Universal pure veg delicacies way to blissful life

Delicious gluten free chapati perfectly suitable for Ekadashi fasting day goes well with delicious curry potato sabzi

8 chapatis
1/4 cup tapioca starch/flour
1/2 cup Amaranth flour
3/4 cup potato flour/starch
2 cups medium boiled potatoes
2 teaspoons salt
1 teaspoons chilli flakes
1.5 tablespoons oil or ghee

Process: Peel and mash the potatoes smooth in a bowl. Add salt, flours and chilli flakes. Gradually add warm water and knead it into a soft dough. The dough will be little sticky, at that time add the oil and brush little potato flour if needed.

Heat a pan by greasing little ghee or oil to it.
Take equal portions of dough and start rolling the chapatis on a rolling board by brushing some potato flour. Roll nearly 5-6 inch diameter chapatis, gently lift the chapatis and place it on the pan.

Cook one side for 45 seconds on high heat and then flip with a broad spatula to the other side and cook on low heat for 2 minutes and then flip again, increase the heat between medium to high and cook for nearly 1 minute.
Do the same with the remaining dough balls.

Ingredients for the sabzi :
10 chopped parboiled small potatoes
3 chopped tomatoes
1 tablespoon olive oil
1 teaspoon cumin seeds
salt as per taste
1/2 teaspoon turmeric root powder
few curry leaves
1/2 teaspoon black pepper powder

For powder :
2 tablespoons coriander seeds
1/2 tablespoon cumin seeds
2 dry red chilies
For paste :
1/2 cup cilantro
1 inch ginger
2 green chilies
4 tablespoons water

For garnish :
1 cup chopped cilantro

Process : Roast the coriander seeds, cumin seeds and red dry chillies and keep aside for cooling down. Once cooled down then ground the spices.

Heat oil in a pot. Add the cumin seeds, curry leaves and cilantro paste. Cover with a lid and cook on low heat for 2 minutes. Add the tomatoes and mix well. Cover and cook again for 2 minutes. Add 1/2 cup of water, the powdered spices, black pepper powder, turmeric root powder and 1 cup water . Mix all well, cover and cook for 15 minutes on low heat.
Add the chopped potatoes , 4 cups of water , salt as per taste. Cover with a lid, bring it to a boil and reduce the heat to low, allowing it to cook for another 20 minutes.
Turn off the stove and garnish with fresh cilantro.
Serve hot with the gluten free chapatis

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