With Diwali around the corner there’s no more missing out on these decadent sweet delights if you’re Vegan. Celebrity chef Videhi Sivurusan shares recipes.
Banana Puri
Ingredients
2 cups flour
60g vegan margarine (cold)
½ tsp baking powder
a pinch of salt
1 cup (250ml) iced water
¼ tsp lemon juice
⅓ cup (90ml) Maizena
½ cup (125ml) melted vegan margarine
Syrup:
1 cup (250ml) sugar
1 cup (250ml) water
1 tsp (5ml) rose water
1 tsp (5ml) fine elachi
Boil until slightly thick
Method
Mix the flour, salt and baking powder in a mixing bowl.
Add the cold margarine. Rub it in with your fingers, until it resembles breadcrumbs.
Add the lemon juice into the ice cold water, then slowly add it to the flour (you may not need all the water).
Bring the dough together, knead it well until you have a smooth dough. Leave it to rest for 10 minutes.
Role into a thick log, then slice into 8 pieces. Roll each piece into a ball.
Lightly flour a clean surface and roll each ball into a thin roti. When done, start by brushing one roti with melted margarine then generously sprinkle and smear Maizena/cornflour.
Place the second roti on the first one with melted margarine and maizena. Repeat the process of brushing with melted margarine and smearing the maizena followed by placing the next roti.
Repeat and stack until completed.
The last stacked roti should be brushed with margarine and smeared with maizena.
Roll up the stacked rotis like a Swiss roll.
Slice 12 to 15 pieces, about 1cm thick.
Turn each slice on its side.
Flatten by lightly rolling each one with layers showing on both sides. The length should be about 7 to 8cm
Heat the oil in a small, deep pot.
Fry on medium/low heat one at a time. Holding them down with a fork, spoon oil over them to get the layers to open. Use a fork to gently pull open the layers.
Turn them over and fry, until it browns slightly. Place on a wire rack to cool completely.
Drizzle warm syrup over them and decorate with coloured coconut.
Naan Khatai-flavoured Biscuits
Ingredients
125g vegan margarine (cold)
125ml (half cup) oil
¾ cup (180ml) castor sugar
½ tsp cinnamon powder
½ tsp nutmeg powder
½ tsp cardamom powder
½ tsp bicarbonate of soda
½ tsp baking powder
Pinch of fine salt
¼ cup (60ml) semolina
2 cups plus ⅛ cup (250ml + 250ml + 30ml) flour (add little more if necessary until you get a soft dough)
Whole almonds
Method
Preheat the oven to 180ºC.
Line the baking trays with baking paper or spray two large baking trays with vegan cooking spray. Set aside.
Using an electric beater, cream the vegan margarine, oil and sugar until white. Add the rest of the ingredients and beat well.
Add the flour until you get a soft dough. Roll into rounds, place on trays and press an almond in the centre. Bake for 20 to 25 minutes.
Boondi Ladoo
Ingredients
1¼ (250 ml + 60ml) chana flour (gram flour)
¼ tsp baking powder
½ tsp (2.5ml) turmeric powder
¾ cup cold water
Oil for deep frying
1 tbs (15ml) crushed almonds
Method
Add the chana flour, baking powder, turmeric powder and water to a bowl. Whisk to combine, ensuring there are no lumps. The consistency should be somewhat thick but pourable.
Heat the oil in a pan to medium hot. Scoop the batter using a 60ml quarter.
Use a slotted spoon or a colander and pour the batter through into the hot oil.
Fry for a few minutes. Remove using another slotted spoon. Allow to drain on a paper towel. Continue the process until you have used all the batter. When done, keep aside.
Now make the syrup:
1 cup (250ml) white sugar
1 cup 250ml water
¼ tsp cardamom powder
A pinch of saffron (optional)
Add the syrup ingredients to a pot. Stir until the sugar is absorbed. Bring to a boil and simmer for about 3 to 5 minutes, until the syrup is slightly thick. When the syrup is done, remove from the heat.
Dunk the boondies into the syrup. Mix it.
Allow all the boondies to soak up all the syrup and cool down.
Soak the boondies for an an hour-and-a-half minimum, preferably overnight.
Use a potato masher to roughly smash the boondi.
Add the almonds. Mix it and ensure the almonds are evenly distributed.
Use your hands and roll into balls.
*Follow Videhi on blog and on Youtube channel: Veganise with Videhi.