For the Tandoori Aloo
- Whole Black Mustard Seeds
- Whole Fenugreek Seeds
- Course Black pepper
- 1 tsp Turmeric
- 1 tbsp Tandoori Masala
- 1 tsp crushed Ginger
- 1 tsp chopped Garlic
- ½ tsp chopped Coriander leaves and chopped stalks
- 3 tsp Pride ghee
- 1 Tbsp Pride Sunflower Oil
- 1 tsp Pride lemon juice
- Salt to taste
For the Chakki Chapatti
- 250g Chakki Gold flour Additional chapatti flour for dusting
- 1 jug of warm water
- 2 tbsp of live natural yoghurt (optional)
For the Tandoori Aloo
1. Wash and pressure cook or boil the potatoes until soft in some salted water
2. Drain and peel the potatoes
3. In a dry pan gently roast the chakki atta until golden brown and add to the spice mix.
4. Toss the potatoes in the spice mix and add salt to taste.
5. Heat a deep pan with the oil and when hot add the mustard and fenugreek seeds. Once you hear the seeds crackle add half of the chopped coriander and black pepper, then saute for 1 minute.
6. Add in the spiced potatoes and lemon juice and cook on a medium heat for 4-5 mins.
7. Garnish with the remaining coriander and serve with hot golden Chakki Chapattis
For the Chakki Chapattis
1. Pour flour in a large bowl with a well in the centre and add a small amount of the water and work the dough gently, until you get a crumbly breadcrumb texture.
Optional: Add the yoghurt and mix the flour thoroughly until you have a moist and pliable dough mass that does not stick to your hands.
2. Knead the well using small, tight folds for 10 minutes until the mixture is smooth, firm and elastic. If the dough is too hard it will make not make soft chapattis.
3. Form the dough into a compact ball. Wrap in cling film and set aside for at least 30 minutes at room temperature.
4. Make individual balls the size of golf balls.
5. Flatten the individual balls into a circular shape with your hand and dip both sides into the flour container.
6. Scatter a little flour onto a rolling surface and using a rolling pin, roll the dough outwards into a circular shape about 1/8″ thick, turning it over as required.
7. Heat a griddle/tawa on a high heat for a couple of minutes and then turn down to a medium heat. A dry non-stick frying pan can also be used.
8. Place the rolled chapatti on the griddle and allow cooking for about 30 seconds. Turn and cook the second side for a minute until small brown bubbles form. Turn over once again and lightly press with a clean tea towel or place onto the flame until the chapatti fills with air.
9. Remove the delicious fresh chapatti from the griddle and brush with butter/olive oil if desired.