Vegetarian roti

This meal is quite easy. The most time consuming part is making the green sauce, but one batch will produce enough green sauce for 4 or 5 roti dishes into the future. Small investment up front leads to big payoff down the road.

Make the Green Sauce

This will make more than 1 serving. Freeze the unused green sauce for later use. We freeze the leftover green sauce in separate single serving containers.

In a food processor, blend:

1. 1 onion diced
2. 5 cloves of garlic
3. 1 rib of celery
4. 5 green onions
5. 1 hot pepper
6. 1 cup of cilantro

Make the roti

1. Cut the potatoes into quarters or smaller
2. Dice 1 onion
3. Put pot on medium heat, add vegetable oil. Once hot, add onions and cook for 2 minutes
4. Add potatoes and stir
5. Add curry powder and turmeric and cook for 1 minute
6. Add chickpeas, 1/4 cup of green sauce (see above), and 1 1/2 cups of water
7. Mix well and reduce to low simmer
8. Cover and cook for 15-20 minutes or until potatoes are soft
9. Add Amchar Masala, Roasted Geera, and salt to taste. Mix well.

Serve with Roti or rice.