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THE BOLLYWOOD YORKIE
This dish is so dramatic it deserves its own dance number.
A giant Indian-spiced Yorkshire pudding, loaded with tikka-spiced meat, peppers, and melting paneer… all dunked into a homemade Harrison’s Ketchup Tikka Sauce.
Grab your favourite person and get ready to share a proper showstopper.
Course: Main Course
Cuisine: Indian
Keyword: english, fusion, INDIAN, yorkshire pudding
Author: jacksmeatshack
Ingredients
For the Yorkshire
  • 140 g plain flour
  • 4 eggs
  • 200 ml milk
  • 50 ml water
  • Pinch of salt
  • 1 tsp garam masala
  • ½ tsp turmeric for that golden Bollywood glow
  • ½ tsp ground cumin
  • A pinch of chilli powder optional, but adds a cheeky little kick
  • A few finely chopped coriander leaves
  • 1 tbsp olive oil or beef dripping
For the Filling
  • 200 g spiced pulled lamb or chicken tikka or garam masala style
  • 100 g roasted peppers & onions diced
  • 100 g paneer cheese chopped
  • Fresh coriander
  • Thinly sliced chilli optional
  • Lime or lemon wedge
  • Crispy poppadom shards optional, but elite
For the Tikka Sauce
  • 4 tbsp Ketchup
  • 1 tbsp Mayonnaise
  • 1 tsp tandoori masala
  • ½ tsp garam masala
  • ½ tsp smoked paprika
  • ¼ tsp turmeric
  • ¼ tsp ground cumin
  • ¼ tsp Kashmiri chilli or mild chilli powder
  • 1 small garlic clove grated
  • 1 tsp ginger paste
  • 1 –2 tsp lemon juice
  • Pinch of salt
  • Optional: dash of cream to make it richer
Instructions
  1. Combine garam masala, turmeric, cumin, and chilli powder. Set aside.
  2. Whisk together flour, eggs, milk, water, salt, and half the spice mix. Fold in chopped coriander. Let the batter rest for 15–20 minutes — Bollywood stars need a warm-up, and so does your Yorkie.
  3. Preheat your BBQ or oven to 220°C. Add olive oil or dripping to a cast-iron skillet and heat until piping hot.
  4. Pour in the batter and cook for 20–25 minutes, until puffed, golden, crispy, and dramatic.
  5. While the Yorkshire performs its rise, Sauté peppers and onions until softened and sweet, add the pulled lamb/chicken and the remaining half of the spice mix. Cook until fragrant and sizzling.
  6. Build the Bollywood tower by adding the meat+veg mix to the hot Yorkshire. Scatter over the paneer cubes and return to the grill with the lid closed for 2–3 minutes to let the paneer warm and soften.
  7. Top with fresh coriander, sliced chilli, and a squeeze of lime.
Add poppadom shards for crunch.
  8. To make the Tikka Sauce add the Ketchup to a small pan with the spices, garlic, and ginger.
  9. Warm for 1–2 minutes to bloom the spices.
Remove from heat, let cool slightly, then stir in the mayonnaise, lemon juice and salt. Pop the sauce in a dipping pot for sharing.
  10. Serve the beautiful spiced yorkshire with your warm Tikka Sauce for dunking, drizzling, and dramatic scooping.