Baby Potatoes And Chickpeas in Green Masala & Green Masala Phulka
A couple of interesting ways to use your Mint Coriander Chutney.
Baby Potatoes And Chickpeas in Green Masala
It has been a while since I used those adorable baby potatoes, I thought. Needed something quick and simple yet delicious. My kids have clearly expressed their ‘interest’ in potato-based dishes many a times. However, I do try and include as many vegetables as I possibly can in their meals. On this occasion, I felt they deserved their potato dish.
A simple yet delicious quickie of a dish. Enjoyable with a roti or phulka. Baby Potatoes with Chcikpeas in Green Masala is cooked with no added oil.
The recipe here seemed delightfully simple. I got the baby potatoes cooking and began making the green mint and coriander chutney; also considered adding a dash of protein super charge by additions of ‘hemp protein powder’ and cooked chickpeas, to enrich the simple dish. Addditional protien is specially helpful for athletes, people involved in heavy work-outs.
A few words about hemp protein-
Hemp Protein is a plant based natural source of protein, only plant source of all 10 essential amino acids. Rich omega-3, the ratio of omega 3 to omega 6 is better in comparison to flax seeds. Unlike soy, hemp is GMO-free.
It is easy to digest.Hemp does not need any pesticides, fertilizers to grow.
The hemp protein is used in many ways such as in smoothies, salad dressings, soups too. This was my first attempt at using hemp in an Indian meal.
Although a variant of cannabis, the protein used is devoid of any tetrahydrocannabinol, which is the psychoactive substance in such plants. Do read the label before proceeding to use any additives.
baby potatoes cooked with skin – 12
cooked chickpeas – 1/2 cup (if from a can, drain out the liquid and rinse; if suing dry chickpeas, they need to be soaked overnight, the following morning pressure cooked or cooked until soft)
green mint coriander chutney – 4 tbsp
plain yogurt or curds – 2 tbsp
hemp protein powder – 1 heaped dessert spoonful (contains 4.7 g of protein) (optional)
chat masala – 1-2 pinch
lemon juice – 1-2 tsp
fresh chopped coriander – for garnish
salt to taste
Recipe Reference: TarlaDalal.com
- baby potatoes cooked with skin - 12
- cooked chickpeas - ½ cup (if from a can, drain out the liquid and rinse; if suing dry chickpeas, they need to be soaked overnight, the following morning pressure cooked or cooked until soft)
- green mint coriander chutney - 4 tbsp
- plain yogurt or curds - 2 tbsp
- hemp protein powder - 1 heaped dessert spoonful (contains 4.7 g of protein) (optional)
- chat masala - 1-2 pinch
- lemon juice - 1-2 tsp
- fresh chopped coriander - for garnish
- salt to taste
- first prepare the green chutney, cook the baby potatoes whole with skin, cook soaked chickpeas. keep all these ready.
- in a bowl, mix 4 tbsp of green chutney with 2 tbsp of beaten yogurt.
- now add in the cooked baby potatoes, toss well to coat the potatoes.
- heat a pan moderately, add the baby potatoes with the sauce. toss and cook until the potatoes brown slightly or the sauce thickens slightly. this doesn't take long.
- now add cooked chickpeas, salt to taste, cook adding hemp protein powder (optional) for another 1-2 min.
- turn off the heat.
- add lemon juice, chat masala. mix/toss. garnish with fresh chopped coriander.
- serve with any flat bread or as an accompaniment to a meal.
Green Masala Phulka
Any form of bread, I feel, forms a fulfilling addition to a meal. Plain phulkas (soft unleavened Indian flat bread) are a regular feature in many homes. At the same time, enriching these flatbreads with nutritional and tasty additions are a regular practice too.
My attempt here is to use the versatile mint and coriander chutney to make the plain phulkas more interesting and agreeable. Green Masala Phulka recipe is a no oil recipe.
You can find further ways and means to render flat breads more interesting here.
whole wheat flour – 2 cups
mint and coriander chutney – 4 tbsp (you can use more)
salt – a pinch
lukewarm water to knead the dough
- in a bowl, mix a pinch of salt with 2 cups of whole wheat flour.
- add the green chutney, mix well.
- now, adding small amounts of lukewarm water, make a soft, smooth dough.
- cover it and let it rest for 10-15 min.
- divide the dough into 8 roughly equal portions
- roll one portion between your palms to form a ball. flatten slightly between your palms.
- now dust this in extra whole wheat flour.
- place over the rolling surface. roll it out using a rolling pin.
- once you roll it to about 3 inches diameter, dip this again in some dry flour all round, tap it gently to remove excess flour.
- place it over the rolling surface, roll it not too thick, nor too think roti/phulka.
- now, cook this on a moderately heated skillet until you notice it puffing at places.
- flip, cook by pressing it all over gently until the other side develops some brownish specs.
- now, transfer this onto an open fire at low-medium heat, once it puffs (takes just few seconds), flip again cook for a couple of seconds.
- transfer immediately onto an absorbent paper towel.
- repeat the same with the rest of the dough and make 7 more phulkas.
- serve the green masala phulkas with any side dish of your choice. or serve as a combo – Baby Potatoes And Chickpeas in Green Masala with Green Masala Phulka.