Potato curry and methi theplas

I love to try out new cuisine, just about anything at least once. But today was one of those days where I just wanted something homecooked, Indian, and super spicy. Considering we are leaving for the holidays in a couple of days, I had to make do with whatever was lying around. So, I decided to use methi to make a Gujarati flatbread and traditional Telugu potato curry. Simple but oh so, delicious, in fact the methi even adds a nutritious element to the meal.


Methi Theplas

2 cups of whole wheat flour
1/2 cup of finely chopped fresh methi leaves
2 green chillies chopped
1 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp corriander powder
1 tsp vegetable oil
1 tbsp ginger-garlic paste
2 tbsp roasted sesame seeds
1/2 tsp turmeric
salt to taste

Mix all dry ingredients together. Then add ginger-garlic paste and oil and form a pliable dough with water. If the dough gets sticky just add more flour. Let dough set for 15 minutes. Make walnut size balls out of the dough and roll out into flat discs. Place discs on a hot griddle and fry till both sides of disc are golden brown. Dot with butter and serve hot.

Telugu Potato curry

4 medium size potatoes chopped
2 medium sized onions chopped
2 medium tomatoes chopped
1 tsp mustard seeds
2 tsp chilli powder
1 tbsp ginger-garlic paste
Cilantro and curry leaves for garnish
Salt to taste

Heat oil in a saucepan. Add mustard seeds and wait till they finish popping. Add onions and tomatoes. Add chilli powder and ginger-garlic paste and cook till tomatoes seperate from their skins. Add potatoes and add enough water to just submerge the potatoes (~2 cups). Cook covered till gravy is thickened and potatoes are cooked completely (test by taking a potato piece and squishing with the back of a spoon, potato is cooked if completely mashed under pressure). Serve garnished with curry leaves and cilantro.