Aloo shimla mirch with roti

Ingredients for 4 portions

• 3Potatoes, in 1 cm cubes
• 3Capsicums, green, in pieces
• 3 tbspRefined oil
• 1 tspCumin, seeds
• 1 mlHing (asafoetida)
• 3 mlTurmeric
• to tasteSalt
• 1 tspRed chilli powder
• 2 tspCoriander powder
• 1 tspAmchur
• 3 mlGaram masala

On the side

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

Method

1. Peel the potatoes and cut them into 1 cm cubes. Cut the capsicums into pieces of the same size.
2. Heat the oil in a kadai, add the cumin seeds and hing and let them sizzle. Add the potatoes, turmeric and salt and stir well.
3. Cover and cook on low heat until the potatoes are almost tender, about 10 minutes, stirring once or twice.
4. Meanwhile knead the dough: put the atta in a wide bowl or paraat and add the water little by little, kneading into a soft, smooth dough, about 5 minutes. Cover and let it rest.
5. Add the capsicum, chilli powder and coriander powder and stir-fry uncovered on medium heat until the capsicum is just soft but still bright green and the potatoes are cooked through, 6–8 minutes.
6. Sprinkle over the amchur and garam masala, mix and turn off the heat. Keep covered.
7. Divide the dough into 12 balls and roll each into a thin roti, about 15 cm across, dusting with a little dry atta. Cook on a hot tawa until small bubbles appear, flip and cook until light brown spots show, then hold it over the flame with tongs (or press gently with a folded cloth) until it puffs up. Brush with ghee if you like and keep the rotis wrapped in a cloth or in a casserole.

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