This delicious fusion of veggies and spices will satisfy every craving you have. The curried carrot falafel and masala corn pairs perfectly with perfectly warm golden roti. What more can you ask for?!

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Golden Roti, Curried Carrot Falafel, and Masala Corn [Vegan]

Ingredients

For the Curried Carrot Falafel:

  • 1 tin chickpeas, drained and dried with a towel to remove any liquid
  • 3 large carrots
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili seeds
  • 1 teaspoon coconut oil

For the Corn Masala:

  • 2 fresh corn on the cob
  • 1 red onion
  • 1 red chili
  • Thumb size piece of ginger
  • 2 teaspoon black mustard seeds
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon coconut/avocado oil
  • 2 cloves garlic
  • 1/2 tsp garam masala

For the Golden Roti:

  • 7-ounces of fine cornmeal
  • 3.5-ounces plain flour (can sub gluten-free)
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 2 tablespoons avocado/coconut oil
  • 1 chili, sliced very finely
  • 3/4 cup hand hot water
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Preparation

For the Curried Carrot Falafel:

  1. Chop your carrots into small chunks and boil until soft. Drain, allow to cool, then mash in a large bowl with the chickpeas. Stir through the spices.
  2. Heat a skillet over a medium heat and add the coconut oil. Shape into little balls or patties and lightly fry until golden.

For the Corn Masala:

  1. Heat a medium pan on medium/high heat with the coconut oil and add corn, onion, chili, ginger and spices. Fry for 7-8 minutes, then add the garlic and garam masala and cook for 5 minutes more, taking care not to let the garlic burn.

For the Golden Roti:

  1. Mix cornmeal, flour, salt, turmeric and oil together in a medium sized bowl with your fingers or a fork, until crumbs.
  2. Stir through the chili and add the water a little at a time, until a smooth dough is formed. Knead for a minute or two until soft and pliable. Split dough up into golf ball size pieces.
  3. Heat a frying pan or skillet to a medium/high heat and brush lightly with a little coconut oil.  Roll out roti into small disks, around 5-millimeters thick. Lightly fry roti for three minutes each, turning half way through cooking.


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