A South African savoury perfect for a kitty party or a high tea.
Vetkoek Recipe by Chef Ranveer Brar

- 4

Cooking Time

-60 Min


- Medium

Preparation Time

- 15 Min


  • FOR Vetkoek
  • 500 gms Refined Flour
  • 5 gms Yeast
  • 1 tsp Sugar
  • Water for kneading
  • FOR Stuffing
  • 2 tbsp Olive Oil
  • 200 gms Soya Chunks
  • 2 tsp Ginger
  • 2 tsp Garlic
  • ½ cup Green peas
  • ½ cup Carrot
  • 2 tsp Madras Curry Powder
  • 5 to 6 sprigs Fresh chopped coriander
  • 1tsp Chilli Powder
  • Salt to taste Oil
  • FOR Garnish
  • Kuchumber salad
  • Parsley Sprigs


  1. 1

    For Bread In a bowl take 500 grams refined flour, 1tsp sugar, 5 gm yeast mixed with little water, and knead the dough with water as required.
  2. 2

    Rest dough for 30 hours to get fermented.
  3. 3

    Make 4 small balls from dough and ferment them further for 30-40 minutes.
  4. 4

    Fry the dough balls in low heat oil till golden brown.
  5. 5

    For Stuffing Heat 2 tbsp olive oil in a pan, add chopped 2 tbsp of ginger and garlic, sauté.
  6. 6

    Add 200 grams soya minced, salt for taste, 1tsp red chilli powder, 2 tsp madras curry powder, ½ cup crushed boiled green peas, ½ cup carrots add water and fry the mix.
  7. 7

    Grate in 1 boiled potato into mixture followed by chopped coriander and toss all ingredients together.
  8. 8

    Cut the dough balls through middle upto ¾ depth keeping one side intact.
  9. 9

    Fill up the soya mixture in the dough balls.
  10. 10

    Serve Vetkoek with kachumber salad and garnish with parsley sprigs.
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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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