We had a quiet Saturday after ages. All of us were home through the day and so I
suggested going out. My husband picked
an Indian restaurant in Boulder that serves South Indian food. I am not so fond of this place – service is lousy
and food is mediocre. But since my
husband wanted to, we went there. Big
mistake! The buffet is one of the most
expensive Indian buffets in the area and the food was terrible! I have told my husband that he can go alone
if he wants to eat at that restaurant!
Anyway – my son had a Halloween party to go to
in the evening. Since it was just the
two of us for dinner, I made my 10 minute aloo subji and we had it with
parathas and rice. Some of this curry
was left over and I used that to make the rotis today. The potatoes had absorbed most of the moisture. So I added a little water to make the dough. They came out so well!
I am giving you the recipe to make it from
scratch, but I made it with left over curry.
Here is what you need:
- 2 medium sized potatoes, boiled
- cumin seeds
- salt to taste
- ½ tsp. red chili powder
- ¼ tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- ¼ tsp. hing
- 2 tsp. oil
- 2 cups whole wheat flour or chappati atta
- warm water
- ghee
Here is how I made it:
- Peel and mash the potatoes. Add cumin seeds, salt, and all the powdered spices. Mix well
- Add the wheat flour. Mix well.
- Add water a little bit at a time and keep mixing till you have a soft pliable dough.
- Place dough on a floured surface and knead well for a few minutes
- Cover with a wet paper towel and set aside for about 30 minutes
- Make medium lime-sized balls with the dough.
- Take one ball of dough. Dust this with dry flour/atta
- Roll it out into a thin roti, dredging with flour as you roll.
- Put roti on a heated tawa. Let it cook on one side for a couple of minutes. Flip it over and let it cook on the other side, till it is cooked though
- Place these in a bread basket or clean towel and rub it with ghee.
Serve hot with a spicy curry. I served these with a vegetable kurma.
