BREAKFAST NO.9 CHAPPATHI AND ALOO GOBI

RECIPE SUBMITTED BY,            

LAVANYA SATISH,

ABU DHABI

 

Aaloo Gobi

Ingredients & Method:

For Chappathi:

Wheat Flour, Salt, Water

Knead the dough and set aside. Make the dough soft as possible, which helps in keep the Chappathi soft for a long time.

Make chappati and fry in a tava with little oil.

For Aaloo Gobi:

Aaloo – 2 (Peel the skin and cut into cubes)

Gobi – 1 (take the florets, soak in hot water with little turmeric powder)

Onion – 1 (Sliced)

Tomato – 1 (chopped)

Ginger garlic paste

Red chili powder – 1 tsp

Coriander powder – 1 1/2 tsp

Turmeric powder- a pinch, oil, salt, jeera, coriander oil, Cream (Optional).

In a pan add a tsp of oil, add jeera, once it splutters add onions, fry it until it turns brown, and add tomatoes, turmeric powder. Let that cook together. Now add ginger garlic paste, potatoes, salt and little water. Close it with a lid. Let the potatoes cook. Once it is half done, add red chili powder, coriander powder and the Gobi soaked in hot water. Mix it well. Add little water close it with a lid and keep it in sim. After 2 min remove the lid. Check whether it is done. Leave it without lid for another half a minute so that the excess water will be absorbed. Finally garnish with coriander leaves. To add richness can add cream, but it’s optional.

Chappathi and Aloo Gobi by Lavanya Satish