Gajar matar with roti
A winter sabzi from Delhi and the North: the season's sweet red carrots and fresh peas cooked dry with jeera, hing, ginger and green chilli and finished with amchur and garam masala, with hot rotis and often a dal. It has no onion or garlic; out of season it is made with orange carrots and frozen peas, and some homes add potatoes (gajar matar aloo).
- 40 minTime
- 38 minHands-on
- 4Portions
- 13 gprotein per portion
- 450kcal per portion
Ingredients for 4 portions
- 500 gCarrot, peeled, in 1 cm cubes
- 250 gGreen peas, fresh or frozen
- 1 tbspGinger, grated
- 2Green chillies, chopped
- 2 tbspRefined oil
- 1 tspCumin, seeds
- 1 mlHing (asafoetida)
- 3 mlTurmeric
- 3 mlRed chilli powder
- 1 ½ tspCoriander powder
- to tasteSalt
- 3 mlAmchur
- 3 mlGaram masala
- 2 tbspCoriander leaves, chopped
On the side
- 300 gAtta
- ≈ 200 mlWater, for the dough
- 1 tbspGhee, for brushing (optional)
Method
- 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.
- Peel the carrots and cut them into small cubes, and shell the peas if they are fresh. Grate the ginger and chop the green chillies.
- Heat the oil in a kadai and add the cumin seeds. When they splutter, add the hing, ginger and green chillies and fry for a few seconds.
- Add the carrots and peas with the turmeric, red chilli powder, coriander powder and salt and toss well.
- Cover and cook on a low flame for 12–15 minutes, until the carrots are tender, stirring now and then and sprinkling in a little water if it sticks.
- 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.
- Sprinkle over the amchur, garam masala and coriander leaves, toss and serve with the hot rotis.
