There’s a couple of new phenomena in my house: the ‘curry lull’ is the dead quiet when no one talks to each other at dinner because they’re too busy stuffing their faces, and the ‘curry stupor’ is the dead quiet when no one talks to each other because they’re all too full of curry.
Tonight, we made chicken vindaloo (we did our oh-so-clever oven baking thing again) and saag paneer. This time we also made homemade roti (as opposed to last time, we were lazy)… delicious! Served with raita, lime pickle and mango chutney of course.
Since I think we’ve perfected the roti, here’s the recipe we used (it’s very simplified but we can’t take any credit though, we stole it from the Taste website)
300g plain bread flour
1/2 teaspoon salt
250ml (1 cup) chilled water
30g butter, melted
60ml (1/4 cup) vegetable oil
Add the flour and salt together and make a well. Add the water and mix together with your hands.
On a lightly floured surface, knead the dough until smooth (approx. five minutes)
Add butter, and a bit of extra flour if required.
Divide into eight equal portions and roll out to thin, 20cm rounds.
Fry in oil until crisp.