How to cook Potato and Kale Rolls (cooking recipes)

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How to cook Potato and Kale Rolls (cooking recipes)

Ingredients : 

8 roti 

2 large or 4 medium potatoes, chopped

1 bunch kale or spinach, chopped with stems removed

1 tbsp ghee or butter

1 tsp cumin seeds

½ cup onion, finely chopped

3 cloves garlic, finely chopped

1 tbsp ginger, finely grated

1 tsp turmeric powder

1 tsp coriander powder

1 tsp cayenne powder

raita 

fresh cilantro

Put a skillet on medium heat and add the

ghee or butter. (Ghee, which is traditional in

Indian cooking, is just butter with the milk

solids removed, and it can withstand higher

temperatures than butter without burning.)

Once the butter is hot, add the cumin seeds and

let them sizzle for 5 seconds before adding the

diced onion. Let the onion cook for 2 minutes,

stirring occasionally.

In a small bowl, mix the garlic, ginger,

turmeric, coriander, cayenne powder, salt, and

1 tablespoon of water.

Add the spices to the onion mixture and mix,

cooking for another 2 minutes. It will smell

strongly aromatic. This step is important

because the spices become toasted and release

their flavor.

Next, add the potatoes. Stir to coat them with

the onions and spices. Add about a cup of water

and cover the pan with a lid. Let it cook for

about 10 minutes, checking occasionally to stir

and make sure nothing is burning. Add more

water as needed. You want the final mixture

to be only a bit moist, but the water helps

everything cook evenly.

Test the potatoes with a fork: if you can easily

pierce them, they’re ready. Once they are, add

the kale and stir until the kale is wilted. Taste

and add more salt if needed.

To assemble the rolls, scoop 1/8 of the mixture

into the center of a roti, distributing it in an

even line. Roll it up.

Serve two roti per person with cilantro and a

generous dollop of raita, either over the top or

on the side.

to visit: 

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