LET'S GET STARTED
– 1 tbsp oil – ½ tsp mustard seeds – ½ tsp cumin seeds –½ cup onion chopped, approx. 90 grams – 2 garlic cloves chopped, approx 6 grams – ¼ tsp turmeric powder – 1 tsp red chili powder or to taste – ½ tsp garam masala – 1.25 tsp salt or to taste – 350 grams potato boiled, peeled, and cubed – 2 tbsp ketchup divided – 2 tsp fenugreek leaves dried – 2 tbsp Green chutney or to taste – 2 tbsp cilantro – 6 roti
– Boil the potatoes in your desired way. I pressure cooked my potatoes using a stove-top pressure cooker for three whistles. If you use an electric pressure cooker, cook for 5 to 6 minutes and release the pressure naturally. Once cooked, let the potatoes cool, peel, and chop them into cubes.
Prepare the filling: – Heat a pan or kadai and add the oil. When the oil is hot, add the mustard seeds and cumin seeds. Let the mustard seeds splutter, and then add the onions and garlic. Saute until the onions turn soft. – Add the salt, turmeric powder, red chili powder, and garam masala. Mix well and cook for a couple of minutes.
– Then add the boiled potatoes and mix well. Ensure the spices are evenly coated on the potatoes—Cook for 4 to 5 minutes. – Now add the crushed fenugreek leaves and one tbsp of ketchup. Mix well and further cook for a couple of minutes and turn off the heat. The filling is now ready. Let it cool a bit.
– Warm the roti and place it on a plate or parchment paper. Spread one tsp of green chutney or to taste. Place the approx 2 to 3 tbsp of the prepared potato filling. Drizzle some ketchup and cilantro. Now fold each end of the roti towards the center and seal them using small wooden skewers. If packing for lunch, roll the bottom with the parchment paper.