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.
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