Ingredients
Tandoori Roti
- 2 cups Whole wheat flour
- 1/2 tsp Salt
- 1 cup Water
- ½ tsp Extra-virgin olive oil or Clarified butter - to soften the dough
Curry
- 4 oz Baby spinach
- 1 cup Yellow onion minced or pureed in food processor
- ½ tsp Pomegranate seeds
- 2 Tomatoes medium, minced or pureed in food processor
- 2 tsp Vegetable oil
- 2 Bay leaves
- ½ tsp Ground cumin
- ½ tsp Ground turmeric
- 1 tsp Ground coriander
- ½ tsp Chili powder
- ½ tsp Dried fenugreek leaves
- 2 cups Chickpeas drained and rinsed
- 1 cup Water
- 1 inch Fresh ginger julienned
- Fresh cilantro for garnish
Coconut Water
- 24 oz Coconut water
Instructions
Tandoori Roti
- Place whole wheat flour in a mixing bowl and add salt and water.
- Start mixing all the ingredients in the mixing bowl and make it into a soft dough
- Once you have made the dough, top it up with some oil and let it rest for a minimum of half an hour.
- Once the dough is ready, make even balls of the dough and roll it using the rolling pin.
- In the meantime, you can start to heat your bread grilling pan and let it heat.
- After rolling the dough into a thin layer, apply a thin layer of water on one side of roti and put it on the pan to cook on one side, then flip it over to cook on the other side and your tandoori roti is ready.
Chickpea and Spinach Curry
- Boil spinach in boiling water for 2 minutes and once boiled, transfer into cold ice water.
- For curry, grind onions with pomegranate seeds, and grind tomatoes separately.
- Take a wok and add oil, and once oil is heated, add bay leaves, cumin, and chopped onion.
- When the onion starts to turn golden brown, add tomato puree and let it cook on simmer to saute the curry.
- When the onion and tomato are half cooked, add turmeric, coriander powder, and red chili powder, and let it cook until oil starts to separate.
- Once oil is separated, add dried fenugreek powder and give it a nice mix. Add chickpeas to this curry, pour in water, and let it cook for 10-15 minutes on high to adjust consistency.
- 5 minutes before turning the stove off, add blanched spinach and mix it in the curry.
- To garnish, add julienned ginger and cilantro leaves.
- Serve with tandorri roti and coconut water.
Nutrition
Calories: 764kcal | Carbohydrates: 148g | Protein: 34g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 663mg | Potassium: 1690mg | Fiber: 30g | Sugar: 15g | Vitamin A: 6410IU | Vitamin C: 42mg | Calcium: 230mg | Iron: 12mg
Chickpea and Spinach Curry
Ingredients
Tandoori Roti
- 2 cups Whole wheat flour
- 1/2 tsp Salt
- 1 cup Water
- ½ tsp Extra-virgin olive oil or Clarified butter - to soften the dough
Curry
- 4 oz Baby spinach
- 1 cup Yellow onion minced or pureed in food processor
- ½ tsp Pomegranate seeds
- 2 Tomatoes medium, minced or pureed in food processor
- 2 tsp Vegetable oil
- 2 Bay leaves
- ½ tsp Ground cumin
- ½ tsp Ground turmeric
- 1 tsp Ground coriander
- ½ tsp Chili powder
- ½ tsp Dried fenugreek leaves
- 2 cups Chickpeas drained and rinsed
- 1 cup Water
- 1 inch Fresh ginger julienned
- Fresh cilantro for garnish
Coconut Water
- 24 oz Coconut water
Instructions
Tandoori Roti
- Place whole wheat flour in a mixing bowl and add salt and water.
- Start mixing all the ingredients in the mixing bowl and make it into a soft dough
- Once you have made the dough, top it up with some oil and let it rest for a minimum of half an hour.
- Once the dough is ready, make even balls of the dough and roll it using the rolling pin.
- In the meantime, you can start to heat your bread grilling pan and let it heat.
- After rolling the dough into a thin layer, apply a thin layer of water on one side of roti and put it on the pan to cook on one side, then flip it over to cook on the other side and your tandoori roti is ready.
Chickpea and Spinach Curry
- Boil spinach in boiling water for 2 minutes and once boiled, transfer into cold ice water.
- For curry, grind onions with pomegranate seeds, and grind tomatoes separately.
- Take a wok and add oil, and once oil is heated, add bay leaves, cumin, and chopped onion.
- When the onion starts to turn golden brown, add tomato puree and let it cook on simmer to saute the curry.
- When the onion and tomato are half cooked, add turmeric, coriander powder, and red chili powder, and let it cook until oil starts to separate.
- Once oil is separated, add dried fenugreek powder and give it a nice mix. Add chickpeas to this curry, pour in water, and let it cook for 10-15 minutes on high to adjust consistency.
- 5 minutes before turning the stove off, add blanched spinach and mix it in the curry.
- To garnish, add julienned ginger and cilantro leaves.
- Serve with tandorri roti and coconut water.
Nutrition
Calories: 764kcalCarbohydrates: 148gProtein: 34gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 663mgPotassium: 1690mgFiber: 30gSugar: 15gVitamin A: 6410IUVitamin C: 42mgCalcium: 230mgIron: 12mg
Tried this recipe?Let us know how it was!