Easy Punjabi Style Chickpea And Potatoes Recipes

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Steps:

• Rinse and drain the chickpeas and potatoes thoroughly.
• In a saucepan, mix them together with the canola oil so all the pieces are thoroughly coated. I listed 1/4 cup to start with-- but add more if there's not enough to coat the food.
• Add all the seasonings listed, then mix together until thoroughly blended.
• Turn on high heat until oil starts bubbling.
• Lower the heat to medium-low, cover, and let simmer for 10 minutes, stir it occasionally to make sure pieces don't get stuck to the bottom of the pot.
• Remove from the heat element and let sit on a trivet for 5 minutes still covered.
• Uncover and enjoy! It's like eating samosa filling! Great with naan, a good curry, or as a wonderful side dish/accompaniment to prantha, bhajia, rice and dal, curried vegetables, or mash it up a bit to use for samosa and masala dosa filling.

Steps:

• Add the salt and water together and mix in a small bowl.
• Combine the salted water with 2 1/2 cups of Whole Wheat Flour in a large mixing bowl. Beat and roll the thick bread mixture by hand until all the flour is evenly textured and smooth. The dough should be firm but moist.
• Using the palm of your hands, roll the dough into the size of a plum. Be sure that you roll it as evenly as possible with no bunching of the dough. There should be enough dough balls to make about 16-18 rotis total. Keep the dough in the bowl covered with a dishcloth to sustain moisture.
• On a flat surface, douse some whole wheat flour on the area to keep the dough from sticking. Douse the rolling pin with flour as well.
• Take one dough ball from the bowl and using the rolling pin, roll out the dough into a round shape, doing it as flat as possible. The round roti dough should be rolled out as thin as possible but without any holes. If you mess up, add a few drops of water and re-roll and start over again. The shape is not as important as is making it as thin and even as possible in consistency.
• After rolling out all of the dough balls begin the step of cooking the bread. Turn the gas oven on at HIGH. Let the skillet get nice and hot.
• Place one flat and round roti on the skillet. Let it heat up until the edges start to rise over the surface. Quickly flip the roti using a tong to prevent finger burns.
• When the other side appears to have small bubbles or bumps, then quickly lift it with the tong. Moving the skillet or using a second burner on HIGH, place the roti directly on the fire. It will puff up into a ball.
• After a few seconds, flip the roti over the flame to cook the other side. Try to avoid it from catching on fire and apply it evenly. This part goes very quickly.
• Place the hot roti in a warming plate or tortilla basket. Put a lid over it to keep it hot.
• Repeat the above steps to make the remaining rotis.
• When re-heating rotis be sure to add a splash of water on both sides before microwaving. It will keep the bread from becoming hard. Roti is best served when hot and before serving they should be covered at all times as they are very delicate breads.
• Finally, always remember to add a splash of water to your dough if it seems to be drying out or not shaping as it should. When the bread is rolled thinnest, it tastes best. Practice is key and caution should be used with open flames. Opening windows and turning on the oven fan at high will help circulate the air and keep out a burning smell.