potato and cauli bhaji with homemade chappati

Potato and cauli bhaji and a chappati or two

The weather’s so unpredictable at the moment; I get my sandals down from the loft and oh, there it is, biblical downpour. It’s warm, it’s freezing, it’s sunny, it’s pouring, I’m filling the paddling pool (really!), I’m battening the greenhouse and the trampoline down.  Our weather is best described as predictably unpredictable.

potato and cauli bhaji with homemade chappati

So what to eat?  Today I want something warming, nothing cold, nothing chilled. Warm and homely, verging on comfort food.  I want it to fight the Monday blues, to bring some predictable warmth to the plate, well I have control over that one.

Something curried it is.  A fast and simple potato and cauliflower bhaji with homemade wholemeal chappatis.  Tastes great, looks impressive but is a walk in the park to make.  A walk in the park in sandals, with an ice cream cone for company.

potato and cauli bhaji with chappatis - hands off!

Here’s to National Vegetarian Week 2015.

Potato and Cauli Bhaji

Serves 4
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Dietary Vegan, Vegetarian
Meal type Main Dish

What you will need

  • 300g new potatoes (scrubbed and chopped in half)
  • 1 medium cauliflower (cut into florets)
  • 1 large onion (chopped)
  • small knob of ginger (peeled and chopped)
  • 1 clove garlic (chopped)
  • 2 teaspoons cumin
  • 1 teaspoon tumeric
  • 1 tablespoon black onion seeds
  • 1 tablespoon balti paste (optional, for a little extra punch)
  • handful fresh coriander (chopped, leaves for garnish, stalks for cooking)
  • dash rapeseed oil
  • natural yogurt to serve

Instructions

Step 1 Soften the onion, garlic, ginger and coriander stalks for a couple of minutes in the warmed rapeseed oil. Add the spices and balti paste and cook for a minute more.
Step 2 Add the potatoes and cauliflower and stir so they're coated in the spices. Add 300ml of water and leave to bubble for 20 minutes, adding a little more water if looking dry. The finished result should be not too saucy, but you need enough water to cook the potatoes and cauliflower.
Step 3 When the potatoes are cooked, season to taste, garnish with coriander and serve with natural yogurt.

 

Chappatis

Serves 12
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Dietary Vegan, Vegetarian
Meal type Bread

What you will need

  • 450g wholemeal bread flour
  • 1 teaspoon salt
  • 1 teaspoon rapeseed or sunflower oil
  • 350ml water

Instructions

Step 1 Add all the ingredients to a large bowl and mix well.
Step 2 Knead well, either by hand or with the dough hook of a mixer, until the dough is soft and pliable.
Step 3 Divide into 12 golf ball size balls. Flatten the ball slightly and then on a floured surface, with a floured rolling pin, roll into a flat disc.
Step 4 Warm a frying pan (don't add oil) and add the chappati. When it starts to bubble and rise a little flip it over and cook the other side.
Step 5 Wrap in a tea towel while the others cook and serve straightaway. Any leftover chappatis can be eaten cold, used as wraps.

2 Comments

Leave a Reply

Leave a Reply

%d bloggers like this: