• 250g potatoes
• 500g peas
• 2 onions
•  ½ tin tomato
• ½ tsp ginger
• ½ tsp garlic
• Salt, red & black pepper as per taste
• 1 tbsp oil

1. Boil potatoes and peel them.
2. Fry potatoes to golden brown and cut them in circle shape of 2cm thickness.
3. Stir fry peas.
4. Blend onion, tomatoes, ginger and garlic.
5. Sauté this mixture to dark brown colour.
6. Add cut potatoes cook for 5-6 minutes.
7. Mix in peas and roll in the dish.
8. Cook on slow fire for 3- 4 minutes.

Serve with TANDOORI CHAPPATI