Category: Starters

Herbed Focacia

An awesome aroma fills my home…yes, I am baking a bread! Nothing beats the flavours of a simple home baked bread. ☺️ 

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It’s soft and absolutely melt in the mouth…so much so, that I just brush it with some olive oil, sprinkled a bit of sea salt and chomped down most of the bread…but one could even have these with some soup or pasta!

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The herbs add an amazing earthiness to the bread….every bit worth the effort…which weren’t much to begin with in the first place! 😉 Yes…this is the easiest Focacia ever……

Let’s get started:

Yield: One 6″-7″ round bread

Equipment: a mixing bowl, baking tray, cooling tray, measuring cups/ spoons, rolling board, rolling pin.

Ingredients:

1 cup APF (Maida)

1+1/2 tsp active dry yeast

1/2 tsp sugar

1/2 cup warm water

1/2 tsp salt

1-2 tbsp olive oil for the dough + extra to brush on later

2 tsp mixed Italian herbs + extra for topping

1 tsp chilli flakes + extra for topping

1 tsp garlic pwd + extra for topping

sea salt to taste for topping

Method:

Take 1/2 cup warm water in a small bowl, add sugar and yeast in the water. Cover and set it aside for 15 mins to let the yeast bloom.

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In a mixing bowl, add APF, salt, Italian herbs, chilli flakes & garlic pwd. Add the frothy yeast and knead a soft dough. Knead it for 10-12 mins. Add some extra flour if it feels very sticky. Next, add 1-2 tbsp oil and again knead it for 5-6 mins. Grease the dough all over with some more oil, cover the bowl and set it aside in a warm place to prove. It should be almost double the size in about 1.5 to 2 hours.

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Then, after it has doubled in size, press the dough lightly and release the air within. Dust some APF on a rolling board and roll it into a circle of about 3/4″ thickness & 6″-7″ diameter with a rolling pin. Place the rolled dough onto a baking tray and sprinkle the toppings over it. Drizzle some more oil over it. Again set it aside for another 30 mins for second proving.

Then, after 30 mins, pre-heat the oven @210’c. The rolled dough will have doubled again by now & bake it for approximately 20 mins or until it turns golden on the top @ 210’c.

Remove from the oven and let it cool for a few mins on a cooling rack before slicing it. Enjoy it with olive oil or garlic butter or even homemade pizza sauce 😬

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This tastes so good…you won’t have leftovers! 😀

Love,

Shreya💕

Adapted from the book Nita Mehta’s Baking Recipes.

 

Masala Pav

What’s your favourite snacking option? Can’t think of one?! Well…the same happens with us too😜 I just can’t pick one favourite! My hubby and I are die-hard street food fans….but I make them at home whenever we have a craving to ensure its healthy. ☺️ 

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Masala Pav is almost like Pav Bhaji but so different in terms of preparation using fewer ingredients and time. Also, it’s the best way to use up some left-over Pav bread or even make a instant snack for kids too👌

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Masala pav is spicy, robust and the Pav simply soaks up all the flavours and the becomes so moist..it melts in the mouth! 😉

Common, let’s get started…

Yield: serves 2-3

Equipment: a wok, a griddle/ non-stick pan, measuring cups/ spoons.

Ingredients:

5-6 nos. Pav

1/2 cup chopped onions

2 tbsp ginger garlic paste

1 tbsp chopped green chillies

1/2 cup chopped capsicum

1/2 tsp turmeric pwd

1 tsp degi Mirch

1 tbsp Pav Bhaji masala

1 1/2 cup chopped tomatoes

salt to taste

2 tbsp oil

butter as needed

lemon juice as needed

Method:

Slit all the Pav horizontally, butter them on all sides and set them aside.

Heat oil in the wok, once it’s hot add the onions, green chilli, ginger- garlic paste. Sauté until the onion turns golden. Then add the capsicum and cook for a few mins until it turns soft. Season with salt and add the remaining spices along with the Pav Bhaji masala as well. Mix well and add the tomatoes. Now cover and cook until the oil seperates. You can add some water if the cooked mixture looks dry, about 1/2 cup or so. Turn off the flame.

To assemble the Masala Pav, add butter to a hot pan, place the buttered Pav in the pan and add the prepared mixture and coat the Pav well with it. Cook for about 2-3 mins. Serve hot with some lemon juice and garnish with chopped coriander leaves!

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Lip-smackingly good….😀

Love,

Shreya💖

Poha/ Matar Poha

I have memories of countless weekends….my breakfast/ brunch would be Sunshine on a Platter…yes! That’s what Poha has always been for me…and my Mom makes the world’s best Poha! Hands down! 😘😘😘we’d fill our tummies with it..and then skip lunch. Some well deserved rest for Mom…what are weekends for then!? 

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She would even pack this for our lunch boxes sometimes..but I must confess – it tastes best when you have it piping hot! Straight out of the wok..onto your plates..no frills…just some home style cooking👌👌

She had learnt to make this almost 43 years ago..when she had come to Mumbai post her wedding….and ever since then it’s her Signature Dish! That’s because she changed the ingredients a bit to make something similar to one of her favourites from U.P./ Bihar..’chuda matar’ (‘chuda’ means beaten rice flakes and ‘matar’ is green peas)..often eaten as snacks😁 we don’t usuall add any Sev or peanuts while serving it….but you can😛

Let’s get on with my Mom’s recipe..

Yield: serves 2-3

Equipment: a wok, a spatula, a colander, measuring cups/ spoons.

Ingredients:

2  cup Poha (thick variety/ Jada Poha)

3 tbsp oil

1 nos. sliced onion

1/2 tsp mustard seeds

1 pinch hing (asafoetida)

2 nos. chopped green chilli

5-6 nos. Kari Patta (curry leaves)

1/2 cup green peas

1/2 tsp turmeric pwd

1 tsp grated ginger

salt to taste

1/2 tsp sugar

juice of 1 lemon

chopped coriander leaves to garnish

Method:

Firstly, we need to moisten the poha. For that, take sieved poha in n colander, pour 1 cup water over it. Let the water drain well. Keep it aside. Make sure you don’t drown it in any more water else, you will end up with a big lump of mushy poha.

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Now, heat oil in the wok. Once it’s hot, add mustard seeds & hing. Let them crackle a bit. Then add onions, curry leaves, ginger & chillies. Cook on medium flame until the onions turn golden colour. The season with salt, sugar & turmeric pwd. Add 1 tsp of water if needed to avoid the ingredients to stick at the bottom. Also add in the peas. Cook for about 5-6 mins. Stir in the moistened poha next. Cook for 2-3 mins. Add lemon juice. Mix & garnish with chopped coriander leaves😊 enjoy it piping hot!

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Try this…it’s just so yummy! You will be  hooked 😬

Love,

Shreya 💗

Schezwan Paneer

Schezwan Paneer or Chilly Paneer happens to be one of my favourite starters when I am at a restaurant….😁 perfectly spiced sauce with juicy paneer makes it irresistible for many of us! 

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Veggies give it a lovely crunch in between bites of velvety sauce..👌..this is something so easy to make at home.. I am sure everyone has their own version. So do I! I keep making it often and never really follow a recipe! But one thing that I try to always use is my Homemade Schezwan Sauce for making this! The flavours are so awesome…just like the restaurant style Schezwan Paneer! 😉

Here’s the easy peasy recipe…

Yield: serves 2

Equipment: a pan, a spatula, measuring cups/ spoons.

Ingredients:

200 gms cubed paneer (cottage cheese, or you can use tofu too)

1/2 cup cubes of capsicum

1/2 cup cubes of onion

8-9 cloves of garlic sliced roughly

5 tbsp Schezwan Sauce

salt to taste

sugar to taste

4 tbsp oil

1 tbsp toasted white sesame seeds (optional)

Method:

Heat oil in the pan, once it’s hot, add the sliced garlic. Let it turn golden brown, then add the cubes veggies and season with salt & sugar. Cook until these they a slightly soft but not completely cooked. They must retain their colour as well.

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Then add the cubed paneer and Schezwan sauce. Give them all a mix but be careful not to break the cubes of paneer. Cook for about 5 mins. Turn off the flame and serve it hot. This goes well with some Hakka Noodles or Fried Rice too👌☺️

Garnish with some sesame seeds if you want to.

(*Please note that I haven’t added any extra soy or chilly sauce as my Homemade Schezwan Sauce is spicy enough. You can add extra sauce if you’d like it to be more spicy)

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There you go…your Restaurant Style Schezwan Paneer is ready…within minutes! 😀

Love,

Shreya💕

Sesame Soya Tikki

Everyone enjoys snacking on some crispy, crunchy finger food! Dipping it in some sauce just makes it all the more yummy…along with a delicious drink to wash it all down👌😁…although a cup of hot tea does the trick too! 

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These Sesame Soya Tikkis make for a great starter/ snack as they are loaded with yummy & healthy ingredients…no frying…no oily mess! Serve these with my homemade Schezwan Sauce and some Iced Green Tea Limeade…perfecto!

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They even make a great lunch box for kids…😊 Let’s get started..

Yield: 6-8 medium Tikkis

Equipment: a non stick pan, a mixing bowl, measuring cups/ spoons, a spatula.

Ingredients:

2 nos. large boiled & mashed potatoes

1/4 cup soya granules

1/4 cup grated carrot (you can add any veggies of your choice or skip them too)

1/2 tsp ginger paste

1 tbsp chopped mint leaves

1 tbsp chopped coriander leaves

1/2 tsp Chaat masala

1 tsp chopped green chillies (*omit it when you are cooking these for kids)

1 tsp roasted cumin pwd

1/2 tsp red chilli pwd*

salt to taste

2-3 tsp oil to shallow fry the tikki

1/2 cup slightly roasted white sesame seeds

Method:

Soak the dry soya granules in one cup of warm water for 15 mins & squeeze out all the water well. Place it aside.

Next, add all the above ingredients except oil and soya granules in a mixing bowl, mix them well. Then add the soya granules & combine everything well.

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Next, shape the mixture in equal sized Tikkis, roll them in the sesame seeds and set them aside. Heat the non stick pan, once it’s hot enough, place the tikkis on the pan & add few drops of oil around them. Cook them on medium flame for 3-4 mins on both sides or until the seeds turn golden brown and crunchy. That’s it, serve them piping hot! 😀

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Healthy snacks are ready!

Love,

Shreya💗

Adapted from Tarla Dalal.

Homemade Schezwan Sauce

We Indians love our Indo-Chinese cuisines to the hilt! 😜 I am no different….I am crazy for the all of them…😊

And Schezwan Sauce happens to be my favourite…ever since I first tasted it as a dip along with some Spring Rolls long back! I just fell in love with the fiery, tangy and the mild sweetness all at once!

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I even started buying this sauce by a popular brand…however it was obviously full of synthetic preservatives & added colours. So not exactly the healthiest option. So I looked up a few recipes & found one which was perfect. It tastes fiery and absolutely lip-smacking! 😬😬😉

*Please note that I have used fresh red chillies as they are in season now. However, you can use dried chillies, just soak them in warm water for 1 hour & de-seed if you wish to reduce the heat. Then, continue with this recipe.

*We don’t like a very chunky texture hence, I grind the ginger & garlic with the chillies. You can cook them with the onions.

Let’s start the recipe..

Yield: approx 400 gms

Equipment: a wok, a ladle, measuring cups/ spoons.

Ingredients:

200 gms chopped fresh red chillies (de-seed if needed)

1/4 cup chopped garlic

1/4 cup chopped ginger

5 tbsp oil

6 tbsp vinegar (I used Apple Cider vinegar, you can use any variety but avoid balsamic or a darker vinegar)

4 tbsp soy sauce (I used light soy)

2 tbsp ketchup (add more if you like it sweeter)

1/2 cup finely chopped onion

1 tsp cornstarch/ cornflour

salt to taste

Method:

Grind together chopped chillies, ginger & garlic using 2 tbsp of vinegar to a smooth paste. Set it aside.

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Then, heat oil in the wok and sauté the onions until translucent. Next add the paste you have kept aside. Cook for 5-8 mins on low flame. Season with salt, add the remaining vinegar & the sauces too. Mix well. Then dilute cornstarch/ cornflour with 2 tbsp water & add it to the simmering sauce, keep stirring continuously for a few mins. Let the sauce again simmer for about 5 mins. That’s it…turn off the heat and cool completely before storing in glass/ porcelain bottles.

It stays well in the refrigerator for at least 2 weeks although I have stored it for almost 45 days with no change in flavour & colour.

Serve it with any & every snacks 😜

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Try this today…I promise, you won’t be buying this anymore! 😉

Love,

Shreya❤️

Adapted from Sharmis Passions & Khana Khazana

Samosa/ Banarasi Samosa Chaat

I don’t think there is anybody who doesn’t like ‘Garama-Garam Samosas’!! ❤️❤️…my personal favourite among all the ‘desi’ snacks!! 

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Crispy…golden brown….& piping hot. Stuffed it’s some spicy potatoes & green peas. Earthy flavours within a light, flaky outer coating! 😬

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These flavours are once again, typical from my family’s hometown..’Varanasi’/ ‘Banaras’ and are smaller in size as you can see. They are made in almost the same way all over U.P. and the adjoining areas. Flavours of Garam Masala & asafoetida (hing) are very dominant. Besides, we don’t add peanuts or raisins in the stuffing. But you can do so if you like😊

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And then…comes the Chaat! 😜😜😜 Benarasi Chaat is very famous…and the flavours are unbeatable😁😁’Chaat Bhandaars’ (shops) dot the map of this Holy City🙏 So when it comes to samosas…they add lots of tang and flavour to it…chickpea curry (Mattra), chutneys…chopped onions, some broken Sev top the samosa👌👌😋 it’s finger-licking good☺️☺️

https://polkapuffs.wordpress.com/2015/11/07/masala-sev-recipe-kara-sev-recipe/

Doesn’t this make you drool!? My Mom makes the best Samosas and Banarasi Samosa Chaat..and today I am sharing her recipe here…😄

Let’s start the recipe..

️Yield: 12 medium samosas

Equipment: a wok, a pan, rolling pin, measuring cups/ spoons, a slotted ladle, extra spoons & plates as needed, a pressure cooker.

Ingredients:

For the dough:

2 cup Maida (APF)

2 tbsp warm ghee

1 tsp ajwain (carrom seeds)

salt to taste

water as needed

Method:

Mix all the ingredients except the water in a bowl. Rub the ghee with the Maida for at least 10 mins as this gives very good, flaky samosa. The texture will resemble breadcrumbs. Then add little water at a time and make a semi-stiff dough. Let it sit let for a minimum of 30 mins.

For the stuffing:

3 nos. boiled and chopped potatoes

1 cup green peas

1/2 tsp hing

1 tbsp oil

1/2 tsp cumin seeds

2 tsp chopped coriander leaves

1 tsp each of coriander pwd, cumin pwd (Jeera pwd), red chilly pwd, Garam masala.

1/2 tsp amchur pwd (dry mango pwd)

A pinch of turmeric pwd

salt to taste

Method:

Heat oil in a pan, add hing & cumin seeds. Once they splatter, then add the potatoes and green peas. Sauté for 5 mins. Then add the dry masalas and season with salt. Cook for 5 mins. Turn off the flame. Add coriander leaves & mix well. Let the stuffing cool completely before proceeding ahead.

Assembling the samosa:

Make a lemon sized ball of the dough…divide the dough similarly. Now roll each ball to a thickness of about 3mm. Not more. Cut the the rolled dough into two half circles. Make a cone of each half. Seal it carefully. Add the stuffing into the cone…about 1 tbsp in each cone or little more.

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Then close the third side of the cone well. Use some water to seal the dough well. Repeat for all the dough. Keep aside for 20 mins before frying them.

Next, heat enough oil in a wok to fry the samosas. Once the oil is hot enough, reduce the flame and drop 2-3 samosas into the oil. Deep fry them at low flame to get crispy & well cooked samosas.

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Once done, remove from the oil & drain on some tissues. Serve them piping hot with dips/ chutney of your choice☺️

Now…if you are want to serve it as a Chaat

Ingredients for the Mattra:

1 cup dry, white chickpeas

3 cup water

salt to taste

1 tsp roasted Jeera pwd

1 tsp Deggi mirch

1/2 tsp chaat masala

Method:

Soak the chickpeas for 5-6 hours. Then add the soaked chickpeas in a pressure cooker with some salt & 3 cups of water. Cook for 4-5 whistles. Let the steam release on its own. Then add the other masalas mentioned above and mix well. That’s it.

Plating for the Chaat:

Take 2-3 samosas, break them into pieces. Add the mattra, chopped onions, Sev, tamarind chutney, green chutney & chopped coriander leaves over the pieces of samosa. Squeeze some lime juice! That’s it…enjoy it warm😊😊

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Well…I am drooling again! So it’s time I go and gorge on some of this awesome food! 😜

Love,

Shreya💕

Do check out authentic Litti Chokha too!

Vegetable Croquettes

Some evenings my hubby craves for snacks with his tea….I say ‘some evenings’ because he usually doesn’t take anything with his evening tea. He loves his tea…so wouldn’t miss that for anything..but munchies aren’t a compulsion 😁 That sure does make life easier for yours truly!! 😜 

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So last evening he texted me saying that he was craving something spicy like Bhajia /Pakodas! I said no way..I am not frying anything…you will get spicy but definitely not fried. We have consumed too many calories in the past couple of weeks… He was okay with that…told me to go ahead and keep it ready. I looked into my fridge & pantry to check what could be made in precisely 50 mins! Lol!

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I am used to keeping some boiled potatoes & beetroot in my fridge…so assemble a quick sandwich usually. But then again, my hubby isn’t fond of sandwiches too….yeah too many restrictions 😫😫 So I decided to add some peas & spices…to make croquettes! Easy-peasy, crunchy Vegetable Croquettes 😉 Non fried…cos they are made in my trusty Aebelskiver / Appe pan!! They taste great…maybe something like a Kolkata Cutlet or even the famous Indian Railway Canteen Cutlets. 

Yield: 7-8 large croquettes.

Equipments: An Aebelskiver /Appe pan, mixing bowl, measuring cups/ spoons, a couple of spoons/ forks, a plate.

Ingredients:

For the croquettes:

1 nos each of potato, beetroot & carrot (boiled & mashed)

1/4 cup boiled green peas (you can add more veggies of your choice like sweet corn, French beans, etc)

1 slice of brown bread (remove the sides)

1/2 tsp red chilly pwd

1/2 tsp ginger paste

1/2 tsp green chilly paste

1/4 tsp turmeric pwd

1/4 tsp amchur pwd (dry mango pwd)

A pinch of kala namak (Himalayan pink salt)

a pinch of hing (asafoetida)

salt to taste

Method:

Mix all the above ingredients well in a mixing bowl. Avoid lumps & don’t add any water. Set it in the refrigerator for 10-15 mins. The mixture will be easier to handle & shape when slightly cold.

For the outer coating:

1/2 cup rice flour (options given at the end of the post**)

some water

salt to taste

1 cup fine rawa / semolina

1-2 tsp oil to cook

Method:

Make a thick paste using rice flour and little water. Season it with some salt. Not too much though, as the croquettes will have seasonings. Place the semolina in a plate to roll the croquettes.

Heat the Appe pan alongside and add a few drops of oil in each indentation. The pan should nicely heated, if not the croquettes won’t be crunchy.

For assembling:

Take the mixture out of the refrigerator and immediately make 7-8 equal sized balls and set it aside. Coat each ball with the rice flour paste and then roll it in semolina. Place it in an indentation of the Appe pan. Repeat the same steps for the other balls too. Cook on each side for about 3-4 mins to get an even colour & crunch. You can add a few more drops of oil if required. Once done, serve them piping hot with some ketchup or green chutney ☺️

**They are super crunchy as they are coated with rice flour. Although, if you don’t have rice flour, you can use cornflour or APF (Maida) in the same quantity and follow the same steps.

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They turned out perfect…almost oil-free…ideal for kids too! My hubby loved them ….because this is the first time made a non fried version of these Croquettes…😀😀 No one can really know the difference. A must try for all 👌

Love,

Shreya💗

Rustic Pizza Pinwheels

Everyone loves Pizzas! It’s true…I haven’t ever come across anyone who doesn’t 😉 I can have it everyday! It’s the oozing cheese along with a tangy pizza sauce that really makes all the difference for me….and not to forget…a really good pizza base 😊

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Yes…nothing tastes worst than a chewy, rubbery pizza base…no matter how good your sauce or toppings are!! The base or the crust, must have the perfect balance of flavour, airiness & should be light! That is obviously achieved by using yeast in the right proportion & proving the dough with great care. And I have finally perfected the recipe for a perfect pizza base! Learnt the trick from A Spicy Perspective! A few trials & errors have taught me something very important – proportion. It’s the key to getting perfect results! I was so driven to perfect it…that I finally bought a proper kitchen weighing scale too 😬 ….something that I had been putting off for almost an year!

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The results are for you to see! A perfect crust with soft, pillowy texture within… I have used this recipe almost thrice now & I am happy each time! So I thought of making something which was lying in my Pinterest folders for the longest time ever! Pizza Pinwheels! I did my take on it and made a bit Rustic..! Hence, Rustic Pizza Pinwheels!

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The recipe for the base is adapted from Nita Mehta’s cookbook with a slight change in the ingredients & proportions as well. I did watch many YouTube videos to understand the kneading bit over the last few months!! 😀 So, to make the Pinwheels happen, I followed the recipe for the base & then worked on it with some sauce & fillings of my choice! Pizzas can be so versatile…just play with the toppings…infinite options👌I like my pizza simple…you can easily alter them as per your preference…you can add non-veg fillings as well..or keep it simple with just the sauce & some cheese 😄 Let’s get started with the recipe….

️Yield: makes 8-9 large pinwheels

Equipment: 1 large mixing bowl, a small bowl, a fork, a rolling pin, a sharp knife, measuring cups/ spoons, baking tray, cooling rack.

Ingredients for the base:

2 cups plain flour (Maida/ APF, 1 cup is approx 130 grams)

some extra flour to dust

2+1/2 tsp dry active yeast (1 tsp is approx 3.5/ 4 grams)

2 + 1/4 tsp sugar

3/4 cup warm water (you should be able to dip your finger comfortably)

2 1/2 Tbsp oil + extra for greasing

1 tsp sea salt (use regular salt if you don’t have sea salt)

Ingredients for the filling:

1/2 cup pizza sauce ( I used readymade)

1/4 cup eggless mayonnaise

1/2 tbsp garlic powder (optional)

1 tbsp mixed Italian herbs

sea salt to taste (use regular salt if you don’t have sea salt)

4-5 tbsp grated mozzarella cheese

4-5 tbsp chopped veggies of your choice (I used capsicum & sweet corn)

Method for the base:

Take warm water in a bowl, add the sugar and yeast to it. Cover it and leave to prove & froth for 10 mins in a warm place. Next, in a large mixing bowl, add the flour, 2 1/2 tbsp oil, salt to taste. Now add the entire proved yeast mixture & using a fork mix everything together to make a sticky dough. It will be very sticky but should not be falling apart at all. Now, sprinkle some flour on a work surface, and drop the dough on it,sprinkle some more flour over the dough. Using your palms, start kneading the dough well. Add more flour if the dough feels too sticky or some water if it feels very dry. Keep kneading well for 10 mins. You will have a neat, non-sticky ball of dough. Knead it for a couple of mins more. It should all look like this.

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Now, grease the mixing bowl which you have kept aside & place the dough in it, cover with a lid or cling film & set aside in a warm place for 1 1/2 hours to prove. It should be double or more than double in size after proving. It will look like this.

Pinwheel Pizza Rustic Pizza Pinwheels Pizza dough recipe Easy recipe for pizza dough Easy homemade pizza pinwheels No-fail recipe for homemade pizza pinwheels Italian food Fool proof recipe for pizza dough Recipe for homemade dinner rolls

In the meanwhile, pre-heat the oven at 210’C.

Now, punch down the dough, and knead for a min. Then again sprinkle some flour on the work surface & using a rolling pin, roll the dough in a rectangular shape. The thickness should be about 6-7 mm. Dust it with some flour again. Now leaving an inch space on all four sides, spread some pizza sauce, top it with mayonnaise, then the garlic pwd, Italian herbs, salt, grated cheese & some veggies of your choice. Flatten them out carefully. And start rolling from one end, carefully so that the dough doesn’t tear or the filling shouldn’t spill out. Seal the edges by pinching them together. Next, using a sharp knife, cut pinwheels of about 1 1/2″ thickness. Make sure the fillings don’t spill. Grease your baking tray with some oil. Place these pinwheels carefully a little apart from one another.

Pinwheel Pizza Rustic Pizza Pinwheels Pizza dough recipe Easy recipe for pizza dough Easy homemade pizza pinwheels No-fail recipe for homemade pizza pinwheels Italian food Fool proof recipe for pizza dough Recipe for homemade dinner rolls

Bake these for 25 mins @ 210′ C using both upper and lower heating rods. If you see that they are turning too dark, lower the temperature as each oven is different. Once done, remove from the oven & cool for 5 mins on a cooling rack. Serve them warm with any dip/ sauce of your choice! My hubby & I dipped it in some garlic butter…it was pure heaven! 😇

Pinwheel Pizza Rustic Pizza Pinwheels Pizza dough recipe Easy recipe for pizza dough Easy homemade pizza pinwheels No-fail recipe for homemade pizza pinwheels Italian food Fool proof recipe for pizza dough Recipe for homemade dinner rolls

Totally drool-worthy, aren’t they?!!! 😛 These were yummy…..do try soon! They are a great option to serve at kids parties, or as starters…even alongside your favourite soup! 👌😁

Love,

Shreya 💗

Vegan Peri Peri Potato Wedges | Baked Potato Wedges

Vegan Peri Peri Potato Wedges | Baked Potato Wedges are one of most loved potato dishes ever. They are super crisp on the outside and so soft on the inside. I will share my go-to recipe that comes together in minutes! 

Vegan Peri Peri Potato Wedges | Baked Potato Wedges

These Vegan Peri Peri Potato Wedges | Baked Potato Wedges come together in with just 5 main ingredients apart from the potatoes themselves. That is how easy it is to make the most delicious potato wedges! And trust me, they disappear even before you properly set them on the table. I agree though, they are best eaten piping hot because that is when they are crisp and melt in the mouth yum!

Vegan Peri Peri Potato Wedges | Baked Potato Wedges

I have made Vegan Peri Peri Potato Wedges | Baked Potato Wedges completely vegan. They are light and not at all oily or greasy. Although the fried wedges taste so good and crispy too, but I personally like the baked version for they are light, easy to do and so much less greasier.

Vegan Peri Peri Potato Wedges | Baked Potato Wedges

The biggest plus about making your potato wedges is that you can customize the flavor to your liking. I make a variety of wedges but these Vegan Peri Peri Potato Wedges | Baked Potato Wedges are my favorite. My hubby and me, we are total potato lovers and keep innovating ways to make them more delicious!!

You too can experiment with your favorite flavors and bake these or simply fry* them, as you like. I will share the recipe for both versions.

Let us begin.

Wash the potatoes well. Scrub off any dirt/ mud and slice them into thick wedges.

Dip them in chilled water for 30 minutes. This step is crucial for crisp wedges.

Once they have dipped for over 30 minutes, drain the water .

Boil about 4-5 cups of water in a large sauce pan. Add 1/4 tsp. salt.

Once the water comes to a rolling boil, add the drained wedges.

Let them boil for approximately 7-8 minutes. We need not have to cook them. The wedges must not break.

Once these wedges have boiled, drain them again. Pat them dry using a kitchen towel.

In the meanwhile, preheat the oven @220’c for 10 minutes.

In a large baking sheet/ tray, spread the par-boiled wedges.

Drizzle oil, salt, black pepper powder and peri peri seasoning. Give everything a good toss.

Vegan Peri Peri Potato Wedges | Baked Potato Wedges

Now, bake them for 35-40 minutes @220’c. I did take the tray out half through the baking time and give a light stir to ensure everything is cooking evenly.

After about 35 minutes, they will have turned golden brown and crispy all over. They will also have cooked to perfection on the inside. If not, bake them for another 5-10 minutes.

Serve these wedges piping hot with any dip of your choice. I have not bothered with plating them and all, because they will turn limp quickly so they are really best enjoyed fresh out of the oven!

Vegan Peri Peri Potato Wedges | Baked Potato Wedges
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Vegan Peri Peri Potato Wedges | Baked Potato Wedges

Crispy, super delicous and easy to make, these are hands down The Best Vegan Peri Peri Potato Wedges | Baked Potato Wedges you will ever try. 

Course Appetizer, Main Course, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 people
Author Shreya Ashish Tiwari

Ingredients

  • 04 nos. large potatoes
  • 4-5 cups water for boiling
  • salt to taste plus extra 1/4 tsp. added while boiling
  • black pepper powder to taste
  • 3 tbsp olive oil or refined oil/ vegan butter
  • 1 tsp peri peri spice mix
  • sea salt as topping optional
  • chopped parsley as garnish optional

Instructions

  1. Wash the potatoes well. Scrub off any dirt/ mud and slice them into thick wedges. 

  2. Dip them in chilled water for 30 minutes. This step is crucial for crisp wedges. 

  3.  Once they have dipped for over 30 minutes, drain the water .

  4. Boil about 4-5 cups of water in a large sauce pan. Add 1/4 tsp. salt. 

  5. Once the water comes to a rolling boil, add the drained wedges.



  6. Let them boil for approximately 7-8 minutes. We need not have to cook them. The wedges must not break. 

  7. Once these wedges have boiled, drain them again. Pat them dry using a kitchen towel. 


  8. In the meanwhile, preheat the oven @220'c for 10 minutes. 

  9. In a large baking sheet/ tray, spread the par-boiled wedges. 

  10. Drizzle oil, salt, black pepper powder and peri peri seasoning. Give everything a good toss. 

  11. Now, bake them for 35-40 minutes @220'c. I did take the tray out half through the baking time and give a light stir to ensure everything is cooking evenly. 


  12.  After about 35 minutes, they will have turned golden brown and crispy all over. They will also have cooked to perfection on the inside. If not, bake them for another 5-10 minutes. 

  13. Serve these wedges piping hot with any dip of your choice. I have not bothered with plating them and all, because they will turn limp quickly so they are really best enjoyed fresh out of the oven!

  14. Optional topping and garnish as mentioned in the ingredient list above. 

Recipe Notes

Baking time may vary as every oven is a tad bit different so please adjust factor that too. 

Do not over boil the wedges, they will fall apart.  

*To make a fried version - after par- boiling, first deep fry the wedges until golden and crisp. Then season with the spices and salt. Serve piping hot. 

Love,
Shreya

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Vegan Peri Peri Potato Wedges | Baked Potato Wedges

 

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