Ingredients:
3 tbsp oil
1 bay leaf
1 onion
1/2 tsp ginger
1/2 tsp garlic
1/2 tsp cumin seeds
1/4 tsp turmeric
1 tsp chilli powder
2/3 cup yoghurt
1/4 tsp salt
2 tsp ground coriander
1 lb potatoes, washed and sliced
1 tomato, washed and chopped
1 pepper, washed, deseeded and chopped
Method:
Heat oil, then add the bay leaf and onion. Fry for 3-4 minutes. Add the ginger and garlic and fry for another minute. Add the cumin seeds.
Add the potatoes, tomato and pepper. Mix well, and cook for 4-5 minutes, continuously stirring. Sprinkle with turmeric, coriander and chilli powder.
Beat the yogurt and add the yoghurt and salt. Mix gently, and cover and cook for about 10 minutes on a low heat.
Ingredients:
1 cauliflower
4 potatoes
1/4 cup oil
1 tsp cumin seeds
1" stick of ginger
3 cloves garlic, crushed
3/4 tsp turmeric
1 tin plum tomatoes
1 tsp red chilli powder
1 tsp garam masala
2 tsp ground coriander
Method:
Cut cauliflower into flowerets. Cube potatoes.
Heat oil and saute cumin seeds for about a minute. Add garlic and ginger, stir and add potatoes. Add turmeric and chilli powder, stir, cook for a few minutes, then add tomatoes and simmer for about 5 minutes.
Add cauliflower and put on high heat for about a minute. Lower heat, cover and let simmer for about 15 minutes. Should be damp-dry by the end.
Ingredients:
1 large onion, chopped
2 tbsp oil
2 cloves of garlic, crushed
1/2 cauliflower, chopped into bite-sized florets
3 large potatoes, chopped into small cubes
1/2 tin of plum tomatoes in juice
1/4 pint stock
1 sachet of creamed coconut
tandoori spice
curry powder
flour
Method:
In a pan fry the onion and garlic, then add the potatoes and cauliflower. Fry until the potatoes are just starting to turn mushy, adding more oil if necessary. Add the tomatoes, stock, and the sachet of creamed coconut made up according to instructions. Add 2 teaspoons of each of tandoori spices and curry powder, or to taste. Simmer gently for a while. If necessary, the sauce can be thickened by sprinkling a little flour on top and stirring well and cooking for a few minutes. Serve hot with cooked rice.
(Serves 4)
Delicious.
Ingredients:
1 medium head of cauliflower
2 oz desiccated coconut
2 tbsp sesame seeds
5 tbsp vegetable oil
2 oz raw cashew nuts
1 tsp black mustard seeds
1 tsp salt
1 tsp sugar
1 tbsp lemon juice
Method:
Cut the cauliflower into small florets.
Heat a large deep frying pan and dry-roast the coconut until brown. Tip coconut into a bowl. Then the same for the sesame seeds, and put them with the coconut. Then heat 1 tbsp of oil, roast the cashew nuts until golden brown, and remove them with a slotted spoon and add to the bowl. Leave to cool, then put in a blender with 1/4 pint of water. Blend.
Heat remaining oil in the pan. When hot, add the mustard seeds, then add the cauliflower. Stir fry for 3 or 4 minutes. Now add the paste from the blender, 1/2 pint of water, and the remaining ingredients. Stir to mix. Bring to the boil, then cover, lower the heat and simmer gently for about 10 to 15 minutes, stirring occasionally.
Serve with hot boiled rice.
(Serves 4)
The "dum" refers to the cooking method - letting foods cook in their own steam withoutusing an oven. The Moghuls would seal the pot completely and put coals on the lid, but this is a more modern version, adapted from one of Madhur Jaffrey's recipes to take less time and not be quite so fiddly (it's still a fiddly recipe). It's worth the effort though!
Ingredients:
3 medium potatoes, peeled and cut into 1" dice or slices
salt
1/2 oz flaked almonds
2 tbsp poppy seeds
2 tsp ground coriander
1 1/2 tsp whole cumin seeds
4 cloves of garlic, peeled and chopped
1/2 tsp ground ginger
8 tbsp vegetable oil
1 medium onion, peeled and finely chopped
1/4 tsp ground turmeric
1/8 tsp cayenne pepper
8 fl oz plain yoghurt
1 tsp garam masala
Method:
Dry fry almonds, poppy seeds, coriander and 1 tsp of cumin seeds in a small pan, stirring frequently until the almonds start to turn golden. Set aside.
Blend garlic and ginger with 3 fl oz of water in a food processor. Set aside.
Heat the oil in a heavy wide saute pan, and fry the potatoes until they turn brown on all sides. Remove potatoes with a slotted spoon and set aside on a plate.
Add remaining cumin seeds to remaining oil in pan and stir, adding chopped onion, and fry until the onions turn a light brown. Add turmeric, and the cayenne, and fry and stir for a few seconds. Add the dry mix from the first pan, and the wet mixture from the food processor, and 3/4 tsp salt.
Stir and fry the mixture. Whenever it seems to dry up add a tbsp of yoghurt. Keeping stirring, frying, adding tbsps of yoghurt, until all the yoghurt is used (it's important to add the yoghurt slowly). Add the garam masala and 4 fl oz of water. Mix well, and cover the pot tightly. Cook for about 30 minutes or until the potatoes are cooked through, stirring occasionally but always replacing the lid. The potatoes should have a thick sauce clinging to them when they are done.
Exceedingly yummy!
You can substitute equivalent volume of cauliflower for the broccoli, and equivalent volume of potato for the parsnips.
Ingredients:
6 tbsp vegetable oil
1 tsp whole cumin seeds
4 parsnips, peeled, topped and sliced
1 head of broccoli, washed and cut into small florets
pinch of cayenne pepper
1/4 tsp ground fenugreek
3/4 tsp ground turmeric
1 tsp ground coriander seeds
1 tsp salt
pinch of black pepper
1 tsp garam masala
Method:
Heat oil in a frying/saute pan over a high heat. When oil is hot, add cumin seeds. Stir once and quickly add the florets and parsnips. Stir again and turn the heat to medium. Sprinkle the cayenne pepper, fenugreek, turmeric, coriander, salt and pepper over the vegetables and fry for about 8-10 minutes.
Now add 2 fl oz of water and cover immediately. Turn heat to very low and steam vegetables tenderly for about 7-10 minutes or until vegetables are tender. Sprinkle the garama masala over the vegetables, stir once, and serve.
These are cake-like fried milk balls in scented syrup.
The dough for this dish takes only minutes to assemble, but the balls must be fried very slowly under carefully controlled temperatures. Some recipes increase the flour content in order to minimize the importance of the heat regulation; but the less flour there is in the dough, the better the quality of the gulab jamun. If the balls are browned too quickly or not fried long enough, they tend to collapse in the sugar syrup. Because the balls must be constantly agitated while they fry, unplug the phone, pull up a stool and put on your favourite record. Gulab jamuns are good sweets for festive moments, such as holidays and entertaining. They may be served warm or at room temperature.
Ingredients:
2 1/2 cups (600ml) water
2 1/4 cups (480g) sugar
1 tbsp (15ml) rose water or 1/2 tsp (2ml) rose essence
ghee for deep frying
2 cups (195g) instant nonfat dried milk powder
1 1/2 tbsp (22ml) self-raising flour
1/2 cup warm milk, or as needed
1 tsp (5ml) ghee or unsalted butter
Method:
Combine the water and sugar in a 3 quart/litre pan over moderate heat and stir constantly until the sugar is dissolved. Raise the heat to high, and boil for 5 minutes. Remove the pan from the heat, stir in the rose water or essence, and set aside.
Pour ghee to a depth of 2 1/2 - 3 inches in any deep-frying vessel at least 10" in diameter. (A bowl-shaped karai or wok makes the best use of the frying medium.) Place over very low heat while making your dough.
Brush a plate with a film of oil. Place the milk powder and flour on a sheet of waxed paper or in a small bowl and mix thoroughly. Combine the warm milk and 1 tsp ghee or butter in a large mixing bowl. While sprinkling in the dry mixture with one hand, stir with your other hand to quickly mix into a pliable dough. Working quickly, wash and dry your hands and rub them with a film of oil, Divide the dough into 24 portions and, exerting gentle pressure, roll each portion between your palms into a smooth ball. Place the balls on a plate.
Raise the heat to moderately low and when the ghee reaches 215F/102C, slip in the balls, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5mins, the balls will rise to the surface. Now they must be gently and constantly agitated with a wooden spoon to ensure even browning. After 5mins, the temperature should increase to 220F/104C; after 10mins, to 225F/107C; after 15mins, to 230F/110C. After 25 mins, the balls should be golden brown and the temperature between 245F-250F/118C-121C.
Remove one ball and slip it into the syrup. If it does not collapse within 3 mins, add the remaining balls. Otherwise, fry the balls for about 5mins more. The balls should soak in the syrup for at least 2 hours before serving, and may be stored, well sealed and refridgerated, for up to 4 days. Return to room temperature or warm before serving.
(makes approximately 24)
These are a cross between pancakes and crumpets. They originate from Sri Lanka.
Ingredients:
1 tsp active dry yeast
1 tbsp sugar
1 tsp salt
6 oz plain flour
2 1/2 oz rice flour
8 fl oz coconut milk
a little vegetable oil
Method:
Put the yeast in a large bowl; add 8 fl oz of warm water, the sugar and salt, and mix. Then add the flours, mixing with a wooden spoon as you do so. Cover the bowl with a damp tea towel, and leave in a dark warm spot (the airing cupboard is good) for about 10 hours.
Add the coconut milk to the batter, mixing thoroughly. Then get ready for making hoppers. Put a little oil in a cup, and brush the bottom of a wok with a pastry brush. Turn the heat on low-ish. When the wok is hot, pour in about 3 fl oz of batter, then quickly swish around the mixture like you would a pancake, so that the radius of the hopper is extended.
Cover the wok, and cook on a low heat for about 12 minutes. The edges should be light brown, and the bottom a reddish-golden colour. Lift the hopper up with a spatula, and serve. Make the other hoppers in the same way.
Hoppers are best served immediately, but can be reheated later. They are good eaten with butter and jam, or they can be served with a fiery sambal (sauce), or with an Indian meal as a bread.
(makes about 8)
These are deep-fried pretzel-shaped loops in saffron syrup.
Jalebis are a striking dessert with their impressive shapes, brilliant colour and intriguing texture. Though the fried loops do not take long to cook, the batter must be started at least 18 hours before it is required. A simple flour-water mixture is allowed to ferment slightly and become what the French call en ruban - when the batter falls from a spoon, it flows in a broad solid band, without breaking. The consistency appears gooey and somewhat gelatinous when whisked. The batter is forced through a plain nozzle of a pastry bag, the arm and hand rhythmically moving over the surface of the hot ghee, forming interlocking three-ring spirals or double figure-eights, either individually or in a chain. After they are fried on both sides until golden and crisp, the jalebis are submerged for several seconds in a hot saffron-scented syrup, which saturates their hollow insides. Although skill is required to master the uniform shapes of jalebis, novice squiggles will taste just as good. If you are new to making jalebis, call in a helper to soak the sweets while you shape them and keep the heat regulated. This is a wonderful dessert for buffet entertaining. With only two burners and two people, batch after batch can be turned out in no time.
Ingredients:
2 cups (235g) unbleached white flour
1 1/2 tbsp (22ml) fine-grained semolina or rice flour
1/4 tsp (1ml) baking powder
2 tbsp (30ml) plain yoghurt
1 1/4 cups (300ml) warm water (100F/38C)
1/2 tsp (2ml) saffron threads, slowly dry-roasted and powdered
3 cups (635g) sugar
2 2/3 cups (630ml) water
1 1/2 tbsp (22ml) kewra water, rose water or orange flower water
ghee or vegetable oil for deep-frying
Method:
Combine the white flour, semolina or rice flour, baking powder, yoghurt and 3/4 cup (180ml) of the warm water in a ceramic bowl. Mix well with a whisk, then add the remaining water and 1/8tsp (0.5ml) of the powdered saffron, and whisk until smooth. Cover with a clean tea-towel and set aside in a warm nook (80-85F/26-32C) for 18-24 hours. The batter should ferment slightly and appear en ruban, as described above.
Combine the sugar, remaining saffron powder and water in a 3-quart/litre saute pan and place over moderate hear. Stir until the sugar dissolves, then raise the heat to high and boil for 8 minutes. Remove the pan from the heat and stir in the scented water.
Arrange a cake rack resting on a baking tray near the frying area. Heat ghee or oil to a depth of 1 1/2" (4cm) in a large electric frying pan, paella pan or skillet until it reaches 355F (180C). While it is heating, pour 1-1 1/2 cups (240-360ml) of batter into a pastry bag or squeeze bottle. To shape the jalebis, hold the pastry bag in one hand and direct it with the other. Squeezing the batter into the hot oil, shape three-ring connecting spirals or loose double figure-eights, each piece about 2x3" (5x7.5cm) wide. Fry for about 30 seconds on the first side and 20-30 seconds on the second side or until they turn crisp and just begin to brown. (You will have to turn them the moment you finish shaping them. Do not allow the loops to brown.)
Using a slotted spoon, lift the fried jalebis out of the oil and drop them into the hot syrup. With another slotted spoon, submerge them for 15-20 seconds in the syrup to allow the hollow centres to fill with syrup while the outsides remain crisp. (If they soak too long they will become limp.) Transfer with a slotted spoon to a cake rack to drain. Shape, fry, soak and drain the remaining jalebis. Serve immediately.
(serves 6 to 8)
Kulfi is the traditional Indian ice-cream. The original way of making it is by a method of reducing a large volume of milk down to a small volume of condensed milk. This is a quick version, which may fall short of the original taste, but that is hard to believe, as this turns out so fantastically. The taste is incredible. Hope you enjoy!
Ingredients:
5 cardamom pods
1 1/4 cup (8 1/4 oz) of sugar
8 fl oz of milk
1 tablespoon rose water
8 fl oz evaporated milk
8 fl oz of whipping cream
Method:
Remove the cardamom seeds from the pods and grind using a pestle and mortar.
Combine the ground seeds, milks, sugar, cream and rosewater, and stir until the sugar has dissolved.
Pour into kulfi moulds, or use a normal freezerproof container, and still-freeze.
Hint: for getting the ice-cream out of kulfi moulds, unscrew the lid and rub the sides using the palms of your hands. This produces warmth and loosens the ice-cream from the mould. Set on a plate to serve.
(makes enough for about 7 kulfi moulds)
Don't use an aluminium pot for this dish.
Ingredients:
5 medium potatoes, peeled and cut into 3/4" dice
4 tbsp vegetable oil
6 cloves of garlic, finely chopped
1 tsp whole cumin seeds
5oz desiccated coconut
1/2 tsp ground turmeric
2 tsp ground cumin
a 450g-560g tin of italian tomatoes
2 tsp salt
2 tsp sugar
1 tsp wine vinegar
Method:
Heat the oil in a large saucepan, over a medium heat. When hot, add the garlic, stir, then after 5 seconds, add the cumin seeds. Stir, then put in the coconut. Add the potatoes, turmeric, ground cumin, tomatoes and their juice, salt and 12 fl oz of water. Bring to the boil.
Cover, turn the heat to low, and simmer for about 45 minutes or until the potatoes are tender. Stir gently occasionally during the cooking period.
Put in the sugar and vinegar, stir, and cook uncovered for a minute.
Kulfi is the traditional Indian ice-cream. The original way of making it is by a method of reducing a large volume of milk down to a small volume of condensed milk. This is a quick version, but not inferior in taste, I promise you!
Ingredients:
2 cardamom pods
1 can of mango slices (about 850g with syrup)
8 oz caster sugar
1 medium tin of evaporated milk
10 fl oz of whipping cream
1 tbsp lemon juice
Method:
Remove the cardamom seeds from the pods and grind using a pestle and mortar.
Drain the mangoes, discarding the syrup, and puree in a blender, with the sugar.
Mix together the puree, milk, cream, cardamom, and lemon juice.
Pour into kulfi moulds, or use a normal freezerproof container, and still-freeze.
Hint: for getting the ice-cream out of kulfi moulds, unscrew the lid and rub the sides using the palms of your hands. This produces warmth and loosens the ice-cream from the mould. Set on a plate to serve.
(makes enough for about 8 kulfi moulds)
This is home-made cheese with peas.
Ingredients:
5 tbsp ghee
2 tbsp finely chopped ginger root
1 tbsp finely chopped garlic clove
1 cup finely chopped onion
1 tsp salt
1 tsp turmeric
1/4 tsp hot ground red pepper
1 tsp coriander
1 tbsp garam masala
1 cup water or whey left over from paneer-making
2 cups finely chopped tomatoes
1 1/2 cups of fresh peas, or 10 oz frozen defrosted peas
1 tsp granulated sugar
3 tbsp finely chopped coriander
a quantity of paneer
Method:
Heat ghee in a large frying pan, add the cheese cubes and fry 4-5 minutes, turning gently until golden brown on all sides. Transfer to a plate as they brown.
Add ginger and garlic to ghee remaining in pan. Fry for 30 seconds, stirring constantly. Add onions and salt, fry 7-8 minutes, stirring occasionally, until onions are soft and golden brown.
Stir in 1/4 cup whey, add turmeric, red pepper, ground coriander and garam masala. When well blended, stir in remain whey and tomatoes. Bring to a boil over high heat. Reduce to low and simmer covered for 10 minutes, stirring occassionaly. Add peas and taste for seasoning. If too acid, add up to 1 teaspoon sugar.
Remove cover, cook 3 minutes, stirring occasionally. Add cheese cubes and 1 tablespoon coriander. Cover tightly, simmer over low heat 10-20 minutes or until fresh peas are tender. Transfer contents to a heated bowl, garnish with remaining coriander and serve.
(Serves 4)
Paneer, once made is quite crumbly, and is often fried in cubes. It is not a strong tasting cheese, but is rich in protein.
Ingredients:
1 quart / 1150ml of whole milk
2 1/2 tbsp lemon juice
Method:
Bring milk to the boil over high heat in a large saucepan. As soon as the foam begins to rise, add the lemon juice, stir once, and remove from the heat. Curds will begin to solidify immediately and separate from the whey.
Pour contents of pan into a sieve lined with a double thickness of cheesecloth. Drain undisturbed until cool enough to handle. Whey may be reserved for use in cooking - use as water or stock.
Tie up the curds in the cheesecloth and hang up the bundle so it can drip overnight.
Next day, gently flatten the cheese, still wrapped up loosely in the cloth, to make a patty shape. Put it on a plate and put a heavy weight (a large pan filled with water will do) on it. Leave for 4 or 5 hours.
A traditional Indian bread for entertaining. Travelling through India, from bazaar stalls to campsite festival kitchens, it is customary to see a bowl-shaped karai, at least 2 1/2 feet in diameter, resting on a single-burner stove. Two or three men gather around the stove and cook poori after poori, which are then served, still filled with steam, in cups made from leaves. Oversize pooris are festive and perfect when you want something spectacular, but they must be served piping hot and puffed - whisked from the pan to the table. If possible, schedule frying pooris just before serving. In a pinch, they can be held in warm oven for up to 1/2 hour. After that, the breads lose their sheen, soften and are called baasi - tired or deflated breads. In this form, they go well in a lunchbox.
Ingredients:
2 cups of sieved chapati flour, or 1 cup wholewheat flour with either
1 cup unbleached flour or 1 cup self-raising flour
1/2 tsp salt
2 tbsp (30ml) melted ghee or vegetable oil
2/3 cup (160ml) warm water or as needed
ghee or vegetable oil for deep frying
Method:
Place the flour and salt in a large mixing bowl and blend well. Drizzle in the ghee or oil and rub it into the flour with your fingertips until thoroughly incorporated. Add 1/3 cup water all at once and work the mixture into a mass. Then, while still mixing with your hand, add water slowly, in dribbles, until the dough is formed and kneadable. (You want a pliable, but moderately stiff dough; you may use more than 2/3 cup (160ml) of water to achieve this, depending on the flour.) Place the dough on a clean work surface, wash and dry your hands, rub them with oil and knead the dough until it is silky smooth and pliable (about 8 minutes). You can also make the dough in a food processor. Form the dough into a smooth ball, rub it with ghee or oil and cover with an inverted bowl. Let the dough rest for 1/2 to 3 hours. If you want to leave it longer, keep it well sealed in a fridge for up to 24 hours. Remove it at least 1 hour before use.
Collect the items you will need for rolling and cooking: a rolling pin, two or three cookie sheets, a slotted spoon for frying, a tray lined with double-thick paper towels for draining the fried breads, and a karai, wok, or deep-walled Dutch oven. Place the dough on a work surface and knead briefly. The dough should be stiff enough to roll out without extra flour. If it has softened too much during its rest period, knead in flour as necessary. To make 16 pooris, divide the dough in half and roll one portion into a rope. Cut into 8 pieces and roll each piece into a smooth ball. Place the balls on a plate without letting them touch and cover with damp cloth. Repeat the procedure for the other half of the dough. To make 8 party pooris, divide the dough into 8 pieces and roll into smooth balls.
Take one ball of dough, keeping the others covered, and flatten it out into a 1/2" patty. Dip a corner of the patty in melted ghee or oil and roll it out, exerting firm but even pressure, into a 4 1/2" - 5" (or 10") round. Place it on a cookie sheet and roll out all of the pooris this way. o not allow the rounds to touch; lay them out in one layer on several cookie sheets or another clean flat surface. Cover with plastic wrap.
Heat the ghee or oil over moderately high heat until it reaches about 365F/185C on a deep-frying thermometer. Lift up a rolled-out poori and carefully slip it into the hot oil so that it remains flat and does not fold over. The bread will sink to the bottom of the pan but quickly wants to bob to the surface. As it begins to rise, cover it with the back of the slotted spoon, and keep it submerged under the frying surface until it puffs into a steam-filled balloon. (Take care not to press the poori harshly - a tear in the delicate crust could fill the poori with oil.) When it is lightly browned on the first side, carefully turn it over and brown the second side. The frying time is under a minute for both sides. Remove the puffed bread with the slotted spoon and drain on paper towels. Repeat the procedure for all of the pooris, adjusting the heat to keep the oil at an even temperature. It if overheats, remove the pan from the burner.
Serve immediately or, to keep the batch warm for up to 1/2 hour, place the drained breads on paper-towel-lined cookie sheets, letting them overlap very slightly, and set in a preheated 275F/180C oven. As pooris cool, they deflate. At room temperature, the baasi pooris can be stacked and wrapped in a clean tea towel for up to 12 hours.
(makes about 16)
Variations:
Ingredients:
8 smallish potatoes
2 tsp whole cumin seeds
1/4 tsp whole fenugreek seeds
2 tsp whole black mustard seeds
6 tbsp vegetable oil
2 tbsp sesame seeds
1/4 ground turmeric
2 tsp salt
black pepper, ground
2 tsp lemon juice
Method:
Boil the potatoes (unpeeled), then drain and allow to cool for about 3 or 4 hours. Peel and cut into 3/4 inch cubes.
Heat the oil in a frying pan. Add the spices one after the other in this order, stirring once after each addition: cumin, fenugreek and black mustard seeds, then the sesame seeds, then the turmeric. Finally add the potatoes. WIth the heat on medium, fry the potatoes for 5 minutes. Add the salt, a dash of pepper and the lemon juice. Fry for another 5 minutes.
(Serves 4)
A raita is a cooling, yoghurt based accompaniment to curries.
Ingredients:
1 tsp butter
1 1/2 tsp cumin seeds
1/4 tsp cardamom seeds
1/4 tsp ground coriander
1/2 tsp cayenne pepper
3 ripe bananas, mashed
2 cups plain yoghurt
Method:
Pounds the spices together in a mortar; they should not be completely crushed.
Melt the butter in a frying pan. Add the spices to the butter and stir for a minute, then quickly add the mashed bananas. Stir together for a minute.
Remove from the heat and stir in the yoghurt. Transfer to a serving dish and chill well, before serving as a curry accompaniment.
This is an Indian recipe for flat whole-wheat bread.
Ingredients:
8 oz chapati flour, or 4 oz each of whole-wheat and plain flour, plus additional flour for dusting
Method:
Put the flour in a bowl. Gradually add enough water to make a soft dough (about 7 fl oz of water). Knead the dough for several minutes until smooth. Cover the dough with a damp cloth and set aside for half an hour to rest.
If the dough is runny, flour your hands and knead for a few more minutes. Form twelve equal balls and dust each with flour.
Heat up a cast-iron griddle or frying pan over a low flame on a medium heat. Take one of the balls of dough, flatten it between the palms of the hands, and dust it with flour on both sides. Roll out to a 5 1/2" round, and slap the roti onto the heated surface. Cook for about a minute, or until soft bubbles begin to form, then turn over and cook for half a minute on the second side.
If you have a gas cooker, then use tongs to hold the roti in a second flame for 3 seconds on each side. The roti should puff up. Alternatively if you have an electric stove, put the roti under a hot grill for a few seconds until it puffs up.
Serve the roti hot.
Ingredients:(tip! to save time use ready made spring roll pastry for the wrap)
2 cups flour
1/2 tsp salt
8 tbsp (sunflower) oil
7 tbsp water
4 or 5 medium potatoes, boiled in their jackets and allowed to cool
1 onion, finely chopped
6 oz / 175g shelled peas
1 tbsp grated peeled ginger
3 tbsp finely chopped fresh coriander
1 1/2 tsp salt
1 tsp ground coriander
1 tsp garam masala
1 tsp ground cumin
1/4 tsp cayenne pepper
2 tbsp lemon juice
oil for deep frying
Method:
Sift the flour and salt in a bowl. Add 4 tablespoons of the oil and rub it in until the mixture resembles breadcrumbs. Add (slowly) about 4 tablespoons of water (possibly slightly more) and gather the dough into a stiff ball.
Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make the dough into a ball, then rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.
Meanwhile, make the stuffing. Heat 4 tablespoons of oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, fresh coriander, and 3 tablespoons of water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out.
Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3 or 4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool.
Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas.
Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or a wok. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot, warm, or at room temperature.