The Channa (chickpea) and Aloo (potato) curry is simple to make and packed with flavour. The roti is a bread that is from India and is also eaten in Trinidad and Tobago and Guyana to name but a few. You can also buy roti fairly easily, but with only a few ingredients - its easier to make. I made this one as a low carb version with chickpea (gram) flour.
In this recipe I have made a slight Caribbean flavour - as it would be served in Trinidad - using scotch bonnet chillies and coleslaw side. Absolutely beautiful food.
For the Channa Aloo Curry
2 tbsp. madras curry powder
1 small onion, sliced thinly
3 cloves garlic, minced
1 scotch bonnet chilli, seeds removed and chopped finely
2 medium potatoes, peeled and cubed (about 1cm)
1 400g tin chickpeas, rinsed and drained
6-8 dried curry leaves
water
bunch coriander, chopped
Mix the 2 tablespoons of madras powder with 2 tablespoons of cold water. Mix into a paste. Heat 1 tbsp. oil and add the curry paste. Cook for 2 minutes until the water evaporates. Add the a further tbsp. of oil and the onion, garlic, chilli and chopped coriander (stalks only at this stage). Stir through and add 2 tbsp. water.
When the onions are brown and the liquid evaporated (about 4-5 minutes), add the chopped potato and the chick peas. Stir well and then add 2 cups of water, the curry leaves and season with salt and pepper. Bring to the boil and then turn to a medium heat, uncovered, to thicken. You want it to be fairly thick so you can stuff a roti and be able to cut it in half on a plate without the sauce running everywhere, but don't make it too dry. Leave it bubbling until thickened nicely. Finish with the chopped coriander leaves and stir through.
Lay a roti on a plate and fill the middle length with the curry. Roll up and cut in half. Serve with the coleslaw (recipe next).
For the coleslaw:
Shred 1/4 white cabbage and mix with 1 thickly grated carrot and 1/2 thinly sliced red onion. Whisk together 1 cup. mayonnaise, 2 tbsp. sour cream, 1 tsp. mustard powder, 1/4 tsp. celery salt, 1 tsp. sugar and 1 tsp. white wine vinegar. Pour over the vegetables and stir in well. Cover and chill until needed.
For the roti: (makes 4)
1 cup chickpea (gram) flour
2 tbsp. all purpose flour
1 tsp. baking powder
1 tsp. ground turmeric
1/2 tsp. salt
approx. 1/2 cups water.
In a bowl, mix the flours, baking powder, turmeric and salt. Gradually add the water to make a pouring batter. Heat a frying pan with 1 tsp. oil and pour in about 1/4 batter, turning the pan to cover the whole base. After a minute or two when the batter begins to bubble, carefully use a spatula to turn the roti over. Cook the other side until golden and set to one side. Keep cooking the roti until all the batter is used. You should have four.
For the Madras Spice Mix
2 tbsp. coriander seeds
2 tbsp. cumin seeds
1 tsp. brown mustard seeds
1 tsp. fennel seeds
1 tbsp. ground cinnamon
2 tbsp. ground black pepper
1 tsp. whole cloves
2 tsp. ground turmeric
2 tsp. ground ginger
1 tbsp. cardamom pods, then seeded (discard shells)
1 tsp. cayenne pepper
In a dry frying pan, toast the first four ingredients until the popping of the mustard seeds begin to subside (be careful not to burn). Then put the toasted seeds into a hand blender and mix the remaining ingredients. Grind till you have a powder. Put into a sealed container until needed.
