Chapati with Vegan Nuggets, Pawpaw Salsa & Turmeric Sauce
Traditional Indian flatbread filled with flavour!
- Makes : 4 |
- Difficulty: easy
- Prep Time : 4:50 hours |
- Cook Time : 35 mins
Ingredients
Sauce
1½ C (375 ml) coconut milk
¼ C (60 ml) water
1 spring onion, chopped
1 small green chilli
2 Tbsp (30 ml / 5 g) coriander, chopped
1 tsp (5 ml) turmeric
1 tsp (5 ml) roasted masala
1 tsp (5 ml) sugar
1 tsp (5 ml) red wine vinegar
salt and pepper
Salsa
½ (60 g) medium red pepper, finely chopped
½ (80 g) medium red onion, finely chopped
2 Tbsp (30 ml / 5 g) coriander, finely chopped
1 tsp (5 ml) olive oil
1 tsp (5 ml) red wine vinegar
salt and pepper
Nuggets
Chapattis
⅔ C (160 ml) water
pinch salt
⅓ C (80 ml) sunflower oil
To serve
Method
Sauce
Strain and rinse the soaked cashews. Place in a food processor with the rest of the ingredients and blend until smooth. Season to taste.
Salsa
Combine all of the ingredients for the salsa and season to taste. Refrigerate until needed.
Nuggets
Preheat the oven to 200 °C.
Place the Quorn Vegan Nuggets onto a baking tray and roast for 18 minutes. Cut into bite-size pieces.
Chapattis
Mix the flour, water and salt together. Turn out onto a clean surface and knead for 5 minutes. Cover with a damp dishcloth and allow to rest for 5 minutes. Divide the dough into 8 portions. Roll the portions out as thinly as possible, using a rolling pin.
Heat the oil in a frying pan over high heat. Add the chapattis, one at a time, and fry for 1-2 minutes until golden and lightly charred. Keep warm under a clean dishcloth.
To serve
Serve the chappatis with the Quorn Vegan Nuggets, garnished with micro herbs or coriander (optional), with the salsa and sauce on the side.
Tip: Soak the cashews in cold water for at least 4 hours or overnight. Pour cold water over the raw nuts, cover and leave to stand at room temperature. This process softens the nuts and makes them easier to blend.
If you do not have enough time to make the chapattis then simply replace them with ready made naan bread or rotis.
