TASTES OF THE WORLD

1 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.

2 Roll the dough into four (or five if your pan is smaller) chunky golf ball-sized balls, then rest again for 5–10 minutes.

3 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.

4 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.

5 Add the pea and methi mixture to the pan and mash a little more if needed. Remove from the heat and set aside to cool slightly. Add the remaining ingredients and mix well.

6 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.

7 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.

8 Serve with a big bowl of coconut yogurt for an Indian-style breakfast or with a big bowl of dhaba-style dal.

1 Preheat the oven to 180°C, (Gas Mark 4, 350°F).

2 To make the hoisin sauce, place all the ingredients into a small pan and bring to a simmer. Cook for about 4–5 minutes until the sauce is thickened and glossy. Cool and pour into sterilized jars, where it will keep for several months in the fridge.

3 Ensure the mock duck is well rinsed, and then shred it into smaller pieces and strips using your hands. Add 2 tablespoons of the hoisin sauce and mix well with your hands.

4 Layer the pieces onto the prepared baking sheet and bake in the preheated oven for 20–30 minutes, turning halfway through. Cook until the edges are crispy, but not burnt.

5 To prepare the vegetables, use a large, sharp chef’s knife to slice the spring onions in half, then slice each piece lengthways, trying to maintain the shape. Then slice each piece lengthways again, several times, to create spring onion strips.

6 Slice the cucumber lengthways and, using a small spoon, scoop out the seeds. Slice each half across the middle, to create four pieces, then cut each piece into thin strips.

7 Place the steamer basket over a small pan that allows it to sit atop the pan without falling to the bottom. Add about 5 cm of water to the pan and bring it to the boil. Add all of the pancakes to the steamer and place it on the pan. Cook the pancakes for about 10–15 minutes until all the pancakes are softened and warm. If you don’t have a steamer, you can also place the pancakes, still wrapped, in the microwave for 20 seconds.

8 To serve, add the remaining hoisin and the plum sauce (if using) into two little pots, alongside the shredded vegetables, steamed pancakes and crispy mock duck. To fill the pancake, spread either hoisin or plum sauce onto the pancake, add a couple of pinches of shredded vegetables and a spoonful of mock duck. Wrap, roll and eat immediately.

1 Firstly, prepare the ‘green’ chutney, by blending together all of the ingredients with a stick blender or in a food processor. Cover and set aside.

2 Using gloved hands, rub the potato and beetroot/beet with your fingers to gently remove the skins. Cut into 5 mm thick slices.

3 Butter the bread on both sides, if you like. Starting with the bottom layer, slather green chutney onto the bread, then add the tomato slices and onion. Add sliced (bell) peppers and cucumber or a slice or two of vegan cheese, if using.

4 Sprinkle lightly with chaat masala powder, then add another slice of bread. Lay the slices of potato and beetroot on top and sprinkle with more chaat powder. Spread more green chutney on the last slice of bread and place on top of your doubledecker sandwich. Repeat for the second sandwich.

5 Heat a frying pan over medium-high heat, then add the oil. Lay the sandwich carefully in the hot pan and toast on both sides, turning carefully so as not to spill the contents. Toast in the pan until golden brown. Repeat with second sandwich, then slice in half and serve warm.