Ingredients:
For the smashed potatoes you need:
5 medium sized potatoes
½ tsp panch phoran/ 5-spice mix (I had left over from the 5-Spiced Tomato Chutney)
2 dry red chillies
1 medium sized onion, finely chopped
½ medium sized tomato, grated or finely chopped
1 sprig curry leaves
Salt to taste
¼ tsp red chili powder (adjust)
¼ tsp turmeric powder
¼ tsp garam masala powder
2 tbsp oil- I used olive oil (or more if the potatoes look dry)
1 tbsp fresh coriander, finely chopped (optional)
For Lentil Flatbread you need:
1 cup of cooked dal (lentil)
1½ cup of whole wheat flour, for a soft dough (½ cup more if you want a firm dough)
¼ tsp of garam masala powder
1 small onion, finely chopped
¼ tsp salt
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Preparation:
To Make the Smashed Masala Potatoes:
Coarsely smash the potatoes (ensure that you do not have big chunks).
In a pan or wok, heat the oil and add the dry red chillies. Immediately add the panch phoran and once they begin to crackle, carefully add the curry leaves (they will splutter) along with the onions.
Sauté onions till they become translucent
Reduce the head and add salt, red chili powder, turmeric powder and garam masala.
Stir them for 15 seconds and then add the tomatoes.
If using grated tomato, stir only for 15-20 seconds and if using the chopped ones, cook them till them become mushy and the masala leaves oil.
Add the potatoes and give them a quick stir till the masala coats them well.
Remove from heat and serve!
To Make the Lentil Flatbread:
Mix in the salt, garam masala powder to the wheat flour.
Add the cooked dal and onion to the flour mix.
Without using water, make a dough.
Divide the dough in equal sized (peach sized) balls
Using dry flour (to avoid the balls from sticking to the rolling pin) roll the balls in small disk shape and apply little melted butter or ghee (clarified butter) to it.
Fold the rolled disk as shown in the picture to form a square and then roll it into a parantha (flatbread).
Transfer the parantha on a greased skillet. Turn it over once the top starts to change the colour
Cook the other side and then turn again. On this side rub a little oil over the parantha.
Turn it over and fry it.
Once the colour changes to golden brown, remove from the heat
Apply a little ghee or butter and serve!
Makes 6-7 paranthas
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