Potato Bhaji & Chapatis
Every Indian family has its own way of cooking potato bhaji and depending on which part of India, it will taste completely different. It’s a hearty home cooked dish that is quick and easy to make. It can be eaten at breakfast with chapatis, or paired with a chicken curry, stuffed inside a masala dosa or in thali, which is a mini platter of Indian dishes. If you have a few chapatis left over, try them with jam or Nutella!
You will need
- 1 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 6 dried curry leaves
- 2 green chillies, sliced into 4 pieces each
- 1 large onion, finely chopped
- ¼ teaspoon, turmeric powder
- 1 tsp coriander powder
- 3 medium potatoes, peeled, cubed and parboiled
- 2 tbsp fresh coriander leaves, chopped
- 1 tsp lemon juice (optional)
- Salt, to taste
Heat the oil in a large skillet. When it begins to simmer, add the mustard and cumin seeds and cook for approximately 4 minutes, until they begin to pop and sizzle.
Add the curry leaves and fry for 1 minute, until fragrant. Add the chilli and cook, stirring until it releases flavour into the oil. Add the onion to the pan and sauté until the onions are soft and golden brown, which should take approximately 5 minutes. Add the turmeric and coriander powder and stir well for a minute.
Add the potatoes to the pan and cook until golden brown, stirring to brown all sides for approximately 6-8 minutes. Take the pan off the heat and add the fresh coriander and lemon juice, if using. Season with salt to taste.
You will need
- 2 cups/260g wholemeal or durum atta flour
- 1 tsp salt
- 1 cup/235ml water
- 2 tbsp wholemeal, for rolling and dusting
- Butter or ghee to serve
- Sieve the flour into a large bowl, add the salt and mix well. Add ¾ cup (approx. 175ml) of the water. Stir gently with fingers in a circular motion until the flour starts to gather Add 1-2 tablespoons more flour if the dough looks too sticky. Add more water if it looks too dry or firm.
- Knead the dough until it becomes soft and pliable and doesn’t stick to your fingers. Cover the dough with a clean tea towel and let it rest for at least one hour, at room temperature.
- Heat a flat pancake pan on a high heat. Divide the dough into 10-12 equal-sized balls. Roll a ball in some flour and flatten it with your hands, and then roll with a rolling pin into a thin disc, 15-18cm/6-7" in diameter. If the dough sticks to the surface or rolling pin, dust with more flour.
- Place the chapati on the hot pan and cook for 30 seconds or until tiny golden dots appear on the surface, then flip over and cook the other side, Press gently with a solid spatula until air starts to fill the chapati. Slowly push the air into the non-risen parts of the chapati.
- Transfer the cooked chapatis to a serving dish. Spread with a little butter or ghee for extra flavour. Serve immediately.
Don’t worry if your chapati doesn’t puff up like a ball, it will still taste delicious. It may take a little practice to get perfectly puffed chapatis.