good-and-cheap

Potato andKale Rollswith Raitaf o r fo u rPut a skillet on medium heat and add theghee or butter. (Ghee, which is traditional inIndian cooking, is just butter with the milksolids removed, and it can withstand highertemperatures than butter without burning.)Once the butter is hot, add the cumin seeds andlet them sizzle for 5 seconds before adding thediced onion. Let the onion cook for 2 minutes,stirring occasionally.$5.25 t o t a l$ 0.66 / r o l lThese are a great meal to make when you haveleftover roti and raita. The filling comes togetherin minutes and could be anything, but potatoesand greens are tasty and filling.8 roti (p. 138)2 large or 4 medium potatoes, chopped1 bunch kale or spinach, chopped with stems removed1 tbsp ghee or butter1 tsp cumin seeds½ cup onion, finely chopped3 cloves garlic, finely chopped1 tbsp ginger, finely grated1 tsp turmeric powder1 tsp coriander powder1 tsp cayenne powderraita (p. 164)fresh cilantroIn a small bowl, mix the garlic, ginger,turmeric, coriander, cayenne powder, salt, and1 tablespoon of water.Add the spices to the onion mixture and mix,cooking for another 2 minutes. It will smellstrongly aromatic. This step is importantbecause the spices become toasted and releasetheir flavor.Next, add the potatoes. Stir to coat them withthe onions and spices. Add about a cup of waterand cover the pan with a lid. Let it cook forabout 10 minutes, checking occasionally to stirand make sure nothing is burning. Add morewater as needed. You want the final mixtureto be only a bit moist, but the water helpseverything cook evenly.Test the potatoes with a fork: if you can easilypierce them, they’re ready. Once they are, addthe kale and stir until the kale is wilted. Tasteand add more salt if needed.To assemble the rolls, scoop 1 /8 of the mixtureinto the center of a roti, distributing it in aneven line. Roll it up.Serve two roti per person with cilantro and agenerous dollop of raita, either over the top oron the side.h a n d h e l d84h a n d h e l d85