Last week I got to tick one off the bucket list when I was asked to cook with my friend Atul Kochhar at his restaurants, Indian Essence and Sindhu. What an experience! I learned a lot and had a fantastic time. One of the dishes that Atul prepared each evening was a small beetroot chapatti topped with a spicy and very tasty runner bean mixture. Inspired, I decided to make something similar for my family when I got home.
I love vegetarian food but it’s rare that I get really excited about a recipe. Atul’s runner bean wraps ticked all the boxes.
Here I have simplified his recipe a bit but the idea is the same. Seasonal runner beans, fried in spice tempered oil and served in a wrap. I even made it a lot easier on myself by using my new Rotimatic!
Every now and then, a new product comes out that blows me away! The Rotimatic has done that. The more I use it, the more I’m hooked. It’s so convenient and amazing to be able to simply push a button and have a hot, healthy roti (chapatti) come out of the machine within a minute.
I’m currently writing a review of the Rotimatic but for now, be sure to have a look at the following video. No, I’m not an employee! I just know that so many of you enjoy good chapattis and puris and will love the Rotimatic. My wife and I both work odd hours and the Rotimatic has made it so much easier for us to sit down and enjoy dinner without all the work of preparing the rotis. I can hardly wait for our next curry feast with friends!
You could also follow my homemade chapatti recipe. Make them a few times and you’ll see why we both love the Rotimatic!
- 3 tablespoons rapeseed oil
- 1 teaspoon black mustard seeds
- ½ teaspoon white urid dhal
- 1 teaspoon cumin seeds
- 10 fresh curry leaves
- 2 tablespoons garlic and ginger paste
- 2 green chillies - finely chopped
- 300g runner beans - roughly chopped
- 5 tablespoons Greek yoghurt
- 1 tablespoon Dijon mustard
- 1 teaspoon runny honey (more or less to taste)
- Hot sauce of choice
- Fresh or shop bought rotis
- Heat the oil in a large pan. When visibly hot, add the mustard seeds. When they begin to pop, stir in the cumin seeds and urid dhal.
- Temper the spice in the oil for about 30 seconds and then add the curry leaves. When the curry leaves become fragrant (about 30 seconds) add the garlic and ginger paste and the chopped green chillies.
- Stir this all up well and then add the runner beans. Fry for about two minutes and then add about five tablespoons water. Cook until the water has almost evaporated and the beans are cooked through. Season with salt to taste and keep warm.
- Whisk the Yoghurt, mustard and honey together. Serve the runner beans on top of hot rotis, the yoghurt mixture a little hot sauce if you like.
Disclaimer: I was sent the Rotimatic to try with my recipes. I love it. If you would like more information, click here.