Vegan Chocolate Chip Cookies

Chocolate chip cookies are a family favourite. These particular vegan chocolate chip cookies are made with just 6 ingredients, usually found in the pantry and fridge with the goodness of whole meal flour. My little helpers love to make these on cooler weekends and eat them warm out of the oven! I tried making some oat milk the last weekend and used the thick leftover delicious oat milk in these easy vegan chocolate chip cookies. The oat milk can be substituted with whatever non dairy milk you have at hand. 

Notes –

I baked the leftover  dough in the air fryer at 180° C for 12 minutes and the cookies turned out a little bit crisper and flatter as per the photo above. The cookie dough and can be rolled into logs and stored in cling wrap in the freezer for up to 3 months. The raw cookie dough is also very addictive!
Vegan Chocolate Chip Cookies



Nut free 

  • 1/2 cup Vegan Butter (I used Bio Butter), softened
  • 1.25 cups Raw Sugar
  • 1/2 cup Oat Milk
  • 1 teaspoon Vanilla Bean Paste
  • 2.5 cups Whole meal Self Raising Flour
  • 1 cup Vegan Chocolate Chips (I used Sweet William)
  1. Line 2 large cookie sheets with baking paper and heat the oven to 175° C on a fan forced setting.

  2. In large bowl, mix softened vegan butter, raw sugar, oat milk and vanilla paste until smooth.
  3. Fold in the flour, and stir the chocolate chips gently until dough forms.
  4. Use an ice cream scoop to drop a spoonful of dough on to the prepared cookie sheets. Leave atleast 2 inches between one spoonful and the next as, these do expand a fair bit.

  5. Bake for 15 to 18 minutes or until edges are light brown and tops have set.
  6. Cool the cookies on the sheets for 5 - 7 minutes, before moving to a cooling rack. 

    Cool completely before storing in an air tight container.

Happy baking 😊

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 Burgers/ Tikki

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

Priya: Priya@MasalaVegan
  • 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
  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.

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.

Instructions for the “Samosa” recipe follow,

Vegan Onion Samosa – Airfryer Recipe

(A popular Indian snack turned into a low fat party food option.)


  • Onion, diced finely – 1 large
  • Oil – 1 teaspoon
  • Turmeric Powder – 1/2 teaspoon
  • Cumin Seeds – 1/2 teaspoon
  • Fennel Seeds – 1/2 teaspoon
  • Dried Mango Powder – 1/2 teaspoon
  • Black Pepper, freshly ground – 1/2 teaspoon
  • Rock Salt, to taste
  • Water – 1 tablespoon


  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.


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.

Vegan Vegetable Samosa Pies

I have exciting news, the lovely folks at Pampas pastry actually like my puff pastry Pizza recipe so much that I won a Sunbeam Traditional Pie Maker. This just got delivered the past week and of course, I’ve been brimming with all kinds of ideas. My first set of pies went off like hot pies…. or, was that supposed to be hot cakes?! I used a simple Vegetable Samosa filling and they worked out fabulously. The good news is that I also found a Pampas pastry with lesser fat that is perfect for this recipe. Here are a few pictures of my pretty pies and the new pie maker! 


Quick Vegetable Samosa Pies

(A delicious, quick and lower fat alternative to deep fried vegetable samosas.
Vegan and nut-free.)


Reduced Fat Puff Pastry – 4 sheets
Onion, chopped finely – 1/2 cup
Garlic Cloves, minced – 1 teaspoon
Boiled Potatoes, diced – 1 cup
Carrots, peeled and diced – 1/2 cup
Frozen Green Peas – 1/2 cup
Green Beans, sliced finely – 1/2 cup
Cumin Seed Powder – 1 teaspoon
Fennel Seeds – 1 teaspoon
Turmeric Powder – 1/2 teaspoon
Kitchen King Masala – 1 teaspoon
Red Chilli Flakes – 1/2 teaspoon, optional
Fresh Coriander Leaves & Stalks, minced – 2 tablespoons
Salt, to taste


Thaw the puff pastry in the pack.
Microwave the Green Peas and diced carrot for 3 minutes in a bowl.
In a mixing bowl, tip the boiled potatoes, carrots, peas, coriander, spices and salt. Mix well till the mixture comes together as a lumpy mass.
Cut out 2 rounds of pastry, a larger one for the base and a smaller one for the top. (My pie maker comes with a pastry cutter helpfully, taking out all the guess work).
Layer the larger pastry circle on the bottom of the pie maker carefully and add 2 heaped tablespoons of the vegetable filling.
Cover with the smaller pastry circle on the top and close the pie maker.
Turn on the pie maker and set to desired crust colour and crispness.
These pies took approximately 12 minutes to cook even though I hadn’t preheated the pie maker. The pies were a beautiful golden brown around the 15 minute mark.
Carefully remove from the pie maker and cool a few minutes before serving.


I used vegan, pre-rolled reduced fat puff pastry sheets for a quick snack.

4 Ingredient Air Fryer Banana Chips – Oil & Gluten Free

Banana chips are traditionally made with plantains, due to their high starch content. These are thinly sliced, then deep-fried after marinating with turmeric, spices and salt. Finding good quality, locally grown plantains around here for a reasonable price is like finding hens teeth! There were a bunch of really green bananas (which would probably have ripened in a couple of days) that I used for this recipe. Using an Airfryer helps cut out the calories from deep-frying. This quick recipe is ready under an hour including prep and baking time. 

We need,
  • Raw Green Bananas – 2 to 3 medium-sized
  • Water – 1 cup
  • Turmeric Powder – 1 teaspoon
  • Salt, to taste
  • Non Stick Coconut Oil Spray, optional for the flavour


  1. Wash the bananas well and give them a light scrub if needed.
  2. Add water in a mixing bowl and dissolve turmeric and salt in.
  3. Cut the bananas into 0.5 cm thickness slices. Too thin and the banana slices burn, too thick and the slices will not be as crisp.
  4. Soak the slices in the prepared water for 10 – 15 minutes.
  5. Drain the banana slices and dry them lightly.
  6. Spread in a single layer on the air fryer basket.
  7. Bake at 200 degrees Celsius for 12 – 14 minutes. Toss the chips around 5 – 6 minutes and spray with non stick spray if using.

These chips crisp up on cooling and keep well up to 1 day (that’s how long they lasted at my place!) Happy Cooking!

Note: These chips would taste awesome with a sprinkle of freshly ground black pepper or, rock salt.



4 Ingredient Vegan Rice Flour Chakli

Chakli” or, “Murukku” are spiral savoury crisp pretzel-like crisps that are great to snack on. There is another post that is for a baked recipe containing rice and lentil flour here.  This time around I was experimenting with using no oil and trying out the Air Fryer as a quicker way of making these moreish bites, when I discovered that I was out of lentil flour! This 4 ingredient recipe comes together just under 30 minutes including 14 minutes of air frying time.

4 Ingredient Chakli – Vegan, Oil & Gluten Free

(A delicious crisp pretzel like spiky biscuit with no oil and gluten.)


  • Fine Rice Flour – 1 cup
  • Ice Cold Water – approximately 1/2 cup (I needed a few teaspoons short of half a cup)
  • Red Chilli Powder – 1/2 teaspoon
  • Salt, to taste


  1. Add the flour, salt and chilli powder in a mixing bowl and mix well.
  2. Slowly add the ice cold water by the spoonful to make a pliable dough.
  3. Place the dough into a cookie spritz or “Chakli” press with the star tip.
  4. Gently pipe out whorls or ribbons if desired, on to squares of baking paper.
  5. Place this into the air fryer and bake at 200 degrees Celsius for 12 – 15 minutes.
  6. Make sure to check from the 12 minute mark as the rice flour tends to burn and char quite easily.
  7. Remove from the air fryer basket when golden and cool thoroughly, before storing in an air tight box.


I cut out baking paper squares prior to spritzing out the whorls.
1 cup of rice flour made approximately 20 chakli and I could bake 4 – 5 in the air fryer basket at one go.