These are a great meal to make when you have leftover roti and raita. They may seem like a lot of work at first, but if you get into the habit of cooking this way it is quick and very inexpensive. When I was a vegetarian I ate meals like this all the time. The filling comes together in minutes and the potatoes and greens could easily be substituted for anything you have in your crisper waiting to get eaten! Potatoes and greens are great because they are pretty neutral and take on the flavor of the spices well. Leftover Chana Masala is also great rolled up in a roti.

Potato and Kale Roti Rolls with Raita

An inexpensive, vegetarian meal made by filling homemade roti (whole wheat flatbread) with curried potato and kale. Add some raita to cool down the spice for the ultimate experience.

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Course Main Course

Servings 4

Ingredients

  

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• 8 roti or flatbread make the roti!
• 2 large potatoes chopped
• 1 bunch kale or spinach chopped, with stems removed
• 1 Tbsp ghee or butter
• 1 tsp cumin seeds
• 1/2 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
• 1/2 tsp salt and more to taste
• fresh cilantro
• raita make the raita!

Instructions

 

• 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.

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