Indian diet is never complete unless we have rotis. Most of my friends have thali type of food in their house, with 2 veggies, dhal, rice, papad, curd, pickle, rotis.
I cannot eat so much food and I am kinda confused when I see so much variety of assorted veggies. Should I eat this or that? I prefer only one type of veggie and it is either roti or rice (never both). But making roti is such a pain. I can roll roti in different maps of the world (sometimes Australia, sometimes Africa) but never round (like our globe). Sometimes my rotis are so hard that you need a nut cracker to break it…er…okay...not so hard. but quite hard if not consumed immediately.
I like guests who volunteer to make rotis for me. My guests understand my discomfort when I touch my waist, wipe my brow, look blushed after every disfigured roti, they get uncomfortable of the thought of digesting my poorly roasted rotis. They volunteer to help. Sweet people. In their own kitchen they may never lift a finger (because they have a big army of cooks and maids) but they do help me if I look miserable.
I think when a real Roti maker hits the market, I won't be surprised if they run to buy me Roti maker on my first big day either as Diwali present or for my birthday. *winks*.
But most of the time, it’s my maid who helps. She makes enough rotis for everybody to eat, plus there are left overs.
Cooking left over food by re-inventing it into a complete new dish is the fun food. Masala roti made from left-over rotis tastes very delicious. I normally have it for breakfast.
It is very spicy and pungent. I normally put too many chilies, so much so that people will be weeping, wiping their nose but enjoying. I don't offer them tissues (they might finish the whole box), give them napkin instead.
Recently my friend (who has found me on FB after donkey years) wrote to me that she still remembers the masala roti that I used to make centuries ago. She still remembers the taste. Well Hema, if you are reading this, then is the recipe for you… follow the recipe and remember me.. okay?
Mani sayal (saye masale mei)
(Chappatis in green masala)
6 chapatis, broken into small pieces
1 cup coriander leaves, chopped
½ cup fenugreek leaves, chopped
2 tablespoons garlic
2 teaspoons coriander powder
½ teaspoon red chilly powder
2 medium tomatoes, finely chopped
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon salt
2 tablespoon oil
- Mix together the green chilies, coriander leaves, fenugreek leaves, garlic, coriander powder, red chilies powder, salt, and pound to a coarse paste. Set aside.
- Heat the oil in a pan and fry the paste.
- Add the chopped tomatoes and turmeric powder, stir and fry.
- Mash the tomatoes and add 1 cup water.
- When the mixture starts to boil, add small pieces of the chapatis.
- Cook on low heat for five minutes, making sure the gravy does not dry out completely.
- Serve hot with papad and buttermilk