Jeera aloo with roti
Boiled potatoes tossed in oil with plenty of jeera, green chilli, ginger and a little amchur: the dry aloo sabzi every region makes in its own way, eaten with fresh rotis and often packed in the tiffin. It has no onion or garlic, so many homes also make it on fasting days, with sendha namak.
- 50 minTime
- 45 minHands-on
- 4Portions
- 11 gprotein per portion
- 500kcal per portion
Ingredients for 4 portions
- 600 gPotato, medium
- 3 tbspRefined oil
- 1 ½ tspCumin, seeds
- 1 mlHing (asafoetida)
- 2Green chillies, chopped
- 1 tspGinger, grated
- 1 mlTurmeric
- 3 mlRed chilli powder
- 1 tspCoriander powder
- 3 mlAmchur
- to tasteSalt
- 2 tbspCoriander leaves, chopped
On the side
- 300 gAtta
- ≈ 200 mlWater, for the dough
- 1 tbspGhee, for brushing (optional)
Method
- Wash the potatoes and put them whole in the pressure cooker with a cup of water.
- Pressure-cook on medium heat for 3 whistles, about 10 minutes, and let the pressure drop by itself.
- 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.
- Chop the green chillies and coriander leaves and grate the ginger.
- Peel the potatoes while still warm and cut them into 2–3 cm cubes.
- Heat the oil in a kadai and add the cumin seeds. When they splutter and darken a little, add the hing, green chillies and ginger and fry for a few seconds.
- Add the potatoes, turmeric, red chilli powder, coriander powder and salt. Toss gently and fry on medium heat for 6–8 minutes, until the edges are golden.
- Sprinkle over the amchur and coriander leaves, toss and turn off the heat. Keep covered.
- 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.
