Recipes

Traditional falafel made from scratch: soaked chickpeas coarsely ground with onion, coriander, garlic and cumin, rolled into balls and deep fried until golden.

Stuffed aloo tikkis with a crunchy filling of vegetables, paneer, mint, masala boondi and roasted papad, coated in bread crumbs and deep fried until light golden.

Paneer cubes stuffed with schezwan sauce, dipped in a spiced batter, coated in bread crumbs and crushed roasted papad and deep fried until light golden. A quick party starter.

Crispy oval cutlets of leftover rice and potato with coriander, green chilli, chaat masala and sesame seeds, coated in semolina and fried until golden. A quick evening snack.

Thin, crispy fingers of grated potato and cooked semolina with coriander, green chillies and chaat masala, deep fried until golden brown. A tasty Indian party snack.

Soft, spiced fingers of crushed paneer with chilli flakes, chaat masala and coriander, shallow fried until light golden. A quick party and kids snack.

Crispy kababs of mashed potato, peas, carrot, capsicum and onion, dipped in batter, coated in bread crumbs and shallow fried. An easy vegetarian party starter.

Crispy fritters of boiled pasta with pasta masala, herbs, schezwan chutney, onion, capsicum and sweet corn, bound with gram flour, rice flour and semolina. An easy kids snack for the monsoon.

Golden seekh kebabs of peas, sweet corn and potato with amchur, chaat masala, mint and coriander, shaped on skewers and cooked on a griddle. An easy vegetarian starter.

Crispy Indo-Chinese fritters of cabbage, spring onion, carrot and beetroot with soy and chilli sauces, made without ajinomoto or food colour. A Mumbai street food favourite.