Sort ingredients
dan78
QR Code
Listen
Pdf
Score each potato (see video) and place in a saucepan of cold water, then bring to the boil.
In the meantime, place a sauté pan on a medium heat, then add the ghee, cumin, coriander seeds and the chopped onion. Sauté for 1 minute.
Then add the ginger and green chilli paste and sauté for 2 minutes.
Add the turmeric and chilli flakes, along with with a splash of water, then sauté for 2 minutes.
Add sea salt to taste and sauté for 1 minute.
Switch off the heat, then add your favourite herb and the chaat masala. Set aside to cool.
Place the flours in a mixing bowl, add the lukewarm water and bring together into a soft pliable dough, ensuring you knead the dough for around 6 minutes. Cover and set aside.
Check your potatoes are cooked through and are fork tender, then place them in a colander and cover with kitchen paper. Steam dry for at least 5 minutes.
In the meantime, create six dough balls weighing about 65g each and set aside
Now place the potatoes in a bowl, along with the contents of the sauté pan and combine well. Create six balls (see video).
For the remaining method please see video, as the rolling out part is easier to understand when watched, rather than written down.