Grandma's Fried Potato with Roti

• 6 potatoes – do not need to peel if skin is nice – sliced thinly
• Extra virgin olive oil
• 2 tsp cumin seeds
• 1 tsp brown mustard seeds
• Handful curry leaves
• 1 onion, chopped
• 1 tsp crushed ginger
• 1 tsp crushed garlic – maybe more
• 1 chilli, chopped
• Salt and pepper, to taste
• Kachumber
• 2 tomatoes, chopped
• 1 Lebanese cucumber, chopped
• ½ red onion, chopped
• Coriander
• Lemon juice
• Salt and pepper, to taste
• Quick Raita
• 1 cup Greek yoghurt
• Juice of ½ lemon
• 1 cucumber, grated
• 1 carrot, grated
• 1 tsp cumin powder
• Salt and pepper, to season
• Rotis, paratha – whatever we need to use with sponsors

#goodchefbadchef #weeknightdinners #cookware #healthy

This recipe is created in partnership with Good Chef Bad Chef.

1. Slice the potatoes into similar shaped pieces – ensure not too thick. 2. Warm olive oil in a shallow pan and add cumin seeds, mustard seeds and curry leaves. After 30 seconds add onion and ensure golden. Add garlic, ginger and chilli. 3. Add potatoes and toss around so coated in seeds. Add salt to taste then add a small amount of water to prevent spices from burning. Continue to cook on gentle heat, stirring frequently so potatoes soften and get a brown edge. 4. Meanwhile in a bowl combine chopped tomato, cucumber, red onion, and coriander and add some lemon juice – combine. 5. Combine ingredients for the raita in a bowl. 6. When potatoes are cooked through (soft to touch) – serve inside a wholemeal roti with the kachumber, raita and enjoy!