Grandma's Fried Potato with Roti
Serves 4
Time 30 minutes
Ingredients
6 potatoes – do not need to peel if skin is nice – sliced thinly
Extra virgin olive oil
2 tsp cumin seeds
1 tsp brown mustard seeds
Handful curry leaves
1 onion, chopped
1 tsp crushed ginger
1 tsp crushed garlic – maybe more
1 chilli, chopped
Salt and pepper, to taste
Kachumber
2 tomatoes, chopped
1 Lebanese cucumber, chopped
½ red onion, chopped
Coriander
Lemon juice
Salt and pepper, to taste
Quick Raita
1 cup Greek yoghurt
Juice of ½ lemon
1 cucumber, grated
1 carrot, grated
1 tsp cumin powder
Salt and pepper, to season
Roti, to serve
Method
Slice the potatoes into similar shaped pieces – ensure not too thick.
Warm olive oil in a shallow pan and add cumin seeds, mustard seeds and curry leaves. After 30 seconds add onion and ensure golden. Add garlic, ginger and chilli.
Add potatoes and toss around so coated in seeds. Add salt to taste then add a small amount of water to prevent spices from burning. Continue to cook on gentle heat, stirring frequently so potatoes soften and get a brown edge.
Meanwhile in a bowl combine chopped tomato, cucumber, red onion, and coriander and add some lemon juice – combine.
Combine ingredients for the raita in a bowl.
When potatoes are cooked through (soft to touch) – serve inside a wholemeal roti with the kachumber, raita and enjoy!