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Tastes of the World

PEA AND METHI STUFFED PARATHAS

Makes 2

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

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.

Per 100g

Calories: 262, Carbohydrates: 20.0g, Sugars: 7.1g, Fat: 3.9g, Saturates: 0.5g, Protein: 44.0g, Salt: 0.87g

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About Vegan Life

Welcome to the February issue of Vegan Life! We have a super issue for you, packed with articles, recipes and interviews. We have spoken to activist Joey Carbstrong about his journey from doing time in a high security prison to animal welfare campaigner. His story is truly inspirational and evidence that it is never too late to move towards a compassionate lifestyle. We also have a wonderful interview with Lucy Holland, AKA Moocylu’s Designs, about her artistic style and some of the problems she has encountered on social media. One of our special features this month focuses on vegan butters and cheeses. Less than five years ago, it was near impossible to find a good cheddar replacement, let alone replacements for haloumi, parmesan, feta and camembert. Now, there are so many vegan cheeses that you are able to make a whole cheeseboard with different flavours, strengths and textures, but without any of the cruelty associated with traditional dairy. We have also put together a roundup of what you can expect from this year’s Vegan Life Live London, which is being held at Alexandra Palace on the 10th and 11th of February. We have shone the spotlight on some of the amazing talks, food, stalls and cookery demonstrations which will be taking place at Vegan Life Live to get you even more excited before the event! Finally, we were lucky enough to speak to an animal rights activist about the rescue of a piglet called Bella from a factory farm in Australia. Bella (who turned out to be male) was in an atrocious state when he was found, but some wonderful people rescued and cared for him and he is now on the road to recovery. With Christmas out of the way and Valentine’s Day on the way, it is the perfect time to stop and consider how we can all be a little more loving, and compassionate to the animals we share this earth with. As ever, please do get in touch and let us know what you are up to. We love to hear from our wonderful readers.