A smell that reminded me of an experience that ended up in me needing to make chapati/rotli for dinner. And obviously that means it needs a curry kinda companion! Make your own chapati and get all the fun and pride of making them puff up with a bit of kitchen roll. Not to be missed!
A quick summary of what I did:
For 4 chapati: 100g atta (chapati flour), 1/2 tsp salt, 70g water, about a teaspoon of oil.
Mixed to a soft, slightly sticky dough. Kneaded until smooth, rested whilst I made the rest of the meal! Rolled out and cooked in a hot dry pan.
The carrots and onions were pickled in rice vinegar, lime, sugar, salt, and a few crushed untoasted coriander seeds. Left to sit for as long as possible whilst doing everything else, not forgetting to mix it every so often!
For the curry I cooked potatoes and cauliflower (both in salted boiling water), which you could do in advance if that was convenient! Then made the usual green paste (garlic, ginger, green chilli and coriander stalks). To finish, I popped mustard seeds in hot oil, before adding curry leaves, turmeric powder and the green paste. Cooked for a minute or two before adding the cooked veg, mixing, cooking a little and seasoning to taste with lemon and salt. If you want it a little saucier you can add a dash of water to create a little gloop as it thickens with the starch from the potatoes. More fresh coriander to finish it off!
