Potato Peas Gram flour Roti/Aloo Mattar Besan Roti

Potato Peas Gram flour Roti/Aloo Mattar Besan Roti

Serves: 2

Calories per Serving: 431; Carb-72 g; Fat- 12g; Fiber- 13g; Protein – 14g

Preparation time: 15 minutes Cooking time: 20 minutes Total time: 35 minutes

Difficulty: Moderate

 

Ingredients:          
3 small Potatoes

1 cup dried Peas

4 tbsp/ 0.25 cup Besan/Gram flour/ Garbanzo flour/chick pea flour

3 tbsp Coriander/Cilantro leaves

1 tsp Cumin powder

0.5 tsp Chilly powder/ Cayenne pepper

1 tsp lemon juice

3/4 tsp salt

A pinch of asafoetida (optional)

1.5 tbsp oil (I used sesame oil)

1 tbsp semolina (optional)

Method:

1. Soak dried peas overnight and pressure cook it for 4-5 whistle until soft and mushy.
2. Boil/pressure cook potatoes till soft.
3. In a vessel, mash potatoes with skin and the peas together. Do not mash them to a fine paste consistency, some tiny bit of potatoes and peas will give a nice texture.
4. Add the coriander leaves, cumin powder, chilly powder, lemon juice, salt and mix them well.
5. Add the besan/gram flour/ garbanzo flour to bind them all together. Increase or decrease the quantity depending on the need. It is ok if the dough is little sticky.
6. Divide into 4 equal parts and press it to a flat round shape on a greased plate/ plastic sheet/banana leaf. Sprinkle some semolina on top for texture.
7. Grill it on a flat iron griddle adding about 1.5 tsp oil to each roti.
8. Cook for about two minutes on each side in low heat and one minute each side on high heat until each side starts getting dark brown color.
9. Serve with tomato ketchup/ tamarind chutney or just plain.

Stepwise Pictures:

Notes:

1. Do not add any water, the water content in the cooked peas itself will be more than enough.
2. Cooking the roti might take a longer time if it is too thick.
3. If the dough is sticky, press only as much as you can, place it on the griddle, cook on one side, turn it over and then press it with the spatula to make it thinner.
4. You can even pressure cook peas and potatoes together to save time.
5. You can use 1.5 cup of boiled fresh green peas. If so, just boil them in a pan and use that water and do not pressure cook it.
6. Canned peas with no added salt can also be used.
7. Do not peel the potatoes skin off to retain the maximum nutritional benefit.

Micronutrient Values:

Nutrient		%DV
Vitamin A	2966 IU	59%
Vitamin C	72.2 mg	120%
Vitamin K	50.4 mcg	63%
Thiamine	0.5 mg	31%
Riboflavin	0.2 mg	14%
Niacin	4.5 mg	23%
Vitamin B6	0.9 mg	47%
Folate	148 mg	37%
Choline	66.8 mg
Iron	4.5 mg	25%
Magnesium	111 mg	28%
Phosphorus	283 mg	28%
Potassium	1385 mg	40%
Zinc	2.4 mg	16%
Copper	0.6 mg	30%
Manganese	1.1 mg	54%

Do try this recipe and let me know how it came out in the comment below. Thank you!