Vegan Street Food: Foodie travels from India to Indonesia

220 g/1⅔ cups chapati flour ½ teaspoon salt ½ teaspoon ajowan (carom) seeds vegetable oil, for greasing 2 tablespoons grated vegan Parmesan (optional) 1 large chilli/chile, trimmed and thinly sliced (optional) fresh coriander/cilantro sprigs, to garnish TOMATO SAUCE 1 tablespoon vegetable or sunflower oil 1 onion, thinly sliced 2 garlic cloves, cru

PAD THAI JAY VEGETARIAN THAI FRIED NOODLES My recipe is based on my son’s favourite pad Thai trader on Rambuttri Soi (with a few insights from my best friend Natalie on that elusive secret ingredient). I don’t include garlic, because, for me, this seems a European influence and it slightly overpowers the balance of sweet and salty, and hot and sour

PASTE 2 tablespoons mung beans, soaked