Chapathi and Potato Masala Recipe

Potato Masala (Aloo Masala):

Ingredients:

• 4 large potatoes, boiled, peeled, and roughly mashed
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 1-2 green chilies, finely chopped (adjust to taste)
• 1 inch piece of ginger, grated
• 2-3 cloves of garlic, minced (optional)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, chopped (for garnish, optional)

Instructions:

1. Tempering:
   • Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
   • Add cumin seeds and sauté for a minute until fragrant.
2. Sauteing Aromatics:
   • Add chopped onions and sauté until they turn translucent.
   • Add green chilies, grated ginger, and minced garlic (if using). Sauté for another minute.
3. Adding Spices:
   • Add turmeric powder, red chili powder, and garam masala. Mix well and cook for a couple of minutes.
4. Adding Potatoes:
   • Add the roughly mashed potatoes and mix them with the masala. Cook for a few minutes, stirring occasionally, to allow the flavors to meld together.
5. Finishing Touch:
   • Taste and adjust salt and spices if needed.
6. Garnishing:
   • Garnish with chopped fresh coriander leaves (if using).

Chapati (Indian Flatbread):

Ingredients:

• 2 cups whole wheat flour
• Water (for kneading)
• Ghee or oil (for cooking)

Instructions:

1. Making the Dough:
   • In a large mixing bowl, combine the whole wheat flour with water and knead it into a smooth, pliable dough. The dough should be soft and not sticky.
   • Cover the dough with a damp cloth and let it rest for about 15-20 minutes. This allows the gluten to relax and makes rolling easier.
2. Dividing and Rolling:
   • After resting, divide the dough into small lemon-sized balls. Roll them between your palms to make them smooth.
   • Roll each ball into a flat disc, about 6-8 inches in diameter. You can use a rolling pin and a little flour to prevent sticking.
3. Cooking Chapatis:
   • Heat a griddle or tava on medium-high heat.
   • Place a rolled chapati on the hot griddle. Cook for about 30 seconds, until you see small bubbles forming.
   • Flip the chapati and cook for another 30 seconds. You should see light brown spots forming.
   • Using a clean kitchen towel or a spatula, gently press down on the edges of the chapati. This will help it puff up.
   • Remove the chapati from the griddle and brush it with ghee or oil.
4. Repeat the Process:
   • Continue this process for the remaining rolled chapatis.
5. Serving:
   • Serve the hot chapatis with the prepared Potato Masala.

Enjoy your quick and delicious Potato Masala with Chapati!