Meera Sodha’s recipe for vegan haggis kheema and tattie rotis | The new vegan
Burns Night and my birthday are on the identical day, which, through the years, has been each a blessing and a curse – a curse in that I haven’t all the time needed to eat haggis, neeps and tatties or learn poetry on 25 January, and a blessing in that there’s all the time been a pre-set suggestion on the celebration idea-o-meter that’s extra fascinating than the standard: “Pub?” In any case, this 12 months I’m embracing it absolutely, merging Burns’ love for haggis and tatties with my love of Indian kheema and rotis, and so forming the inaugural Burns-Sodha birthday meal of haggis kheema and tattie rotis.
Haggis kheema and tattie rotis
Treat the haggis and roti recipes individually, if you want (and when you’re wanting time, you may all the time purchase wheat rotis). The dish is constructed round Macsween’s vegetarian haggis, which you’ll want to purchase – it’s broadly accessible in most supermarkets.
Prep 20 min
Cook 1 hr 10 min
Serves 4
For the tattie rotis
300g maris piper potatoes, peeled and reduce into 3cm cubes (250g internet weight)
1 tbsp rapeseed oil, plus 1 tsp additional for frying the rotis
Salt
½ tsp nigella seeds
125g plain white flour, plus additional for dusting
For the haggis kheema
3 tbsp rapeseed oil
1 medium leek (250g), finely sliced
1 giant onion, peeled and finely chopped
2cm piece recent ginger, peeled and grated
5 garlic cloves, peeled and minced
2 Indian inexperienced finger chillies, very finely chopped
1kg vegan haggis
2 tsp floor coriander
2½ tsp floor cumin
½ tsp turmeric
100g non-dairy yoghurt – I like Coconut Collaborative
1 giant handful (10g) recent mint leaves, chopped
1 giant handful (15g) recent coriander leaves, chopped
Bring a small pan of water to a rolling boil, drop within the potatoes and prepare dinner for 12 minutes, or till tender. Drain and go away to dry within the colander. When dry, put the cooked potatoes again into the identical pan, add the oil, half a teaspoon of salt and the nigella seeds, and mash rather well. Add the flour and knead along with your fingers till the combination comes collectively right into a uniform ball of dough.
Lightly flour a piece floor and lay out a big sheet of greaseproof paper. Cut the roti dough into 4 equal items. Take one piece of dough, roll it out right into a 6cm-diameter circle (dip the rolling pin in flour if want be), then switch to the paper and repeat with the remaining dough.
Heat a teaspoon of oil in a big, nonstick frying pan and, when sizzling, lay within the rotis and prepare dinner for a couple of minute and a half on both sides, till blackened in locations and there are not any raw, doughy spots – because the pan begins to warmth up, the roti will prepare dinner extra rapidly, so chances are you’ll want to scale back the cooking time and/or warmth. Cover the cooked rotis with foil and put aside whilst you make the kheema.
In the identical frying pan, warmth the oil for the kheema over a medium warmth. When sizzling, add the leek and onion, and prepare dinner for about eight minutes, till tender and translucent. Add the ginger, garlic and chillies, stir to combine and prepare dinner for two minutes extra.
Crumble within the haggis and prepare dinner, stirring often, for about eight minutes – it might keep on with the pan, however persevere. Stir within the floor coriander, cumin, turmeric and yoghurt, prepare dinner for an additional 4 minutes, then style for seasoning. Add salt a quarter-teaspoon at a time, mixing and tasting after every addition, then stir within the recent herbs and serve sizzling with the rotis.
