Grandma's Fried Potato with Roti

Serves 4

Time 30 minutes

Ingredients

6 potatoes – do not need to peel if skin is nice – sliced thinly

Extra virgin olive oil 

2 tsp cumin seeds

1 tsp brown mustard seeds

Handful curry leaves

1 onion, chopped

1 tsp crushed ginger

1 tsp crushed garlic – maybe more

1 chilli, chopped

Salt and pepper, to taste

Kachumber

2 tomatoes, chopped

1 Lebanese cucumber, chopped

½ red onion, chopped

Coriander

Lemon juice

Salt and pepper, to taste

Quick Raita

1 cup Greek yoghurt

Juice of ½ lemon

1 cucumber, grated

1 carrot, grated

1 tsp cumin powder

Salt and pepper, to season

Roti, to serve

Method

Slice the potatoes into similar shaped pieces – ensure not too thick.

Warm olive oil in a shallow pan and add cumin seeds, mustard seeds and curry leaves. After 30 seconds add onion and ensure golden. Add garlic, ginger and chilli.

Add potatoes and toss around so coated in seeds. Add salt to taste then add a small amount of water to prevent spices from burning. Continue to cook on gentle heat, stirring frequently so potatoes soften and get a brown edge.

Meanwhile in a bowl combine chopped tomato, cucumber, red onion, and coriander and add some lemon juice – combine.

Combine ingredients for the raita in a bowl.

When potatoes are cooked through (soft to touch) – serve inside a wholemeal roti with the kachumber, raita and enjoy!