Poori and Potato-Onion Curry
kitchen flavours
kitchen flavours
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 10 breads
  • 2 cups roti flour
  • 1-1/2 teaspoons coarse kosher or sea salt
  • 2 tablespoons canola oil
  • 3/4 cup warm water
  • 30 minutes
  • 3 inches in
  • 4 inches in diameter
  • 1-1/2 pounds
  • 1 tablespoon canola oil
  • 1/2 teaspoon fennel seeds
  • 6 whole cloves
  • 2 dried red
  • 1 cinnamon stick
  • 1 tablespoon coarsely chopped fresh ginger
  • 2 fresh green
  • 1 teaspoon black or yellow mustard seeds
  • 1 tablespoon yellow split peas
  • 1 medium size
  • 1-1/2 teaspoons coarse kosher or sea salt
  • 1/4 teaspoons ground tumeric
  • 1/4 cup finely chopped fresh cilantro leaves and tender stems
  • 4 minutes
  • 3 minutes

Instructions

Comments

Log in or Register to write a comment.