I veganised this recipe that I saw on the hairy bikers cooking show. I also added a touch of ‘Emily’ since I am incapable of following a recipe exactly.
Dough Ingredients:
2 cups of plain flour, plus extra for dusting
1 tsp baking powder
1 tsp sugar
1 tsp salt
2 tsp no egg (egg substitute) mixed with a little water (you could use a real egg if you are so inclined)
220ml soy milk
Filling Ingredients:
1 tbsp vegetable oil
piece root ginger, finely chopped/grated (to taste)
1 onion, finely chopped
2 garlic cloves, finely chopped
2 green chillies, finely chopped or chili flakes
1 tsp ground turmeric
1 tsp chilli powder
1 tsp ground coriander
1 tsp garam masala
2 medium potatoes, boiled and mashed
1 carrot, boiled and mashed
some pumpkin, boiled and mashed
1 sweet potato, boiled and mashed
salt
2 tbsp chopped fresh coriander
4-5 tbsp vegetable oil
Method:
To make the dough, chuck all the dry ingredients into a mixing bowl, then add the no egg (egg substitute) and mix it up. Slowly add the milk, stirring. Knead the dough on a floured surface for 10-12 minutes. Place back in the bowl, cover with cling film and set aside to rest for 15 minutes.
To make the filling, heat oil in a pan then reduce the heat to medium, add the onion and cook until tender. Next add all the spices, ginger and chili and cook for 3-5 minutes. Add the mashed vegetables and stir through the spice mix, take off the heat and stir through the fresh coriander. Divide into six equal portions and roll each portion into a ball (maybe let it cool a little first so you don’t burn yourself).
Next get your dough out again and put it on to a floured surface, roll into a sausage shape and cut into six equal(ish) pieces. Roll each piece out, make it fairly thin, but not too thin. Place one of the balls of mashed vegetable goodness in the middle of each piece of dough. Next you need to grab the sides of the piece of dough and pull them up so they meet at the top in the middle (so it looks like a dim sum). Pinch it together so it seals the vegetables inside and give it a little twist. Now you want to take your rolling pin and roll it out, very carefully, you want it flat but not too thin.
Heat some nuttelex or oil in a pan, with the flatest base you can find, make sure that the pan it hot and fry the parathas for about 5-6 minutes on each side. Next step; OM NOM NOM NOM!
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