Potato Roti Rolls
Ingredients | Serves 2 | Cook 60 Mins
- 2 tbsp sunflower oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp tumeric powder
- 4 cloves garlic chopped
- 1 inch piece ginger chopped
- 1 medium red onion finely chopped
- 1 large tomato chopped (optional)
- 1/4 tsp red chili powder
- 2 tsp ground coriander
- 2 large potatoes peeled and cubed
- salt to taste
- 1/4 cups water
- fresh coriander for garnish, finely chopped
- rotis/chapatis, store-bought or homemade
- sliced red onions (optional)
- chilli sauce (optional)
Method
- Start by chopping the garlic, ginger, and onion.
- Heat a pan on medium heat. Once hot, add oil, and add mustard seeds. Once the mustard seeds splutter…
- Add the cumin seeds and turmeric powder. Stir. After about 10 seconds…
- Add the garlic, ginger, and onion. Season with salt. Stir and allow this to cook for 5 minutes on low-heat (dial #3), or until the onions are golden-brown – about 5 minutes.
- In the meantime, chop the tomatoes into small cubes.
- Once the onions are golden brown, add the chopped tomato along with salt, red chili powder, and coriander powder.
- Stir. Cover with a lid. Allow this to cook for about 8 to 10 minutes on medium heat. Stir once in between to prevent the tomatoes from sticking.
- In the meantime, peel 2 potatoes and slice into small cubes.
- Check on the onion-tomato mixture . You should notice that all the water is evaporated and you are left with a paste-like consistency.
- Add the cubed potatoes. Season with salt.
- Stir to combine. Cover with a lid and cook for 20 minutes on low heat (dial #3). Stir every 4 minutes or so to prevent the potatoes from sticking to the bottom of the pan.
- After 20 minutes, add about a 1/4 cup of water to scrape all the goodness at the bottom of the pan. Stir. Cover with a lid and cook another 5 minutes.
- Fill the rotis with a few spoons of the spiced potato mixture, top with some finely sliced red onion, fresh coriander leaves and chilli sauce to taste, roll up and serve.
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Help us grow our Veg Box Recipes page by sending us your favourite meals, sides, starters and puds, and we’ll feature our favourites on the site. And, to get you started, fill your fridge with seasonal veg from your local Better Food Trader. We’re positive you’ll taste the difference.
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