Spiced potatoes with chapati (aloo bhujia)
Soft, gently spiced potatoes with tomato, wrapped in warm flatbread. A Pakistani favorite.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Russet potatoes1.25 lb
- Yellow onions4 oz
- Tomatoes7 oz
- Flour tortillas4 tortillas
- Fresh cilantro1 bunch
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, ground cumin, curry powder. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Peel the potatoes and cut into ½ inch dice. Boil in salted water for 6 minutes until just tender, then drain.1.25 lb russet potatoes
- Chop the onion. Heat a tablespoon of oil in a skillet over a medium heat and fry the onion for 4 minutes with a teaspoon of cumin, a pinch of curry powder and a pinch of chili flakes. Chop the tomatoes, add them and cook for 3 minutes.4 oz yellow onions7 oz tomatoes
- Stir in the potatoes and cook for 5 minutes, until they have taken on the color of the spices. Season with salt.
- Warm the wraps for 20 seconds a side in a dry pan. Serve the potatoes with the wraps for scooping, scattered with chopped cilantro if you have it.4 tortillas1 bunch fresh cilantro
Warm the flatbreads in a dry pan for a few seconds each side so they puff a little.
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