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Oven-toasted Indian Ravioli with a Peri Peri Dip – an easy Indian inspired snack. Crispy Indian spiced vegan ravioli served with a silky, thick Peri Peri Dipping sauce. If you love Indian vegan food…try this asap!
Ok, so I did a thing. A really, really delicious thing! I’ve seen this Oven-toasted Ravioli recipe floating around on the internet and I KNEW I had to put an Indian spin to it! If you can’t tell, I LOVE Italian food! I’ve recently been taking Italian recipes and putting an Indian twist to them and I can confirm that Italian + Indian food combo is THE BEST. If you agree with me on this you’ve gotta try my Chickpea + Spinach Masala Pizza recipe too!
Why you’ll love this vegan snack:
Simple – this Indian Oven-toasted Ravioli recipe is SO easy to make! You just have to add all the ingredients for the batter in one bowl, then the coating batter in another. Dip the vegan ravioli into the wet, then dry. Place on a well-oiled baking tray, drizzle with a little more olive oil and bake! Easy right?!
Delicious – ok, I know I say this about all my recipes but…I promise you. You’re going to regret not making this easy vegan snack!
You love Indian food – if you love vegan Indian food…you’re going to love my version of crispy ravioli!
What you’ll need to make the Oven-toasted Indian Ravioli:
- panko breadcrumbs
- fresh vegan ravioli (I used a lentil and chickpea one)
- curry leaves
- ginger
- garlic
- olive oil
- besan or chickpea flour
- water
- black pepper
- ground turmeric
- ground cinnamon
- chilli powder
- ground coriander
- ground cumin
What you’ll need to make the Peri Peri dipping sauce:
- vegan mayo
- garlic cloves
- chilli powder
- ground ginger
- ground cinnamon
- dried oregano
- salt
How to make Oven-toasted Ravioli:
- Whisk together besan/chickpea flour with water. Set aside.
- In another bowl, combine panko breadcrumbs, crushed dried curry leaves, chilli powder, ginger, garlic, ground coriander, ground cumin. salt, black pepper, ground cinnamon.
- Dip your vegan ravioli into your chickpea mixture then into the dry coating mixture. You may want to gently pat to help the coating to stick.
- Transfer onto a oiled baking tray.
- Drizzle each ravioli with olive oil.
- Bake!
PS – If you want to see a little tutorial, I’m going to post it on my Instagram stories!
How to make the Peri Peri Dipping Sauce (psssst…there’s only one step!) :
- Combine vegan mayo, garlic, ground ginger, ground cinnamon, salt, chilli powder, dried oregano. That’s it!
How to store Indian vegan snack:
These Oven-toasted Indian Ravioli taste best fresh BUT you can keep them refrigerated in an air-tight container for up to 2 days.
Love vegan Indian food? Try these recipes:
- chickpea + spinach masala pizza
- tofu bhurji – Indian breakfast scramble
- aloo tofu tikki
- soya chunks chik’un curry
- chilli potatoes
- cabbage + pea curry
Watch this casual and quick tutorial:
PrintVegan Oven-toasted Indian Ravioli with Peri Peri Dip
Oven-toasted Indian Ravioli with a Peri Peri Dip – an easy Indian inspired snack. Crispy Indian spiced vegan ravioli, served with a silky, thick Peri Peri Dipping sauce. If you love Indian vegan food…try this asap!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 people 1x
- Category: Side Dish, Snack
- Cuisine: Indian
Ingredients
Crispy Indian Baked Ravioli
- 3/4 – 1 cup panko breadcrumbs
- 250 g chickpea + lentil ravioli (or any vegan raviloi of your choice )
- 12 dried curry leaves
- 1/2 tsp ground turmeric
- 1 tsp chilli powder
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp grated garlic
- 1 tsp grated ginger
- salt
- black pepper
- a pinch or two of ground cinnamon
- 3 tbsp besan or chickpea flour
- 4–5 tbsp water
Peri Peri Dip
- 1/2 – 3/4 cup vegan mayo
- 1–2 garlic cloves. grated.
- 1/2 – 1 tbsp chilli powder
- 1 tsp oregano
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- salt
Instructions
Oven-toasted Indian Ravioli
- Preheat your oven to 200C/180C fan.
- Whisk together besan/chickpea flour with water. Set aside.
- In another bowl, combine panko breadcrumbs, crushed dried curry leaves, chilli powder, ginger, garlic, ground coriander, ground cumin. salt, black pepper and ground cinnamon.
- Dip your vegan ravioli into your chickpea mixture then into the dry coating mixture. You may want to gently pat to help the coating to stick. Transfer onto an oiled baking tray.
- Drizzle each ravioli with olive oil. Bake for 25-30 minutes or until crispy and golden!
Peri Peri Dip
- Combine vegan mayo, garlic, ground ginger, ground cinnamon, salt, chilli powder, dried oregano. That's it!
Optional
- Squeeze a little lemon juice over your crispy baked ravioli
