Flaky pan fried flat bread
Spices are so unique in the flavour they add to your dishes. The combination used here are normally used to make achaar or pickle and they each add a delicate aromatic that is unique to Indian pickles. Cumin add warmth, kalongi add pepper, fennel add aniseed, mustard add bite, fenugreek add bitterness and the chilli adds heat. These spices come together with the over-ridding zing of dried mango or amchoor to give an amazing flavour to this dish.
In this recipe I have toasted the spices and ground them down to produce a thick masala base but if you like whole spices you can keep them whole too.
I will warn you know - make sure you have enough roti's as you will need more then you think to scoop up all that delicious goodness.
Great as a main or a side dish and goes hand in hand with roti that have been smeared in butter. The left overs are amazing for a quick lunch and it's even great in a toasted sandwich or in a wrap.
|Typical values*||per Serving|
|of which saturates (g)||0.1|
|of which sugars (g)||2.2|