Punjabi Kadhi Pakora (Vegan Yogurt Stew with Fritters)

Kadhi Pakora is a winter staple in North India served with steamed rice and garnished with vegetable fritters. It took me a long time to veganise this recipe only because most of the suggestions on google are to use tofu in some form. Now, I’m not at all against eating tofu in moderation but, now and then if I’ve been slack with grocery shopping, we end up with no tofu! This recipe came about at a time like this, with the family pitching ideas at me and brainstorming about how best to get the Kadhi right (love weekend cooking!). My younger one, of course insisted, that as long as the Pakora (fritters) were good, no one cared about the actual taste or consistency of the Kadhi/ stew! I used this Pakora recipe and this steamed rice recipe. Happy cooking 😊 

Indian Buddha Bowl

 

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Vegan Punjabi Kadhi Pakora

Gluten free, allergy friendly and onion & garlic free.

Priya: Priya@MasalaVegan
Ingredients
To blend together
  • 2.5 cups Non Dairy Milk (Soy, Rice & Coconut work well)
  • 5 tablespoons Chickpea Flour/ Besan, fine
  • 1 inch Fresh Ginger Root, peeled
  • 1 teaspoon Turmeric Powder
  • 3 - 4 tablespoons Lime Juice
  • Salt, to taste
For the Spice Mix
  • 1 tablespoon Oil
  • 3/4 teaspoon Asafoetida
  • 7 - 8 Whole Dried Cloves
  • 2 inch Cinnamon Bark, coarsely pounded
  • 1 teaspoon Black Mustard Seeds
  • 8 Fresh Curry Leaves
  • 1/2 teaspoon Cumin Seeds
  • 1 teaspoon Coriander Seeds
  • 1 teaspoon Fennel Seeds
  • 1 Green Chilli, minced
Instructions
Blend the chickpea flour and the rest of the ingredients until a smooth and thin batter like mixture forms.
  1. Heat oil in a deep sauce pan and add the mustard seeds. Cover and cook until they pop.

  2. Reduce heat and add all the other spices along with the curry leaves and chilli. Roast until fragrant.

  3. Add contents of the blender to the spices in the deep pan and mix well.

  4. Cook over gentle heat until the mix comes to a rolling boil. Cover and cook for a further 8 - 10 minutes to thicken the stew.

  5. While the stew cooks get the fritters ready. I made mine in the Air Fryer.

  6. If serving with rice, then take this time to get some freshly steamed rice ready.

  7. Assemble for serving by adding rice to a deep dish or bowl first. Pour the cooked Kadhi (stew) over the rice. Finally garnish with crisp Pakoras (fritters).

 

Airfryer Vegetable Pakora & The Veggie Bullet

My Mother’s Day present this year was a “Veggie Bullet“, that can slice, chop, grate, shred and most importantly, “spiralise veggies”! I’ve been wanting a spiraliser for the longest time now, but everytime I got a manual one, something would be wrong, missing screws, broken blades, missing parts and more… Not anymore, so stay tuned for lots of spiraliser recipes, as I start my experiments 😊

Veggie Bullet

For our first trial, after taking a family vote we decided to make Vegetable Pakora, the famous Indian fritters that everyone loves! These are a combination of shredded vegetables I had in the fridge consisting of cabbage, zucchini and white potatoes mixed with dry spices such as, green fennel, cumin, carom and coriander in a thick Besan and rice flour batter to bake in the Air Fryer. These crisp, gluten-free and hot Pakore didn’t last very long, paving the way to break out the Veggie Bullet again. There  are heaps of you tube videos on how to use the Veggie Bullet that I’ve watched before taking the plunge! Now on to the Vegetable Pakora recipe, 

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Veggie Pakora

Vegan, gluten free, onion and garlic free.

Priya: Priya@MasalaVegan
Ingredients
  • 3/4 cup Besan/ Chickpea Flour
  • 1/2 cup Rice Flour
  • 1 teaspoon Carom Seeds
  • 1 teaspoon Cumin Seeds, lightly crushed
  • 1 teaspoon Fennel Seeds
  • 1 teaspoon Turmeric Powder
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Kitchen King/ Garam Masala Powder
  • 1 cup Grated Vegetables (Zucchini, Cabbage & Potato)
  • 2 tablespoons Fresh Coriander Leaves, finely chopped
  • 1/2 cup Warm Water
  • 1 tablespoon Oil
  • Salt, to taste
Instructions
  1. In a large mixing bowl, add the flours, spices, oil, salt and 1/2 cup of water. Whisk well until smooth.

  2. Fold in the grated veggies into the batter carefully. Add extra spoonfuls of water only if required, as the batter needs to be quite thick and the veggies give out moisture too!

  3. I left my batter quite thick to scoop up by the spoonful and drop into the Airfryer basket to cook for 15 minutes at 200 degrees Celsius.

  4. If using an oven, preheat the oven to 200 degrees Celsius and bake for 20 to 25 minutes on a fan forced setting.

  5. Serve warm with Tomato Chutney or Ketchup 😋

Recipe Notes

Many other veggies can also be used in this versatile baked pakora recipe, as long as the vegetables are grated or, chopped fine. Examples are, sweet potatoes, turnips, daikon, carrots and even onions to make the famous Onion Bhajji!

 

Quinoa Veggie Burger Patties (Airfryer Recipe)

Quinoa or, Keen-wah, the wonder grain and I haven’t been the best of friends. These veggie burgers, or “Tikki” in Hindi are made from leftover cooked quinoa from my weekly meal plan. Quinoa, even after all the good qualities it possesses tends to be ignored, while brown rice or flatbread are favoured with most curries around my place. The first time I ever tried make quinoa, they stayed raw after cooking on the stove top for a good 15 minutes! Not sure, what happened there… So into the bin that went!

The second time around, I bought quinoa flakes that positively tasted like soap! Even my youngest little one who usually eats everything wouldn’t look at it! Next, I decided to get quinoa flour for my baking but, that had the most prolific mould growth I’ve seen outside of my lab cultures!! This was a few months ago so, after that every time I was at the shops, I would furtively look at the quinoa varieties and look away quickly!

I like this forgiving recipe because it combines quinoa with leftover rice, flavoured with Garam Masala, veggies, garlic and onion, all favourites around here. I also added some leftover mashed potatoes and gram flour, instead of bread crumbs as a binder to keep them gluten-free. Using the Airfryer also makes, the patties a quick meal without pan frying or, having to heat up the oven.

 Quinoa Veggie Burgers

Vegan Quinoa Burger/ Tikki
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Vegan Quinoa Burgers/ Tikki

Vegan, gluten-free Quinoa croquettes, burger patties with Garam Masala, potatoes and onions.

Priya: Priya@MasalaVegan
Ingredients
  • 1 cup Cooked Quinoa (I used my trusty pressure cooker after rinsing it 7 times!)
  • 3/4 cup Leftover Cooked Rice/ Rice Flour
  • 1/2 cup Chickpea Flour/ Besan
  • 1 teaspoon Garam Masala Spice Powder
  • 1/2 medium Onion, chopped finely
  • 1/2 cup Red Capsicum, diced
  • 2 small Garlic Cloves, minced
  • 1/2 cup Boiled Potatoes, mashed
  • Salt, to taste
  • Oil, to brush on the burger patties
Instructions
  1. Toss everything into a mixing bowl and mix well.

  2. Shape the mixture into burgers and set aside on a plate.

  3. Place the burgers in the Airfryer in a single layer. Bake at 180 degrees Celsius for 15 - 18 minutes or, until golden brown and firm.

  4. Tastes great with tomato ketchup or, in a burger bun with salad.

Here’s some more information on Quinoa, its benefits and how best to cook it.

Dry Sweet Potato Dum Aloo (Airfryer Recipe)

“Dum Aloo”, just the name evokes the tasty sensations of spicy deep fried baby potatoes floating about in a creamy tomato gravy, perfect to eat with rice or Roti. Now, coming back to reality, I wasn’t about to start deep frying anything, specially the baby potatoes I did not have! So, I took the gorgeous spice base and some air fried sweet potato chunks to make this delicious dry Dum Aloo dish. I used my favourite Garam Masala and mopped it up with simple flatbread.

Vegan Dum Aloo recipe
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Dry Sweet Potato Dum Aloo (Airfryer Recipe)

Airfried sweet potato chunks dunked in a delicious spicy gravy.

Vegan, Gluten-free, nut-free and Airfryer recipe.

Cuisine: Indian
Priya: Priya
Ingredients
  • 2 cups Sweet Potatoes, scrubbed & cubed
  • Non Stick Spray
  • 1 tablespoon Oil
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Ginger - Garlic Paste
  • 2 teaspoons Garam Masala
  • 2 tablespoons Apple Cider Vinegar
  • 1 cup Water
  • 1 cup Brown Onions, sliced thinly
  • Salt, to taste
  • 2 tablespoons Fresh Coriander Leaves & Stalks, finely minced
Instructions
  1. Spray the sweet potato pieces and Airfry for 20 minutes at 200 degrees C.

  2. While the sweet potatoes cook, add 1/2 tablespoon of oil to a shallow pan and mix in the sliced onion.

  3. Cook on a low heat, until golden brown.

  4. In a deep pot, heat the remaining oil. Roast the garam masala until aromatic. Add the tomato paste and ginger - garlic paste and cook on a low heat until the raw smell goes off.

  5. Mix the water and Vinegar together and add to the pot. Cook on low heat until the gravy starts to bubble lightly.

  6. Toss in the Airfried sweet potatoes pieces and flavour with salt.

  7. Add in the onions and mix well.

  8. Take off the heat and garnish with chopped Coriander, if using.

Vegan Fatteh Hoummus (Airfryer Recipe)

This Middle Eastern inspired “Fatteh Hoummus/ Hummus” is a wonderful savoury bread pudding like dish is a great idea on a hot day when it’s too hot to stand close to an oven or, hob. I used fluffy Turkish bread discs, which cut up to make about 2 cups of Turkish bread cubes. Baking these pieces in the Airfryer means no preheating the oven or long prep. While the bread pieces were baking to perfect crisp squares the dressing came along quickly. Anyone who likes Hoummus will certainly love this. I have a recipe here and  here for the Hoummus/ Hummus, and here for an Indian inspired savoury bread pudding.

Vegan Fattet Hummus
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Vegan Fatteh Hoummus (Airfryer Recipe)

Vegan, Nut Free and soy free. 

Substitute the Turkish bread for Gluten free bread for a gluten free version.

Course: Breakfast
Priya: Priya
Ingredients
  • 2 cups Turkish Wholemeal Bread Chopped into squares
  • 1 teaspoon Olive Oil
Hoummus
  • 2 cups Boiled / Canned Chickpeas, drained
  • 2 cloves Garlic
  • 2 tablespoons Lime Juice
  • 1 teaspoon Cumin Seeds, lightly roasted and crushed
  • 2 cups Coconut Yogurt, whisked
  • Salt, to taste
  • 1/2 - 3/4 cup Water optional
  • 1 teaspoon Chilli Flakes, optional
Instructions
  1. Bake the bread squares in the Airfryer for 15 minutes at 200 degrees Celsius.

    In a blender jar, add the chickpeas, garlic, lime juice, salt and yogurt. Add water as needed.

    Blend until smooth and fluffy.

    In a flat dish lay the baked bread squares at the bottom. 

    Pour some of the Chickpeas & Coconut yogurt mixture over the pieces.

    Add another layer of toasted bread squares over this and pour the remaining mixture.

    Sprinkle the roasted and lightly crushed cumin seeds and drizzle the olive oil along with some sea salt and chilli flakes (if using) on top.

    Tastes best after sitting for a bit when the flavours mix in.

    Happy cooking 😊

 

Garlic Roasted Red Potatoes (Airfryer Recipe)

The hot and humid Sydney weather simply won’t let up! All my meals these days are either smoothies or cold salads… because it’s far too hot to cook. Every time I get an interesting or exotic ingredient, it seems to wilt by the time I get home in this terrible heat! Now, that I’ve finished moaning about the heat, these air fried garlic potatoes are perfect, garlicky, tender yet crisp and the air fryer doesn’t heat up the kitchen in the same way a traditional oven does. These crisp potatoes taste great with steamed greens or, a cupful of sprouted Chickpeas (which I seem to be eating a lot of recently). This recipe works perfectly when doubled to bake in the oven, but half a kilo of small potatoes fit perfectly in my air fryer basket in one go. I can fit around 7 to 8 little potatoes in my Airfryer basket when lined with foil.

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Garlic Roasted Red Potatoes (Vegan Airfryer Recipe)

Vegan, gluten free and nut free.

Course: Side Dish
Priya: Priya
Ingredients
  • 500 grams Small Red Potatoes washed, and scrubbed clean
  • 4 cloves Fresh Garlic minced finely
  • 2 tablespoons Coconut Oil
  • Sea Salt, to taste
  • 1/2 teaspoon Red Chilli Flakes optional
Instructions
  1. Lightly pierce the scrubbed potatoes and boil in a large pot of water for 10 minutes. (I leave the skin on.)

    Drain the water and cool the potatoes.

    In the meanwhile in a small bowl mix the minced garlic, coconut oil and sea salt.

    Line the air fryer basket with baking paper or foil.

    Lightly flatten the potatoes with the back of a big spoon and place on the foil.

    Drizzle the coconut oil - garlic - salt mix on top of the potatoes.

    Bake for 15 minutes at 200 degrees C in the air fryer, or until golden and crisp.

    Sprinkle chilli flakes if using.

Potato Crisps/ Chips (Airfryer & Vegan Recipe)

My pantry is never ever without potatoes! When I see that I’m down to my last few potatoes, I usually will get another bag. This easy potato crisp recipe is the perfect way to use up those leftover potatoes (usually 1 or 2). All one needs a cutting board, a good knife and a bowl. I tend to not peel my potatoes as they contain a lot of goodness just under the skin. Wash the potatoes well and soak them in water for 10 minutes before rinsing and drying.

Potato Crisps/ Chips
Vegan, gluten free, nut free and oil free!
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. Potatoes, sliced thinly - 1 to 2 medium
  2. Salt, to taste
  3. Red Chili Powder - 1/4 teaspoon, optional
  4. Mixed Herb Powder - 1/2 teaspoon, optional
  5. Non Stick Spray, a couple of sprays
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Instructions
  1. Slice the potatoes thinly, approximately 1/4" thick.
  2. Wash all the potato slices in ice cold water and drain well.
  3. Spread on all clean tea towel to mop up any extra water.
  4. Spread in a thin layer on the base of the airfryer basket.
  5. Spritz with some non stick spray and bake for 12 minutes at 200 degrees Celsius.
  6. Shake the Airfryer basket around the 7 minute mark.
  7. Bake for an extra 4 to 5 minutes for really crunchy and crisp chips!
  8. Sprinkle with salt and desired flavourings (if using) as soon as they come out of the Airfryer.
Notes
  1. The potato chips get crisper on standing for 5 to 10 minutes.
  2. Use your choice of toppings from freshly ground black pepper or dried garlic flakes on top.
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Masala Vegan http://masalavegan.com/
 If you love potatoes like I do, please check this potato curry recipe out 😊
This is a dry potato curry which is also, tomato, onion & garlic free!

This delicious recipe is participating in the weekly Healthy Vegan Fridays linkup. Please check the link out for more awesome vegan goodies!

 

Baingan Ka Bharta (Vegan & Gluten Free Eggplant Dip)

“Baingan Ka Bharta” brings to mind a smoky eggplant dip bursting with the flavour of fresh tomatoes and onions. Eggplant dips seem to be a favorite across cultures and cuisines from the delicious Middle Eastern Baba Ganoush to the European Ajvar. The cooking process is always the same, eggplants are chargrilled, while the tomatoes and onions are diced. This scrumptious mélange results from adding local herbs and spices, in my case some green chillies, turmeric, cumin seeds and freshly chopped coriander. Using my Airfryer to bake the eggplant while finishing up the rest of the prep makes this a quick weekday night recipe. We ate our Bharta with Roti. In the past we have also eaten this dip with plain steamed Basmati rice and Daal.

Baingan Ka Bharta
Vegan, gluten free, nut free Indian Eggplant dip that tastes best with flatbread.
Ingredients
  1. Eggplant, peeled and diced - 1 large
  2. Onion, diced finely - 1 large
  3. Tomatoes, deseeded and diced - 1 cup
  4. Olive Oil - 1 teaspoon
  5. Cumin Seeds - 1 teaspoon
  6. Turmeric Powder - 1 teaspoon
  7. Green Chillies, minced finely - 1 to 2 (depending on desired hotness)
  8. Coriander Leaves & Stalks, minced finely - 2 tablespoons
  9. Salt, to taste
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Instructions
  1. For the Eggplant: Airfryer the peeled and diced eggplant for 25 to 30 minutes and mash with a fork when still warm.
  2. Set aside the the mashed mix.
For the Bharta
  1. Grease a thick wok with oil. (I used my cast iron pan so, didn't need much oil)
  2. Roast the cumin seeds until they pop.
  3. Add in the diced onions and cook until golden.
  4. Throw in the minced chillies and mix well.
  5. Mix in the turmeric powder and tomato. Cook until soft.
  6. Add the mashed eggplant mix and season with salt.
  7. Cook until everything looks mixed and smells swoon worthy!
  8. Take off the heat and stir in the coriander.
Notes
  1. Tastes great with roti/ chapatis or, Dal and steamed rice.
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Masala Vegan http://masalavegan.com/
Click here for the Roti recipe.
Click here for my Daal recipe. 

Vegan Onion Samosa (Airfryer Recipe)

Holiday season is here! Attending and hosting parties seems to be a daily occurrence. I tend to take in a plate of vegan nibbles to most do’s and these tasty morsels are always an instant hit. Traditional Samosas are deep-fried flaky pastry covering a vegetable filling. I’ve used caramelised onions and spices for the filling here and cooked them in the Airfryer to completely do away with the business of deep-frying. The casing can be made with puff pastry, ready-made pastry strips, or here’s a simple one that I use and is made with wholemeal flour.

We need for the Samosa pastry,
  • Wholemeal Flour – 1 cup
  • Oil –  1 tablespoon
  • Carom Seeds – 1 teaspoon
  • Salt, to taste 
  • Ice Cold Water – Few tablespoons to knead into a firm dough

Mix the first four ingredients and add ice-cold water by the spoonful to knead into a firm dough. Set aside covered for 10 to 15 minutes.

 

Vegan Onion Samosa - Airfryer Recipe
A popular Indian snack turned into a low fat party food option.
Ingredients
  1. Onion, diced finely - 1 large
  2. Oil - 1 teaspoon
  3. Turmeric Powder - 1/2 teaspoon
  4. Cumin Seeds - 1/2 teaspoon
  5. Fennel Seeds - 1/2 teaspoon
  6. Dried Mango Powder - 1/2 teaspoon
  7. Black Pepper, freshly ground - 1/2 teaspoon
  8. Rock Salt, to taste
  9. Water - 1 tablespoon
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If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Coat the surface of a shallow pan with oil and heat gently.
  2. Add the cumin and fennel seeds and cook until lightly roasted.
  3. Mix in the turmeric, dried mango and black pepper powder.
  4. Stir in the diced onions and cook on slow heat until the raw smell goes away.
  5. Add the water in to prevent the onions from sticking.
  6. When the onion starts to brown and smell caramelised, remove from the heat.
  7. Stir in black salt and mix well.
  8. Cool completely before encasing in the pastry for crisp Samosas.
To assemble
  1. Roll the pastry out into thin rounds, 5" diameter.
  2. Cut the circle into half.
  3. Place 2 teaspoons of the onion filling in one quarter of the halved rounds.
  4. Seal edges by pressing together the edges, with a little bit of water if required.
  5. Place in the Airfryer basket.
  6. Continue until the Airfryer basket is full (mine holds 9 at one go)
  7. Bake at 200 degrees Celsius for 15 to 18 minutes.
  8. Cool thoroughly before packing into a box, in a single layer.
Notes
  1. Black salt, or rock salt is also called "Kala Namak" gives a characteristic flavour to the samosa. Found easily at most Indian grocers. Substitute with normal salt if unavailable.
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Masala Vegan http://masalavegan.com/