocolate sets.

Store the cookies in an air-tight container at room temperature. They are best eaten fresh but will keep for 3-4 days.

I doubt they’ll last that long.

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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Two of my favourite things in the world are naan and pizza. I love them in all shapes and forms from classic peshwari naan to hybrid naan pizzas – especially when they involve cheese, green veggies and lashings of garlic. I’ll be honest, getting home from a long day at work and sitting down to a naan pizza made with shop-bought garlic and coriander naan and leftover paneer butter masala is one of the most incredible dinners ever! Don’t believe me? Try it yourself.

Here’s a simple recipe that celebrates my love of naan and pizza in an easy-to-eat fashion. My recipe for naan pockets uses crumbled paneer and crushed peas as a stuffing for the deliciously-light and buttery naan envelopes. They’re folded into the classic teardrop shape, brushed with a mixture of butter and turmeric, sprinkled with kalonji seeds, and then baked in a hot oven until golden.

If you’re not a fan of paneer, these are also great with a filling of grated broccoli and spinach, steamed sweet potato, and cauliflower and green chilli cooked in the exact same way as I do the paneer and peas filling.

To serve, slice the pockets in half and serve with a bowl of my spicy pizza dip which is infused with a touch of garam masala, green chillies and ground coriander.

These are the perfect party nibbles, starters for an Indian meal and a sure-fire hit with kids. I even love them for dinner, served with both the spicy pizza dip and a cooling cucumber raita.

Stuffed Naan Pockets with Spicy Pizza Dip
Makes 18-20 mini pockets

Ingredients

For the naan dough:
310g strong white bread flour
7g fast-action dried yeast
1 tsp salt
½ tsp sugar
1 tsp kalonji (nigella seeds)
1 small clove garlic
1 tbsp plain yoghurt
2 tbsp sunflower oil
135ml warm water

For the peas and paneer stuffing:
250g shop-bought paneer, cubed
130g frozen peas, thawed
1 clove garlic
2 green chillies
1 inch piece ginger, peeled
1 tsp cumin seeds
½ tsp ground black pepper
Salt to taste
1 tbsp crème fraiche
Juice of 1 lime
1 tbsp fresh coriander, chopped finely
2 tbsp sunflower oil

To brush the pockets:
Melted butter
¼ tsp turmeric
Kalonji seeds

For the spicy pizza dip:
2 large tomatoes
1 tbsp concentrated tomato paste
1 clove garlic
1 tsp garam masala
1 tsp salt
1 tsp sugar
1 tbsp fresh coriander, chopped

Method
First, make the naan dough. In a large bowl, mix together the flour, salt kalonji seeds and garlic. In a separate jug, whisk together the warm water, yeast, sugar, oil and yoghurt. Make a well in the middle of the flour mixture and pour in the liquid. Bring together using a spoon and then your hands. Knead for 10 minutes. The mixture may seem stick at first, but keep kneading and it’ll come together. Grease the bowl with come oil, cover with a damp tea towel and leave to rise in a warm place for 90 minutes.

Meanwhile, blend together all the ingredients for the spicy pizza dip in a food processor. Add the mixture to a saucepan and bring to the boil. Cover with a lid and allow to simmer on a low heat for 30 minutes.

To make the stuffing: in a food processor, blend the garlic, chillies and ginger. Remove and set aside. Next, pulse the peas a few times until coarsely chopped. Remove and set aside. Repeat the same process with the paneer. Bring the peas and paneer mixture together in a bowl. Heat a saucepan and add the oil. Sauté cumin seeds and the garlic, ginger and chilli mixture until aromatic. Add the peas and paneer mixture, black pepper, salt, crème fraiche and coriander and cook for 3-4 minutes. Remove from the heat and allow to cool.

Preheat the oven to 190°C and line a few baking trays with greaseproof paper and spritz with non-stick cooking spray.

To fold the pockets: take the risen naan dough and knock out all of the air. Take a ping pong ball-sized amount and roll into a ball. Use and rolling pin to roll into 3-inch in diameter round. Don’t add any extra flour – the oil in the dough should stop it from sticking too much. Take a tablespoon full of the cooled stuffing mix and place into the middle of the dough. Starting with the top and bottom of the dough, pull the dough around the filling, pinching the dough to seal until you get to the outer edges. Ensure the dough is well sealed without any cracks by pinching it all together until smooth.

Roll the dough gently until around 3 inches in diameter. Then use your hands to gently pull the top of the dough into a teardrop shape. Place the other side up on the greased and lined baking tray and repeat for the rest of the pockets.

Use a sharp knife to make small holes (not all the way through) in the naan pockets. Melt the butter and whisk in the turmeric – this will give them a lovely golden colour. Brush the pockets generously with the butter mixture and sprinkle on the kalonji seeds.

Bake in the preheated oven for 15 minutes or until golden all over.

Serve hot from the oven with the warm spicy pizza dip.

Love Sanjana

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