SPICY POTATO & ROTI ROLL

Recipe by TARLA DALAL

A healthier version of the frankie, it's a children's favourite.

Cooking Time : 20 min.
Preparation Time : 30 min.

Serves 6 to 8.
For the rotis
1 1/2 teacups plain flour (maida)
1 1/2 teacups wheat flour (gehun ka atta)
2 slices white bread
1/2 teaspoon ghee (optional)
1/2 teaspoon salt
ghee for frying

For the potato rolls
6 to 7 boiled and mashed potatoes
3/4 teacup boiled and mashed green peas
1/2 teacup grated cheese
3 chopped green chillies
1 teaspoon garam masala
1 teaspoon lemon juice
salt to taste
1/2 teacup plain flour (maida) mixed with 1 teacup water and a pinch salt
bread crumbs
oil for frying


To be mixed into masala water
2 teaspoons amchur powder
1 teaspoon chilli powder
1/2 teaspoon garam masala
1/4 teaspoon salt
3/4 teacup water

To be mixed into an onion masala mixture
2 chopped onions
1 teaspoon chilli powder
1 teaspoon amchur powder
1/2 teaspoon salt

To serve
green chillies in vinegar


For the rotis

1.Soak the bread slices in water for a few minutes. Squeeze out the water and crumble thoroughly.

2.Sieve the flours.

3.Add the crumbled bread, salt and ghee to make a dough by adding water.

4.Roll out into thin rotis and cook each roti on a tava on both sides for a few seconds.

For the potato rolls

1.Mix the potatoes, green peas, grated cheese, green chillies, garam masala, lemon juice, and salt and shape into long rolls of the size of the puris.

2.Make a batter by mixing the flour, water and salt.

3.Dip the rolls in this batter, roll into bread crumbs and fry on a tava with a little oil

How to proceed

1.Apply a little masala water, sprinkle a little onion masala mixture and chillies in vinegar on each roti.

2.Put a potato roll in the centre, fold and cook each roti on both sides for a few minutes using a little ghee.

3.Serve hot.

MUTTAR CHAAT

Recipe by TARLA DALAL

Suggested Accompaniments
Baked Papadis
Green Chutney (Chaat)

A riot of flavours, typical of any chaat - but with the bhujia adding a great new dimension.

Cooking Time : 10 mins.

Serves 4.
Ingredients
2 cups tender green peas
½ teaspoon jeera (cumin seeds)
½ teaspoon saunf (aniseed)
½ teaspoon amchur (mango peel powder)
½ teaspoon chaat masala
1 to 2 pinches hing (asafoetida)
2 green chillies, chopped
¼ teaspoon sugar
1 teaspoon lemon juice
100 grams papdi or bhel ki puri
100 grams bhujia
1 tablespoon chopped coriander
1 teaspoon butter
2 tablespoons oil
salt to taste
Method
1. Blanch the peas in boiling water for 5 minutes. Drain and crush lightly.
2. Heat the oil in a pan. Add the jeera and saunf and cook for a few seconds.
3. Add the hing and green chillies and cook for a few seconds.
4. Add the peas, amchur powder, chaat masala, sugar and salt and cook for a few minutes.
5. Add the butter and sprinkle the lemon juice and coriander.
6. Garnish with crushed bhujia and papdi.

KOFTA BIRYANI

Recipe by TARLA DALAL

Fragrant long-grained rice interleced with a spinach gravy and chick pea koftas.

Preparation Time : 20 mins.
Cooking Time : 60 mins.

Serves 4 to 6.

For the koftas

3/4 cup soaked chick peas (Kabuli chana)
1 onion
1 green chilli
2 tablespoons chopped coriander
3 cloves garlic
juice of 1/2 lemon
salt to taste
oil for cooking

For the gravy

1 onion, finely chopped
2 tomatoes, pureed
1 teaspoon grated ginger
1/2 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
3/4 teaspoon garam masala
2 cups chopped spinach (palak)
1/3 cup cream
2 tablespoons oil
salt to taste

For the rice

1 cup long grained rice
2 cloves
2 bay leaves
salt to taste

Other ingredients

1/2 cup mint leaves, chopped
1/3 cup milk
1 tablespoon butter
1/4 teaspoon cardamom powder
a few strands of saffron

For the koftas
1. Combine all the ingredients except the oil in a blender and grind to a smooth paste.
2. Shallow fry spoonfuls of the mixture on a non-stick pan, using a little oil over a medium flame, till both sides are golden brown. Drain and keep aside.

For the gravy
1. Heat the oil in a pan and saute the onion till translucent.
2. Add the tomato puree, ginger, turmeric and chilli powder and cook till the oil separates.
3. Add the garam masala and spinach and saute for a further 2 minutes.
4. Add the cream and salt and mix well. Keep aside.

For the rice
1. Clean and wash the rice.
2. In a large pan, add the rice, cloves, bay leaves, salt and 2 cups of water.
3. Bring to a boil and simmer till the rice is almost cooked. Keep aside.

How to proceed
1. In a greased bowl, spread the half the rice to form one even layer.
2. Arrange all the koftas over the rice.
3. Spoon the gravy on top and sprinkle the mint leaves.
4. Spread another layer of rice.
5. In another pan, combine the milk, butter, cardamom powder and saffron and bring to a boil.
6. Pour over the layered biryani.
7. Cover with a tight lid and bake in a pre-heated oven at 200°C (400°F) for 20 minutes.
8. Serve hot.

Tips
The chick peas have to be soaked for at least 6 hours. 1/4 cup raw chick peas will yield approx. 3/4 cup of soaked chick peas.