Aloo (Potato) Stuffed Roti

Roti (Indian bread) is a staple food of North India. But it is eaten throughout other parts as well. There are many different types of roti from plain to stuffed to oven baked to deep fried. When making stuffed version there are different options for the stuffing. The most commonly used are: potato, cauliflower, fenugreek leaves, and paneer (home made cheese).

Ingredients:
1 cups atta (flour)
1 medium potato
1 tsp cumin seeds
1 tsp cumin powder
1 tsp amchur (mango powder)
chopped cilantro
touch of cayenne pepper
salt to taste

Mix the flour with salt and approximately 1 cup water to make dough. Add 1-2 tsp oil and knead for 1-2 minutes. Cover and set aside.

Cook the potatoes with the skin. Peel and mash the potatoes. Add amchur, cumin seeds, cumin powder, cayenne pepper, salt and chopped cilantro and mix well.

To make the roti, divide the dough into 4 parts. Using both hands smooth each part into a ball. Press the ball of dough into flour to prevent sticking and roll out into a circle using a rolling pin on a flat surface or rolling board. Place 1-2 tsp of stuffing. Fold over the rolled out roti to form a ball again. Press the ball with the joined side down into more flour. Roll it again into a circle with a rolling pin.

Meanwhile place a flat frying pan on medium heat. Once the pan is hot enough, place the roti on the pan. Add 1-2 tsp oil and cook until lightly brown. Flip and cook other side adding oil as necessary.

Serve hot with a cup of fresh home made yogurt. I also like to add some lemon pickle. Delicious!

Chole Chaat

Chaat is a savory snack made by combining various ingredients such as cooked potato, chickpeas, sweet and sour sauces, yogurt, crunchy sev, topped with chopped tomato, onion and cilantro or any other combination based on the specific kind  of chaat.

This is very popular all across India where chaat is sold on most street corners (see Pani Puri).

Ingredients:
1 cup chole
2-3 tbsp sev or other crunchies
1-2 tbsp chopped onion
1-2 tbsp chopped tomato
1 tbsp chopped cilantro
1-2 tbsp smooth yogurt
1 tbsp mint chutney
1 tbsp tamarind-date chutney

Take some warm chole in a bowl. Start layering your favorites toppings. I usually like to add the following:

First sprinkle some sev or crunchies on the chole. Then add some chopped onion and tomato. Next add some mint and date tamarind chutney. Layer some smooth yogurt. Garnish with cilantro and enjoy with a hot cuppa tea!

Chaat can be served in different ways in Indian fast food restaurants: samosa chaat, allo tiki chaat, ragda chaat and many more kind.

Go try it! You’ll love it!

See Also:
Pani Puri
Samosa
Chole
Curry Puff
Pav Bhaji

Chickpeas with Spinach (Chole)

Chole is a very popular North Indian dish that is usually a very spicy curry made from chickpeas (channa). It is usually paired with bhature (fried bread). Chole can also be eaten with naan, roti and other types of bread and even with basmathi rice. There are many different ways to cook it. Traditionally it is cooked with onions and tomatoes and steeped in spices such as amchur (mango powder), anardhana (pomegrante powder) and garam masala.

Ingredients:
1 cup dry chickpeas (or use canned)
1-2 cups of chopped spinach
1 medium white or yellow onion chopped
1 medium tomato chopped
2-3 garlic cloves
1 inch piece of ginger
1/2 tsp garam masala
1 tsp cumin powder
1 tsp cumin seeds
1 tsp amchur (mango powder)
1/4 tsp red chili powder (optional)
pinch of turmeric
salt to taste
cilantro to garnish

If using raw beans, soak in water for 12 to 24 hrs. Boil the chickpeas in 2 cups of water until cooked. I usually prefer to cook them in a pressure cooker. Set aside.

Using a mini chopper or a mortar and pestle grind the garlic and ginger to a paste.

Heat a little oil in a pan. Add cumin seeds and turmeric. Once the cumin seeds turn lightly brown add chopped onion and ginger-garlic paste and fry till lightly brown. Add chopped spinach and tomato and continue cooking for 5 min. Add the spices and salt to taste. Add the cooked chickpeas along with any left over water. Add more water as necessary and continue cooking on medium low flame for another 20 minutes until all the spices are infused and all the vegetables are cooked and soften.

Garnish with some cilantro and serve hot with bhature, roti, naan or basmati rice.

Pav Bhaji

Ingredients:
3 medium potatoes
1 medium onion
1-2 carrots chopped fine
a few beans chopped fine
1 cup peas
some cauliflower florets cut small (optional)
2-3 garlic cloves chopped
1 tsp cumin seeds
touch of turmeric
1/2 tsp garam masala
1 tsp red chilli powder
tsp cumin powder
1 tsp amchur (dried mango powder)
salt to taste
chopped cilantro
2-3 tbsp oil (canola or olive)

Cook whole potatoes in water until they soften. Peel and set aside.

Heat oil in a large pan on the stove. Add turmeric, and cumin seeds and fry till lightly brown. Add chopped onion and garlic and fry till lightly brown. Add beans, carrots, cauliflower and peas and continue frying for 5-10 minutes. Smash the potato and add to the pan. Add the spices and mix well. Add some water and cook on medium low flame till the vegetables soften and aroma of the spices is fragrant. Add water as necessary. The final product should be lightly moist. Mash with spatula or blender.

Chop some cilantro and add.Mix thoroughly and continue cooking for 5 more minutes and remove from flame.

Warm a frying pan. Add a table spoon of butter and toast hamburger buns till lightly brown. Remove from flame. Top the pav (bread)  with the bajji (curry). Enjoy it warm.