Ingredients
3 each potatoes, peeled
2 each green chiles, chopped
1 tsp crushed red chiles
1 tbsp cilantro
1 1/2 tsp mango powder
1 tsp salt
2 tbsp oil
5 oz white flour
1 oil, for frying
1 flour, for dusting
Directions
Boil potatoes, drain & mash. Stir in the chiles, cilantro, mango
powder, salt & oil. Gradually stir in the flour to form a soft
dough. Divide into 6 pieces & roll out into 5" rounds. Set aside.
Heat a griddle, place a roti on the griddle, drop about 1 ts oil
around the edges & lift them gently so the oil slips under the roti.
Pour another ts oil onto the roti & gently turn over.
When lightly browned, remove & set aside. Cook all the rolls in this
way & serve hot.
Shehzad Husain, "Vegetarian Indian Cookery"
Servings: 4 servings
Potato Roti Recipe brought to you by Recipe Ideas
Categories: Indian; Vegetable
The History of Recipes
Written cooking instructions as an idea can be traced way back into ancient history, certainly as far into history as the Egyptians, and maybe further still. Interesting though that maybe, generally, these ancient cook books were just very simple hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe in existence, according to historians is a series of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As we move into The time of the roman empire around 25BC a man called Apicius created a collection of scripts describing recipes cooked by his fellow Romans. In his publication, he describes how the meals were separated into hors d`oeuvre, main meal and dessert, something we still use today. Additionally, he informs us how the cooks of his times used many different spices, including a few that will be familiar to modern chefs like bay, fennel and asafoetida. Moving our culinary historical trip onwards, we have a couple of interesting recipe books from the 14th Century : one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these are unconnected to the indian food that is familiar to us all today, but instead accounts of the types of meals cooked for the rich people of those days. In the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab countries, including coriander, parsley, basil and rosemary. These new spices and herbs prompted an eruption in publications on food, most of which are now in private cookery archives. Over the following few centuries, the rich families of Europe competed with each other to lay on the best banquets, and as a consequence, the best cooks and their collection of recipes were greatly in demand. Even so, it wasn`t until the 19th century that fine cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. When we get to the 1900s, cooking publications are in high demand, due to more people being able to read, people having more leisure time and having more money. The arrival of TV brought us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through thousands of recipes like those on this web site. |
We hope you enjoy this Potato Roti recipe.
