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Delicious North Indian Potato Brunch Rolls | Indian Cooking | Brunch Recipe | Cooking with Anadi
Jun 25, 2017
Hey everyone, today I will be showing you how I make one of my all-time favourite brunch options, these delicious North Indian potato rolls! There's some heat but not overly spicy, and the texture of the potato masala is sure to give this wrap a great kick! I'll also be showing you how I make the wrap for the masala to have a complete and enjoyable brunch :)
Written recipe is now on the blog so check it out right here! http://cookingwithanadi.blogspot.ca/2017/06/delicious-north-indian-potato-brunch.html
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0:00
hi guys so today I'll be making for you
0:02
one of my favorite all-time brunches so
0:05
today I'm gonna make for you the spicy
0:07
ginger lemony potato roll with some peas
0:10
and homemade white matter bread let's
0:14
get started right now so my oil is hot
0:16
now and I'm going to add in some cumin
0:18
seeds and some heenes or asafoetida now
0:22
King is really flavorful and it's strong
0:25
and it really helps in digestion now
0:28
once your cumin is starting to become
0:31
fragrant and starts to change color you
0:35
want to add in some chopped onions and
0:38
ginger now I like a lot of ginger juice
0:43
and I like the ginger to really bring
0:46
out the entire character of this potato
0:50
sight so it's around and let this cook
0:54
now over here I have some boiled
0:57
potatoes which I boiled in my pressure
1:00
cooker now you can always boil the
1:02
potatoes in a pot but that takes a bit
1:04
too long I think
1:05
so if you are short on time when you're
1:08
really hungry you can put this in a
1:11
microwave so chop it up peel the potato
1:14
first chop it up and add it in a
1:16
microwavable container and add a bit of
1:19
water and cover it and microwave for 8
1:21
to 10 minutes or until cooked now this
1:24
mixture itself is getting really really
1:26
aromatic because of all that ginger and
1:28
now I'm going to add in some of my
1:30
expenses the first I'll add some
1:33
coriander powder some red chili powder a
1:37
hint of cumin powder and a little bit of
1:41
humor it it's going to add a nice yellow
1:46
color and bring all of this classic
1:48
humic flavor onto your potato mix let's
1:52
mix this up and put out these spices for
1:54
a few minutes
1:57
next I'm going to add until my green
1:59
chilies and I added at this stage so
2:04
don't want to like cook us completely
2:06
and I want a little bit of that crunch
2:08
the rawness of the chilli in the mix now
2:12
after a few seconds I'm going to add in
2:14
my potatoes you want to add in my
2:16
potatoes now and mash it up slightly for
2:22
the potato masher I've mixed as well I'm
2:30
adding some frozen peas let's call out I
2:37
should have added this earlier with the
2:40
onion mix but it's okay
2:42
I wanted to spell out and then we're
2:46
going to finish this with some salt and
2:49
some lemon juice the now I'm going to
2:52
add in some of my salt mix this up and
2:56
give it a little taste so I added some
2:59
more salt and now I'm going to finish
3:02
this with some freshly squeezed lemon
3:05
juice we click it up finely and freshly
3:10
chopped cilantro
3:12
give it a nice stir and your potato
3:15
masala is ready now I'm going to start
3:18
making the dough for my bread so here
3:21
just have about a cup cup and a half of
3:24
all-purpose flour and you can add in a
3:28
pinch of salty if you want but I don't
3:30
like to add too much salt next I'm going
3:32
to just add some water and mix this into
3:34
a smooth dough
3:42
so there's my dough and I'm going to
3:44
start rolling these into small balls and
3:47
flattening these out my rolling pin and
3:50
making these white matter breads now I'm
3:52
going to take one of the balls have some
3:56
flour on my counter and roll this out
3:59
into a thin disc the starts to get
4:10
sticky just sprinkling some more flour
4:13
and continue rolling so that's ready now
4:18
not to make the rotis here I have a
4:21
table that's heating on medium to
4:24
medium-high heat
4:26
the speciality with this pan is it's
4:28
meant to be a high smoking temperature
4:31
which really helps to cook the bread in
4:34
the traditional way just lay out your
4:37
bread like this and let it cook in the
4:41
meanwhile start rolling your other balls
4:43
now as you can see it's trying to get
4:45
some bubbles that's on the underside
4:47
these bubbles and it means plexus now
4:51
you sleep has these nice brown marks at
4:54
this one I like to add some oil this
4:57
reason all the walls let's go around
5:00
which helps to give a really nice crust
5:03
and a lot of flavor you can add some
5:06
ghee or butter if you like so I suggest
5:08
you use tongs if you're not a veteran at
5:10
making rotis so that's when you take on
5:14
the other side and this is already
5:16
octopus on a plate make all your other
5:19
rotis or you can keep the oven at 200 to
5:23
maintain the heat and then we can start
5:26
making more potato rolls so now to make
5:28
your rolls take your bread on a counter
5:31
or on a plate and take a little bit of
5:33
the potato slice
5:37
spit it out just pull it off just like
5:42
that but there you have it guys that's
5:46
one of my favorite brunches and I used
5:48
to have it all time at the kid it's a
5:50
really nice ginger kind of mild you can
5:54
always make a spicy as on but a mild
5:57
gingery lemony potato masala with the
6:00
white meta or all-purpose flour roti and
6:05
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6:07
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6:09
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