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Apricot, Sweet Pepper and Thyme Chutney

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This Apricot, Sweet Pepper and Thyme Chutney is a beautifully fruity, tangy and gently spiced homemade chutney that’s perfect for using up seasonal fruit. Made with ripe apricots, sweet mixed peppers and fresh thyme, it has a naturally vibrant flavour that works brilliantly with savoury dishes and cheese.

orange apricot and sweet pepper chutney in a small glass jar with a small serving spoon.
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It’s a simple, fuss-free English style chutney recipe that comes together easily with a handful of fresh ingredients. A touch of spice and chilli flakes adds warmth without overpowering the natural sweetness of the fruit.

I love recipes like this because they start with something seasonal. You'll find me in the late spring making a batch of instant gor keri with raw Indian mangoes.

A recent trip to the market, where I spotted golden ripe apricots alongside fresh mixed peppers, was all the inspiration I needed. Once I got home, I knew exactly what I wanted to make - a fresh batch of English style chutney that captures those bright summer flavours in a jar.

I follow the same concept as my red pepper and chilli chutney and carrot tomato and cardamom chutney too.

This homemade chutney is incredibly versatile. It’s delicious spread over cheese on toast, served with this paneer cranberry nut roast, or alongside vegetarian BBQ food. I love it in this summery hung yogurt sandwich - the sweetness complements the creamy yogurt and crunchy veg so well!

Ingredient Notes

Apricot, Sweet Pepper and Thyme Chutney Ingredients
  • Apricots - fresh ripe apricots give the chutney its natural sweetness and soft texture. They break down beautifully while cooking, creating a rich fruity base.
  • Sweet mixed peppers - the sweet variety of the small red, yellow or orange peppers all work well here. They add depth, colour and a gentle sweetness that balances the sharpness of the fruit.
  • Thyme - fresh thyme adds a subtle earthy note that lifts the chutney and keeps it from being overly sweet. Dried thyme can be used in a pinch, but I think fresh gives the best flavour.
  • Chilli flakes - a small pinch adds warmth and depth without making the chutney too hot. You can adjust this depending on your preference.

Make Ahead Tips & Storage

This chutney actually improves as it sits, allowing the flavours to deepen over time. Once cooled, store it in sterilised jars in the fridge. It keeps well for several weeks, making it ideal for preparing ahead for gatherings or gifting.

apricot chutney spooned over slices of bread with a chunk of cheese.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!

📖 Recipe

a glass jar filled with red pepper chutney with a decorative spoon to serve

Apricot, Mixed Pepper and Thyme Chutney

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This fragrant chutney brings together fresh apricots, sweet red peppers and woody thyme into a deeply flavourful preserve. It pairs beautifully with cheese on toast, as a sandwich spread, or alongside any meal that needs a little something extra.
Course Preserve
Cuisine British
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 20 servings
Author Hayley Dhanecha

Ingredients

  • 750 grams fresh apricots finely chopped
  • 150 grams mixed peppers finely chopped
  • 100 grams cooking apple finely chopped
  • 1 medium red onion finely chopped
  • 500 grams brown sugar
  • 12 tablespoons cider vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons ginger-garlic purée
  • 1 tablespoon red chilli flakes
  • 1 teaspoon salt
  • 1 teaspoon cinnamon powder
  • ½ teaspoon clove powder
  • few sprigs of fresh thyme

Instructions

  • Sterilise your jars and set aside ready for filling.
  • Heat the olive oil in a large, heavy-bottomed pan over a low heat. Add the chopped onion and cook very slowly for 15–20 minutes, stirring occasionally, until the onion is soft and sticky.
  • Add the chopped apricots, peppers, and apple, followed by the ginger-garlic purée, sugar, vinegar, and thyme sprigs.
  • Stir in the red chilli flakes, cinnamon powder, and clove powder.
  • Mix everything together well and bring up to a gentle simmer.
  • Cook uncovered for 40–45 minutes, stirring regularly, until the liquid has reduced and the chutney is thick and sticky.
  • Remove from the heat and discard the thyme sprigs.
  • Carefully spoon the hot chutney into the sterilised jars and seal immediately.
  • Leave to cool completely before labelling. Store in a cool, dark place.

Notes

A food processor makes light work of chopping the apricots, peppers, and apple. Just pulse rather than blend to keep some texture.
Cooking the onion low and slow at the start is important; this builds a sweet, jammy base that carries the whole chutney.
The chutney will thicken further as it cools, so don't worry if it looks slightly looser than expected when you jar it up.

Nutrition

Serving: 1tablespoon | Calories: 144kcal | Carbohydrates: 31g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 132mg | Potassium: 181mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1079IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 1mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Creamy Mango Yogurt Popsicles

by 21 Comments

These Mango Yogurt Popsicles are creamy, fruity and naturally sweetened with ripe mangoes and dates. With just 10 minutes hands on time, they are made with Greek yoghurt, soaked cashews and an optional handful of fresh basil for a light summer twist.

Two mango popsicles placed on a white plate.

Recipe Summary: Mango Yogurt Popsicles

  • ✅ Recipe Name: Mango Yogurt Popsicles
  • 🕒 Ready In: 10 minutes prep with 4 hours freeze time
  • 👪 Serves: 2 popsicles (easy to scale)
  • 🍽 Calories: 171 per serving
  • 🥣 Main Ingredients: mango, plain yogurt
  • 📖 Dietary Info: vegetarian, gluten-free
  • ⭐ Why You'll Love It: These creamy mango yogurt popsicles taste like a frozen mango lassi. They are naturally sweetened with ripe mango and dates, enriched with cashews, and blended in one quick step.

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I love making these when mangoes are sweet and the weather is warm.

They feel like a cross between mango lassi and frozen yoghurt, but with a little extra creaminess from the cashews. If you love mango desserts like my mango kulfi with mango pulp, these are a lighter frozen treat to keep in the freezer.

When I originally published this recipe, I blended fresh basil with the mango. Whilst this combination is still a hit, I wanted to simplify the recipe.

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Mango Yogurt Popsicle Ingredients

Mango, Greek yogurt, cashew nuts and medjool dates in clear glass bowls.

Mango

Use ripe, sweet mangoes for the best flavour. If your mangoes are not very sweet, the popsicles will taste flatter once frozen.

You can also use frozen mango cubes or tinned mango pulp but IMO fresh is the best!

If you have lots of ripe mangoes to use up, you can also make a batch of homemade mango pulp first. I usually do this when mangoes are very sweet, then use the pulp in recipes like mango lassi with mango pulp, mango shrikhand and sweet and savoury mango kadhi.

Greek yogurt

Greek yoghurt gives the popsicles creaminess and a slight tang. I prefer full-fat Greek yoghurt because it freezes better and tastes richer.

You can also use thick homemade yoghurt if you make your own homemade yogurt without starter sachets.

Cashews

I keep the cashews in this recipe because they make the popsicles creamier. It's the same idea I use in my yogurt, cashew and date popsicles.

Soak them first so they blend smoothly and make sure they are well in date.

Dates

Medjool dates add natural sweetness without refined sugar.

If your dates are dry, soak them in a little warm water first, then drain before blending.

Use honey, maple syrup or agave to sweeten if you do not have dates.

Basil

Fresh basil is optional. It adds a fresh, slightly herbal note that works well with mango, but you can leave it out for a more classic mango yoghurt popsicle.

How To Make Mango Yogurt Popsicles

Six cashew nuts are soaking in hot water in a small clear glass bowl.
  1. Step 1: Soak cashews in hot water for 30 minutes. Drain the water once soaked.
mango chunks, yogurt, soaked cashews and dates in a blender jar.
  1. Step 2: Add mango chunks, yogurt, soaked cashews and dates to a blender.
Thick pureed mango and yogurt on a spoon.
  1. Step 3: Blend until smooth and thick. There should be no visible pieces of cashews or dates.
Mango yogurt puree poured into two popsicle moulds.
  1. Step 4: Pour carefully into moulds.

This thick, well-blended consistency helps the popsicles freeze creamy and minimises large, noticeable ice crystals.

Frozen mango popsicles in the popsicle moulds.
  1. Step 5: Freeze until set (approx. 4 hours or overnight).
One mango popsicle on a beige plate.
  1. Step 6: Remove from the fridge 5 minutes before serving and release gently from moulds.

How I Developed This Recipe

  • I originally made these popsicles with separate mango and yoghurt layers.
  • I later simplified the method by blending everything together. It is quicker, easier and lets the mango, cashew, yoghurt and optional basil flavours come together in every bite.
  • Basil is optional because the popsicles still taste fresh and fruity without it.
  • I keep the cashews because they make the mixture smoother and creamier.
  • Full-fat Greek yoghurt gives the best frozen texture.
  • Very ripe mangoes provide the best natural sweetness.
  • Soaking the cashews and dates helps them blend smoothly.
One light orange mango popsicle on a white plate over ice cubes.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!

📖 Recipe

Two mango popsicles on a round plate with a bite taken out from one.

Mango Yogurt Popsicles

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These creamy Mango Yogurt Popsicles are naturally sweetened with dates and made with just 4 simple ingredients. Fresh mango, creamy Greek yogurt, sweet dates and cashews create a refreshing frozen treat that's perfect for warm summer days.
Course Desserts
Cuisine International
Diet Vegetarian
Prep Time 10 minutes
Freeze Time 4 hours
Total Time 4 hours 10 minutes
Servings 2 popsicles
Author Hayley Dhanecha

Equipment

  • 2 Popsicle or kulfi moulds

Ingredients

  • 1 cup ripe mango diced
  • ½ cup greek yogurt full-fat
  • 2 medjool dates pitted
  • 6 cashew nuts soaked

Instructions

  • Place 1 cup ripe mango, ½ cup greek yogurt, 6 cashew nuts (water drained) and 2 medjool dates in a blender and blend until smooth.
  • Pour the mango mixture into popsicle or kulfi moulds, filling each mould about two-thirds full.
  • Insert the popsicle sticks and freeze for at least 4 hours, or overnight, until completely set.
  • To unmould, run the outside of the moulds under lukewarm water for a few seconds before gently removing the popsicles.

Notes

  • Soak cashews in hot water for 30 minutes before blending. 
  • If your mangoes are not very sweet, adjust the amount of dates you add.
  • If preferred, you can replace the dates with your sweetener of choice.
  • The cashews add extra creaminess but can be omitted if desired.
  • If the mixture is too thick and doesn't blend, add a splash of full fat milk or cream to loosen. 
Note: Serving size may change depending on the size of your popsicle moulds. 

Nutrition

Serving: 1popsicle | Calories: 171kcal | Carbohydrates: 34g | Protein: 7g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 20mg | Potassium: 406mg | Fiber: 3g | Sugar: 29g | Vitamin A: 930IU | Vitamin C: 30mg | Calcium: 82mg | Iron: 1mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Barbecued Sweetcorn with Roasted Pepper, Honey and Sumac Salsa Dressing

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Barbecued Sweetcorn with Roasted Pepper, Honey and Sumac Salsa Dressing

In my opinion you must have Barbecued Sweetcorn with Roasted Pepper. Honey and Sumac Salsa Dressing, on your next BBQ menu, because a Barbie isn't a barbie without sweetcorn. Lightly chargrilled corn on the cob makes the perfect side dish for your BBQ Spread. Instead of having plainly roasted sweetcorn you can jazz up your corn on the cob with this Barbecued Sweetcorn with Roasted Pepper Salsa Dressing. Everything in the salsa gives the corn an extra kick, it is rich in flavour and colour without being overpowering!

Barbecued Sweetcorn with Roasted Pepper, Honey and Sumac Salsa Dressing
Barbecued Sweetcorn with Roasted Pepper, Honey and Sumac Salsa Dressing

Luckily our Bank Holiday Weekend was really sunny, the sun was out and shining down and it was time to crank up the barbie! And we enjoyed so many finger-licking and moreish BBQ dishes along with Barbecued Sweetcorn with Roasted Pepper, Honey and Sumac Salsa Dressing.

More Red Pepper Recipes-> Carrot, Tomato and Red Pepper Smoothie | Red Pepper and Chilli Chutney for Cheese | Eggless Oats, Red pepper, Coriander and Pine Nut Biscotti | Red Chilli Pickle

Barbecued Sweetcorn with Roasted Pepper, Honey and Sumac Salsa Dressing
Barbecued Sweetcorn with Roasted Pepper, Honey and Sumac Salsa Dressing

Notes:-
You can use red chilli powder or dried red chilli flakes if you can't find paprika.
Instead of Honey, you can use agave nectar, maple syrup or date syrup.

Barbecued sweetcorn, Roasted Red pepper Salsa Dressing
Side dish
International
Yield: 6-8 SERVINGS

Author: Hayley Dhanecha

Barbecued Sweetcorn with Roasted Red Pepper Salsa Dressing

Barbecued Sweetcorn with Roasted Red Pepper Salsa Dressing

Barbequed corn-on-the-cob (Sweetcorn), jazzed up with super easy and flavourful roasted and honey red pepper salsa. A perfect sensational side dish for your BBQ spread with all the flavours!
prep time: 10 Mcook time: 15 Mtotal time: 25 M

ingredients:

  • 4 corn on the cob husks and tassels removed
  • 2 pointed Red Pepper
  • 3-4 tbsp. finely chopped fresh mint + 3-4 fresh leaves for garnishing
  • 3 tbsp. extra virgin olive oil
  • 3 tbsp. honey
  • 1 tbsp. lime juice
  • 1 tsp. sumac
  • 1 tsp. paprika Powder
  • Salt

instructions:

How to cook Barbecued Sweetcorn with Roasted Red Pepper Salsa Dressing

  1. Roast the red peppers on the barbecue.
  2. Keep the roasted red pepper in a bowl and cover it with the cling film for 10 minutes.
  3. Remove the charred skin and stalk of the red pepper, then finely chop.
  4. Place it in a bowl and add the finely chopped mint, honey, sumac, olive oil, paprika, lime juice and salt.
  5. Give it a good stir and leave it aside for later use.
  6. Now roast the sweetcorn on the barbecue and cut it with the sharp knife into discs.
  7. Add the sweetcorn discs in the red pepper salsa, and toss it until the sweetcorn is coated with the salsa properly.
  8. Serve the sweetcorn in a serving dish, garnish it with the few fresh mint leaves.
  9. Enjoy!

NOTES:

You can use red chilli powder or dried red chilli flakes if you can't find paprika.
Instead of Honey, you can use agave nectar, maple syrup or date syrup for a vegan salsa dressing.
Calories
172.60
Fat (grams)
8.00
Sat. Fat (grams)
1.10
Carbs (grams)
26.53
Fiber (grams)
2.65
Net carbs
23.88
Sugar (grams)
13.52
Protein (grams)
2.96
Sodium (milligrams)
286.15
Cholesterol (grams)
0.00
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
https://www.jcookingodyssey.com/2017/05/barbecued-sweetcorn-with-roasted-pepper.html
All rights reserved -2010-2020 Jagruti's Cooking Odyssey
Did you make this recipe?
Tag @jcookingodyssey on instagram and hashtag it #jcookingodyssey
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COCONUT MILK DOODH PARATHA

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Coconut milk paratha is the easiest triangle paratha you'll ever make under 30 minutes and with only 5 ingredients. These coconut parathas are flakey and melt in your mouth. It is a totally plant-based recipe with step by step tutorial pictures.
Coconut-Milk-Doodh-Paratha

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Vegan Mocha Chia seeds and Mixed Nuts Truffles

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Vegan Mocha Chia seeds and mixed nuts Truffles

Treat yourself or your friends and family right with these extra dark and dreamy, healthy and fuss free Vegan Mocha Chia Seeds and Mixed Nuts truffles on any occasion or just grab one and pop in your mouth whenever you are low on energy. They are easy to whip up, a batch of these can be made within 5 minutes just with some good-for-you ingredients. All you need is a food processor to blend everything together.

From time to time I whip up healthy and fuss free treats like No bake buckwheat and cacao bars,  , No bake coconut and fox nut bars, No Bake protein packed Bites , definitely  I would bake these comforting Masala Chai Tea Granola Bars. when I have lots of time on my hands.

Vegan Mocha Chia Seeds and Mixed Nuts Truffles

These truffles are sweetened with soft and juicy Medjool dates, and healthy fats derives from  raw nuts rather than cream or butter, and obviously these little tiny but mighty chia seeds are here to perform their magic. That means each of these little delicious truffle has healthy protein and fibre along with chocolate and coffee deliciousness!

According to health experts Medjool dates are the healthiest natural sweetener with bucket full of good benefits.

The base of this recipe is dried fruit, but they don't contain any refined sugar, the dates in these truffles makes them sweet, but they won't send you in sugar coma as nuts and chia seeds will balance it out as they are full of protein.  Chia seeds are my favourite go-to add in for so many things.

These filling and portable truffles are addictive, but if you are trying to keep things on a healthy side you don't want to devour the whole batch in one go. Have just one or two as treat!

These truffles make a perfect edible gift for those who appreciate homemade and healthy stuff.
Are you thinking what I am thinking?, these truffles are the perfect solution, why don't you prepare these truffles and give it to your mum as a Mother's Day gift, because mums love edible gift because they are delicious and come straight from the heart.

Notes :-
Instead of mixed nuts, you can prepare these truffles only with one kind of nuts.
Omit coffee powder to make this completely raw.
Unsweetened Cocoa powder can be used if you can't get hold of raw cacao powder.
If you are not using high quality soft dates, soak them in a warm water for half an hour, then discard the water and dry off dates very well.
Although these truffles are made with good-for-you ingredients and 100% natural be sure not to binge on these, especially if you are suffering with high sugar levels as they contain a lots of sugar from dates.

Vegan Mocha Chia Seeds and Mixed Nuts Truffles
Desserts, healthy snack
International
Yield: 12-15 truffles

Author: Hayley Dhanecha

Vegan Mocha Chia Seeds and Mixed Nuts Truffles

Vegan Mocha Chia Seeds and Mixed Nuts Truffles

Vegan Mocha Chia seeds and Mixed Nuts Truffles in 5 minutes! These truffles are made with healthy ingredients like Medjool dates, rich nuts, chia seeds and flavoured with raw cacao and espresso powder.
prep time: cook time: 5 Mtotal time: 5 M

ingredients:

  • 1 cup pitted medjool dates
  • ¾ cup raw mixed nuts ( cashew, almonds, peanuts, walnuts and pistachio )
  • 3+1 tbsp. raw cacao powder
  • 1 tbsp. coffee powder
  • 3 tbsp. chia seeds

instructions:

How to cook Vegan Mocha Chia Seeds and Mixed Nuts Truffles

  1. Place ½ cup mixed nuts in a food processor and process till you get a smooth paste. ( It will take 2-3 minutes)
  2. Now add all the remained ingredients (leave 1 tbsp. cacao powder) to it and blend everything on high speed until you have a thick and sticky dough.
  3. Roll the dough mixture into small balls and place on a plate or baking sheet and roll them in cacao powder.
  4. Enjoy!

NOTES:

You may skip coffee powder if planning to give it to small children.
Calories
121.73
Fat (grams)
5.63
Sat. Fat (grams)
0.56
Carbs (grams)
17.66
Fiber (grams)
3.23
Net carbs
14.43
Sugar (grams)
12.98
Protein (grams)
2.71
Sodium (milligrams)
1.24
Cholesterol (grams)
0.00
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
https://www.jcookingodyssey.com/2017/05/vegan-mocha-chia-seeds-and-mixed-nuts.html
All rights reserved -2010-2020 Jagruti's Cooking Odyssey
Did you make this recipe?
Tag @jcookingodyssey on instagram and hashtag it #jcookingodyssey
Created using The Recipes Generator

BULGUR AND BUCKWHEAT STUFFED AUBERGINE

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Bulgur and Buckwheat Stuffed Aubergine, is incredibly tasty stuffed aubergines with healthy ingredients such as Bulgur and Buckwheat and topped with sweet and juicy roasted peppers, tangy, spicy and sweet tomato sauce and finished off with crumbly Goats Cheese! This recipe is made with wholesome ingredients and contains plenty of nutrition.

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Rajasthani Bajra/Bajri Raabdi

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Rajasthani Bajra Raabdi - Bajra flour Porridge. This is an easy and fuss-free recipe, healthy thick gruel prepared with pearl millet flour, yogurt, and salt, that's fermented overnight to make Raabdi. 

This recipe is perfect for summer months as it has cooling down properties but you can have this raabdi piping hot in winter seasons too.

Rajasthani Bajra Raabdi


Rajasthani Bajre Ki Khatti Raabdi might well be for times like these when brutal heat shows no mercy. Then answer it with this mildly savoury, healthy, cooling and refreshing raabdi, a thick gruel prepared with basic ingredients - Bajra flour ( Pearl millet flour ) plain yogurt and salt. Raabdi, a common and traditional dish which is very dear to folks of the state of Rajasthan.

On a previous night, you would mix bajra flour, buttermilk ( Chaas ) and salt in a black clay pot ( an earthenware pot ) and let it simmer on a very low flame until the mixture thickened then leave it a whole night to ferment. Next day mid-morning serve this raabdi with buttermilk.

Bajra Raabdi is a best breakfast or brunch to stay cool and hydrate during scorching summers.

📖 Recipe

two glasses filled with off white coloured raabdi

Rajasthani Bajra Raabdi (Pearl Millet Yogurt Porridge)

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A traditional Rajasthani bajra raabdi made with pearl millet flour and yogurt. This thick, lightly fermented porridge is cooling, nourishing, and commonly enjoyed as a wholesome meal or drink.
Course Breakfast
Cuisine Indian
Diet Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Fermenting Time 10 hours
Total Time 10 hours 15 minutes
Servings 4 servings
Author Hayley Dhanecha

Ingredients

  • ½ cup fine pearl millet flour bajra flour
  • 2 cups plain yogurt whisked
  • salt to taste
  • water as needed
  • roasted cumin seeds for garnish
  • freshly ground black pepper for garnish
  • chia seeds optional for garnish

Instructions

  • Add 1 cup of water to 1 cup of yogurt and whisk well to make buttermilk.
  • In a heavy-bottomed saucepan or clay pot, combine the buttermilk, pearl millet flour, and salt. Whisk until smooth and lump-free.
  • Cook over very low heat for 8 to 10 minutes, stirring continuously.
  • Continue cooking until the mixture thickens noticeably.
  • Remove from the heat, cover, and allow it to ferment overnight at room temperature.
  • The next morning, whisk the remaining 1 cup of yogurt with 1 cup of water to make fresh buttermilk.
  • Add this mixture to the fermented raabdi and mix well.
  • Pour into serving glasses or bowls.
  • Garnish with roasted cumin seeds, black pepper, or chia seeds.
  • Serve chilled or at room temperature.

Notes

  • For a vegan version, use plant-based yogurt.
  • Consistency can be adjusted by adding more or less water before serving.
  • Best enjoyed fresh after fermentation

Nutrition

Calories: 131kcal | Carbohydrates: 17g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 57mg | Potassium: 223mg | Fiber: 1g | Sugar: 6g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 1mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Farali Bhinda

by 2 Comments

Farali Bhinda is easy to prepare, flavourful and a delicious sabji without onion and garlic, thus it can be eaten while you keep fast. Fresh and tender Bhinda cooked in aromatic Gujrati Masala with capsicum and tomatoes and garnished with roasted peanuts and fresh coriander leaves for extra flavour and crunch.

Spicy Okra Capsicum and peanut Stir-fry
 
 
 
 
Farali Bhinda Capsicum

This dish can be paired with Daal, plain rice and round and soft Gujarati rotlis. I served mine with farali thepla 

📖 Recipe

a black kadai filled with whole okra and capsicum bhaji

Farali Bhinda (Okra)

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Farali Bhinda is easy to prepare, flavourful and a delicious sabji without onion and garlic, thus it can be eaten while you keep fast.
Course Main Dish
Cuisine Gujarati
Diet Hindu
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Author Hayley Dhanecha

Ingredients

US Customary - Metric
  • 250 grams tender okra cut lengthwise
  • 75 grams green capsicum cut lengthwise
  • 50 grams tomatoes roughly chopped
  • 3 tablespoons oil
  • ½ teaspoon cumin seeds
  • 1 tablespoon crushed green chilli
  • 3 to 4 tablespoons roasted peanuts crushed
  • 3 tablespoons desiccated coconut
  • 2 tablespoons ground coriander and cumin
  • 1 tablespoon sesame seeds
  • 1 teaspoon red chilli powder
  • 1 teaspoon sugar
  • salt to taste
  • ½ teaspoon amchoor powder or lemon juice
  • fresh coriander leaves garnish

Instructions

  • Thoroughly wash the okra and pat dry.
  • Trim off the tops and cut each okra into two halves lengthwise.
  • In a bowl, combine 2 tablespoons of roasted peanuts, desiccated coconut, sesame seeds, red chilli powder, salt, ground coriander and cumin, sugar, 1 tablespoon of oil, and crushed green chilli. Mix well and set aside.
  • Heat the remaining oil in a kadai and add the cumin seeds.
  • Once they begin to crackle, add the cut okra.
  • Cook on medium heat and stir-fry for 7 to 8 minutes.
  • Keep stirring occasionally and ensure the okra does not burn or stick to the bottom of the pan.
  • Once the stickiness starts to reduce, add the capsicum along with the prepared masala mixture.
  • Stir gently for another 3 to 4 minutes.
  • Add the chopped tomatoes and cook for a couple more minutes.
  • Once the okra is fully cooked, add the amchoor powder or lemon juice and the remaining roasted peanuts.
  • Garnish with freshly chopped coriander and serve hot.

Nutrition

Calories: 431kcal | Carbohydrates: 24g | Protein: 9g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 123mg | Potassium: 766mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1545IU | Vitamin C: 64mg | Calcium: 208mg | Iron: 3mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Farali Ratalu (Kand) - Purple Yam and Peanut Stirfry

by 11 Comments

Farali Ratalu or kand sabji is a strong contender in the race of the most delicious fasting recipes! This delicious purple yam sabji is prepared with a few basic spices and herbs and is ready to eat within minutes.

indian purple yam stirfry served in a black bowl.

In this recipe, steamed purple yam is cooked in an aromatic tempering with cumin seeds, curry leaves and green chillies then garnished with fresh coriander. For sure, the highlight is the addition of roasted peanuts which take the dish to another level!

As an alternative to yam, you can prepare a similar vrat recipe of shakarkandi bateta nu shaak.

purple yam and peanut sabji served in a round black bowl.

We mostly eat purple yam in Gujarati surti undhiyu, but recently we have also started loving this new, quicker recipe.

We add roasted peanuts to the stir fry which is a favourite in other recipes too such as potato and peanut stir fry, potatoes in peanut sauce, and corn on the cob curry in a peanut gravy.

raw purple yam cut in half showing the purple flesh.

Farali Ratalu INGREDIENTS

  • Purple Yam - The yam should not look like it is shrinking and the skin should not feel dry. If you hold it in your hand and the yam feels hard, it is fresh. The best yam is available in the winter season - especially if in the UK!
  • Peanuts - we dry roasted some peanuts, removed the skin and lightly crushed them.
  • Green chilli and ginger paste - the fresher the better! Adjust to your spice level.
  • Curry leaves - fresh curry leaves are the best and are available in most South Asian supermarkets. The curry leaves are added at the tempering process.
  • Cumin seeds - added first at the tempering process.
  • Oil - we used olive oil.
  • Salt and crushed black pepper - to taste.
  • Sugar - to lend a little sweetness.
  • Fresh lemon / lime juice - squeezed over the top once cooked.
  • Freshly cut coriander to garnish.
Easy farali ratalu known as purple yam prepared with roasted peanuts and lightly spiced which is ideal to eat whilst Hindu fasting.

TIPS

Apply some oil on your palms or wear catering gloves before you start to peel the skin of the ratalu as you might get itchy hands afterwards.

After peeling submerge the cut pieces in cold water to prevent them from turning dark.

STEP-BY-STEP Farali Ratalu

Printable recipe card with exact measurements and methods below. 

1. Peel and cut pink yam into cubes.

2. Cook yam in an M/W for 7-8 minutes with little amount of water or steam on the stove.

3. Heat oil in a kadai, add cumin seeds and curry leaves.

4. Add chillies and ginger and stir-fry for few a few seconds.

5. Then add cooked yam, salt, sugar, pepper and peanuts, mix well.

6. Let the yam cook for a couple of minutes, keep stirring gently.

7. Turn off the heat, add lemon juice and coriander.

8. Serve hot with chilled yoghurt and farali kuttu ki puri.

MORE FARALI RECIPES

1. Farali Mogo Vada

2. Farali Palak Puri

3. Farali Rajgiro Magas

4. Rajgira Kadhi - Farali Kadhi

📖 Recipe

farali ratalu in a plate.

Farali Ratalu (Kand Sabji)

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Farali Ratalu or kand sabji AKA Spicy Purple Yam and Peanut Stir-fry is definitely a strong contender in the race of fasting food. This delicious sabji is prepared with a few basic spices and herbs and is ready to eat within minutes.
Course Main Dish
Cuisine Gujarati, Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Author Hayley Dhanecha

Equipment

  • 1 pan

Ingredients

US Customary - Metric
  • 250 gram pink/purple yam kand/ratalu
  • 3 tablespoon oil or ghee
  • 1 tablespoon green chillies crushed
  • 1 tablespoon ginger crushed
  • 1 teaspoon ground black pepper
  • 1 teaspoon cumin seeds
  • 1 sprig curry leaves
  • 1 teaspoon salt use rock salt for fasting
  • 2 teaspoon sugar
  • 1 tablespoon lemon juice
  • 4 tablespoon roasted peanuts crushed
  • 2 tablsepoon coriander

Instructions

  • Peel and cut pink yam into cube size, keep it in cold water until you finish cutting the whole yam.
  • Discard the water and add fresh water.
  • Cook yam in an M/W for 7-8 minutes, OR boil on a stove without lid or steam in a steamer but make sure the pieces of yam should not get too soft or mushy.
  • Remove from the water.
  • Let it cool slightly.
  • Heat oil in a kadai, add cumin seeds once it crackles add curry leaves.
  • Add chillies and ginger and stir-fry for few a few seconds.
  • Then add steamed yam, salt, sugar, pepper and peanuts, mix well.
  • Let the yam cook for a couple of minutes, keep stirring gently.
  • Turn off the heat, add lemon juice and stir once more.
  • Sprinkle freshly chopped coriander and serve hot with chilled yoghurt and Farali Masala Puri.

Video

Nutrition

Serving: 1serving | Calories: 478kcal | Carbohydrates: 45g | Protein: 8g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 1288mg | Potassium: 1234mg | Fiber: 8g | Sugar: 5g | Vitamin A: 296IU | Vitamin C: 46mg | Calcium: 62mg | Iron: 2mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Farali Buckwheat Upma

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Farali Buckwheat Upma is easy to prepare with just a few ingredients, a delicious farali dish that can be consumed during fasting season as well as on any other day. In this recipe, buckwheat groats are cooked with few colourful vegetables, nuts and a delicious tempering with cumin seeds, green chillies and curry leaves and garnished with fresh chopped coriander.

Obviously, when one observes Hindu fasting, they look forward to gorge on traditional dishes like farali food/vrat ka khana/fasting food. These are favourites of mine  Rajgiro halwa siro ( Amaranth Pudding ), Buff Vada , farali Masala Puri and hugely popular amongst Gujaratis farali aloo bhaji 

Notes:-
A variety of vegetables can be used if not making for fasting, such as peas, corn, onion, mushroom or green beans.
Boiled potatoes or Suran - jimikand ( elephant foot yam ) can be used.

📖 Recipe

Farali buckwheat upma served in a small wooden bowl and placed on a wooden tray

Farali Buckwheat Upma

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Farali Buckwheat Upma is easy to prepare with just a few ingredients, a delicious farali dish that can be consumed during fasting season
Course Main Dish
Cuisine Indian
Diet Hindu
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 servings
Author Hayley Dhanecha

Ingredients

  • 1 cup buckwheat groats cooked
  • 3 tablespoons oil
  • ½ teaspoon cumin seeds
  • ¼ cup vegetables such as carrots, capsicum, and tomato
  • 4 tablespoons cashew nuts
  • 1 tablespoon raisins
  • sea salt to taste
  • ¼ teaspoon black pepper powder
  • 1 tablespoon green chillies and ginger finely chopped
  • 1 sprig curry leaves
  • 1 teaspoon lemon juice
  • 2 tablespoons fresh coriander leaves

Instructions

  • Heat oil in a pan.
  • Add cumin seeds and allow them to crackle.
  • Add curry leaves, green chillies, and ginger, and sauté briefly.
  • Add cashew nuts and cook until lightly golden.
  • Add chopped vegetables and cook for a few minutes until slightly softened.
  • Then tip in cooked buckwheat groats and mix well.
  • Season with salt and black pepper powder.
  • Stir in the raisins and cook for another couple of minutes.
  • Turn off the heat and add the lemon juice.
  • Garnish with fresh coriander leaves.

Nutrition

Calories: 226kcal | Carbohydrates: 11g | Protein: 3g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 28mg | Potassium: 173mg | Fiber: 2g | Sugar: 1g | Vitamin A: 819IU | Vitamin C: 17mg | Calcium: 17mg | Iron: 1mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Sun-dried Tomato Chickpea Cakes/Patties (+air fryer method)

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These Sundried Tomato Chickpea Cakes/patties with Cashew and Oats are easy to make and are a great vegan and gluten-free option for lunch.
Chickpea cakes are similar to falafels - they are crispy on the outside and soft on the inside but are either baked or pan-fried. I've also included an air fryer method for the best-ever chickpea cake recipe!
These Sun dried Tomato, Chickpea Cakes with Cashew and Oats are easy to make and a great vegan and gluten-free option to try at lunch time or kids can enjoy it after school.

Easy Chickpea Burgers/Patties

Chickpea cakes have become my new to-go wholesome lunch option. The flavours are delicious but not overpowering, making them great to pair with salads or spicy sauces.

The recipe is straightforward - add the ingredients to a food processor, blend, shape into patties, coat in oats and cook.

The tang from the sun dried tomatoes lifts up the mild and creamy chickpeas with the basic spices and herbs and the oats provide beautiful crunch on the outside.

You'll also like my rajma tikki (Indian style red kidney bean burgers).

These Sun dried Tomato, Chickpea Cakes with Cashew and Oats are easy to make and a great vegan and gluten-free option to try at lunch time or kids can enjoy it after school.
These Sun dried Tomato, Chickpea Cakes with Cashew and Oats are easy to make and a great vegan and gluten-free option to try at lunch time or kids can enjoy it after school.

Ingredients

Chickpeas/Garbanzo Beans - This recipe is made using home cooked chickpeas (first soaked then cooked in the Instant Pot). You may use canned chickpeas too.

For the best results make sure to rinse and drain your chickpeas, then pat them dry using a kitchen tissue paper or leave them in the colander or on a clean kitchen towel for a couple of hours to drain the moisture. This will help prevent your chickpea burgers/cakes from falling apart.

Sun-dried Tomatoes - They add lovely tang to this recipe and keeps falafels tender in the centre. Sun-dried tomatoes are available in most of the supermarkets. They comes in a jar stored in oil and dried herbs.

Also available in dried form too (without oil).

Herbs - I have used a combination of cilantro/coriander, basil and parsley. You can leave out any of the herb if it is not available or don't like the taste of it.

Nuts -I have added a handful of cashew nuts. I always love to use broken cashews whenever I am going to grind them. If you are not a fan of cashew nuts replace with almonds, hazelnuts or any other kind of seeds.

Onion-garlic - I have used red onions but feel free to use white, yellow or green onions. A small amount of garlic. If fresh onion or garlic is not on hand, use garlic paste/puree/powder/granules.

Spices - I have not used any exotic spices in this recipe. Only a pinch of red chilli flakes and freshly ground black pepper. Feel free to use cumin, coriander or even a tiny pinch of cardamom if you fancy.

Porridge Oats - For extra crispy layer and to add crunch I have used oats. To keep these gluten-free skip it totally or use gluten-free oats.

These Sun dried Tomato, Chickpea Cakes with Cashew and Oats are easy to make and a great vegan and gluten-free option to try at lunch time or kids can enjoy it after school.

How to make the best Chickpea Patties/Cakes

Ensure you dry off as much moisture from your chickpeas as possible. See how to reduce moisture from your chickpeas above in the Ingredients section.

First place sun-dried tomatoes, garlic, onion and cashews in the food processor bowl and pulse it a number of times. Stop once you see mouldable mixture. Don't over process to avoid creating a smooth texture like paste or hummus.

Then add herbs (make sure herbs are without mature stems) and chickpeas and other spices. Pulse a couple of times until you have a mouldable mixture again.

Place the mixture, in the refrigerator for half an hour (if not in hurry to make).

Take a scoop of mixture, and mould them into round patty shape and roll into oats.

Cook them on the stove top, air fry or bake them.

Chickpea patties in the Air Fryer

Preheat the air fryer at 190C for 5 minutes.

Place the tin foil in the air fryer basket then place chickpea burgers on top. Spray with oil and air fry 8 minutes.

Turn half way though spray oil on the exposed side and air fry again.

Once light golden, remove.

Pan Fried Chickpea Burgers

Heat non-stick or skillet pan over a medium heat.

When the pan is hot, carefully place the patties and fry with a very little oil on both side until light golden.

Oven Baked Burgers

Spray the patties with oil and then place them in the oven at 200C to bake for 25 minutes, making sure to flip them after 10-15 minutes.

Tips for the perfect Sun-dried chickpea cakes

Remove as much as liquid/moisture from the chickpeas before starting this recipe. You can do so by placing the chickpeas on a clean kitchen towel or leave it in the colander for a couple of hours.

Dry them manually using a kitchen paper towel or if you have some time on your hand dry off them on a hot skillet (low heat) in the oven or air fry for 5 minutes to help cook off some moisture.

Don't over process the mixture, if you do you'll end up with hummus. We want a mixture that is mouldable yet has great texture inside too.

Make sure to brush or spray oil before you put them in the oven/air fryer to achieve lovely golden colour.

Serving Suggestion

Enjoy as it is for a healthy meal with salad or grilled vegetables and air fryer sweetcorn or air fryer chunky chips/fries

Serve them on a wholemeal burger bun, tortilla or pitta bread with a variety of toppings such as tomatoes, cucumber and shredded red or white cabbage for a healthy and filling meal.

Devour them on their own dipped in garlic lemon tahini sauce or mint and yogurt sauce with fresh salad and sometimes with oven-baked sweet potato wedges.

Why not serve them in a bowl with cooked brown rice or quinoa and additional greens and raw vegetables.

Enjoy with salad.

How to store Chickpea Cakes

You can store prepared mixture in the fridge for up to 2 days.

You can store these Chickpea bites for later or for meal prep. Once completely cooled place them in an air tight container and keep in the fridge for up to 5 days.

To reheat put them in the oven or pan fry until thoroughly cooked.

You can also freeze these bites, cooked or uncooked. First lay them in single layer on the baking sheet, once frozen put them in the airtight container.

If meal prepping I like to serve them with Turkish Tadka Hummus, Instant Pot Orzo Salad and fresh salad.

FAQs

Can I use canned chickpeas?

Yes, you can. Make sure you rinse first to remove extra salt then drain and dry off.

Are these chickpea bites vegan and gluten-free?

These chickpea bites are suitable for vegans, but not gluten-free. To make gluten-free skip oats or use gluten-free oats.

Why my chickpea patties falling apart?

There could be two reasons for that your patties not binding or your dough is not coming together. It could be that your mixture has lots of moisture in it - add a spoonful of wholemeal flour, extra oats or for gluten-free version add dry roasted gram flour.

Second reason that your mixture could be very dry-in this case add a tablespoon of tahini or water.

Notes :-
Make sure water is well drained from the cooked chickpeas to reduce moisture.

Ground almonds can be used instead of cashews.

These cakes freeze well.

These Sun dried Tomato, Chickpea Cakes with Cashew and Oats are easy to make and a great vegan and gluten-free option to try at lunch time or kids can enjoy it after school.

Other Vegan Chickpea Recipes

  1. Chickpea coconut curry
  2. Roasted carrot, chickpea with lime and coriander vinaigrette
  3. Easy Instant Pot Indian Chickpea Rice
  4. Indian Chickpea Salad

📖 Recipe

Sundried tomato chickpea cakes served in a plate with salad and sauces

Sundried Tomato Chickpea Cakes/Patties

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These Sun-Dried Tomato Chickpea Cakes/Patties are flavourful and have a delicious tang and herby flavor to them similar to falafel. Easy to make with handful of simple ingredients and great to prep for lunches for the week.
Course Entree, lunch
Cuisine American, gluten-free, Italian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Servings 12 pieces
Author Hayley Dhanecha

Ingredients

  • 250 g chickpeas cooked and well drained
  • 100 g sun dried tomatoes
  • 1 small red onion roughly chopped
  • 1 clove garlic
  • 3 tbsp. coriander basil leaves and parsley (fresh)
  • 3 tbsp. cashew nuts
  • 4 tbsp. rolled oats
  • salt to taste
  • Black pepper
  • Red chilli flakes
  • 3 tablespoon Oil I used leftover oil from the sun dried tomato

Instructions

  • Place sun dried tomatoes, garlic, onion and cashews in a food processor and pulse few times.
  • Add chickpeas to a food processor along with coriander or basil leaves and once again pulse just a few times. ( don't make a paste, leave it little chunky )
  • Add black pepper, red chilli flakes and salt per your liking. ( maybe you will need less salt as sun dried tomatoes already have salt or if you are using canned chickpeas )
  • Combine well, and rest the mixture wrapped in cling film in a fridge for half an hour minimum. ( if you want to prepare straight away, maybe you need to add one spoon wholemeal flour )
  • Heat 1-2 tbsp. oil a non-stick frying pan on a medium heat.
  • Scoop about ¼ cup mixture per cake and make round patty.
  • Roll them in oats.
  • Add 3-4 cakes and pan fry each side until lightly golden.
  • Repeat with remaining cakes.
  • Serve with lots of fresh salad or with your favourite toppings.

Notes

Must remove as much as liquid/moisture from the chickpeas before starting this recipe. You can do so by placing the chickpeas on a clean kitchen towel or leave it in the colander for a couple of hours. 
Dry them manually using a kitchen paper towel or if you have some time on your hand dry off them on a hot skillet (low heat) in the oven or air fry for 5 minutes to help cook off some moisture. 
Don't over process the mixture, if you do you'll end up with hummus. We want a mixture that is moldable yet has great texture inside too. 
Make sure to brush or spray oil before you put them in the oven/air fryer to achieve lovely golden colour. 

Nutrition

Serving: 12piece | Calories: 131kcal | Carbohydrates: 16g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 13mg | Potassium: 422mg | Fiber: 3g | Sugar: 5g | Vitamin A: 328IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 2mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Dhaba Style Dal Fry Recipe

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This Dhaba Style Dal Fry is a delicious Indian dish prepared with lentils, onion tomato masala and Indian spices. The dal is tempered in ghee for an incredible rich flavour that tastes just like Indian restaurants or dhabas. 

Serve this Punjabi dal fry with Jeera Rice or Indian flatbread. 

Included are Instant Pot and pressure cooker recipes for cooking the dal.

Dhaba style dal fry served in a bowl next to jeera rice bowl
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Thai Style Squash and Sweet Potato Noodle Soup

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Thai style Squash and Sweet Potato Noodle Soup, easy and truly soul-warming and satisfying one that is good for the body and soul!!! This soup has a depth of flavour, warm and punchy with fragrant spices, and mellowed down with rich coconut milk.  This soup is superb on its own but also great with crusty bread or rolls too.

Nothing is more comforting than a bowl of warm soup in your hands once the weather starts getting cooler day by day, and the other most comforting thing is when your soup is made from scratch and every spoonful soup becomes blissful for you, soup gives you almost immediate gratification !

We make and enjoy a couple of types of new soup with new flavours every season, but soups made with Squash  always remains the top choice for everyone in the family.  Winter squash adds a bulkiness to the soup and makes the soup more filling. Thai Style Squash and Sweet Potato Noodle Soup is a new avatar of Thai Style Squash Soup, a couple of new ingredients made an entry in this soup such as Red Thai Curry Paste, Fresh lemon grass and Noodles.

You will need :-

  • 500 g any winter squash ( I used butternut Squash ) flesh cut into 2 cm chunks
  • 300 g sweet potato peeled and cut into 2 cm chunks
  • 50 -60 g Thai Red Curry paste 
  • 500 ml vegetable stock
  • 100 g dried rice noodles
  • 2 tbsp. oil
  • 400 ml coconut milk
  • 2 lemongrass stalked bashed
  • 1 and ½ tbsp. soy sauce
  • 1 tbsp. lime juice
  • 3 tbsp. Thai basil leaves
  • 1 red chilli sliced

Method :-
Pre-heat the oven to gas mark 7.
Place squash and sweet potato chunks on the baking tray. drizzle some oil , salt and pepper.
Roast until done, it will take about 20-25 minutes.
Meanwhile, cook rice noodles according to packet instructions.
Heat oil in another pan, add curry paste and fry for a couple of minutes.
Add bashed lemon grass.
Add coconut milk and vegetable stock and soy sauce.
Let it simmer for 3-4 minutes.
Meanwhile whizz up roasted squash and sweet potato ( leave some for garnishing ) with couple of ladlefuls of the liquid ( Coconut milk and vegetable stock )
Add to the simmering soup and cook a further minute or so.
Then add the lime juice.
Divide the cooked rice noodles between the serving bowls, ladle over the soup and garnish it with the roasted squash and Thai basil leaves and red chillies.
Enjoy !

Recipe inspiration - Waitrose - Thai Style Squash Noodle Soup
Thank you for stopping by and reading this post ! We hope to see you again soon 🙂

Daal Bafla - Bafla Baati with Daal

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Daal Bafla, a true classic and lip smacking  combination,  a delicacy that is hugely popular amongst the people of Malwa region in Madhya Pradesh, India. Daal Bafla, is almost the same recipe as Daal Baati which hails from Rajasthan, generally Baati made in Rajastahan is baked direct on firewood although here I bake it in the oven.  Bafla is steamed or boiled in water first then deep fried and both are commonly served with Ghee, spicy lentils and garlic chutney.
dal bafla served in a bowl topped with finely chopped coriander

Daal Bafla is an ultimate comfort food for this autumn season, steaming bowl of creamy and spicy daal loaded with favourite ingredients which you can enjoy with steamed and deep fried savoury flaky bread (Bafla) Being connected to Rajsthani roots, we always had Rajsthani food and it's colourful culture influences in our life and I still do carry that here too in my own home. So now and then when we feel like to have extra spicy food, couple of our favourite Rajsthani dishes appears on the dining table.

Felt so good after all rich and delicious Diwali binge eating 🙂

Notes :- 
This Bafla Baati can be boiled in water for 25-30 minutes before deep frying.
VEGAN, can omit Ghee. 

You will need :- Bafla

  • ½ cup chapatti flour ( I used wholemeal chapatti flour thus my Bafla are more darker in colour )
  • ½ cup coarse chapatti flour ( Bhakhri lot )
  • Salt to taste
  • ½ teaspoon ajwain ( carom seeds )
  • ½ tsp. cumin powder
  • ½ tsp. turmeric powder
  • ½ tsp. whole coriander seeds lightly crushed
  • 3 tbsp. oil for moin
  • Pinch bi co soda
  • Water as needed
  • Oil for deep frying
You will need :- Spicy Daal
  • 1 cup boiled dhuli urad and Yellow Moong ( mogar) Daal
  • 2-3 tbsp. Oil
  • 2 tbsp. whole spices ( clove, cinnamon whole black pepper powder, star anise, bay leaves  )
  • Pinch hing
  • 2-3 dried red chillies
  • 1 tsp. cumin seeds
  • 1 tbsp. garlic-ginger paste
  • 2-3 green chillies finely chopped
  • 2 medium onion finely chopped
  • Salt to taste
  • 1 tbsp. red chilli powder
  • ½ tsp. turmeric powder
  • ½ tsp. garam masala
  • 2 tbsp. ground cumin and coriander
  • 1 tbsp. lemon juice
  • water
  • 2 tbsp. fresh coriander to garnish

Method :- Bafla Baati
To prepare Bafla Baatis , place all the Bafla ingredients in wide plate except oil for deep frying.
Knead the stiff dough using water.
Divide the dough into equal portions and make balls , slightly flatten them and make a hole. you will have a doughnut.
Steam over water about 25-30 minutes.
Remove it from the steamer, let it cool a little.
Heat oil in a kadai and deep fry until little golden.
Remove it from the kadai and serve them with ghee, garlic chutney and daal.

Method :- Daal
To prepare creamy and spicy Daal, prepare for tadka .
In a kadai or non stick pan heat oil, add all the whole spices and cumin seeds.
Add hing and dried red chillies.
Once they crackle add ginger-garlic paste and saute for few seconds.
Then add green chillies and chopped onion.
Fry the mixture until onion turns little pink and oil starts leaving the sides of the pan.
Now add all the masala and cook for couple of minutes.
Add couple of spoon water, so masala doesn't stick to the pan.
Add boiled daal and salt, add more water if daal is too thick.
Bring it to boil and simmer daal for 15-20 minutes.
Add garam masala and lemon juice.
Turn off the heat, garnish the daal with fresh coriander.
Serve piping hot daal with Bafla, ghee and garlic chutney.

Kesar, Badam and Elychi Balushahi / Badusha -

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Kesar, Badam and Elychi Balushai / Badusha a delicacy you must prepare on Diwali, A crispy melt in your mouth delicacy with a soft flaky saffron and cardamom centre, a unique taste you won't forget in a hurry because every mouthful is a truly pleasurable and memorable experience!

Diwali is a time for nostalgia and traditions, for family gatherings and for remembering moments in time and Diwali magic fills your hearts with joy but the sounds, images and the smell make it even more significant.

And amidst the festive atmosphere, I have prepared Kesar, Badam and Elychi Balushai, a slight variation compared to traditional Balushahi. The original Balushai recipe does not have kesar, badam and elychi, but I took the risk to give it a try and it ended up tasting even better. So let's see the recipe...

Notes :-
If you prefer plain Balushahi, omit saffron, cardamom and almond meal.
Do not knead dough too much.
Fry balushahi on a very low heat to make sure they get well cooked inside.
Sugar syrup must to stay on one to one and half string consistency.

You will need :- Dough

  • 1  cup plain flour
  • ¼ cup almond meal 
  • 4 tbsp. ghee melted 
  • 3 tbsp. yogurt
  • ¼ tsp.soda 
  • Big pinch saffron
  • ½ tsp. cardamom powder
  • 2-3 tbsp. Chilled water 
  • Oil for deep frying
  • Pistachio slivers and silver foil ( Varq ) for garnishing

You will need :-

  • 1 cup sugar
  • ½ cup water
  • Few drops lemon juice
  • Pinch saffron
  • Pinch cardamom powder

Method :-

  • Sieve the flour with soda in a big and wide plate.
  • Add saffron, cardamom and almond meal.
  • Mix well.
  • Add melted ghee and yogurt ,  mix the flour with your fingers and rub til you get crumbly mixture. 
  • Add very little water and make a soft and pliable dough.
  • Cover the dough with clean kitchen towel and rest it for 30-40 minutes.
  • Meanwhile make sugar syrup ( chasni ) by mixing sugar and water .
  • Bring it to boil and prepare 1 to one and half string consistency.
  • Add lemon juice, cardamom and saffron.
  • Turn off the heat, but leave the syrup pan near stove.
  • Now divide the dough in equal size balls and slightly make depression in the centre using thumb.
  • Heat oil in a kadai over medium heat.
  • Gently slip 3-4 balushahi in hot oil, keep heat very low at this step and fry it until golden brown. ( One batch should take at least 7-8 minutes to fry ) 
  • Once cooked , remove it from the oil and add them in the sugar syrup. 
  • Leave it for couple of minutes and remove.
  • Place them on the butter paper.
  • Garnish it with pistachio slivers and silver foil.
  • Once cooled completely store in a air tight container.
  • Enjoy !   

 Thank you for stopping by and reading this post !
We hope to see you again soon 🙂

Suwari / Suvari - Gujarati style sweet and deep fried thin Crackers

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Traditional Gujarati suvari are thin, crisp, lightly sweet fried crackers made with flour, sugar, and ghee. They are delicate, airy, and perfect with a glass of milk or masala chai.


Although these delicious crackers are specially made for Diwali, we don't serve these to guests. Nowadays it is considered as old fashion but for family members, it's a favourite tea-time munchies during the festive holiday.

Traditional Suwari is normally made without any flavours, but I made small batch with cardamom flavours along with plain Suwari. If you are a fan of traditional recipes, make it on this Diwali !

📖 Recipe

a white basket filled with suwari

Gujarati Suvari

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Traditional Gujarati suvari or kharkhariya are thin, crisp, lightly sweet fried crackers made with flour, sugar, and ghee. They are delicate, airy, and perfect with a glass of milk or masala chai.
Course Snack
Cuisine Gujarati
Diet Vegetarian
Servings 10 suvari
Author Hayley Dhanecha

Ingredients

US Customary - Metric
  • 50 grams plain flour maida
  • 25 grams sugar
  • 1 tablespoon sesame seeds lightly crushed
  • ½ teaspoon cardamom powder optional
  • 4 tablespoons ghee melted
  • 5 to 6 tablespoons water or milk, to dissolve sugar

To deep fry

  • ghee or oil

Instructions

  • Dissolve the sugar in 5 to 6 tablespoons of water (or milk, if preferred) and set aside.
  • Sieve the plain flour into a large bowl or plate.
  • Add the melted ghee and mix well until the mixture resembles breadcrumbs.
  • Add the sesame seeds and cardamom powder.
  • Gradually add the sugar liquid and mix to form a soft dough.
  • Knead the dough for 10 to 12 minutes until smooth.
  • Divide into equal portions and shape into small balls. Cover with a clean kitchen towel.
  • Roll each ball into a very thin circle.
  • Place the rolled discs on a clean kitchen towel and allow them to dry slightly.
  • Heat ghee or oil in a kadai over medium heat.
  • Slide 1 or 2 rolled suvari into the hot oil and fry gently without browning (similar to frying papad).
  • Remove and place on paper or a rack to cool completely. They will become crisp as they cool.
  • Once fully cooled, store in an airtight container.

Notes

  • Roll the dough as thinly as possible for the best crisp texture.
  • Do not allow the suvari to brown during frying; they should remain pale.
  • Ensure they are completely cooled before storing to maintain crispness.

Nutrition

Calories: 85kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 1mg | Potassium: 10mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 0.1IU | Vitamin C: 0.02mg | Calcium: 9mg | Iron: 0.4mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Paneer Doodh Poha

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Paneer Doodh Poha, another version of Doodh-Poha. It is a delightful and rich dessert to serve on Sharad Poornima or Poonam. This easy to prepare dessert is made with Paneer, rice flakes, milk and sugar and adorned with slivers of nuts and edible rose petals.

On Sharad Poornima we prepare Doodh Poha, but I can't help myself in tweaking an authentic recipe and prepared in the past coconut mango doodh poha
Serve with Dakor Na Gota ,Kaju and date stuffed Bhajiya or Bread pakora with aloo and chutney stuffing

📖 Recipe

a decorative bowl filled with paneer doodh poha topped with rose petals and nuts

Paneer Doodh Poha

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Paneer Doodh Poha, another version of Doodh-Poha. It is a delightful and rich dessert to serve on Sharad Poornima or Poonam. This easy to prepare dessert is made with Paneer, rice flakes, milk and sugar.
Course Mithai, Sweets
Cuisine Gujarati
Diet Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Author Hayley Dhanecha

Ingredients

  • 200 grams paneer grated
  • 750 millilitres milk
  • 100 grams rice flakes poha
  • 150 grams sugar
  • 3 tablespoons nuts finely chopped
  • ½ teaspoon cardamom powder
  • ¼ teaspoon nutmeg powder

Instructions

  • Rinse the poha under clean running water and set it aside.
  • In a heavy-bottomed pan or kadai, combine the milk and sugar.
  • Mix well, bring it to a boil, and continue stirring for 10 to 12 minutes.
  • Once the milk thickens slightly, add the grated paneer and cook for another 5 to 7 minutes.
  • Add the soaked poha and cook for a further 3 to 4 minutes.
  • Turn off the heat and add the cardamom powder and nutmeg powder.
  • Mix well and garnish with finely chopped nuts.
  • Allow it to cool completely before serving.

Nutrition

Calories: 364kcal | Carbohydrates: 47g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 146mg | Potassium: 247mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1318IU | Vitamin C: 11mg | Calcium: 324mg | Iron: 5mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Meethi Khajali

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Meethi Khajalis are a traditional sweet Gujarati snack.  Meethi Khajli is deliciously crispy outside and delightfully flaky and melts in your mouth. Perfect as a snack with hot beverages or serve as a sweet or mithai. Although Khajali is considered as snack but sweet ( Meethi ) Khajli remains the most favourable choice for festivals and happy occasions.

If you are in a mood for savoury Masala Khajli, go ahead and check it out.

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Meethi Khajali

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Meethi Khajalis are a traditional sweet Gujarati snack.  Meethi Khajli is deliciously crispy outside and delightfully flaky and melts in your mouth.
Course Mithai, Sweets
Cuisine Gujarati
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 pieces
Author Hayley Dhanecha

Ingredients

  • 1 cup plain flour
  • ¼ cup ghee melted
  • ¼ teaspoon baking powder
  • oil for frying

Sugar Syrup

  • 1½ cups sugar
  • ½ cup water

Instructions

  • In a large bowl, add the plain flour.
  • Pour in the melted ghee and rub it into the flour using your fingertips until well combined.
  • Add the baking powder and mix well.
  • Gradually add a little water and knead the mixture into a dough.
  • Knead the dough until it becomes smooth, similar to chapati dough.
  • Cover the dough with a damp kitchen towel and let it rest for at least 30 minutes.
  • When you are ready to make the khajli, heat oil in a pan over low heat.
    • Do not heat the oil on high flame.
  • Knead the dough again for a couple of minutes.
  • Divide the dough into equal golf ball-sized portions.
  • Flatten each ball on the worktop using your fingers and make a few holes in it so it cooks evenly from the inside.
  • Keep the thickness around ½ centimetre.
  • Repeat the same process with the remaining dough.
  • Gently slide each prepared khajli into the hot oil and fry on low heat until flaky and light golden brown.
  • Once fried, allow them to cool completely.
  • To make the sugar syrup, combine the sugar and water in a pan and cook until it reaches a two-thread consistency.
  • Quickly dip each khajli into the hot sugar syrup one by one, ensuring they are fully coated.
  • Place them on a greased baking sheet and allow them to cool completely.

Nutrition

Calories: 334kcal | Carbohydrates: 66g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 20mg | Potassium: 23mg | Fiber: 1g | Sugar: 50g | Calcium: 14mg | Iron: 1mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Farali Paneer Makhana

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Shahi Farali Paneer Makhana Curry, is an unbeatable combination of paneer and makhana  with rich, creamy and delicious gravy. This dish is ideal for any fasting and goes perfectly with Kuttu Ki Puri and Farali Dum Aloo.

📖 Recipe

Shahi Farali Paneer Makhana - Indian Cottage Cheese and Lotus Seeds Curry served in a small bowl

Farali Paneer

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This Farali Paneer Makhana Curry, is an unbeatable combination of paneer and makhana  with rich, creamy and delicious gravy.
Course Mains
Cuisine Indian
Diet Hindu
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Author Hayley Dhanecha

Ingredients

  • 100 grams paneer cut into cubes
  • 2 tablespoons paneer grated
  • 50 grams makhana popped lotus seeds
  • 2 tablespoons red pepper chopped
  • 1 tablespoon whole spices green cardamom, cinnamon, cloves, and bay leaf
  • 2 tablespoons ghee
  • 100 millilitres milk
  • 4 tablespoons cashew white poppy seeds, and melon seeds paste
  • salt to taste use farali salt
  • ½ teaspoon white pepper powder
  • 1 teaspoon sugar
  • pinch saffron
  • coriander leaves for garnish
  • pomegranate arils optional

Instructions

  • Dry roast the makhana and set it aside.
  • Heat the ghee in a pan and add the whole spices.
  • Once they begin to crackle, add the cashew, white poppy seeds, and melon seeds paste, and stir continuously.
  • Gradually add the milk and cook the gravy until the ghee starts to separate.
  • Add the grated paneer, paneer cubes, chopped red pepper, salt, sugar, and white pepper powder.
  • Cook for another minute or so. If the gravy becomes too thick, add a little more milk and cook again.
  • Turn off the heat and add the roasted makhana. Mix well.
  • Add the saffron and stir once again.
  • Transfer to a serving bowl and garnish with fresh coriander leaves and pomegranate arils (if using).

Nutrition

Calories: 188kcal | Carbohydrates: 11g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 14mg | Potassium: 196mg | Fiber: 1g | Sugar: 2g | Vitamin A: 133IU | Vitamin C: 4mg | Calcium: 155mg | Iron: 1mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Vegan Pumpkin Spice Biscotti

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Vegan Pumpkin Spiced Biscotti, I bet you won't be able to resist them. Traditional biscotti with an autumnal flavour that can last for weeks ( not likely to happen in my house ). These pumpkin biscotti are loaded with spices, studded with toasted almonds and plenty of pumpkin flavours. They are perfect accompanied with your pumpkin-themed coffee.

We love pumpkin, but I rarely use in baking but this time I had a perfect occasion or an excuse. My mum brought a different kind of squash and pumpkin, from PYO farm.  We ate them roasted, simmered delicious curry with it and enjoyed in Moroccan vegetarian Tagine.

Mango and mixed Nuts and Oat, Red Pepper and Coriander Biscotti recipes

Notes :- Instead of almonds Pecan can be added too.

You will need :-

  • 450 g plain flour
  • 240 g melted coconut oil
  • 1 cup pumpkin puree
  • 2 tsp. pumpkin spice
  • 300 g cane sugar
  • 125 g fine cornmeal
  • 100 g toasted almonds
  • 2 tsp. vanilla extract
  • 3 tsp. baking powder
  • ½ tsp. salt

Method :-
Preheat the oven to gas mark 4, 350F or 180C.
In a big bowl combine sugar and melted coconut oil.
Add pumpkin puree and vanilla extract and whisk until well combined.
Now add flour, cornmeal, salt, baking powder and pumpkin spice and mix everything but try not to over mix.
Add chopped almonds or pecans and mix just once.
Line a baking sheet with parchment paper, divide the batter into four equal parts and place on a flour surfaced board. 
Now pat each half batter and shape them into a log around 10 inch long, 1 inch thick and 3-4 inch wide.
Place on a baking tray and bake 35-40 minutes until firmed.
Cool about 10 minutes on a wire rack, then place them onto chopping board and cut biscotti into a thin slice using serrated knife. 
Place the cut biscotti on a baking tray again and bake them about 15-20 minutes or till lightly brown.
Remove them from the oven and let it cool on a wire rack.
Can be store up to 2 weeks in loosely in air tight container.
Serve with tea or coffee.

 

 

Recipe loosely adapted from here 

 

Beetroot, Mustard and Tofu Rice

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A vibrant and flavourful rice dish made with basmati rice, grated beetroot, spiced tofu, and a punchy mustard base. Lightly spiced and aromatic, this is a wholesome vegetarian meal perfect for lunch or dinner.

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Beetroot, Tofu and English Mustard Rice served in a trat alongside papad and raita

Beetroot Mustard Tofu Rice (Spiced Basmati Rice)

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A vibrant and flavourful rice dish made with basmati rice, grated beetroot, spiced tofu, and a punchy mustard base. Lightly spiced and aromatic, this is a wholesome vegetarian meal perfect for lunch or dinner.
Course Main Dish
Cuisine Indian
Diet Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Author Hayley Dhanecha

Ingredients

  • 2 cups basmati rice cooked
  • 1 packet firm tofu drained and cut into cubes
  • 1 cup beetroot boiled and grated
  • 2 teaspoons mustard paste
  • 4 tablespoons oil
  • 1 tablespoon whole spices cloves, green cardamom, black cardamom, black peppercorns, cinnamon stick, and bay leaf
  • 1 teaspoon caraway seeds or cumin seeds
  • ½ cup onion finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • salt to taste

Garnish

  • fresh coriander chopped

Instructions

  • Drain the tofu thoroughly and cut into cubes.
  • Heat oil in a heavy-bottomed pan or kadai over medium heat.
  • Add the whole spices and caraway seeds, and allow them to crackle and release their aroma.
  • Add the chopped onion and sauté until light pink and softened.
  • Stir in the ginger-garlic paste and cook for a minute.
  • Add the grated beetroot and tofu cubes, and mix gently.
  • Add red chilli powder, turmeric powder, and mustard paste. Mix well to coat everything evenly.
  • Cook for a couple of minutes to allow the flavours to combine.
  • Add the cooked basmati rice and salt, then gently mix without breaking the rice grains.
  • Cook for 2 to 3 minutes until the rice is heated through.
  • Turn off the heat and garnish with fresh coriander before serving.

Notes

  • Be gentle when mixing to keep the rice grains intact.
  • You can adjust mustard paste quantity depending on how strong you like the flavour.
  • Best served warm as a complete meal on its own or with yoghurt or salad.

Nutrition

Calories: 266kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 251mg | Potassium: 201mg | Fiber: 3g | Sugar: 4g | Vitamin A: 172IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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BEDMI PARATHA

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Bedmi Paratha ? Yes don't be surprised, you can make and enjoy Bedmi Paratha as much as you like to enjoy Bedmi Poori. Bedmi Paratha are just as tasty as the Bedmi Pooris and these paratha can be enjoyed with rasadar aloo ki Sabji.

If you are of Indian origin, you must know what I am talking about, one of the best breakfasts of the region of North India - Few years back I had the chance to enjoy Bedmi Poori with Aloo ki Sabji on my trip to India in Delhi.. since then I wanted to try it.

📖 Recipe

stack of paratha served on a wooden board. an old tea kettle in the background

Bedmi Paratha

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A flavourful North Indian breakfast paratha made with spiced urad dal and wheat flour dough. Crisp on the outside and soft inside, traditionally served with aloo sabzi, yoghurt, or chutney.
Course Breakfast
Cuisine Indian
Diet Vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Soaking time 4 hours
Total Time 5 hours
Servings 20 Bedmi Paratha
Author Hayley Dhanecha

Ingredients

  • 1 cup black gram urad dal
  • 2 tablespoons yellow moong dal
  • 4 cups whole wheat flour chapati atta
  • 2 teaspoons fennel seeds
  • ½ teaspoon carom seeds ajwain
  • 4 large green chillies
  • 2 inch ginger
  • 2 tablespoon red chilli powder
  • 3 tablespoons ground cumin and coriander
  • 1 teaspoon dry mango powder amchur
  • salt to taste
  • ½ teaspoon asafoetida hing
  • ¼ teaspoon garam masala
  • 5 tablespoons oil for dough
  • oil for cooking the paratha

Instructions

  • Rinse both dals thoroughly and soak in cold water for at least 4 hours.
  • Drain and wash again, then add to a grinder along with green chillies, ginger, and fennel seeds.
  • Grind to a coarse paste without adding water.
  • In a large mixing plate or bowl, combine whole wheat flour, dal paste, all spices, oil, and carom seeds.
  • Mix well and knead into a semi-firm dough, adding a little water only if needed.
  • Cover and rest the dough for 30 minutes.
  • Knead again briefly and divide into equal portions.
  • Roll each portion into a ball, then flatten and roll into a circle using a rolling pin and dusting flour as needed.
  • Heat a tawa or griddle over medium heat.
  • Cook the paratha for about 20 seconds, until light bubbles appear, then flip.
  • Apply a little oil and cook until brown spots appear.
  • Flip again, pressing gently with a spatula while cooking for even crisping.
  • Repeat flipping and pressing until fully cooked and crisp to your liking.
  • Keep warm and repeat with remaining dough.

Notes

  • The same dough can also be used to make deep-fried puris.
  • Adjust spice levels to taste depending on preference.

Nutrition

Calories: 159kcal | Carbohydrates: 25g | Protein: 6g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 46mg | Potassium: 125mg | Fiber: 6g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Panchamrut (Charnamrit)

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Panchamrut is one of the simplest prasad recipes we make at home for pooja. It takes less than 5 minutes and almost anyone in the house can make it. Also known as Panchamrit, Panchamruth, Charnamrut or Charanamrit, it is made with five main ingredients: milk, yoghurt, ghee, honey and sugar.

A bowl of panchamrit placed on a gold round plate.

Recipe Summary: Panchamrut

  • ✅ Recipe Name: Panchamrit
  • 🕒 Ready In: 5 minutes or less
  • 👪 Serves: 15 (easy to scale)
  • 🍽 Calories: 16 per serving
  • 🥣 Main Ingredients: Milk • Yoghurt • Ghee • Honey • Sugar
  • 📖 Dietary Info: Vegetarian • No cook • Pooja prasad
  • ⭐ Why You'll Love It: This simple Panchamrut is made with milk, yoghurt, ghee, honey and sugar for pooja and prasad.

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What Is Panchamrut?

Panchamrut is a simple prasad made for pooja and Abhishek.

The name refers to five nectars or five main ingredients.

Different families may make it slightly differently, but the base is usually milk, yogurt, ghee, honey and sugar.

Some people call it Panchamrit. Some call it Charnamrut or Charanamrit, especially when it is offered during pooja and served as prasad afterwards.

In our home, we make it fresh, offer it during pooja, then serve it the same day.

Panchamrut Ingredients

Yogurt, milk, sugar, ghee and honey in small gold bowls.

Yogurt

I like using homemade yogurt when we have it, but any plain yogurt works.

Whisk it smooth first so the Panchamrut has a slightly creamy texture rather than little lumps of yogurt.

Milk

Any milk works here. Use what you normally have at home.

Ghee

My go-to is homemade ghee for the best rich flavour but store bought works too.

It does not really matter whether the ghee is melted or soft. Once it mixes with cool yogurt and milk, it may naturally firm up slightly anyway.

Honey

I prefer using regular honey in this recipe that is easily available in any grocery store.

Sugar

I like to use regular granulated sugar which keeps white colour charnamrit.

Water

Traditionally, Gangajal may be used.

For a practical home version in the UK, I use spring water or mineral water.

Tulsi

We add fresh tulsi whenever we have the plant at home. If you cannot get fresh tulsi, simply leave it out.

Saffron

Saffron is optional, but it adds a lovely flavour and colour.

Some regional or temple-style Panchamrit recipes include makhana, nuts or fruit, but this is the straightforward version we make at home for pooja.

Panchamrut prasad with makhana in a serving bowl.

How To Make Panchamrut

I don’t follow a strict ritual sequence at home, but I always whisk the yoghurt first before adding the milk, honey, sugar, water and ghee. This keeps the Panchamrut smooth, slightly creamy and easy to drink. If your family follows a particular pooja tradition, use that order instead.

Whisked yogurt in a bowl.
  1. Step 1: Whisk yogurt until smooth.
Milk, yogurt, sugar, ghee and honey in a gold mixing bowl.
  1. Step 2: Mix with milk, sugar, honey, ghee and gangajal.
A bowl of panchamrit placed next to a bowl of panjiri in a thali.

How I Serve Panchamrut

We usually make panchamrut for poojas at home. It is then served after the offering.

For Janmashtami, I like serving it alongside dhaniya panjiri prasad.

If making this for Diwali pooja, browse these Diwali dinner menu ideas for inspiration.

For satyanarayan ni katha, we make it with sooji no siro, poori and rasawalu bateta nu shaak.

Make Ahead and Storage

Panchamrut is best made fresh. I make it the same day and serve it after pooja.

Because it contains milk and yoghurt, keep it refrigerated if you are not serving it straight away.

I would not make it days in advance.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!

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Panchamrut served in a bowl and ganished with rose petals, saffron and tulsi leaves.

Panchamrut (Charnamrit)

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Panchamrit is a sacred offering commonly prepared during Hindu festivals, pujas, and religious ceremonies. This simple mixture combines yogurt, milk, honey, ghee, sugar tulsi leaves, and saffron.
Course Snack
Cuisine Indian
Diet Hindu
Prep Time 5 minutes
Total Time 5 minutes
Servings 15 servings
Author Hayley Dhanecha

Ingredients

  • ½ cup plain yogurt whisked
  • ¼ cup milk
  • ¼ honey
  • 1 tablespoon ghee
  • 1 tablespoon gangajal holy water or mineral water
  • 5 leaves tulsi holy basil leaves
  • 2 saffron strands optional

Instructions

  • In a bowl, whisk the yogurt.
  • Then combine milk, honey, sugar, ghee, and Gangajal or water. Mix well until smooth.
  • Add the tulsi leaves and saffron strands if using.

Notes

  • Use as required for puja, religious ceremonies, or prasad.
  • Traditionally, Gangajal is used, but filtered or mineral water can be substituted if unavailable.
  • Fresh tulsi leaves are preferred for authentic flavour and significance.
  • Panchamrit is best prepared fresh on the day it is required.

Nutrition

Calories: 16kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 5mg | Potassium: 19mg | Fiber: 0.003g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.01mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Quick Dhaniya Panjiri Prasad for Janmasthami

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This Dhaniya Panjiri Prasad is one of the most unique sweets we make for Janmashtami. It is warm, aromatic and deeply flavoured. I make it in a quick 10 minutes with roasted coriander powder (not the seeds), ghee, nuts, makhana, coconut and sugar.

We offer this prasad to Lord Krishna along with panchamrit.

Indian sweet dhaniya panjiri served in a gold bowl.

Note – This recipe has been updated from the archives – first published in August 2016. I’ve added new step by step images and content, the recipe remains the same.

Recipe Summary: Dhaniya Panjiri Prashad

  • ✅ Recipe Name: Dhaniya Panjiri Prashad
  • 🕒 Ready In: 10 minutes
  • 👪 Serves: 20 small portions (easy to scale)
  • 🍽 Calories: 47 per serving
  • 🥣 Main Ingredients: Coriander powder • Ghee • Sugar • Makhana • Nuts • Coconut
  • 📖 Dietary Info: Vegetarian • Gluten-free • Janmashtami prasad
  • ⭐ Why You'll Love It: This quick dhaniya panjiri is a traditional Janmashtami prasad made with roasted coriander powder instead of whole seeds. It is warm, aromatic, lightly sweet and full of texture from makhana, coconut and nuts.

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What Is Dhaniya Panjiri?

Dhaniya panjiri is a traditional Janmashtami prasad made with coriander, ghee, sugar, nuts and other simple ingredients.

It is usually offered to Lord Krishna during Janmashtami.

The main ingredient is coriander, which may sound unusual in a sweet recipe. But this is not raw coriander flavour.

The coriander is gently roasted first, which releases its oils and deepens the flavour. The result is warm, fragrant and surprisingly beautiful.

At Janmashtami, our festive spread usually includes moraiyo, farali potato-peanut bhaji, and farali kadhi, along with a sweet treat like Mathura peda or plain Greek yogurt shrikhand. Sometimes we also make other barfi peda recipe variations.

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Dhaniya Panjiri Ingredients

Full ingredients list with measurements in the recipe card below.

Ground coriander, sugar, ghee, coconut and nuts in small bowls on brown surface.

Coriander powder - I use coriander powder to keep this recipe quick. Traditionally, dhaniya panjiri can be made by roasting whole coriander seeds and grinding them.

I have tested both ways and found the difference was not big enough to justify the extra work. Good coriander powder works beautifully.

Ghee - the ghee is needed to toast the nuts in. You can also make homemade ghee from butter.

Powdered sugar - powdered sugar (caster sugar) mixes in easily once everything has cooled. Do not add the sugar while the roasted ingredients are still hot.

Desiccated coconut - desiccated coconut adds a little sweetness and texture. Toast it lightly so it smells fragrant, but do not let it brown too much.

Makhana also called fox nuts or popped lotus seeds, adds lightness and crunch. They're often used in farali recipes such as makhana kheer. Roast it until crisp, then roughly crush before mixing.

Tulsi leaves - also known as holi basil which is used here as a garnish. Tulsi plants are usually avalivle. If you cannot find them, simply skip.

For Gujarati temple style Panjiri:

How to Make Dhaniya Panjiri Prasad

Sliced mixed nuts toasted lightly brown in ghee in a pan.
  1. Step 1: Toast sliced mixed nuts in ghee.
Makhana lightly toasted in ghee until crispy.
  1. Step 2: Toast makhana on low heat until crisp.
Desiccated coconut lightly toasted in a pan.
  1. Step 3: Toast desiccated coconut until aromatic. Do not brown.
Coriander powder toasted in a pan.
  1. Step 4: Toast coriander in ghee until aromatic.
Coriander powder, nuts, coconut, makhana and powdered sugar in a bowl.
  1. Step 5: Allow all toasted ingredients to cool then mix in powdered sugar.
dhaniya panjiri in a bowl.
  1. Step 6: Ready to serve and optionally garnish with tulsi leaves.
Dhaniya panjiri prasad garnished with rose petals and holi basil leaves.

Make Ahead and Storage

You can make dhaniya panjiri ahead of time.

Let all the roasted ingredients cool completely before mixing with the powdered sugar.

Store in an airtight container at room temperature.

It is best enjoyed fresh, but it will keep well for a few days in a cool, dry place.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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📖 Recipe

A bowl of dhaniya panjiri placed next to dried pink roses.

Dhaniya Panjiri Prashad for Janmasthami

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A quick dhaniya panjiri prasad made with roasted coriander powder, ghee, makhana, coconut, nuts and sugar for Janmashtami.
Course Snack
Cuisine Indian
Diet Hindu
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 20 servings
Author Hayley Dhanecha

Ingredients

US Customary - Metric
  • ½ cup coriander powder
  • 2 tablespoons pure ghee
  • ¼ cup powdered sugar
  • 3 tablespoons phool makhana popped lotus seeds
  • 2 tablespoons desiccated coconut
  • 4 tablespoons mixed nuts almonds, cashews and pistachios roughly chopped
  • 5 tulsi leaves fresh holy basil leaves, for garnish

Instructions

  • Heat a small amount of the ghee in a kadai over medium heat.
  • Add the almonds, cashews, and pistachios and roast for 2 to 3 minutes until lightly golden. Remove and set aside.
  • In the same pan, roast the phool makhana until crisp. Remove and allow to cool and then roughly chop.
  • Add the desiccated coconut and roast lightly until fragrant. Remove from the pan.
  • Add the remaining ghee to the kadai and roast the coriander powder for 2 to 3 minutes, stirring continuously until aromatic. Do not allow it to brown.
  • Remove from the heat and allow the coriander powder to cool completely.
  • In a large bowl, combine the cooled roasted coriander powder, powdered sugar, roasted coconut, chopped nuts, and makhana.
  • Mix well until evenly combined.
  • Transfer to a serving dish and garnish with fresh tulsi leaves before serving.

Notes

  • Toast the coriander powder over a low heat to prevent it from becoming bitter.
  • Allow all the toasted ingredients to cool before mixing with the sugar.
  • For Gujarati panjiri add ¼ teaspoons of black pepper powder, cardamom powder, fennel powder and 2 tablespoons yellow raisins when mixing in the sugar. 

Nutrition

Calories: 47kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 4mg | Sodium: 1mg | Potassium: 73mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 0.5mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Fulwadi ni Kadhi

by 2 Comments

This tantalising and simply irresistible Fulwadi Ni Kadhi is so easy to prepare. Thick, spicy and slightly sour, gluten free yogurt soup prepared with yogurt, chick pea flour and delicious deep-fried Masala Fulwadi submerged in it, loaded with cumin, curry leaves and red chilll flavoured tadka ( tempering ) on top. With steamy hot Jeera (cumin) rice, it is an immensely satisfying meal.
 

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MASALA FULWADI

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Masala Fulwadi, is deep-fried traditional and very popular Gujarati farsan ( savoury snack ). It is a crispy and delicious snack that is prepared with coarse gram flour and some basic Indian spices. Have you seen my Fulwadi Ni Kadhi recipe using this irresistible fulwadi?


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Mawa Kesar Kopra Pak (Topra Pak)

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Kopra/Topra paak adorned with fragrant dried rose buds and saffron threads, rich and colourful pistachio and almond slivers, the contrast of garnishing with elegance. This is  darn delicious, rich, moreish and very delicate flavoured classic and traditional Indian sweet. Very popular in state of Gujarat. Pop one piece in your mouth and I am sure your taste buds will have an experience of heaven on the earth !!

 

Kopra/Topra pak can be prepared and enjoyed in any season and suits all occasions and festivals. Any religious occasion or if you have sweet tooth and cravings for something, make this coconut fudge. BTW guys, Kopra/Topra means coconut, and Paak means Cooked. As we Indians consider coconut is auspicious, this dish is absolutely fine for prasad, and suitable for those who observe fast.

 
 
 

Hey guys, just want to clear the confusion here, about Kopra/Topra paak and Coconut ( Nariyal Barfi ) Barfi, for both of the recipe ingredients and methods are almost similar, but if you want to make Kopra/Topra paak make sugar syrup with water and for Coconut Barfi make sugar syrup with milk.

 

So if you are celebrating Raksha Bandhan or any other happy occasions make a batch of this elegant looking rich and creamy Kopra/Topra Paak and see just what happens! I bet there will be no complaints 🙂

 

 
 


 

📖 Recipe

image of a stack of kesar mawa topra pak

Mawa Kesar Kopra Pak (Topra Pak)

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Delicious and moreish Kopra Paak, a traditional coconut fudge made with desiccated coconut, khoya, sugar, nuts, and saffron. Perfect for festive occasions or as a rich homemade sweet.
Course Mithai, Sweets
Cuisine Gujarati, Indian
Prep Time 5 minutes
Cook Time 20 minutes
Set time 4 hours
Total Time 4 hours 25 minutes
Servings 12 pieces
Author Hayley Dhanecha

Ingredients

  • 2 cup desiccated coconut or coconut powder
  • 1 ¼ cup sugar
  • 1 cup grated khoya mawa
  • big pinch saffron threads soaked in 2 tablespoons warm milk (plus extra for garnish)
  • ½ teaspoon cardamom powder
  • 2 tablespoons pistachio and almond slivers

Instructions

  • Heat a heavy-bottomed pan over low heat. Add the desiccated coconut and lightly roast for 3 to 4 minutes without browning. Remove and set aside.
  • In the same pan, add the khoya and cook for a few minutes until it softens. Remove and set aside.
  • Add the sugar to the pan along with just enough water to wet it.
    • Do not add extra water.
  • Heat gently until the sugar dissolves completely.
  • Bring the syrup to a boil and continue cooking, stirring occasionally, until it reaches a half-thread consistency.
  • To test, take a small amount of syrup between your thumb and index finger, it should form a single thread when pulled apart.
  • Quickly add the roasted coconut and mix well.
  • Stir in the cooked khoya, saffron milk, and cardamom powder. Combine thoroughly.
  • Cook briefly until the mixture thickens but is still spreadable.
  • Transfer the mixture to a greased tray or plate and spread evenly.
  • Garnish with saffron threads, nut slivers, and edible silver leaf or flowers if using.
  • Allow to cool completely until firm.
  • Cut into 10 to 12 pieces and serve.

Notes

  • Coconut powder was used in this version, but medium or fine desiccated coconut also works well.
  • Do not overcook the mixture after adding khoya, or it will become too firm to spread.

Nutrition

Calories: 259kcal | Carbohydrates: 29g | Protein: 5g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 59mg | Potassium: 88mg | Fiber: 2g | Sugar: 22g | Vitamin A: 90IU | Vitamin C: 0.4mg | Calcium: 140mg | Iron: 1mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Virgin Mixed Berry Caipirinha

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This Virgin Mixed Berry Caipirinha is a refreshing Brazilian-inspired mocktail made with fresh mixed berries, lime, mint and cream soda. Fruity, fizzy and ready in just 5 minutes, it's the perfect alcohol-free drink for summer BBQs, garden parties and warm afternoons in the sunshine.

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With the Olympics taking place in Rio, Brazil felt like the perfect place to take inspiration from for my next barbeque. A classic Brazilian caipirinha is made with cachaça, lime and sugar, but I wanted to create an alcohol-free version that everyone could enjoy.

Since berries are at their best during the British summer, I gave the traditional recipe my own twist by muddling together strawberries, raspberries and blueberries before topping everything with cream soda for a light, sparkling finish.

This mixed berry version is sweet, tangy and incredibly refreshing. It's become one of our favourite drinks, on rotation with my clove and mint ginger beer, to serve alongside grilled food like my tandoori halloumi tikka skewers and summer mango chickpea salad whenever we're eating outside.

Ingredient Notes

  • Mixed berries - I like using a combination of strawberries, raspberries and blueberries for plenty of colour and flavour, but you can use whatever berries you have. Good quality fresh berries when in season give the best flavour, although frozen berries work well too once thawed.
  • Lime - fresh lime is essential here. It adds the sharp citrus flavour that balances the sweetness of the berries and cream soda.
  • Mint - fresh mint leaves add a cooling, refreshing flavour. Gently muddle them with the fruit to release their oils without making them bitter.
  • Cream soda - instead of sparkling water, I use cream soda for a little extra sweetness and fizz. It complements the berries beautifully and gives the drink a smooth, creamy vanilla note without overpowering the fresh fruit. It's a favourite in my Harry Potter style butterbeer.

Variations

  • If you prefer a less sweet drink, sparkling water or soda water also work well.
  • Use lemonade for a sweeter, citrusy version.
  • Turn it into a frozen mocktail by blending the ingredients with a handful of ice.

Make Ahead Tips

You can muddle the berries, lime and mint a few hours ahead and keep the mixture covered in the fridge until you're ready to serve.

When it's time to enjoy, simply divide the fruit mixture between glasses, add plenty of ice and top with cream soda. This makes it ideal for entertaining as you won't be preparing individual drinks while your guests are waiting.

Suggested Pairings

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!

📖 Recipe

Virgin Mixed Berry Caipirinha served in a tall glass with a paper straw

Virgin Mixed Berry Caipirinha

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Sweet, refreshing and bursting with summer flavour, this non-alcoholic caipirinha is the perfect drink for warm days and celebrations alike.
Course Drinks
Cuisine Brazilian
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Author Hayley Dhanecha

Ingredients

  • 300 grams fresh mixed berries plus extra for garnishing
  • 4 limes halved
  • 4 tablespoons mint leaves roughly torn, plus extra for garnishing
  • 8 tablespoons light brown soft sugar
  • 600 millilitres cream soda
  • Crushed ice as needed

Instructions

  • Set aside a handful of berries for garnishing.
  • Divide the remaining berries between four tall glasses.
  • Add the sugar, lime halves, and mint to each glass.
  • Using a muddler or the end of a rolling pin, firmly muddle the fruit, lime, and mint together to release the juices.
  • Fill each glass with crushed ice.
  • Pour over the cream soda and stir gently to combine.
  • Garnish with the reserved berries and a few fresh mint leaves.
  • Serve immediately.

Notes

Muddling firmly is key - you want to really press the lime and berries to extract as much juice and flavour as possible.
If your berries are particularly tart, add an extra tablespoon of sugar to balance the flavour.
For a less sweet version, sparkling water works well in place of cream soda.

Nutrition

Calories: 230kcal | Carbohydrates: 60g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 28mg | Potassium: 171mg | Fiber: 4g | Sugar: 51g | Vitamin A: 280IU | Vitamin C: 23mg | Calcium: 68mg | Iron: 1mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Creamy Caramel Phirni

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Phirni is a traditional creamy dessert, prepared with ground rice, milk and sugar and set in a small earthen pots. It's garnished with nuts, edible silver leaf and rose petals. I've added caramel for a fusion twist. 

If you are a caramel fan, see my Salted Caramel Peda.

📖 Recipe

three caramel phirni bowls placed in the serving tray

Caramel Phirni

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This creamy and scrumptious, caramel phirni makes a great fusion dessert.
Course chilled desserts, Desserts, Mithai, Sweets
Cuisine Indian fusion
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Author Hayley Dhanecha

Ingredients

  • 30 grams Ground rice
  • 400 ml Milk
  • 100 ml Single cream
  • 100-125 grams Sugar I used demerara
  • 2 tablespoon Pistachio slivers
  • Fresh fruit like berries, mango or grapes

Instructions

  • Put milk and half cream in a thick bottom saucepan over medium heat.
  • Mix in ground rice and stir continuously. Keep string while bringing to the boil.
  • Meanwhile, in another non-stick pan, add sugar and couple of spoon of water over medium heat.
  • Allow the sugar to dissolve and bring it to boil.
  • Let the mixture caramelize and wait for it turns to dark brown.
  • Do not stir, just swirl the pan.
  • As soon as caramel dark in colour, remove it from the heat.
  • Carefully pour the caramel mixture into rice and milk mixture, be careful as this mixture will bubble violently.
  • Keep whisking constantly, and simmer until any lumps have dissolved and the mixture is smooth.
  • By now phirni mixture will be creamy and thick.
  • Turn off the heat, let the mixture cool at room temperature.
  • Once cooled, set the phirni in an individual serving glass, and let it cool in the fridge for 2-3 hours.
  • Once you are ready to serve, whip a remaining cream, pour on the cooled phirni and garnish with the pistachio slivers.
  • If you fancy add fresh fruit too.

Notes

Don’t want to make your own caramel? Use shop-bought instead.

Nutrition

Serving: 1serving | Calories: 155kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 32mg | Potassium: 120mg | Sugar: 20g | Vitamin A: 282IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 0.01mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Khasta Aloo Matar Kachori

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These Khasta Aloo Matar Kachoris are deep-fried pies stuffed with a delicious and flavourful filling made with mashed potato, green peas, aromatic herbs and spices.

Aloo Matar Kachori, good old kachoris with good old masala chai. Flaky and crispy, it tastes delicious by itself or can gobble a couple of them with lip-smacking hot green chutney and tangy Tamarind Chutney.

It is well known that Indian street food Samosas have broken all geographical and cultural barriers to become world-famous but well-made kachori can beat samosa any time!

It's been a long time since I fried some kachoris, and definitely, it was worth the effort as they came out so well, so flaky, crispy and crumbly and surely packed with so much flavour. In Gujarat, these delicious kachoris are served as a snack any time of the day and sometimes it takes place as Farsan in Gujarati Thali.

In the past I have prepared Garlic Lilva Kachori, Poha kachori and Dry fruit Masala Kachori , they were phenomenal !!!

📖 Recipe

aloo matar kachori served in a white tray with tamarind chutney

Khasta Aloo Matar Kachori

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These crispy, flaky aloo matar kachori are filled with a flavourful mixture of mashed potatoes, green peas, aromatic spices, and herbs. Perfect for teatime, parties, or festive gatherings.
Course Snack
Cuisine Indian
Diet Vegetarian
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 8 Kachoris
Author Hayley Dhanecha

Ingredients

Ouer layer pastry

  • ½ cup plain flour
  • ¼ cup ghee or oil melted
  • salt to taste
  • oil for deep frying

Filling

  • 2 cup boiled and mashed potatoes floury potatoes work best
  • ½ cup boiled green peas
  • 2 tablespoons green chillies and ginger crushed
  • 2 tablespoons fresh coriander finely chopped
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • Pinch asafoetida hing
  • 1 tablespoon dry mango powder amchur or lemon juice
  • 1 teaspoon sugar
  • 2 tablespoons mixed whole spices cinnamon, cloves, black peppercorns, cardamom seeds, fennel seeds, dried red chillies, and coriander seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon white poppy seeds khus khus
  • 1 teaspoon desiccated coconut

Instructions

Prepare the Filling

  • Heat less than ½ teaspoon oil in a pan and lightly roast the mixed whole spices until fragrant. Allow to cool.
  • Coarsely grind the roasted spices and mix with the sesame seeds and poppy seeds.
  • Heat 1 tablespoon oil in a kadai or frying pan. Add cumin seeds and allow them to crackle.
  • Add the asafoetida, followed by the crushed green chillies and ginger. Sauté for a few seconds.
  • Add the desiccated coconut and cook briefly, about 1 to 2 seconds.
  • Stir in the mashed potatoes, boiled green peas, ground spice mixture, salt, and sugar.
  • Cook on low heat, mixing well.
  • Add the dry mango powder or lemon juice and mix thoroughly.
  • Stir in the fresh coriander and set aside to cool completely.

Prepare the Dough

  • In a mixing bowl, combine the plain flour, salt, and melted ghee.
  • Rub the mixture together, then add enough water to form a semi-stiff dough.
  • Cover with a clean kitchen towel and rest for 30 minutes.

Shape and Fry

  • Divide the dough into 10 to 12 equal portions.
  • Roll each portion into a small circle.
  • Place a generous spoonful of filling in the centre.
  • Gather the edges, seal well, and shape into a smooth ball.
  • Repeat with the remaining dough and filling.
  • Heat oil in a deep kadai or frying pan over medium heat.
  • Fry 3 to 4 kachori at a time until crisp and light golden brown.
  • Remove with a slotted spoon and drain on kitchen paper.

Notes

  • Ensure the filling is completely cool before stuffing the kachori.
  • Fry on medium heat for an evenly cooked, flaky crust.
  • These kachori are best enjoyed fresh and should ideally be consumed within 1 day.
  • Serve with green coriander chutney and date tamarind chutney.

Nutrition

Calories: 108kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 12mg | Potassium: 180mg | Fiber: 2g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 1mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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