Manchester Vegan Fair 17 May #Vegan #healthy #crueltyfree @ManchesterVegan @vegsoc

Photo of Bombay dosa with chickpea curry sauce (see recipe below) from the wonderful Vegetarian Society- whose National Vegetarian Week starts on 19 May. There's more about that here on Mancunian Wave tomorrow. 

Before then though there is another creative, tasty, healthy and cruelty-free eating event to relish: The Manchester Vegan Fair on Saturday 17 May at the Chorlton Irish Club, 17 High Lane, M21 9DJ. 11.00 a.m to 5.00 pm. 

Bombay dosa with chickpea curry sauce

Serves 4

Preparation time 25 minutes

Cooking time 35 minutes

Vegan

For the dosas

100g gram flour

100g rice flour

1 tsp curry paste

Salt and pepper, to taste

400ml water

2 tbsp vegetable oil, for frying

For the Bombay potato filling

300g potatoes, unpeeled 

1 tbsp vegetable oil

1 onion, sliced

1 tbsp curry paste (use your favourite)

2 large tomatoes, deseeded and chopped

1 lemon, juice only

Small handful of coriander leaves

For the chickpea sauce

1 onion, sliced

1 tbsp vegetable oil 

1 jar curry sauce (use your favourite)

1 can chickpeas, drained 

Small handful of coriander leaves

To make the dosas

1 Mix all of the dosa ingredients together and allow to stand while you prepare the filling and sauce.

To make the Bombay potato filling

2 Place the potatoes into a pan of boiling water and cook until just tender. Drain the potatoes and allow to cool slightly before peeling and cutting into small chunks.

3 Heat the oil, gently fry the onion for five minutes and then add the potatoes and curry paste.

4 After five minutes add the tomatoes and lemon juice. Season with salt and pepper then set to one side.

To make the chickpea sauce

5 Gently fry the onion in the oil for five minutes, then add the jar of curry sauce and chickpeas and simmer for another five minutes. Add fresh coriander to taste.

6 Reheat the Bombay potato on a low heat and keep warm while you make the dosas.

To make the dosas

7 Heat a little vegetable oil in a non-stick frying pan. Once hot, add a little batter mixture, tilting the pan to get an even coverage.

8 After 1 minute carefully turn and cook the other side. Repeat with the remaining mixture to make four dosas.

9 To serve, place a little Bombay potato in the middle of a dosa, add a little fresh coriander and roll. Either spoon a little curry sauce over the top or serve in a separate bowl.

10 Repeat with the remaining dosas. Finally, garnish with a little coriander.

Recipe courtesy of © The Vegetarian Society