Dabbadrop recipes: From parsnip paratha to jackfruit keema

DabbaDrop is London’s first plastic and emissions-free takeaway subscription service. It has an ever-changing set menu of plant-based curries direct to doors, weekly or fortnightly. 

Founded by two neighbourhood friends, Anshu Ahuja and Renee Williams, DabbaDrop’s meals are delivered in Mumbai’s famous reusable stainless-steel tiffin boxes (known as a ​dabba​), with sides packaged in compostable pots and paper bags meaning all deliveries are free of single-use plastic. 

Old dabba tins are swapped on delivery with fresh ones that are filled with delicious dals and healthy, vibrant curries, roti and rice. All meals are vegan and are all refined sugar and preservative-free and packed with fresh vegetables, protein-rich pulses and super-powered spices. 

Makes 6 parathas

For Paratha

300g white unbleached flour 

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp sugar

3tbsp melted vegetable oil 

175ml of warm water

For stuffing

2 parsnips

1 onion

1 tablespoon vegetable oil 

1/4 tsp cumin seeds

1/2 carom seeds

1/2 tsp salt

For layering and cooking

Flour for dusting and rolling 

2-3 tbsp oil for cooking

Sift the flour, baking powder, salt and sugar into a large bowl. Add the vegetable oil and rub into the flour until it resembles breadcrumbs.

Gradually add 175ml of warm water into the bowl until the dough comes together but is still quite stiff.

Turn the dough out on to a floured surface and knead for 10 minutes until it feels smooth and silky. Place in a lightly floured bowl and leave to rest for 30 minutes to an hour.

Meanwhile heat the oven to 180C. Peel the parsnips and cut them into wedges. Sprinkle with salt and coat with half the oil. Roast for 15-20 minutes.

Heat the rest of the oil and add to a pan; when warm add cumin and carom seeds and cook for 30 seconds. Add sliced onions, reduce flame and cook until translucent (2 minutes).

Once the parsnips are cooked through, mash or chop into small pieces and add to the onion mixture. Adjust seasoning.

After your dough has rested, divide into 6 equal pieces. Take each piece and shape into a patty. Dust lightly with flour and roll out into an 18cm disc.

Add one tablespoon of the parsnip mix to the centre of the flattened disc and full the edges in. Press into the middle and then roll over, dust with a bit more flour and roll again. (Tip – roll twice and then turn)

Continue rolling until you have a 4cm disc, the stuffing might poke out in some places, but this is ok. Roll out all your parathas, cover them with a tea towel to stop them from drying out.

Get a frying pan on a high heat and spread with a teaspoon of oil. Turn down the heat to low and add your paratha. Cook for 2 minutes on each side or until golden brown.

Serve with dal and a spicy lime pickle or mango chutney.

Feeds two (as a side)  

1⁄2 onion, diced finely 

1 thumb of ginger

2 cloves garlic

1 green chilli

1 tsp coriander seeds

1/2 tsp black mustard seeds

1 tsp fennel seeds

1 tsp cumin seeds

Small bunch of coriander stalks

1 spring of fresh or dried curry leaves 

1/2 tsp garam masala

1 tsp turmeric

1⁄2 tsp chilli powder

Juice of 1⁄2 lemon

60g Cabbage

60g Frozen peas

80g Jackfruit (we use Biona)

3 chopped tomatoes

Salt – to taste

Heat 1 tbsp oil in a pan and mustard seeds, when they have popped add curry leaves add cumin seeds. Fry gently, then add chopped onion and cook for 2-3 mins or until translucent.

Using a pestle and mortar or food processor, blitz the ginger, coriander stalks, garlic and chillies and add the paste to the onions. Cook well.

Dry roast the coriander and fennel seeds in a pan and add into the onions along with turmeric and garam masala.

Next, add the chopped tomatoes and water as required and let the sauce simmer for 10 minutes.

Shred the jackfruit and slice the cabbage. Add to the pan along with green peas to the pan, combine and season well before serving. Garnish with chopped red chilli and coriander or serve with a crunchy wedge of iceberg lettuce.

Recipes from dabbadrop.co.uk