Tag Archives: coriander leaves

Chapati, Potato and Raita


Hey guys! Sneha here. I haven’t written a post so far because college is kicking my butt! BUT I decided to take a break just for you guys!! ūüėÄ

For lunch, Swetha and I decided to make a combo meal. Why should we limit ourselves to just one dish per meal when we can make more?! Plus it’s more eating for us ūüėČ

So we made chapati (indian bread) with potato curry and a raita to add the ooh la la.

Let’s start with the chapati. You probably would wanna start with this ’cause it takes the longest to make. This recipe serves 2 and makes a total of 10 chapatis.


2 cups whole wheat flour

1 tsp salt

1 Tbsp oil (any kind really. I use vegetable)

about 1/2 cup water

1/2 cup all purpose flour


1. Put the wheat flour and the salt in a mixing bowl and add the oil as well. Add the water to the ingredients little by little, starting with just enough to dampen the mixture.

2. Knead the dough, making sure to thoroughly mix the oil and water to all the flour and salt. Keep adding water until you get a non-sticky dough that can hold its shape.

It should look just like this:

3. Let it set for about an hour and then divide them into 10 little balls. Chapatis are generally bigger and so the balls should be about the size of a ping pong ball.

4. After this, dust the surface of your counter with the all purpose flour so that the chapati won’t stick to it when rolling it out. Flatten the chapati ball using the palm of your hand to start the circle.

5. Roll it out, trying to make it as circular as possible. It doesn’t have to be a perfect circle so don’t worry if it doesn’t come out like that. Keep rolling it until it is as thin as a tortilla.

6. Heat up a pan on medium heat and put the chapati. Lightly oil the edges of the chapati and let it cook. Flip it over after 30-45 seconds, depending on how hot your pan is, adding a little oil on the edges again. It should be light brown with a few darker spots.

And voila! You have chapati!

And now it is my (Swetha) turn and it is potato time! This uses similar ingredients as the cream cheese Indian potatoes, but this one is a dry version that goes very well with chapati.


2 large potatoes- chopped

Half an onion- chopped

1 green chili- chopped

A pinch of turmeric

1 tsp chili powder

3-4 tbsp of oil

5-6 sprigs of coriander (not shown in picture)


1. Heat oil in a deep pan and add the onions and chili. Roast the onion until it is fragrant and slightly translucent. Add salt.

2. Add the potatoes, turmeric and chili powder. Add more salt, because potato absorbs a lot of salt.

3. Add about 1/8th of a cup of water to help cook the potatoes more. Add the coriander leaves and mix it all together.

4. Reduce the heat to very low. Close the pan and leave the potato to cook for about 20 minutes. You can also add more salt/ chili powder if you want.

5. Keep checking on the potatoes to make sure it doesn’t burn. Once the potatoes are soft but not falling apart, it is ready!


I added garlic with the onion, and you can also add ginger to this recipe for it to be more flavourful. Another addition would be to add more coriander leaves because that gives it a very different taste. The potato can also be boiled before hand, but we didn’t want to use so many dishes and if the potatoes are cut small it will not take that long to cook through.

After we made this we decided we wanted something sauce-like to bring it all together, so as the dish won’t be too dry. So we decided Raita would be the easiest option because we had everything already on hand and it has beautiful colours.


Indian/ Greek yogurt

1 chili

A few springs of coriander leaves

Half a tomato- chopped

A pinch of asafoetida- optional

Doesn’t it look colourful already?!


1. If the yogurt is thick, add some water so it has a more runny consistency. Add salt.

2. Add the asafoetida, tomatoes, coriander leaves and chili.

3. Mix it all together and refrigerate until you are ready to eat. This way the tomato juice and the heat from the chili will all combine in the yogurt to make it taste delicious!


Don’t chop up the coriander leaves so that you can differentiate between the chili and the coriander leaves. Some people also add onions/cucumber in the raita, we didn’t have cucumber so decided to go the simple route.

Now that all your food is ready, all that’s left is the eating!!!!! I hope this post helps you make a healthy well rounded dish! It doesn’t take that much time, while the chapati dough is resting you can make the potato and while the potato cooks you can make the raita! It’s that simple! And if we can do it, you surely can do it. Hope you had a wonderful weekend! =)


Simply Rajma


Today is one of those cold days here in Arlington and Sneha and I wanted to make something hot and yummy! We were tired of leftovers, but also needed something we could make really quickly! So we decided Rajma was our best bet because it is so easy to make!

This recipe serves about 3 (depending on how hungry they are).


A can of kidney beans/any red beans you have

Chili powder-optional

Garam Masala-optional

Salt to taste

Coriander leaves

Tomato-onion paste


1. Make the paste, and return to pot to heat up.

2. Open the tin and drain out the water from the can. Add the beans to the gravy, and mix well.

3. Now add chili powder/garam masala to the mixture. The garam masala adds a different taste to the rajma and it also changes the colour slightly.

4. Partly cover the rajma and let it simmer on low heat for about 10-15 minutes or until the beans absorb the taste. Garnish with coriander leaves.

Serve with paratha, rice or bread!


We added 1 and a half large tomatoes in the gravy, we wanted it to be more runny but you can leave the original amount of it if you want it less runny. Adding a spritz of lemon also makes the dish taste better. So go on!!Make this recipe and tell me how it turned out!

Happy eating! =)