Vegan Vada Pao Rolls (Low Fat Version)

Vada Pav/ Pao, growing up in Bombay (now Mumbai) was one of my favourite foods.  This humble Indian burger is made with a soft and fluffy bread roll A.K.A. Pav/ Pao (here’s my recipe) filled with a spicy potato patty and some peanut & red chilli powder often, garnished with little pieces of red onion. Being hawker food, the spicy potato patty is deep-fried and delicious (as I realized on my most recent trip!).

Trying to recreate this at home, my first change was to either Air Fry or oven bake the patty. As I made my favourite dough recipe for the rolls, I had the potatoes boiled and ready with all the spices. The mashed potato mixture was easy to shape into marble sized balls all ready to bake, when I decided to use the dough to enclosing the potato mixture to make stuffed rolls, for faster cooking! Genius, I’m thinking but I’m sure there are other versions of this “Vada Pav” roll out there 🙂 Happy baking!

 

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Vegan Vada Pao Rolls

Vegan, nut-free and low fat recipe.

Priya: Priya@MasalaVegan
Ingredients
  • 2 teaspoons Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Cumin Seeds, lightly crushed
  • 1 teaspoon Coriander Seed Powder
  • 1 teaspoon Turmeric
  • 1 inch Fresh Ginger, minced
  • 2 Green Chillies, minced finely
  • 8 - 10 Curry Leaves, torn roughly
  • 2 medium sized Potatoes, boiled
  • Salt, to taste
Instructions
  1. Heat oil in a deep pan, add the mustard seeds and cover.

  2. Cook until the seeds pop and then toss in the cumin seeds, coriander seed powder, ginger, curry leaves, green chillies and turmeric powder. 
  3. Add the potatoes and salt and mix together until well combined. Take off the heat and cool before dividing the potato mixture into 12 golf ball sized round portions. Set aside to cool.
  4. Divide the dough into round balls and flatten to a circle about 5" wide. 
  5. Put the spicy potato mixture in the centre and gently bring the sides up to seal the dough. Use a drop of water to stick the edges of the dough, if required. 
  6. Place the prepared rolls on a baking tray lined with nonstick paper and cover with a clean tea towel. 
  7. Set aside to rise in a warm place for half an hour. 
  8. In the meanwhile heat the oven on a fan forced setting to 200°C. 
  9. After 30 minutes, remove the tea towel from the rolls and spray with non stick spray. 
  10. Bake in a hot oven at 180°C for 20 - 25 minutes. 
  11. Tastes great warm or, after cooling with a warm drink. Happy baking 😊

 

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!

 

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.

Vegan Potato & Chickpeas Gravy (Aloo Chana)

Boiled potatoes are a staple in my weekly meal plans because, they are good to, A) eat by themselves, B) chop up at short notice to make delicious gravies and, C) leftover boiled potatoes mixed with lurking veggies in the fridge make awesome fritters! This quick recipe is not 0nly gluten-free and uses no onion or garlic, but also comes together under half an hour, is quick to assemble and tastes awesome with rice or flat bread. Tastes great by itself for lunch the next day topped with some coconut yogurt for a protein rich meal – on – the – go! Delicious and inexpensive recipe for the colder weather. Using dried Chickpeas, that have been soaked overnight and pressure cooked bring down the cooking cost even further while, reducing the sodium content. I’ve rinsed the canned chickpeas thrice in cold water and drained them before using in this recipe. A sprinkle of my fragrant Kitchen King spice powder on the top, just before serving is highly recommended!

We need,

  • Boiled Potatoes – 4, medium sized
  • Canned Chickpeas, drained and rinsed – 1 can
  • Oil – 1 teaspoon
  • Cumin Seeds – 1 teaspoon
  • Asafoetida – 1/2 teaspoon
  • Turmeric Powder – 1 teaspoon
  • Fresh Ginger Root, minced – 1 teaspoon
  • Tomato Paste – 2 tablespoons
  • Red Paprika – 1 to 2 teaspoons (depending on desired heat)
  • Salt, to taste
  • Warm Water – 1 cup

Directions,

  1. Add the oil into a wok set on medium heat.
  2. Tip in the cumin seeds and cook until aromatic and golden.
  3. Mix in the asafoetida, minced ginger and turmeric powder.
  4. Add the tomato paste and cook until the raw smell evaporates.
  5. In the meanwhile, cube the boiled potatoes and add into the tomato gravy.
  6. Stir in the chickpeas too.
  7. Season with paprika and salt.
  8. Add the water and bring to a boil.
  9. Simmer until gravy thickens to desired consistency.

Eat up warm with steamed rice. Happy cooking 😊!

Potato Stir Fry A.K.A. Batata Sukke (No Onion & Garlic Recipe)

Potatoes, my much loved vegetables make a stunning statement in this traditional favourite. This dish is usually part of a celebratory feast favoured for the no onion and garlic part. Made with an abundance of freshly ground coconut, I substituted frozen grated coconut in place as, dessicated coconut lacks the rich depth of flavour that fresh coconut brings. I used my small 3 litre pressure cooker pan to hasten the cooking process. Also, the coconut soaks up all the water to make a luscious gravy that tastes fabulous with steamed Rice and Daal.

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We need,

  • Potatoes, peeled and cut into large cubes – 4 to 5 medium
  • Coconut Oil – 1 tablespoon
  • Mustard Seeds – 1 teaspoon
  • Curry Leaves – 8 to 10
  • Frozen or, Freshly Grated Coconut – 3/4 cup
  • Turmeric Powder – 1 teaspoon
  • Tamarind Paste – 1 tablespoon
  • Dried Coriander Seeds – 1 teaspoon
  • Dried Cumin Seeds – 1 teaspoon
  • Dried Fenugreek Seeds – 1 teaspoon
  • Roasted Split Gram – 1 tablespoon
  • Dried Red Chillies – 6, small (decrease depending on the level of hotness desired)
  • Warm Water – 3/4 cup
  • Salt, to taste

Directions,

  1. In a dry grinder jar, add the coriander, cumin, fenugreek seeds, roasted split gram and red chillies together. Process to a fine powder. Set aside.
  2. Heat the coconut oil in the pressure pan and cook the mustard seeds till they pop.
  3. Add the freshly ground spice mix and cook until golden.
  4. Stir in the grated coconut, curry leaves and turmeric until well mixed.
  5. Tip the cubed potato pieces in and coat in the above mix.
  6. Add the tamarind paste, water and salt.
  7. Cover the pressure pan and cook on high for 5 minutes. Take off the heat and allow to cool.

Notes: 1. Traditionally spices are dry roasted and then powdered. 2. The water level should not be any more than the potatoes, as this dish is on the drier side. Happy cooking 😊

 

Okra & Potato Stir Fry (Vegan & Gluten Free)

There are times when one hardly has 15 minutes to get dinner ready and feed the hungry hordes. This quick recipe also called “Aloo Bhindi” in North India, uses potatoes boiled in the microwave and frozen okra pieces baked to perfection in the air fryer eliminating any slime, typical to okra. We ate our stir fry with warm rotis and some coconut Kefir.

We need,

  • Frozen Okra Pieces – 1 packet of 350 grams
  • Potatoes, diced – 2 medium
  • Oil – 1 tablespoon
  • Onion, chopped finely – 1/2 medium
  • Garlic Clove, minced finely – 1
  • Ginger Paste – 1 teaspoon
  • Cumin Seeds – 1 teaspoon
  • Turmeric Powder – 1 teaspoon
  • Red Paprika Powder – 1 teaspoon, or more to taste
  • Salt, to taste

Directions,

  1. Steam the diced potatoes for 4 minutes in the microwave.
  2. Air fry the frozen okra or, bake at 200 degrees Celsius in a hot oven for 15 minutes.
  3. In the mean while, heat oil in a deep pan.
  4. Add the cumin seeds and mix the turmeric powder. Roast well.
  5. Stir in the diced onions and cook until transparent.
  6. Add the paprika and mix well.
  7. Mix in the ginger and garlic and, sauté until golden and fragrant.
  8. Drain the potatoes and coat with the spice mix. Cook until the potato pieces turn golden brown.
  9. Stir in the baked okra and mix well.
  10. Salt to taste.

Serve hot with rice and dal, or with rotis and yogurt as we ate ours! Enjoy 😊

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Bubble and Squeak, low fat & vegan!

Cabbage! As a child with a sensitive sense of smell and picky food habits cabbage used to live on my “No” list! It has taken me a long time to come to terms with the low-in-calories and healthy food factor in cabbages. On the other hand, potatoes were always a favourite vegetable and mixing potatoes with anything made it instantly edible! Voila!!

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So here’s a low fat Bubble & Squeak recipe with a tofu cream dressing to welcome Autumn….

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For the Patties we need,

  • A big head of Cabbage, shred finely
  • Potatoes, boiled & mashed – 2
  • Zucchini, finely grated – 1 medium
  • Olive Oil – 3 Tablespoons
  • Salt, to taste
  • Black Pepper powder – 1 to 2 teaspoons as per taste

What to do next,

1. Heat 1 tablespoon olive oil in a pan, saute the zucchini & cabbage till soft & dry.
2. Add the mashed potatoes in & season with salt and black pepper. Cool.
4. Pat the cooled mixture into small patties.
5. Heat the remaining oil on a non stick pan & slowly coat the pan. Lay the patties carefully, making sure that they are not touching each other.
6. Flatten with the back of a heavy spatula. Turn & cook on the other side, till golden brown on both sides.

Serve hot plain with a creamy dressing (recipe follows) or, sandwich in a Wholemeal bread roll for a filling meal with some soup.

To make the Creamy Dressing we need,

  • Tofutti, cream cheese – 1 pack
  • Soy Milk – 8 tablespoons
  • English Mustard, hot – 2 teaspoons

Blend to a soft consistency & use as a spread either on the bread roll or,  as a dipping sauce for the Bubble & Squeak.

Enjoy!