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For Potato masala:
Potatoes-3 nos
Onion-1 medium(Chopped finely)
Tomatoes-2 nos(Chopped lengthwise)
Capsicum-1 small(Chopped in strips)
Bay leaves-1 leaf
Ginger-garlic paste-11/2 tbsp
Turmeric powder-1/2 tbsp
Kashmiri chili powder-1 tbsp
Coriander Powder-1 tbsp
Garam Masala-2 tsp
Pepper Powder-1/2 tsp
Chat Masala- 1/2 tsp
Amchoor- 1/2 tsp
Cumin seeds-1 tsp
Coriander seeds-1/2 tsp
Vegetable Oil-1 tbsp approx.
Salt to taste
Kasuri Methi leaves-a generous pinch
Coriander leaves for garnish
Method of preparation:
1. Clean the potatoes,peel them and cut to cubes of medium size. Boil water and cook the potatoes till they are fork tender.Drain and set aside.
2. Heat oil in a pan, add cumin,bay leaf and coriander seeds and fry for a second. Add ginger garlic paste and onions and fry till it turns translucent.
3. Add turmeric powder, chili powder and coriander powder and mix well for few minutes.
4. Add the chopped tomatoes, pepper and salt and cook till it turns soft and holds the shape.
5. Add the chopped capsicum and mix well and cook for few minutes. Then add the potatoes and mix well. Cook closed for few minutes say 4 to 5 minutes. Add about 3 to 4 tbsp of water if the mixture is too dry and starts sticking to pan. Cook till the flavors mix. Check for spices and salt in the recipe.
6. Once done add the methi leaves and cook for a minute. See that there is no water in the mixture. Add the chaat masala, amchoor powder and coriander leaves and mix well.
7. Serve warm rolled in chapathi, tortilla, naan or as a side.
Carrot Onion Coleslaw:
Baby cut Carrots-4 nos(sliced to thin strips)
Onion-1/4 of 1(sliced to thin strips)
Green chili-1 no(sliced to thin strips)
Salt a pinch
Lemon juice-1 to 2 tsp
1. Mix all the ingerdients and set aside.
Mint Leaves:2 to 3 stems
Yogurt thick: 3 to 4 tbsp
Salt a pinch.
1. Chop the mint leaves very fine and mix with yogurt and salt.
Chapathis:
Wheat flour-2 cups
Salt-1/2 tsp
Olive oil/ghee/vegetable oil-1 tsp
Warm Water-1/4 to 1/2 cup(use more if needed)
1. In a bowl mix wheat flour, salt, olive oil, and water little by little by hand to form a pliable dough.
2. Keep the dough closed with a lid for 5 minutes.
3. Make the dough to small lemon sized balls.Dust the balls in all purpose flour or wheat flour to avoid sticking to the rolling pin.
4. Roll the dough using a rolling pin to a circle of 7 to 8 cm. Dust in between if necessary.
5. Heat a griddle on medium heat and then add the rolled chapathis and cook on both sides by turning it till you see small brown spots on both sides.
6. You can apply little ghee/oil while taking it off the heat. You can completely skip this too.
7. Keep the chapathis in a casserol or hot pot lined with aluminium foil. Once done completely with cooking wrap the chapathis completely with foil and then close the casserol. This keeps the chapathis soft for long time.
To make rolls:
1. Take a warm chapathi and keep little potato masala on the center.
2. Add little coleslaw on top of it and then add little mint yogurt on top.
3. Roll the chapathis and enjoy.
