TANDOORI MASALA ROTI

My grandparents used to have a tandoor outside their kitchen and when we went to stay there we had tandoori roti every day. They were some of the best lunches ever, with the whole family waiting in turn to get our roti. Coming back to this recipe, I don’t have a tandoor but I make these in the oven and add the most delicious topping of all. fingertips until the mixture resembles breadcrumbs.

Then gradually add just enough of the 80ml water to bring the mixture together into a soft dough, or adding a little more if needed.

Knead the dough in the bowl or on a work surface for a few seconds, then cover and let it rest for 10 minutes.

Meanwhile, mix together all the topping ingredients except the ghee in a small bowl.

Preheat the grill to medium. Divide the dough into six portions. On a lightly floured work surface roll out each portion to a circle or oval about 13cm-15cm in diameter.

Spread a teaspoon of ghee on top of each, then sprinkle with one-sixth of the topping mixture and press into the dough with your fingertips. Place on a baking sheet.

Cook under the grill for a minute until golden, then turn over the roti and cook for another minute. Spread more ghee on top and serve warm.

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1 tbsp sunflower oil pinch of asafoetida (see page 45)

2 onions, thinly sliced 1 tbsp fennel seeds

1 tsp chilli powder

1 tsp ground ginger 200ml water

1 tsp sugar

1 tsp tamarind paste 1 aubergine, cut into fingers 5cm-7.5cm long

¼ tsp salt

2-3 tbsp sunflower oil

To prepare the aubergine, place it on a plate, sprinkle with the salt and set aside for 10 minutes.

Meanwhile, heat the oil for the curry in a pan, add the asafoetida and let it sizzle for a few seconds. Then add the onions and cook over a medium heat for 10 minutes until golden.

Heat the oil for the aubergine in a large frying pan. Pat the aubergine fingers dry, add them to the hot oil and cook over a high heat for 2 minutes until golden.

While the aubergine is cooking, heat a small frying pan, add the fennel seeds and dry-roast over a low heat for a minute. Then use a mortar and pestle to crush them.

Add the crushed fennel seeds to the onions and cook for a minute. Then stir in the ground spices and add the fried aubergine with the 200ml water. Cook over a low heat for 10 minutes.

Stir in the sugar and tamarind and cook over a high heat for 5 minutes until the sauce thickens, then serve.

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