150 g of gluten free plain flour
1 teaspoon of garlic infused oil
1/2 teaspoon of Xanthan gum
20 g of well chopped coriander
Salt to taste
Water to form a dough
Weigh out the flour in a bowl and add the xanthan gum and mix well.
Add the oil, salt and coriander and water.
Add water slowly and bring the flour together to form a dough – the more you work this dough the better the results will be!
Roll the dough into a sausage shape and divide to make approximately 8 small disks
Roll these into a ball then roll out evenly as thin as possible.
Cook on a flat griddle till the flour turns a little opaque then hold the chapatti in a flame to finish the cooking add some spray oil to the pan if needed.
Serve immediately – they don’t keep well and are best eaten fresh.
200g of potato
1 red chili chopped small
1 inch of ginger chopped
1 teaspoon of coriander seeds
1 teaspoon of cumin
3 cardamon pods, split
1 red pepper chopped
1 tablespoon of garlic infused oil
1/2 teaspoon of asafoetida
salt to taste
Roast the aubergines till soft and remove the skin and chop.
Add the spices and chopped chili (you can omit this if it affects symptoms too much) to a pestle & mortar and grind.
Add the oil to a pan and fry the spice paste to release the aroma.
Add the aubergine, chopped potato to the pan and cooked till tender.
Add 4-5 pieces of frozen spinach and chopped red pepper at the end of the dish and cook for ten minutes.
These small potatoes are easy to make, use 3-4 potatoes per portion of salad potatoes. I roasted them in the oven in their jackets till soft them sliced them and using 1/2 tablespoon of oil fried turmeric and coriander seeds to release the flavour and added this to the potato with salt to taste. You could use this recipe with older potatoes if you wished.