The perfect, easy snack using an accidentally vegan ingredient that you can keep in your freezer for a rainy day!
Preheat the oven to 200 degrees. Heat the olive oil in a frying pan over a medium heat. Add the cumin and black mustard seeds. Allow to simmer gently in the oil and crack a little. After 30 seconds, add the mushrooms, onion and walnuts. Stir fry for 5 minutes until they begin to soften and caramelise.
Add the garlic, ginger and a pinch of salt to the mixture. Stir together and fry for a few minutes more.
Drain the lentils then gently crush using the back of a fork, until the mixture resembles a coarse paste, leaving around half the lentils whole. Add them to the pan with the veg along with the garam masala and chutney. Stir to fully combine. Gently fry for another minute or so then remove from the heat and allow to cool.
While it cools, add the grated cucumber to a sieve with some salt and allow to drain. After 2 minutes, squeeze out any excess moisture then add to the yoghurt with the mint and lemon juice. Season to taste.
Thaw the parathas, for just a minute or two, enough that you can roll them without cracking. Remove the plastic, add a generous amount of filling to the end closest to you, leaving about 1cm from the edge. Make sure the filling goes right up to either side of the paratha then roll.
Place the logs into the fridge to firm up then slice into 1-2 inch pieces, brush with a mixture of milk and syrup then top with a pinch of salt and scattering of nigella seeds. Bake for 20-25 minutes or until they're deeply golden and caramelised.
Serve immediately, or eat cold!
