Mix veg with roti

Ingredients for 4 portions

• 1Potato, peeled, in 2 cm cubes
• 1Carrot, peeled, in 2 cm cubes
• 100 gGreen beans, in 2 cm pieces
• 200 gCauliflower, in small florets
• 100 gGreen peas, fresh or frozen
• 1Capsicum, in cubes
• 3 tbspRefined oil
• 1 tspCumin, seeds
• 1Onion, finely chopped
• 1 tbspGinger-garlic paste
• 2Tomatoes, finely chopped
• 3 mlTurmeric
• 1 tspRed chilli powder
• 1 ½ tspCoriander powder
• to tasteSalt
• ≈ 100 mlWater
• 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. Peel and cube the potato and carrot, cut the beans, break the cauliflower into small florets and cube the capsicum.
3. Finely chop the onion and tomatoes.
4. Heat the oil in a kadai and add the cumin seeds. When they splutter, add the onion and fry until golden, about 5 minutes.
5. Add the ginger-garlic paste and fry for a minute. Add the tomatoes, turmeric, red chilli powder and coriander powder and cook until the tomatoes are soft, about 4 minutes.
6. Add the potato, carrot, beans, cauliflower, peas, salt and water and stir well. Cover and cook on low heat for 15 minutes, stirring once or twice, until the vegetables are tender.
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. Add the capsicum and cook uncovered for 3 minutes, so it keeps a little crunch.
9. Stir in the garam masala and coriander leaves and serve with the rotis.

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