Egg and Potato Masala Roti-Style Flatbreads

Istruzioni

1. 1

   Peel the potatoes and cut them into small, evenly sized cubes. Finely chop the tomatoes, onions, garlic, and chilies.

2. 2

   Place the potatoes and water in a covered saucepan. Cook over medium-low heat for 15–20 minutes, stirring occasionally, until the potatoes are completely tender. Add a small splash of the measured water at a time if needed to prevent sticking.

3. 3

   Drain any water that remains, then mash the potatoes until mostly smooth. Set them aside to cool slightly.

4. 4

   Heat a large nonstick skillet over medium heat. Add the onions and cook for 4–5 minutes, stirring frequently. Add the garlic and chilies and cook for 1 minute. If the mixture sticks, loosen it with a spoonful of the measured water.

5. 5

   Add the tomatoes, mixed masalas, and salt. Cook for 7–10 minutes, stirring regularly, until the tomatoes break down and the mixture becomes thick. Remove it from the heat and allow it to cool slightly.

6. 6

   Combine the mashed potatoes with the cooked masala mixture in a large bowl. Squeeze in the juice of the lemon and mix thoroughly.

7. 7

   Crack the eggs into a separate bowl and whisk until uniform. Stir them into the potato mixture to make a thick, spoonable batter.