Roti and potato curry

Hello! Today I bring you tasty stories from the colorful and aromatic Indie. Easy to make and excellent vegetarian food! The potato curry is the Indian version of the peasant potatoes in Romania, and is

Hello! Today I bring you tasty stories from the colorful and aromatic Indie. Easy to make and excellent vegetarian food!

The potato curry is the Indian version of the peasant potatoes in Romania, and is extremely tasty and cheap. Served on flat Indian bread called roti, this vegetarian dish will color your coming winter days, through the excellent taste given by spices.

Ingredients:

Roti:

200 g flour;
still little flour for the dough;
100 ml water;
2 teaspoons oil;
1/2 teaspoon salt.

Potato curry:

4 large potatoes;
1 onion;
2 tomatoes;
1 teaspoon of spices mix (lemon grass, coriander, ginger, garlic, turmeric – or you can play with spices as you like);
2 teaspoons curry;
chili powder optional;
salt;
1 tablespoon oil;
parsley (or fresh cilantro if you have one).

My advice is to start with the potato curry preparation and then to make Roti, to serve it warm.

Method of preparation:

Patato curry:

Cut the potatoes into small cubes and bring them to a boil in salted water. When boiled, strain potatoes and retain 50 ml of boiling water.
Put a tablespoon of oil in the pan and heat the chopped onion until softened. Add the spices and simmer for 10 seconds. Add the boiled potatoes, salt and mix gently so as not to crush too much. Taste and add more spices if you like more aroma. Add chili powder if you want it to be spicier. Leave it for another 5 minutes.
The tomatoes that have been pureed in the blender, and the water left over from the boiling potatoes, put them over the potatoes and leave for 2-3 minutes to boil, mixing very easily. Sprinkle the parsley and take from the heat.
Put 3-4 tablespoons of potato curry on each Roti, then fold in half and serve while still warm.

Roti:

Mix flour with salt in a bowl, then pour the warm water and mix with the tip of your fingers until the dough binds.
Lightly knead and if the dough sticks to your fingers slowly add a little flour until you get an elastic dough that comes off your fingers (this is because the flour differs from one brand to another, from one country to another, the need for liquid is easy different).
Add the oil and knead the dough for another 5-7 minutes.
Divide the dough into 4 and with the hands given through the flour form balls. Pass the balls through the flour and sprinkle some flour on the work table.
From each ball spreads round sheets, thin, like pancakes. Be careful not to stretch them too tight, because they will bore holes in the oven.
In a very hot Teflon pan, without oil, place the dough sheet. The fire under the pan should be close to maximum.
1. The surface dries quickly, and soon bubbles appear on the entire sheet. After the bubbles have appeared, count up to 5 and turn the sheet on the other side.
2. Leave 10 seconds on the other side. You will notice that the bubbles get a little bigger.
3. Turn the sheet once more and you will notice that it fills with air and swells very hard. Leave it for 10 seconds and it’s ready.
Repeat with the other 3 sheets. Roti are served hot.

Cut the potatoes into small cubes and bring them to a boil in salted water.

When boiled, strain them and keep 50 ml of the water in which they boiled.

Put a tablespoon of oil in the pan and heat the chopped onion until softened.

Add the spices and simmer for 10 seconds.

Add the boiled potatoes, salt and mix gently so as not to crush too much. Taste and add more spices if you like more aroma. Add chili powder if you want it to be spicier. Leave for another 5 minutes.

The tomato that was made pure in the blender, and the water left over from the boiling potatoes, put them over the potatoes and leave for 2-3 minutes to boil mixing very easily. Sprinkle the parsley and take from the heat.

Mix flour with salt in a bowl, then pour the warm water and fingertips until the dough binds.

Gently knead and if the dough is sticking to your fingers, slowly add some flour until you get an elastic dough that comes off your fingers.

Add the oil and knead the dough for another 5-7 minutes.

Divide the dough into 4 and with the hands given through the flour form balls.

From each ball spreads round sheets, the thin ones. Be careful not to stretch them too tight, because they will bore holes in the oven.

In a very hot Teflon pan, without oil, place the dough sheet.

The surface dries quickly, and soon bubbles appear on the entire sheet. After the bubbles have appeared, count up to 5 and turn the sheet on the other side.