Tofu Koliwada is a plant -based version of the popular Indian regional appetizer. It is like a pepper tofu with tons of fiery heat and so delicious served with green chutney or other favorite. It is a super delicious, crunchy and packaging flavor! (gluten -free and walnuts with options without soy)
I vegans a pile of decadent Indian curry based on meat on the blog for a while and I decided to change gears. I wanted to explore these Indian regional appetizers and appetizers, which are so tasty, in particular some of those based on meat. They are quite wild, with many sauces, flavors and different spices.
So welcome to veganize some fantastic appetizers! Let’s start with this delicious Koliwada.
Koliwada is a popular crunchy appetizer in Indian restaurants, in particular for the city of Mumbai. It is usually done with shrimp, it is fried and has a distinctive flavor. It originated from influences of the coastal kitchen of Mumbai and the Punjabi kitchen.
The story says that a man had moved to an area near Mumbai near Koliwada and created this dish, which became super popular.
Koliwada is usually made with shrimp, prawns or chicken, but we are using tofu. If you don’t want to use tofu, you can use an alternative protein of your choice.
It is usually served with a green chutney slightly different from the usual. He has onion tomato and tamarind and is vibrant and spicy with a pinch of cake!
Basically, all the flavor is in the batter, in spices. It is a bit like pepper tofu or crunchy fried chicken, but Indian, with tons and tons of heat. Serve it with the vibrant Chutney of coriander-mow listed below or with Schezwan Chutney, Tamarind Chutney or Mango Chutney.
Because you will love Koliwada
- crunchy and super spicy tofu with adjustable heat
- Delicious as a side or prepare it by adding to a winding or salad
- Incredible mint chutney to immerse yourself in the blender
- Versatile recipe: use a dry coating or a batter, cook or make a pan!
- Of course gluten -free and walnuts with options without soy
More Indian contours and appetizers
For the optional mint chutney
Prevent the screen from becoming dark
Make the Coldoa tofu.
If you have not already done so, press the tofu And snatch it in small pieces and add to a shallow bowl. Add the Ginger garlic paste, ground green chili and oil. He throws well to cover the tofu.
For a dry coating: In a small separate bowl, mix the spices, corn starch, baking soda and rice flour. Sprinkle this dry mixture on the tofu And it launches well to cover. (If you have used ground and garlic ginger, it may be necessary to sprinkle with water so that the spices stick to the tofu)
For a batter (alternative coating method): Mix all spices, corn starch, rice flour and baking soda In a shallow bowl. Add the ginger garlic, green chilli and oil. Add 1 tablespoon of water And mix well. Gradually add from 1 to 2 teaspoons of water at a time until a thick batter is obtained. Immediately add the tofu To this mixture and throws well to cover. Put aside to cook or fry.
To be cooked: Transfer the tofu covered to a pan full of parchment. Spread it evenly and break all the tufts. Cook at 400 ° F (200 ° C) for 20-25 minutes or until it is crunchy on all edges. You don’t want the tofu to be brown, we want it to become crunchy.
To pan-friend: Heat a pan over medium-high heat and add 2 teaspoons of oil. Once the oil is hot, add the tofu and distribute it evenly. Turn up the tofu after 2 minutes and continue to cook, launching every 1 minute until it is clear on most of the edges, for about 5-6 minutes in total.
Top with chopped coriander or green onions, onion rings and a lime narrow. Serve with your chutney choice. You can also use this tofu in packs or add it to salads.
Make the mint chutney.
Add All the ingredients to a blender and mix until smooth. If the blender fights, add 1-2 tablespoons of water to help it and mix until it is a smooth chutney. Taste and regulates the seasoning. Add more salt, sugar or chilli, if necessary. Challenge again for a smooth finish. Serve immediately or refrigerate for a maximum of 3 days or freeze in trays for ice cubes for a maximum of 3 months.
Choose the batter and cooking method: if you like the completely covered tofu, use the batter option. For a quick method, use the dry spice coating. The oven tofu will be more crunchy and more crunchy than fried tofu in a pan.
Allergy: This recipe is naturally gluten -free and walnuts. To make it without soy, use a protein without soy like chickpea tofu, pumpkin or vegan chicken -free pumpkin tofu.
The preparation time does not include the optional Chutney, which will add about 10-15 minutes.
Shop: This crunchy tofu is better when just cooked. You can warm up in the oven or in the fryer. For the best results, mix with spices and keep refrigerated for up to 2 days, then cook or fry if necessary.
Nutritional information includes Chutney.
Calories: 142Kcal, Carbohydrates: 17G, Protein: 9G, Fat: 5G, Saturated fat: 1G, Polynsaturo fat: 2G, Monolysatuine fat: 2G, Sodium: 326mg, Potassium: 304mg, Fiber: 2G, Sugar: 4G, Vitamin A: 756Iu, Vitamin C: 7mg, Soccer: 57mg, Iron: 2mg
Nutritional information is calculated automatically, so they should be used only as approximation.
Koliwada ingredients
- tofu – Use Extra Tofu stops for the best results. If you don’t want to use tofu, you can use your favorite protein, such as Seitan or Soycurls or a vegan chicken substitute. For soy, he uses chickpea flour tofu, pumpkin seed tofu or a vegan chicken underwater without soy.
- aromatic – Ginger garlic paste and a hot green chili pepper add so much flavor! For a milder Koliwada, choose a milder pepper.
- land spices – Tons of flavor com by Chaat Masala, Amchur (dry mango dust), Kashmir pepper dust, coriander, Garam Masala, black pepper and Ajwain (carom seeds). For less heat, reduce the chili chilli of the kashmir powder and black pepper.
- corn starch, baking soda and rice flour – It helps the spices to stick to the tofu and help him become crunchy. Rice flour becomes so crunchy when you use it with a coating and cook it or fry!
- condiments – Serve your Koliwada tofu finished with favorite mint chutney or chutney. Complete it with coriander or green onion, red onion with slices and lime wedges.
Ingredients of Chutney of Coriandolo-Mento
- fresh herbs – This Chutney uses a combination of fresh and mint coriander.
- aromatic – Ginger, garlic, onion and green chilli pepper Add tons of humans and flavor!
- tomato – He adds color and even more human!
- Chutney by Tamarindo – If you don’t have Tamarind Chutney, you can instead use the tamarind puree.
- Chaat Masala – This Indian mixture adds an extraordinary flavor!
- lime juice – For Tang.
💡Tips
- To reduce the heat, use less chilli kashmir in powder, use a milder green chili pepper and reduce the amount of black pepper.
- If you like your completely coated tofu, use the batter option. For a quick method, use the dry spice coating. The oven tofu will be more crunchy and more crunchy than fried tofu in a pan.
How to prepare the Koliwada Tofu with Chutney Di Menta
If you have not already done so, press the tofu And snatch it in small pieces and add to a shallow bowl. Add the Ginger garlic paste, ground green chili and oil. He throws well to cover the tofu.
For a dry coating: In a small separate bowl, mix the spices, corn starch, baking soda and rice flour.
Sprinkle this dry mixture on the tofu And it launches well to cover.
For a batter (alternative coating method): Mix all spices, corn starch, rice flour and baking soda In a shallow bowl. Add the ginger garlic, green chilli and oil. Add 2 teaspoons of oil, 1 tablespoon of water And mix well. Gradually add from 1 to 2 teaspoons of water at a time until a thick batter is obtained. Add the tofu To this mixture and throws well to cover. Put aside to cook or fry.
To be cooked: Transfer the tofu covered to a pan full of parchment. Spread it evenly and break all the tufts. Cook at 400 ° F (200 ° C) for 20-25 minutes or until it is crunchy on all edges. You don’t want the tofu to be brown, just to become crunchy.
To pan-friend: Heat a pan over medium-high heat and add 2 teaspoons of oil. Once the oil is hot, add the tofu and distribute it evenly. Turn up the tofu after 2 minutes and continue to cook, launching every 1 minute until it is clear on most of the edges, for about 5-6 minutes in total.
Add All the ingredients to a blender and mix until smooth. If the blender fights, add a little more water to help it and mix until it is a smooth chutney. Taste and regulates the seasoning. Add more salt, sugar or chilli, if necessary. Blend one or twice again for a smooth finish.
Serve the chutney immediately or refrigerate for a maximum of 3 days or freeze in trays for ice cubes for a maximum of 3 months.
At the top of Koliwada with chopped coriander or green onions, onion rings and a lime narrow. Serve with your chutney choice. You can also use this tofu in packs or add it to salads.
What to serve with Tofu Koliwada
Serve Koliwada with your Chutney choice such as the Chutney of Green Coriandolo, Chutney Di Mango, Chutney Spicy Schezwan or serve with a cooled dip. You can also use this tofu in packs or add it to salads.
Frequent questions
This recipe is naturally gluten -free and walnuts. To make it without soy, use a protein without soy like chickpea tofu, pumpkin or vegan chicken -free pumpkin tofu.
