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

What is an Indian tawa?

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

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

Alternatives for a tawa

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

Where to buy an Indian tawa

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

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What kinds of beans are best for bean burgers?

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

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

How to make a vegan version of this veggie burger recipe

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

Are these Spicy Bean Tawa Burgers gluten free?

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

Can I go bunless?

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

How to shape veggie burger patties

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

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

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Can I freeze homemade veggie burgers?

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

2 tips for veggie burgers without egg

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

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

Which spices go into this Spicy Bean Tawa Burgers recipe?

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

This is a veggie burger…

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

How to make these vegetarian burgers on the BBQ

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

What to serve with veggie burgers

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

Tandoori Hasselback Potatoes

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

Check out this recipe

Tamarind & Date Chutney

Learn how to make sweet and sour tamarind and date chutney from scratch! No Indian chaat is complete without a drizzle of this mouth-puckering fruity chutney.

Check out this recipe

Easy Mint & Coriander Chutney

Smooth and creamy Indian street-style chutney for drizzling over chaats, spreading in sandwiches and dipping bhajiyas. My recipe is super aromatic and medium hot in flavour. You can add as many chillies as you like. If you prefer a milder chutney, feel free to stir in some natural yoghurt or dairy-free yoghurt.

Check out this recipe

Other styles of Indian street food ‘burgers’

While strictly not traditional burgers, India has its’ fair share of burger-style dishes. Indeed, the typical street burger or sandwich features buns or sliced bread. Vada Pav (with spiced fried mashed potato balls), Samosa Pav, Kanda Bhaji Pav (with onion bhaji) and Masala Omelette.

Burger buns, known in India as ‘Ladi Pav’ form the basis of many non-burger or sandwich dishes. Popular examples of these include: Pav Bhaji, Keema Pav, Misal Pav and Usal.

The history of Pav in India

Historically, India’s native version of bread referred to flatbreads: roti, paratha, rotla, etc. With the arrival of Portuguese settlers in Goa came not only trade, but yeast. Soft Portuguese bread rolls, called ‘Pao’ were thus introduced to the Indian subcontinent. People embraced the delicious fluffiness of Pao and learnt the art of cooking with yeast. New dishes developed from this and over time, they became known locally as ‘Pav’, ‘Laadi Pav’ or ‘Pau’.

The British colonial rule in Hindustan (pre-partition) later brought the concept of bread loaves and sliced bread. Therefore, recipes using yeasted loaves and bread slices were also woven into the fabric of modern-day Indian cookery.

Spicy Bean Tawa Burgers recipe

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Spicy Bean Tawa Burgers

Achingly good double bean masala and cheese inside a squishy sesame bun. Toast the burger in melted butter and paprika atop an iron tawa for street food vibes. Use any beans you like!

Course Lunch, Main Course, Snack

Cuisine Indian

Keyword beans, black beans, burger, fast food, legumes, street food, vegan, vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Sanjana

Equipment

• Tawa (iron or steel preferable or use a non-stick frying pan)

Ingredients

• 200 g cooked borlotti beans pinto beans also work well
• 200 g cooked black beans
• 150 g sweetcorn
• 1 carrot grated
• 1 small onion finely diced (about 2 tbsp)
• 1/2 pepper (capsicum) finely diced (about 2 tbsp)
• 1 tbsp butter or oil
• 1 tbsp chopped pickled jalapeños
• 2 tbsp tomato purée
• 1 tsp ground cumin
• 1 tsp ground coriander seeds
• 1/2 tsp smoked paprika
• 1/2 tsp chilli flakes optional
• 1 tsp garlic powder
• 2 tsp dried oregano
• 1/4 tsp turmeric
• 2 tbsp mashed potato powder or 1 small cooked potato mashed
• 1/2 tsp salt or to taste

To build the burgers:

• 6 slices mozzarella cheese or Cheddar/vegan alternative
• 6 burger buns

To finish on the tawa:

• 2 tbsp butter
• 1 tsp oil
• 1 tsp chilli powder or paprika
• 1 tbsp chopped coriander
• Small pinch chaat masala per burger

Instructions

To make the filling:

• Heat butter or oil in a large, non-stick pan. Add the onions and peppers. Sauté for a minute and then add the carrots. Sauté for another minute before adding the chopped jalapenos and tomato purée. Mix well and cook out for 90 seconds.
• Next, add the following dry ingredients in quick succession: Dried garlic powder, ground cumin and coriander seeds, turmeric, smoked paprika, chilli flakes and dried oregano. Add a splash of water, no more than 75ml to ensure the spices can cook out without burning. Stir and cook for a further 90 seconds.
• Add the sweetcorn, beans and salt. Stir well and cook for 2 minutes. Remove from the heat and mash the mixture up with a potato masher. The beans should be a mixture of fully mashed, partially mashed and whole for delicious texture and a mixture that binds well. Finally, sprinkle over the mashed potato powder (or add your mashed potato). Stir well and set aside.

To build the burgers:

• Split the burger buns in half lengthways and fill with a generous amount of the bean mixture. I find an ice cream scoop makes light work of this. Place your slice of cheese on top of the bean mixture and pop the burger lid on. Press lightly.

To tawa-cook the burgers:

• Add the butter and oil to a pre-heated tawa. Sprinkle in the paprika or chilli powder if you like things spicier, and the chopped coriander leaves. Mix well. Take a burger and dip all sides in the butter masala, and then the top and bottom. Lightly press the burger with a turner or spatula. Cook until it's perfectly toasted all over.
• Finally, sprinkle with a small pinch of chaat masala and serve with salad and chips/crisps.

Video

Notes

• The bean burger filling can be made ahead of time and kept in the fridge (covered) until needed. It will keep for 3 days.
• For hot and sour flavours, try spreading 1 tsp Tamarind Chutney on the inside of the bread.
• To make a vegan version of these burgers, simply cook in oil instead of butter and replace the cheese with your favourite non-dairy cheese (or omit).
• Do not freeze the cooked and assembled burgers. You can freeze the filling in a freezer-safe container for up to 3 months.
• If you don’t have a tawa, use a non-stick frying pan.
• If you don’t like smoky flavours, you can replace the smoked paprika with regular paprika or chilli powder.

 

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If you’re on the hunt for a minimal-effort curry recipe to add to your weeknight meal rotation, you’re in the right place.

What are Tindora?

Ivy Gourd. This member of the gourd family is usually no larger than the average pinky finger. It’s most popular in southern Indian states but is a common vegetable across Indian cookery.

The skin of Tindora is thin and the flavour very subtle. Inside, you’ll find lots of small seeds but far less moisture than most gourds. This means that once you cook the Tindora, they retain their crunch.

While it’s a popular ingredient in Indian cuisine, it’s important to note that Ivy Gourd is used in cuisines from Africa to East Asia and South East Asia.

What are the different names for Tindora?

Tindora is the Gujarati name for Ivy Gourd. They’re also known as Tendli (तेंडली) in Hindi, Dondakaya in Telugu and Kovai in Tamil. Almost every local community in India have their own name for this popular little gourd.

What’s a gourd?

Think courgette (zucchini), squash, pumpkins, cucumbers and melons). Tindora are firm to the touch and have a smooth, shiny surface.

How to choose Tindora in the shop or market

I have the fondest memories of choosing vegetables in the local Indian shop with my mother.

She would explain to me the difference between a fat aubergine and a skinny one, a limp okra and a firm one, and why we always choose the most slender roots of ginger.

To choose the best Tindora, you must look for small gourds, no larger than the average pinky finger. It should be very firm, with a shiny and smooth skin.

Try to choose Tindora with a pale skin. This indicates that they are young and tender. The fatter they are, the more likely they are to contain a large amount of seeds. This means they’re older and may be holding more water. This in turn, can make the Tindora bitter.

Are Tindora the same as Parwal?

Not quite. Tindora have a thin and smooth skin and rounded ends, while Parwal (pointed gourd) have a thicker, rougher skin and as the name suggests, pointed ends. They do however, come from the same family.

Tindora tend to be smaller in comparison to Parwal. The skin of Parwal is often scraped or peeled before cooking to remove some of the toughness. Parwal is a favourite in Punjabi cuisine.

What can I use instead of Tindora?

While Tindora are unique in their texture and shape, a similar result can be achieved using young courgette (zucchini). Cut them into 4cm x 1cm batons and cook in the same way as Tindora in this recipe.

Texturally, the final result won’t be exactly the same but the flavours will be a close match.

What’s the best way to cook Tindora?

With very little water. I find a quick shallow fry is the best way to achieve a deliciously tender, yet crunchy texture when it comes to Tindora. You can drain away excess oil once they’re cooked.

What type of corn should I use for this curry?

I use tinned because I always have a tin of sweetcorn in the cupboard. It’s what makes this curry the perfect weeknight dinner. If you have fresh corn, feel free to cook that and add it in. Indeed, frozen corn also works a treat.

Why do you add chickpea flour to this curry?

Chickpea flour (besan) gives this dish a dry finish. It’s a light dish served without sauce. I also love the toasted, nutty flavour the chickpea flour gives the curry.

Is this 30-Minute Tindora Curry with Corn suitable for vegans?

Yes, this easy curry is both vegetarian and vegan.

Is this curry gluten free?

My 30-Minute Tindora Curry with Corn can be gluten free if you leave out the asafoetida (hing). Why? Because wheat flour is a common additive in commercial brands of asafoetida.

Having said this, asafoetida in its pure form is naturally gluten free. If you happen to come across pure asafoetida, simply crush it in a pestle and mortar or grate using a microplane for an asafoetida that’s suitable for gluten-free cooking.

How to serve this easy weeknight curry

Serve this Tindora Curry with roti, phulka, paratha or rice. It’s lovely as it is for a low-effort midweek meal. Although you could kick things up a notch and serve this dish as part of a larger thali or tiffin.

Just add your favourite daal, raita, pickle and sweet dish to the spread. When I serve this as part of a big meal, I pair it with:

• Easy Palak Paneer
• Homemade Gujarati Rotli
• Daal Kachori
• Creamy Kesar Shrikhand

My essentials for this recipe

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How to make 30-Minute Tindora Curry with Corn

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30-Minute Tindora Curry with Corn

Tindora Curry with Corn is a simple, dry-style curry of tindora (ivy gourd) and sweetcorn. It's light, fresh and quick to prepare. Serve this weeknight vegetable dish with roti, phulka, paratha or rice. If you can't find tindora, try it with courgette cut to the same size.

Course Main Course, Side Dish

Cuisine Indian

Keyword curry, gujarati, sweetcorn, tindora

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 450 g tindora (ivy gourd/tendli/dondakaya)
• 285 g cooked sweetcorn I used tinned but fresh or frozen are fine too
• 2 large fresh tomatoes, diced
• 1 tsp tomato purée
• 3 cloves garlic peeled and crushed
• 50 ml any cooking oil
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 2 tbsp chickpea flour (besan)
• 1 tsp ground turmeric
• 1/2 tsp ground fennel seeds
• 1/4 tsp asafoetida
• 1 tsp Kashmiri chilli powder
• 2 tsp ground cumin & coriander seeds (dhana-jeeru)
• 3/4-1 tsp salt
• 1/2 tbsp unsweetened desiccated coconut optional

Instructions

To prepare the tindora:

• Wash the tindora well in cold water. Dry them in a clean tea towel. Top and tail the tindora, removing only a small amount of the ends. Slice the tindora in half lengthways and then into quarters in the same direction.
• Heat the oil in a large pan. Once hot, add the sliced tindora. Stir fry the tindora in the oil, stirring all the time until tender and very slightly golden. Don't overcook the tindora – they should retain some crunch. This will take 5-6 minutes over a moderate heat. Remove the tindora from the pan using a slotted spoon and drain in a colander or plate lined with kitchen towel. Set aside.

To make the curry:

• Remove all but 1 tbsp oil from the pan. Add the mustard seeds and cook until they pop and crackle. Once the dance of the mustard seeds subsides, turn the heat down to low and add the cumin seeds and asafoetida. Sauté briefly, about 10 seconds.
• Add the chickpea flour and sauté for a further 20 seconds. The chickpea flour will turn a few shades darker, rather like a light caramel colour and give off a nutty aroma. Immediately add the tomatoes and garlic. Cook for 1-2 minutes.
• Now add the dry spices: ground cumin and coriander seeds, ground fennel seeds, chilli powder, ground turmeric and salt. Stir well to incorporate all the dry spices. If the mixture feels very dry, you can add a splash more water to moisten and prevent the spices from burning. Be sure not to add too much water as this is a dry-style curry. Stir all the time.
• After 2 minutes, add the cooked sweet corn and stir, cooking over a moderate heat for 1-2 minutes. Next, add the cooked tindora and fold the sweetcorn masala into it so everything is well coated. Cook this for an extra 2-3 minutes to heat everything through.
• Garnish with fresh coriander and optional desiccated coconut. Serve hot with rotis, phulka, paratha or rice.

Video

Notes

• This curry is suitable for freezing. To freeze, pack the cooled curry into a freezer-safe container and cover with a tight-fitting lid. Freeze for up to 3 months. Defrost at room temperature and heat through until the curry is piping hot before serving.
• Store leftovers in an airtight container in the fridge. Consume within 48 hours.
• If you can’t find tindora, try making this curry with young courgette cut to the same size, about 4cm in length.

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Make them in:

• 20 minutes flat
• Without eggs
• Minus dairy
• Using store-cupboard ingredients

How to make Soy Sauce Caramel

This syrup is tastes so delicious, you’ll be tempted to lick it right off the spoon. I love warming it and pouring it over these pancakes but it could also be used as a dip for veggie fritters or drizzled over roast potatoes.

The soy sauce caramel is made in an instant simply using agave and light soy sauce. You could also use maple syrup or golden syrup if you prefer.

Can I make these as canapés?

Absolutely! I’ve made pancake minis and using this recipe topped them with whipped vegan cream cheese and crispy mushrooms as an easy starter or canapé.

What makes the Chilli-Corn Pancakes with Soy Sauce Caramel so fluffy?

In the absence of eggs and dairy, the leavening agents (baking powder and baking soda) play an important role in helping these pancakes rise.

Some important things to remember:

• Don’t overmix the batter as this will develop gluten in the flour too much, causing the pancakes to be heavy.
• Allow the batter to rest for 5-10 minutes before cooking.

What corn should I use for corn pancakes?

I find that tinned (canned) sweetcorn is the most practical because I always have some stashed away in the cupboard. However, fresh, in-season corn (cooked) will be delicious. I’m not a huge fan of frozen corn simply because I’ve never found a brand I like but feel free to use frozen (and thawed) if you have that preference.

Can I freeze these Chilli-Corn Pancakes?

Yes. In fact, they freeze very well. Simply layer the cooked pancakes with small squares of baking parchment in between each piece and place in a freezer-safe container. Freeze for up to 3 months and thaw completely before reheating in a frying pan as before. You may want to cook them in a some extra vegan butter.

I like to make a big batch of these pancakes and freeze them for easy kid-friendly breakfasts. They’re great for the morning rush!

How do I adapt this recipe for kids?

Bodhi adores anything with corn and I make these for him often. For his portion, I leave out the chilli and added salt. He likes them with black pepper but if your little one is sensitive to spice, you can leave it out.

Finally, I am a parent who allows small amounts of sugar so I serve his pancakes with a little drizzle of syrup. Having said this, you can of course choose not to offer it. I cut them into finger-length strips for him (he’s 16 months old) but they usually end up in pieces by the time he gets stuck in. He is also loving this Creamy Saffron Vegetable Pasta at the moment!

Ingredients you need to make Chilli-Corn Pancakes with Soy Sauce Caramel

• Plain flour
• Baking powder
• Baking soda
• Salt
• Ground black pepper
• Vegan butter
• Unsweetened soy milk (or your favourite unsweetened plant milk)
• Tinned sweetcorn
• Green chillies
• Agave
• Light soy sauce

Step-by-Step: How to make Chilli-Corn Pancakes with Soy Sauce Caramel

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Chilli-Corn Pancakes with Soy Sauce Caramel

This fluffy stack of pancakes is an Asian-inspired umami flavour bomb! Drizzle with warm soy sauce-spiked “caramel” and dig your fork in to the puffy-centred/crispy-edged beauties.

Course Breakfast, Lunch

Cuisine American, Asian

Keyword eggless, pancakes, soy sauce, sweetcorn, vegan

Servings 4

Ingredients

For the pancakes:

• 200 g plain flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• Pinch of salt
• 1/4 tsp ground black pepper
• 3 tbsp melted vegan butter
• 125 ml soy milk or your favourite unsweetened plant milk
• 50 g tinned sweetcorn
• 1-2 hot green chillies finely chopped
• 1 tbsp vegan butter to grease the pan

For the soy sauce caramel:

• 80 ml agave
• 1 tbsp light soy sauce
• 1 tbsp vegan butter

Instructions

• In a large bowl, combine the flour, baking powder, baking soda, salt and black pepper. Whisk in the melted vegan butter and warm water, about a minute until no lumps remain.
• Fold in the sweetcorn and chopped chillies. Allow to rest for 5 minutes.
• Combine the agave, soy sauce and vegan butter in a small, microwave-safe bowl. Warm on high power for 20 seconds. Stir well and set aside.
• Grease a large non-stick frying pan with vegan butter and warm it over a medium-low heat. Use an ice cream scoop or large spoon to dollop the batter into the pan, leaving room between each pancake.
• Cook for 2 minutes until small bubbles appear on the surface of the pancake and the tops begin to dry out slightly. Flip and cook the other side for 90 seconds.
• Stack on a plate and cook the remaining pancakes. Top with more vegan butter and the soy sauce caramel.

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Maraghwe Bhajiya soak up some of the coconut milk like dumplings, yet still have a crispy, cragginess I adore. It’s rustic, warming and a beautiful vegan meal.

Corn vs. Maize

Make Makai Paka with either corn or maize. The latter takes longer to cook, is less sweet and more mealy than its’ counterpart. The choice is yours.

For the sake of time and availability, I use corn. Either fresh from the cob, tinned or even frozen will do.

British sweetcorn is abundant at this time of year so this is what I’ve used in my recipe. Having said this, please work with what you have and what you like the taste of.

What is Makai Paka?

Makai Paka is a Kenyan speciality, most popular amongst the South Asian community in East Africa. Other non-vegetarian varieties exist in the form of Kuku Paka (chicken) and Machli Paka (fish).

A corn variety of the popular dish has likely come about due to the abundance of the ingredients locally, and due to the Asian vegetarian population. The dish usually incorporates large pieces of corn on the cob.

My recipe for Makai Paka & Maraghwe Bhajiya

My recipe for Makai Paka is vegan and has the addition of kidney bean fritters (Maraghwe Bhajiya). This isn’t a common addition but one that echoes the addition of moong daal bhajiya to other Asian-African dishes like Channa Bateta and Zanzibar Mix.

I first grill the corn on the cob and then remove them from the cob. They then get the coconut milk treatment. A long and gentle simmer to coax out the juices and intensify the sweetness of the corn. It’s a beautiful contrast alongside the mild spices and citrus juices.

My version of Makai Paka doesn’t include corn on the cob because I wanted to create a version you need only a bowl and spoon to enjoy.

Simple spices: Makai Paka & Maraghwe Bhajiya

The spices in this dish are simple, as with all East African dishes. Traditionally, you should let the ingredients do the talking and use spices sparingly to enhance them.

The only rule is to balance sweet, salty, hot and sour, as is also the case with traditional Gujarati cooking. Indeed, if you like Gujarati-style Kidney Beans & Sweetcorn nu Shaak, you will love this dish.

Memories and meals

What are your favourite food smells? For me, you can’t get any better than veggies roasting over an open fire.

The flavours of corn, aubergines, peppers and okra and onions are all heightened when you introduce them to flames.

I have such precious memories of holidaying in Mombasa, melting away in the aroma of fire-roasted maize on the cob, mohogo (cassava) and sweet potatoes.

These, combined with the lingering smell of hot coals, gasoline and frying potatoes in the salty, coastal air transports me to a happy place. It’s almost as comforting as the welcoming warmth of my bed at home.

A trio of cultures

I’m lucky enough to have grown up with three cultures; British, Indian and Kenyan. I grew up in the 90s, lived in an all-white area and was forever told that my house/packed lunch/hair always “smells like curry” by my peers.

If that wasn’t odd enough, I was also the only vegetarian at school (remember this was before “plant-based” and “vegan” diets were mainstream and insta famous).

When my lunches weren’t cucumber sandwiches and crisps, they were eyeballed with a mixture of curiosity and fear. Ghee-cooked thepla, bateta nu shaak, dahi and samosas.

Those lunches were always the most delicious. By the time I got to 15, I stopped giving a toss about what others thought, cooked shaak-rotli in my home ec classes and often came home empty handed because my friends had eaten it all.

My parents were flabbergasted.

The self-conscious episodes of my youth have made me incredibly proud of my triple-cultured upbringing. Being a British Indian with East African roots is what’s made me who I am today.

We ate the best, most varied meals and connected over food in the most wonderful way. Each meal was a talking point; it had a story and there were facts, techniques and anecdotes behind it.

Even now, we talk about our favourite family dishes daily.

How to make Makai Paka & Maraghwe Bhajiya

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Makai Paka & Maraghwe Bhajiya

Course Main Course

Cuisine African, Indian

Keyword african, beans, coconut, fritters, kidney beans, stew, sweetcorn

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4

Ingredients

For the Makai Paka (Corn in Coconut Milk):

• 3 large sweetcorn on the cob
• 1 medium potato cubed into 1cm pieces
• 400 ml coconut milk
• 2 green chillies chopped
• 1/4 tsp turmeric
• 2 cloves garlic crushed
• 1 tsp sea salt
• 300 ml water
• Juice of 1 lemon
• Fresh coriander

For the Maraghwe Bhajiya:

• 1 x 400g tin cooked kidney beans drained and rinsed
• 140 g chickpea flour (besan)
• 2 tbsp plain flour
• 1/4 tsp baking powder
• Juice of 1 lemon
• 1 green chilli finely chopped
• 1/2 tsp chilli powder
• 2 cloves garlic crushed
• 1 tbsp grated ginger
• 2 tbsp coriander finely chopped
• 1 tsp sea salt
• 1/2 tsp sugar
• Oil for deep frying

Instructions

• To make the Makai Paka, first roast the sweetcorn over a flame on your gas cooker. You can also place it under the grill or on a barbecue until it has black spots all over. Allow to cool.
• Strip the kernels from the cob and set aside.
• In a large pan, add the water, coconut milk, chillies, garlic, turmeric and salt. Bring to a boil and add the potatoes and corn. Cover and simmer for 15 minutes. Add the lemon juice and coriander and remove from the heat.
• To make the bhajiya, combine all the ingredients in a large bowl, crushing some of the beans between your fingers and keeping some whole.
• Heat a wok or deep pan with oil to 160ºC/320ºF. Use a teaspoon to pick up the batter and another teaspoon to carefully push the batter off, into the hot oil. Cook for 2-3 minutes, turning and moving frequently until golden and crispy.
• Serve the Makai Paka in bowls and top with the hot and crispy Maraghwe Bhajiya.

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If you like this, you’ll love my recipe for Vegan Ugandan Rolex

Love Sanjana

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

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

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

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

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

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

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

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

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

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

Ingredients

For the burger patties:

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

To assemble the burgers:

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

For my Dad’s Masala Chips:

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

Method

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

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

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

4. Pre-heat the oven to 200C.

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

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

7. Toast the burger buns on a griddle.

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

Love Sanjana

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It’s Pancake Day this Tuesday 8th March which funnily enough, automatically makes it acceptable for us to stuff our faces with stacks of syrup-drenched pancakes. I’m never one to argue when it comes to traditions like these.

These sweet/savoury pancakes are made with fine cornmeal and juicy kernels of sweetcorn and no eggs whatsoever. Instead, I used baking soda as a raising agent, which makes the pancakes light, fluffy and perfect for brunch. Don’t you just love waking up to the smell of warm pancakes on a duvet day?

I really love sweet and savoury flavours together, although I don’t often play around with dishes to create them. I also added mature cheddar cheese to these because I like to live on the wild side, but you could add chopped spring onions, or both for that matter.

Eggless Polenta and Sweetcorn Pancakes
(makes 8-10)

Ingredients

120g fine cornmeal
30g plain flour
1 tsp bicarbonate of soda
2 tsp oil
3 tbsp sour cream
140g sweetcorn
140g mature cheddar cheese, grated
½ tsp salt
Pinch ground white pepper
Approx 250ml water or enough to make a thick batter similar to cake batter

Extra oil to grease your pan
Maple syrup and butter to serve

Method

1. In a large bowl, sift together the cornmeal, flour and bicarbonate of soda. Add the rest of the ingredients and combine thoroughly.

2. Allow to rest for 10-15 minutes.

3. Grease a wide, non-stick pan and place on a low heat. Allow 2 tbsp of batter for each pancake, slightly flattening as you spread onto the pan.

4. Cook on a med/low heat until small bubbles begin to appear on the surface of the pancake, flip and cook on then other side. Keep in a warm place while you repeat the same process for the remaining batter. Serve in a stack, drizzle with maple syrup and a pat of butter.

Are you a syrup kind of person? Or do you prefer a spritz of lemon juice and a dusting of sugar? I need to know all about your pancake habits so as to progress my own – and because I’m a pancake fiend.

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This is vegan. Just had to mention that shocking fact as this is by far one of the creamiest, richest, most delicious dishes I have ever tasted.

Having recently posted the Gujarati-inspired African dish Hot and Sour Tamarind Cassava, I have decided to share a little more of these rare combinations with you. Note: I’m currently considering coining this sort of food under the term ‘Gujafrican’ cuisine- pretty accurate if you ask me. These recipes have been simmering in the karahis my family of cooks for year upon years, and now everyone loves a little cassava, sour mango, coconut milk and other delicious East African ingredients. Gujafrican cuisine is light, moreish and perfect for long summer evenings. Let me warn you, once you start cooking these dishes they will leave an everlasting impression upon your tastebuds, which you will never forget.

This recipe uses no onions or garlic, and so the dish is flavoured using alternative aromatic spices. Sweetcorn and cumin are like bride and groom; they hold hands, dance, and totally love each other, so in this recipe we are never shy with the cumin. The subtle, heady aroma of coriander seed is another spice which pairs well with the gentle warmth brought by the cumin seeds, and the sweet freshness of the corn. Other than that, very little of other spices are used to make Kasodi (the Ugandan word for sweetcorn). However, don’t underestimate the deliciousness of this dish, no- that would be a serious mistake.

You don’t have to just stick to sweetcorn either- you can add anything you like. A few suggestions would be potatoes, cauliflower, broccoli, green beans, butternut squash, tofu, or anything else you happen to have in the fridge. You can serve Kasodi with naan, chapattis, paratha, rice, or my favourite way- with a spoon and a glass of salted lassi. This is not to say that you won’t need to use your hands. The pieces of corn on the cob ensure your mitts will certainly get messy. Although, when food tastes this good… Who cares?

Ingerdients
(serves 6)

1 cup redskin peanuts, roasted, skins removed and coarsely ground
600g corn on the cob, cooked and cut into 1 inch pieces
5 medium hot green chillies, minced (or to taste)
1 ½ tbsp ginger
1 ½ cups sweetcorn off the cob (I used tinned)
1 ¼ cups passata
1 ½ cups coconut milk
2 tbsp sunflower oil
2 tsp cumin seeds
½ tsp asafoetida (optional)
2 tsp coriander seed powder
¼ tsp turmeric
2 tsp salt (or to taste)
¼ cup fresh coriander, chopped

Method

1. Heat the oil in a pan and add the cumin seeds, asafoetida, chillies, ginger, passata and ground peanuts. Cook on a medium heat for 5 minutes, stirring constantly.

2. Add the coconut milk, turmeric and coriander seed powder and allow to simmer for around 10 minutes. Keep stirring to ensure it doesn’t stick to the bottom of the pan.

3. Add the corn on the cob, tinned sweetcorn and salt. Simmer for another 10 minutes (keep stirring) and then finally stir in the fresh coriander. Garnish with extra chilli and toasted cumin if you wish.

The post Kasodi- Ugandan Sweetcorn Cobs in a Peanut and Coconut Sauce appeared first on Sanjana.Feasts.

I like nothing more than a good spring roll. Add paneer to the mix and you’re halfway there.

I think a good spring roll is summed up by a well seasoned, well spiced filling, and a light, crisp pastry. But this recipe doesn’t make a good spring roll. It makes a whole lotta delicious, taste bud tingling spring rolls. Follow these steps and you won’t be able to keep your mitts off of them.

I made my own paneer by splitting (with ¼ cup lemon juice) around 3 pints of whole, boiling milk, then straining through a piece of cheesecloth. I then pressed the paneer in the cheesecloth with weights to remove excess liquid. If you don’t want to do this then you can buy a block of paneer from any good supermarket, and grate it to use in this recipe.

Peas, sweetcorn and coriander add a mouth-watering lightness that pairs beautifully with the dense paneer. For spicing, I use whole cumin seeds, sesame seeds and lots of coarsely ground black pepper; these ingredients are deliciously warming against the coolness of the fresh coriander, vegetables and paneer.

So, forget your diet, forget your rebellion against deep fried food, forget that you’re cutting out paneer. Forget it all. Okay, maybe I’ll allow you to go for a quick guilt-jog after scoffing a platter full of these, but that’s it. Just kick back, relax and roll.

Just in case you’re not too sure on how to fold spring rolls, I’ve included a simple step-by-step below. I always found the images on the backs of spring roll packets less than helpful when was looking for pointers on how to fold them, so I came up with my own foolproof way which never fails.

Paneer, Sweetcorn and Peas Spring Rolls
(makes 15-20 depending on their size)

Ingredients

1 cup paneer (fresh and crumbled or bought and grated)
1 cup peas (I used frozen petits pois)
1 cup sweetcorn
1 tbsp oil
2 tsp cumin seeds
1 tsp sesame seeds
¼ tsp asafoetida (optional)
1 tsp white chilli powder (or to taste)
1 tsp lemon juice
1 tsp black pepper, coarsely ground
¼ cup fresh coriander, chopped
½ cup spring onions (including the green part which you must be mad to waste), chopped
Salt to taste

1 packet spring roll pastry sheets (available in the freezer section of all good supermarkets), defrosted
2-3 tbsp plain flour mixed with enough cold water to make a sticky paste

Oil to deep fry (I used sunflower)

Method

1. Heat the oil in a large pan and add the cumin seeds, sesame seeds and asafoetida. Allow it to sizzle for a few seconds and add the paneer, peas and sweetcorn.

2. Sauté for a few minutes and add the white chilli powder, lemon juice and black pepper. Allow to cook for 5 minutes, stirring all the time.

3. Add the salt, coriander and spring onions, combine thoroughly and remove from the heat.

4. Transfer to a bowl to cool.

5. When cooled, used your pristine clean hands to bind the mixture into a well combined filling. This took me a minute or so.

6. Use up all of this filling to fold and roll your spring rolls (using the guide above if needed).

7. When you’re done, you can either put these in a lined tuppaware to freeze and fry later, or fry them straight away.

8. Heat enough oil in a deep pan to fry your spring rolls for a few minutes on a medium heat until golden all over. Drain them on absorbent kitchen paper.

9. Serve the spring rolls with tamarind chutney or just on their own.

Notes:

-Always take care when deep frying.

-These spring rolls can also be made into samosas by simply changing the way you fold them. I’ve done a step-by-step on how to fold samosas below.

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