Japanese bhel tart with tofu fritters



  • Chopped spring onion (white and green) 200g
  • Chopped red chili 20g (1 number)
  • Chopped tomato 50g
  • Chopped cucumber 50g
  • Japanese puff rice 100g
  • Salt to taste
  • Sev 100g (Sevis like namkeen)

For Marination:

  • Plum paste 50g
  • Brown sugar 50g
  • Lemon juice 20ml
  • Japanese spicy condiments 5g
  • Water less than 50ml
  • Salt to taste

For pastry/tart:

  • Flour 100g
  • Butter 60g
  • Salt 1g
  • Egg 25g/ 1 egg

For Tofu fritters:

  • Silk tofu cutting 2 cubes (1.5inch) 50g
  • Corn flower 20g
  • Japanese spicy condiments 5g
  • Water 20ml
  • Panko (bread crumbs) 50g


  • Take a bowl, put flour, butter and salt then wrapped with hand, and then add egg, need like dough until it become soft and smooth
  • Put 1 into the pastry cup, and then bake in the oven with 170 degree, 12 minutes


  • Mix together corn flower, Japanese spicy condiments and water
  • Put panko onto cut tofu, well put then deep fly, and keep it a side


  • Take a bowl, put chopped spring onion, red chili, tomato and cucumber, puff rice, all mixed well and keep it aside
  • Take another bowl, mix plum paste, brown sugar, lemon juice, Japanese spicy condiments, and water, make them thick and marinated
  • Put all another bowl into 1st bowl, then mix all nicely then taste add salt if required
  • Fill the pastry/tart with 3
  • Put Tofu fritters and Sev (Indian namkeen) on the top

The recipe is shared by Chefs Julia Carmen Desa and Jatin Mallick. These Indo-Japanese fusion dishes served at Indo-Japan Food Forum, held in Delhi last week.

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