Aloo methi with roti
A dry winter sabzi of potatoes and fresh methi leaves cooked with cumin, garlic and green chilli; the slight bitterness of the methi goes well with hot rotis and a bowl of dal. It's made from November to February, when methi bunches are fresh and cheap.
- 1 hTime
- 55 minHands-on
- 4Portions
- 14 gprotein per portion
- 520kcal per portion
Ingredients for 4 portions
- 2 bunchesMethi leaves, leaves picked
- 500 gPotato, in small cubes
- 5 clovesGarlic, chopped
- 2Green chillies, chopped
- 3 tbspRefined oil
- 1 tspCumin, seeds
- 1 mlHing (asafoetida)
- 3 mlTurmeric
- 3 mlRed chilli powder
- 1 tspCoriander powder
- to tasteSalt
On the side
- 300 gAtta
- ≈ 200 mlWater, for the dough
- 1 tbspGhee, to smear
Method
- Pick the methi leaves off the stems, wash them well in a few changes of water, drain and chop roughly.
- Peel the potatoes and cut them into small cubes. Chop the garlic and green chillies.
- Heat the oil in a kadai, add the cumin seeds and hing and let them splutter. Add the garlic and green chillies and fry until the garlic is light golden.
- Add the potatoes, turmeric, chilli powder, coriander powder and salt and stir well. Cover and cook on low heat, stirring now and then, until the potatoes are almost tender, about 10 minutes.
- Meanwhile, mix the atta with the water, a little at a time, and knead into a soft, smooth roti dough. Cover it.
- Add the methi and cook uncovered on medium heat until the leaves have wilted, the water has dried up and the potatoes are soft, 6–8 minutes.
- Divide the roti dough into 12 balls and roll them out thin one at a time, dusting with a little atta. Cook each roti on a hot tawa until small bubbles appear, flip and cook the other side for half a minute, then hold it over the open flame with tongs until it puffs up. Smear with ghee and serve hot with the aloo methi.
