Vegan Recipe Collection Over 800 Vegan Recipes

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Place the flour and salt in a bowl. Make a well in the centre, gradually stir in the water and work to a
soft supple dough. Knead for 10 minutes then cover and leave in a cool place for 30 minutes. Knead
again very thoroughly, then divide into 12 pieces. Roll out each piece on a floured surface into a thin
round pancake.
Lightly grease a griddle or heavy-based frying pan with a little oil or margarine and place over a
moderate heat. Add chapatti and cook until blisters appear. Press down with a spatula then turn and
cook on the other side until lightly coloured. Remove from the pan and keep warm while cooking the
rest. Brush a little margarine on one side and serve warm.
Quick Curries – Pat Chapman
Corn and Mushroom Stir Fry Balti
1 can (8oz/225g) corn kernels
2tbsp sesame oil
½ tsp cumin seeds
½ tsp fennel seeds
2 tsp minced garlic
1 tsp fresh minced ginger
1 tbsp curry powder
1 tbsp garam masala
2 tbsp dried onion flakes
6oz (170g) fresh mushrooms chopped or sliced (3/4 cup)
4-6 green onions (bulbs and leaves) chopped
2-3 canned tomatoes chopped
2 tbsp chopped bell pepper
2-3 green chilli pepper chopped
salt to taste
method
Drain corn, reserving liquid. Add water to make 1/3 cup (80ml). Heat oil in a wok or large skillet and
stir-fry seeds 10 seconds. Add garlic and ginger and stir-fry 1 minute. Add curry powder and garam
masala and cook 1 minute longer.
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