To make the dough
- 240g (12/3 cup) fine wholemeal flour
- ½ tsp ajwain (carom) seeds
- ½ tsp fine salt
- 1 tsp pomace or vegetable oil
- About 60ml (1/4 cup) warm water
To make the filling
- 160g (1 cup) frozen peas
- Bunch fresh methi leaves (fenugreek), roughly chopped
- ½ tsp cumin seeds
- ¼ tbsp chickpea flour
- 1 tbsp freshly chopped coriander
- 1–3 fresh green chillies, to taste, finely chopped
- Pinch asafoetida (hing), optional
- ½ tsp garam masala
- 1 tsp fine salt
To cook and serve
- 2–3 tbsp coconut oil
- Coconut yogurt or dhaba-style dal
- To prepare the dough, mix together the flour, ajwain and salt in a large bowl, then add the oil and enough of the warm water to make a soft, pliable dough. You can add more flour if it is too sticky (paratha-making is not an exact science). Knead well for 5–10 minutes, then cover and set aside for 30 minutes.
- Roll the dough into four (or five if your pan is smaller) chunky golf ball-sized balls, then rest again for 5–10 minutes.
- Heat the peas and chopped methi in a small pan for a few minutes, ensuring they are softened slightly. Roughly mash the peas and methi leaves, then place in a sieve/strainer and squeeze out any excess water.
- Lightly toast the cumin seeds in a wok or frying pan. Add the chickpea flour and toast until it is aromatic and changes colour slightly. Don’t let it burn by browning too much.
- Add the pea and methi mixture to the pan and mash a little more ifneeded. Remove from the heat and set aside to cool slightly. Add the remaining ingredients and mix well.
- On a well-floured surface, roll out the dough balls to about 16–18cm in diameter. Lay half of the vegetable mixture on one of the discs, ensuring a 2cm gap around the edge. Dampen the space left around the edge with a little water and place a second disc on top. Fold the edge of the bottom paratha over onto the top paratha and push down to seal the edges. Repeat with the other two discs of dough and the remaining filling to make two big parathas.
- Place a large frying pan or tawa over medium heat and cook the parathas, one at a time. Allow the first side to cook until it has a few wellbrowned patches (it doesn’t have to be browned all over). Turn it over and spoon a little coconut oil over the top, spreading it over the cooked side with the back of the spoon. Flip again and brush on some more oil. Keep the paratha warm in a low oven while cooking the second one.
- Serve with a big bowl of coconut yogurt for an Indian-style breakfast or with a big bowl of dhaba-style dal.
Per 100g Calories: 262, Carbohydrates: 20.0g, Sugars: 7.1g, Fat: 3.9g, Saturates: 0.5g, Protein: 44.0g, Salt: 0.87g
Recipe and Images from: My Vegan Travels by Jackie Kearney, Ryland Peters & Small
Photography by Clare Winfield © Ryland Peters & Small World of the 50 51 Tastes
February 2018 (Issue 35) Vegan Life Magazine