Ingredients
- 400g plain flour
- 1 teaspoon turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon chilli flakes
- 2 tablespoons vegetable oil
- Salt
- 1 x 250g pouch of Merchant Gourmet Simply Cooked Puy Lentils
- 1 small boiled potato
- 1 teaspoon cumin seeds
- 1 teaspoon chilli flakes
- ½ bunch finely chopped coriander
- Salt
- Plant-based Greek yoghurt
- Handful chopped mint leaves
- ½ grated cucumber
- ½ teaspoon cumin seeds
- 3 tablespoons golden caster sugar
- 2 medium sized firm mangoes
- 1 teaspoon chilli flakes
- 1 teaspoon ginger powder
- Squeeze lemon juice
PUY LENTIL STUFFING:
RAITA:
MANGO CHUTNEY:
Instructions
- Mix the ingredients for the dough in a bowl and add just enough water to form a soft, pliable dough. Knead for 5-10 minutes, cover with cling film and allow to rest.
- Combine the ingredients to make the Raita to a bowl and mix well. Season with salt to taste. Set to one side.
- Chop the mango into small cubes. Heat the sugar in a saucepan and allow it to caramelise and turn a light gold colour. Add the mango and remaining spices to the caramel. Add 75ml of water to the pan. Boil on a high heat until the mango softens slightly and the mixture takes on the consistency of a chutney. Finish with a squeeze of lemon juice. Set to one side.
- Combine the lentils with the coriander and spices. Work the mixture with your hands, mashing the lentils down slightly. Divide the mixture into 4 equal sized portions.
- Separate the dough out into 8 equal sized balls. Roll each dough ball into a disc of approximately 15cm diameter. Place the lentil filling into the centre of one dough disc and top with another dough disc. Press the edges to seal the filling in and flatten gently with a rolling pin.
- Grease a flat bottomed non stick pan with vegetable oil. Fry the parathas util they are golden brown and crisp on both sides. Avoid turning the bread in the pan too frequently.
Good to know!
The perfect addition to a veggie curry.
