2 1/4 - 2 1/2 lb (1 kg) Savoy cabbage
4 waxy potatoes
3 onions
1-3 green chilli peppers
11 in (2 1/2 cm) piece fresh ginger
1 1/2 tbsp coriander seeds
2 tbsp cumin seeds
2 dried chilli peppers
1 tsp dried green mango powder (amchur) (optional)
3 tbsp chopped coriander leaves
5 tbsp ghee
salt
4 waxy potatoes
3 onions
1-3 green chilli peppers
11 in (2 1/2 cm) piece fresh ginger
1 1/2 tbsp coriander seeds
2 tbsp cumin seeds
2 dried chilli peppers
1 tsp dried green mango powder (amchur) (optional)
3 tbsp chopped coriander leaves
5 tbsp ghee
salt
For the chapatis:
9 oz (250 g) wholemeal chapati flour
3 1/2 oz (100 g) plain flour
1 tbsp ghee
3 1/2 oz (100 g) plain flour
1 tbsp ghee
method
1. Many shops sell ready-made fresh chapatis and nan bread, both of which are suitable for this dish. Reheat chapatis at 425°F (220°C) mark 7 wrapped in foil for 10 minutes, the nan for no more than 5 minutes and brush it with the ghee as soon as you take it out of the oven. Packets of chapati mix are also available; follow the manufacturer's instructions.
2. Prepare the cabbage; wash and shred the leaves. Peel the potatoes and onions and chop both coarsely. Trim the green chilli pepper, remove the stalk and seeds and chop finely (use half a chilli if you prefer a milder tasting dish). Peel the ginger and chop very finely.
3. Grind 1 tbsp of the coriander seeds, scant 1 tbsp of the cumin seeds and the dried chilli peppers (the latter can be seeded, if preferred, as they are very hot) very finely in an electric grinder.
4. Put the freshly ground spices through a sieve into a bowl and mix with the mango powder if used.
5. Heat 2 tbsp ghee in a large saucepan and fry the remaining whole coriander seeds and cumin seeds gently for a few seconds, stirring with a wooden spoon. Add the chopped green chilli peppers and ginger and fry, stirring, for 30 seconds.
6. Add the ground spices, cook for a few seconds and then add the prepared vegetables. Stir well, turn down the heat to very low, cover and sweat for about 25 minutes or until the vegetables are tender but keep their shape and are not at all mushy.
7. Moisten with 1 - 2 tbsp water or stock at intervals. When cooked, add a little salt and sprinkle with the chopped coriander leaves. Make the chapatis. Sift both type« of flour into a large mixing bowl; make a well in the centre and pour the ghee and 6 fl oz (170 ml) lukewarm water into it. With your hand cupped and fingers held together, stir the butter and water, gradually incorporating all the flour.
8. Knead the resulting soft dough for 6 minutes. Cover with a very damp cloth and leave to stand for 30 minutes. Knead again and divide into 15 balls of equal size. Replace in the bowl and cover again with the dampened cloth.
9. Grease a griddle or a large cast iron pan with a little ghee if wished and heat until very hot.
10. Take a ball of dough out of the bowl, flatten with your palms and roll out on a lightly floured board to a 5 1/2 in (14 cm) flat round, shake off excess flour and fry for 1 minute then turn and fry the other side for 1/2 minute. If the pan is hot enough, the chapati will puff up; do not worry if this does not happen.
Pile up the chapatis as you cook them, keeping them wrapped in a cloth.
11. Serve immediately with the spiced vegetable mixture.
2. Prepare the cabbage; wash and shred the leaves. Peel the potatoes and onions and chop both coarsely. Trim the green chilli pepper, remove the stalk and seeds and chop finely (use half a chilli if you prefer a milder tasting dish). Peel the ginger and chop very finely.
3. Grind 1 tbsp of the coriander seeds, scant 1 tbsp of the cumin seeds and the dried chilli peppers (the latter can be seeded, if preferred, as they are very hot) very finely in an electric grinder.
4. Put the freshly ground spices through a sieve into a bowl and mix with the mango powder if used.
5. Heat 2 tbsp ghee in a large saucepan and fry the remaining whole coriander seeds and cumin seeds gently for a few seconds, stirring with a wooden spoon. Add the chopped green chilli peppers and ginger and fry, stirring, for 30 seconds.
6. Add the ground spices, cook for a few seconds and then add the prepared vegetables. Stir well, turn down the heat to very low, cover and sweat for about 25 minutes or until the vegetables are tender but keep their shape and are not at all mushy.
7. Moisten with 1 - 2 tbsp water or stock at intervals. When cooked, add a little salt and sprinkle with the chopped coriander leaves. Make the chapatis. Sift both type« of flour into a large mixing bowl; make a well in the centre and pour the ghee and 6 fl oz (170 ml) lukewarm water into it. With your hand cupped and fingers held together, stir the butter and water, gradually incorporating all the flour.
8. Knead the resulting soft dough for 6 minutes. Cover with a very damp cloth and leave to stand for 30 minutes. Knead again and divide into 15 balls of equal size. Replace in the bowl and cover again with the dampened cloth.
9. Grease a griddle or a large cast iron pan with a little ghee if wished and heat until very hot.
10. Take a ball of dough out of the bowl, flatten with your palms and roll out on a lightly floured board to a 5 1/2 in (14 cm) flat round, shake off excess flour and fry for 1 minute then turn and fry the other side for 1/2 minute. If the pan is hot enough, the chapati will puff up; do not worry if this does not happen.
Pile up the chapatis as you cook them, keeping them wrapped in a cloth.
11. Serve immediately with the spiced vegetable mixture.
serving amount
serves 6.
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