Receta Uttarakhand -- Mandua ki Roti with Aloo-Tamatar ki Jhol
Ragi flour - 1½cups
Wholewheat flour/ Atta - ½cup
Salt - to taste
Method:
Combine all the ingredients and mix well. Add enough water and knead the dough into a smooth pliable dough. Cover with a damp kitchen towel and set aside for 15~20 minutes.
Heat tawa/ griddle on medium heat.
Divide the dough into 8~10 equal pieces. Roll each piece into round discs, dusting with wholewheat flour as needed. Cook on the hot tawa until brown spots appear, flip and cook on the other side as well.
Serve hot with a curry of your choice.
Aloo-Tamatar ki Jhol:
- Potato - 2 medium, peeled and chopped into big 1" pieces
- Tomato - 2 medium, chopped
- Onion - 1 medium, chopped
- Ginger - 1" piece, finely grated
- Garlic - 3cloves, finely minced
- Red chili powder - 1tsp
- Turmeric - ½tsp
- Garam Masala powder - ½tsp
- Fenugreek seeds - ½tsp
- Cumin seeds - 1tsp
- Cilantro leaves - 1tbsp, finely chopped
Method:
Heat 2tbsp ghee in a pan; add cumin seeds and fenugreek seeds; once the seeds start to splutter, add the grated ginger and minced garlic. Cook till they start smelling fragrant.
Next add the onions and cook till they get translucent. Add turmeric, red chili powder and chopped tomatoes. Cover and cook till tomatoes are soft and mushy.
Add the potatoes and 1cup of water, bring the mixture to a boil. Lower the heat and cook covered for 10~12 minutes or until potatoes are tender.
Add more water if the curry seems too dry. Turn off the flame and garnish with chopped cilantro. Serve hot with roti.