Roti With Potato Curry Filling
From lor 17 years ago
- 1 minutes to make
- Serves 4
If you like East Indian foods, this is right up there in the delicious category.
Ingredients
- 1/4 cup sunflower oil shopping list
- 2 tsp. turmeric shopping list
- 1 tsp. cumin shopping list
- 1/2 tsp. allspice shopping list
- 1/2 tsp. ground ginger shopping list
- Note: Instead of the above spices, you can use the following: shopping list
- 4 tsp curry powder shopping list
- 1 small onion, cut into small pieces shopping list
- 4 cloves garlic, minced or crushed shopping list
- 2 medium sized potatoes, washed, peeled, and chopped into 1/4" cubes shopping list
- salt to taste shopping list
- Additional ingredients shopping list
- (optional-depending on personal taste and what is available in the shopping list
- kitchen): I like to add some or most of the following ingredients (if shopping list
- I have them) shopping list
- up to 1 cup chick peas shopping list
- up to 1 cup sweet potato, yam, or plantain (if adding these, shopping list
- then use less potatoes from above) shopping list
- up to 1 cup of red, yellow, or green pepper (cut into small pieces) shopping list
- up to 1/2 cup broccoli or cauliflower (chopped small shopping list
- up to 1/2 cup sliced bok choy or cabbage shopping list
- 1/2 cup to 1 cup of water shopping list
How to make it
- Heat the spices in the oil on medium heat, in either a sturdy, deep
- frying pan, or a heavy-bottomed saucepan. Cook stirring for 5
- minutes, careful not to burn spices. Then add onion and garlic and
- cook for 1-2 minutes stirring. You may have to turn down the heat a
- little bit so that the garlic doesn't burn. Then add the potatoes and
- fry them up for 1-2 minutes, stirring. This is also the time to add
- any of the following items: chick peas, sweet potato, nigerian yam,
- plantain, peppers, broccoli, cauliflower, bok choy, or cabbage. Add
- the water so that it covers the bottom to at least 1/4" of liquid,
- (but not more than 1/2") Cover the pan and simmer for 15 minutes on
- medium low heat (the mixture should gently bubble). Taste for salt
- and be sure that potatoes are soft. Add a little more water if
- necessary.
- Serve on rice or scooped onto "roti" which is like a flat crepe or "pita bread" which is thicker.
jo_jo_ba
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" It was excellent "