Broad bean Curry & Soft Roti

Winter weather calls for comfort food!



  • 2 Cups Broad Beans
  • 1 Chopped Onion
  • 2 Cinnamon Sticks
  • 2 Bay leaves
  • 2 Star Anise
  • 1 Tbsp Chilli powder
  • ½ Tsp Tumeric
  • 1 Tso Jeera powder
  • 1 Tsp Dhania powder
  • 1 Tsp Freshly ground Soomph (Fennel) seeds
  • 1 Grated Tomato
  • 2-3 UTD Potatoes
  • I Sprig Curry leaf
  • Salt to taste
  • Coriander for garnish


  • 2 Cups Flour
  • ½ Tsp Salt
  • 4 Tbsp Oil
  • 1 Cup Rapidly Boiling Water



Boil 2 cups of broad beans until soft.
Fry 1 chopped onion with 2 cinnamon sticks,2 bay leaves, 2 star anise ,until golden brown.
Add 1 tbsp chilli powder, half tsp tumeric and fry on low heat for 2mins.
Add boiled beans, 1 tsp jeera powder, 1tsp dhania powder and 1 tsp freshly ground soomph seeds.
Add 1 grated tomato and cook until spices blend and tomato cooks well.
Add 2-3 UTD potatoes , 1 sprig curry leaf and salt to taste.
Cook until potatoes are melting soft.
Garnish with coriander


Mix 2 cups flour with half tsp salt and 4tbsp oil.
Pour in 1 cup rapidly boiling water.
Mix well
Break portions and shape into balls.
Roll out thin discs and toast on a hot tawa.
Brush with melted butter/ghee
Serve with beetroot salad/salad of choice


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