Aloo gobi with roti

Ingredients for 4 portions

• 1Cauliflower, in florets
• 3Potatoes, peeled, in 2 cm cubes
• 3 tbspRefined oil
• 1 tspCumin, seeds
• 1Onion, finely chopped
• 1 tbspGinger, cut in thin strips
• 2Green chillies, chopped
• 2Tomatoes, chopped
• 3 mlTurmeric
• 1 tspRed chilli powder
• 2 tspCoriander powder
• to tasteSalt
• 3 mlGaram masala
• 2 tbspCoriander leaves, chopped

On the side

• 300 gAtta
• ≈ 200 mlWater, for the dough
• 1 tbspGhee, for brushing (optional)

Method

1. Put the atta in a large bowl and add the water little by little, kneading to a soft, smooth dough, about 5 minutes. Cover and let it rest.
2. Cut the cauliflower into medium florets and wash them. Peel the potatoes and cut them into cubes.
3. Chop the onion, tomatoes and green chillies and cut the ginger into thin strips.
4. Heat the oil in a kadai and add the cumin seeds. When they splutter, add the onion and fry until light golden, about 4 minutes.
5. Add the ginger, green chillies, tomatoes, turmeric, red chilli powder and coriander powder and cook until the tomatoes are soft, about 4 minutes.
6. Add the potatoes, cauliflower and salt and toss to coat. Cover and cook on low heat for 18–20 minutes, until both are tender, stirring gently now and then and sprinkling in a little water if it sticks.
7. Meanwhile, divide the dough into 12 balls. Roll each into a thin roti about 15 cm across, dusting with a little atta, and cook on a hot tawa until small bubbles appear; flip and cook the other side for half a minute. Hold it over the flame with tongs until it puffs up, brush with ghee and keep the rotis wrapped in a cloth.
8. Sprinkle over the garam masala and coriander leaves, toss and serve with the hot rotis.

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