A vegan spectrum of Meera Sodha with a quick lemon pickle


Food has had a difficult few years: it has been all but visible in the media (except for yeast). We have become so obsessed with our food that we sometimes forget that, in fact, the appearance is not everything. What really matters is the texture of the food and the pleasure it brings to us – including the ugly brown food.
Aloo paratha, one of my favorite dishes, will never win a beauty contest. In India, it’s the champion’s breakfast, but I’d be happy to make room at any time. It may not be popular on social media, but it also proves that beige can be brilliant.
Aloo paratha with a quick lemon pickle.
If you can’t find pancake flour, though you may need a little more water, use a mixture of whole wheat and white. Don’t worry, if your paratha isn’t perfectly round: practice makes perfect. (by the way, you can freeze the rest of the characters: put a piece of oil-proof paper between each person in a sealed container).
Two lemon
Rapeseed oil
1/2 teaspoon black mustard seed.
1 garlic clove, peeled, thinly sliced.
1 red pepper, finely chopped (if you want to be less hot, you can seethe seeds)
2 medium-sized potatoes (about 350 grams), peeled.
350 grams of pancake flour.
2 cm ginger, ground.
1 red onion, peeled, cut into small pieces,
1 1/2 green finger peppers, chopped (if you don’t like less heat, you can seethe seeds)
30g fresh cilantro, stems and leaves, chopped.
1/2 teaspoon turmeric
1/2 teaspoon fennel seed.
Non-dairy yogurt, service.
First make the pickles. Cut a lemon top and tail into four, then cut each lemon into a very thin slice (using the sharpest knife) and remove any points. Place the slices in one bowl and pour the other lemon juice on top.

In a very low flame, heat 2 tablespoons of oil in a pan, and you have a lid. Add mustard seeds and garlic. When the garlic turns pale gold, add chili, lemon slices, lemon juice and half a teaspoon of salt. Stir well, cover and cook for 5 minutes. Remove the lid and cook for another 5 minutes until the oil begins to separate from the lemon, then remove the heat and chill.
Cut the potatoes into small pieces and put them in a deep pot. Cover with cold water and cook until cooked. Drain and chill.
At the same time, make the dough. Place the flour in a bowl, make a well in the center, and pour in two tablespoons of oil and half a teaspoon of salt. Stir with your hand until it is like breadcrumbs, then drizzle in the 220ml hand hot water until you have a soft dough. Cover and set aside.
Crush the potatoes, then stir in ginger, onion, green pepper, coriander, turmeric, cumin and three-quarters teaspoon salt. Add your hands until the mixture is even, thick and thick, and flavoured.
Divide the dough into eight pieces and roll each piece into a ball between your palms. Spread one point and then dip in the flour, measuring 14 centimeters in diameter. Mix the golf-ball-sized potatoes into a ball and place it in the middle of the paratha. Pull the edges of the dough upward, sealing and flattening. Immerse in flour, 14 cm in diameter. Repeat the rest of the dough and fill.
Heat a frying pan with medium heat, and once heated, place in a paratha and cook for one minute until brown spots appear below. Turn it over, cook it on the other side for a minute, then turn it twice, and then heat the sides for 30 seconds (the dough should not be visible). Move to a plate and keep warm while you repeat with the rest of the parathas.
Use pickles and a whole bunch of non-dairy yoghurt fresh and hot.


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