Aloo Ka Salan With Khameeri Roti

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Today’s recipe is based on a recipe from the book Daastan E Dastarkhan by Sadaf Hussain. I loved reading this book, which has awesome recipes. A cookbook well written, with each recipe having its own small memory attached to it.

I have made a few changes, using normal potatoes instead of baby ones. Instead of frying the boiled potatoes, I have roasted them in a non stick pan. When I came across this interesting recipe incorporating anjeer (dried figs), I knew I had to make this. And believe me, it was a very tasty sabji, which I paired with Khameeri Roti.

Ingredients for Aloo Salan

  • 4 boiled potatoes, cubed
  • 1 big onion, finely chopped
  • 2 + 1 tbsp mustard oil
  • 1 tsp cumin seeds
  • 1/2 tsp grated ginger
  • 1 tsp finely chopped garlic
  • 4 medium tomatoes, finely chopped
  • 1 green chilli, chopped
  • 2 tsp khus khus (poppy seeds), soaked in 1 tsp water and ground to a paste
  • 1 tsp coriander powder
  • 1 tsp crushed black pepper
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 or 3 dried figs, diced
  • Salt to taste
  • Fresh coriander leaves

Method for Aloo Salan

  1. Heat 1 tbsp mustard oil in a pan and sauté the boiled potatoes till crisp. Remove and keep aside.
  2. Heat 2 tbsp mustard oil. When it smokes, add the onions and sauté till translucent.
  3. Add the cumin seeds, ginger, and garlic. Cook for a few minutes.
  4. Add the tomatoes, green chilli, and all the dry spices.
  5. Add the khus khus paste and diced figs. Season with salt to taste.
  6. Toss in the potatoes and add about half a cup of water.
  7. Reduce the heat and let it simmer, covered, for about 10 minutes.
  8. Adjust the gravy as you wish. I prefer a thick gravy which can be mopped up with a soft roti.
  9. Garnish with coriander leaves.

Khameeri Roti

Ingredients

  • 250 gms flour
  • 1 tbsp instant yeast
  • 1 tsp powdered sugar
  • 1 tsp salt
  • 1 tbsp oil, plus extra for kneading
  • 100 ml warm milk
  • 50 ml warm water
  • Fresh coriander leaves

Method for Khameeri Roti

  1. In a deep bowl, take the flour. Add the instant yeast, powdered sugar, and salt.
  2. Mix the dry ingredients and add 1 tbsp oil. Rub with your fingertips.
  3. Add the warm milk and warm water. Knead to a smooth dough, adding 1 tbsp oil as you go.
  4. Cover with cling wrap and keep in a warm place for 1 hour.
  5. After one hour, do not punch down the risen dough.
  6. Divide the dough into 6 portions and roll out thin rotis.
  7. Heat a tawa and place one roti on it. Cook on high heat.
  8. Flip after a few minutes and baste with flavoured oil, pressing with a spatula as you go.
  9. Sprinkle coriander leaves and flip again.
  10. Remove onto a plate and serve hot.

Basting Oil

  • 1/4 cup oil
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilli powder

Mix all ingredients well and use for basting the rotis.

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