Posts Tagged ‘ indian ’

Yummy Potato Flatbread

This is an absolutely amazing flatbread, makes a great accompaniment to curries and the like. Basically just filled, fried chapatis 🙂

Ingredients makes 10

3 Potatoes

280g chapati flour, or half wholemeal / half white flour

1 and 1/2 tsp salt

1 tbsp olive oil

1 small onion

1-2 cloves garlic, crushed

handful of chopped, fresh coriander

1 tbsp cumin

1 tsp garam masala



1. Cook the potatoes in boiling water until done, then mash them roughly

2. Sift the flour and 1/2 tsp of salt into a bowl. Mix the olive oil with about 120ml water, and add to the flour, bringing it together to form a dough (add a bit more water if needed) Knead well for 5 mins, until soft. Cover and leave for about 20 mins.

3. For the filling, peel and finely chop the onion, and mix with the mashed potato, garlic, coriander, cumin, garam masala and the rest of the salt.

4. Divide the dough into roughly 10 balls. Roll out on a lightly floured surface into flat circles about 3mm thick. Spoon a couple of tbsp’s of filling into the middle, then bring the sides up and enclose the filling. Gently roll over the parcel again to flatten it (try not to let the filling burst out).

5. Heat some oil in a heavy bottomed frying pan, then fry the breads until brown spots appear on the bottom. Brush with oil and turn over. This takes very little time, so make sure you watch them.


I stole this recipe from the lovely people at “Another Dinner Is Possible” – a great cookbook.

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Tandoori Paneer Recipe

Since I have recently gone vegan again after a short sojourn into vegetarianism over Christmas, I thought I would post one of my favourite vegetarian (but not vegan) recipes – Tandoori Paneer. Unfortunately it doesn’t ‘veganise’ very well. Tofu just isnt firm enough. I havent tried it with fake cheese yet, but I generally find that stuff tastes like plastic. Any ideas on how to veganise it are most welcome!

Ingredients 4 servings

2 blocks of paneer

handful of chopped fresh coriander

salt (to taste, depending on how salty your paneer is)

Spice mixture –

1 tbsp grated root ginger

1 tbsp crushed garlic

half tsp hot paprika / chilli powder

1 tsp tumeric

1 tbsp ground cumin

2 tbsp oil

2 tbsp lemon juice


1 Mix all the spices together

2. toss cubes of the paneer in the spice mix, adding in the coriander

3. spread the paneer on a tray and grill for 10-15 mins, until sizzling and crisp.