Vegan Recipe Collection Over 800 Vegan Recipes

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5 garlic cloves, peeled and very finely chopped
2 tbsp very finely chopped fresh green coriander
about 3 tbsp oil
Method
Put the chickpea flour into a large mixing bowl. Slowly add 250ml/8fl oz/1 cup water mixing with a
wooden spoon to make a smooth batter. Add the salt, cayenne, ajwain seeds, onion, ginger, chillies,
garlic and coriander. Stir to mix. Set aside for 15 minutes.
Smear a large, wide, non-stick frying pan with 1 tsp of the oil and set over lowish heat. When very hot,
stir the batter and pour about 70ml/2 ¾ fl oz/ 1/3 cup on to the centre of the pan. Quickly tilt the pan in
all directions as you would for a crepe, spreading the batter to make an 18-19cm/7-7 ½ inch pancake.
Cover and cook for 3 minutes or until the pancake is reddish brown at the bottom.
Dribble another tsp of oil around the edges of the pudla. Turn the pudla over and cook, uncovered, for
further minute or until golden. Remove form the heat and keep covered between 2 plates. Repeat with
the remaining batter. Always remember to stir the batter before use it. (left over batter maybe be
covered, refrigerated and re-used.)
Spicy Potatoes with Tomatoes – Batata Nu Shak
These potatoes are hot – and quite delicious. They are best served with Indian breads but may also be
served with store-bought pita bread. They can be a part of any Indian meal.
Ingredients
4 tbsp peanut or any other vegetable oil
½ tsp brown mustard seeds
½ tsp cumin seeds
2 dried hot red chillies
2 bay leaves
¼ tsp ground asafoetida
10 fresh curry leaves, if available
4 small-medium potatoes (450g/1lb), peeled or unpeeled, cut into 1cm/ ½ inch pieces
1 ½ tsp cayenne pepper
½ tsp ground turmeric
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