Parathas with a Curried Quorn Vegan Nugget Filling served with Mango Chutney
Deliciously spiced, stuffed pan breads that go perfectly with the sweet mango chutney for dipping.
- Makes : 4 |
- Difficulty: a little effort
- Prep Time : 1:20 hours |
- Cook Time : 40 mins
For the Filling
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) roasted masala
1 tsp (5 ml) turmeric
1 tsp (5 ml) ground cumin
1 tsp (5 ml) coriander seeds
1 (2 g) small red chilli, chopped
1 bag (280 g) Quorn Vegan Nuggets, cooked
1 C (250 ml / 2 g) fresh coriander
1 tsp (5 ml) salt
½ tsp (2.5 ml) sugar
For the Mango Chutney
2 C (500 ml / 450 g) mango, peeled and chopped
2 (4 g) small red chillies, finely chopped
⅓ C (80 ml / 60 g) flaked almonds
2 Tbsp (30 ml) water
2 Tbsp (30 ml) red wine vinegar
2 Tbsp (30 ml) sugar
1 Tbsp (15 ml) garlic, finely chopped
1 tsp (5 ml) onion seeds / Nigella seeds
1 tsp (5 ml) turmeric
20 fresh curry leaves
For the Parathas
2 Cs (500 ml / 250 g) wholemeal flour
1 (25 g) spring onion, finely chopped
1 Tbsp (15 ml) coconut oil, melted
½ tsp (2.5 ml) salt
cake flour for dusting
olive oil , for frying
chopped coriander or micro herbs , to garnish (optional)
To Make the Filling
Heat a frying pan over medium heat. Add the olive oil, onion, masala, turmeric, cumin, coriander seeds and chilli. Fry for 2 minutes.
Add to a food processor with the cooked Quorn Vegan Nuggets, fresh coriander, salt and sugar.
Process until fine but slightly chunky. Allow to cool.
To Make the Mango Chutney
Place all of the ingredients into a saucepan and place over medium heat. Bring up to a simmer and cook for 12-15 minutes, until slightly thickened.
Mash slightly to break up any big chunks of mango or curry leaves. Allow to cool.
To Make the Parathas
Mix all of the ingredients together. Turn the mixture out onto a lightly floured surface dusted with cake flour.
Knead for 5 minutes until smooth. Cover with plastic wrap and rest in the fridge for 15 minutes.
Divide the dough into 8 equal portions. Roll each portion out into a circle shape on a lightly floured surface, to a thickness of 2mm.
Divide the filling into 8 portions and spread the filling onto one half of each circle.
Brush the edges of the circle with water and fold one half of the circle over the filling to form a half moon shape.
Seal the edges with your fingers. Roll lightly to flatten the paratha. Do not stack the prepared parathas; rather place them in a single layer on trays lined with baking paper.
Heat a large frying pan over medium heat. Brush both sides of each paratha with olive oil and fry for 1 minute on each side.
Turn over and fry for 30 seconds and then fry once more on the other side for 30 seconds, until lightly charred and blistered. Keep warm under a clean kitchen towel.
Serve with the mango chutney on the side and garnish with chopped coriander or micro herbs (optional).
Tip: The stuffed parathas can be assembled a day in advance. Store on trays in a single layer on baking paper and cover with plastic wrap. Refrigerate until needed the following day.