Aloo Gobi Kathi Roll

What your child practised

• Cutting cauliflower florets with a knife
• Dicing onion, pepper and carrot
• Mincing garlic
• Sautéing and spicing on the burner
• Rolling a filled flatbread

Ingredients makes 8–14 portions

• 1 head cauliflower
• 3–4 potatoes
• 1 onion
• 1–2 bell peppers
• 2–3 carrots
• 2–3 cloves garlic
• 1 1/2–2 tsp ground cumin
• 1–1 1/2 tsp ground turmeric
• 1/2–3/4 tsp ground ginger
• 3–4 Tbsp cooking oil
• 1–2 lemons
• 1 bunch fresh cilantro
• 10–14 rotis or 8-inch flour tortillas
• 1 small bottle ketchup or mild chutney (optional)
• 1–1 1/2 tsp salt

How it is made

1. Cut the cauliflower florets smaller — about thumbnail size — and dice the onion, bell pepper and carrots. Mince the garlic.
2. An adult heats the oil and adds the cauliflower, letting it sit still for 2 minutes without stirring. Golden edges mean flavour — resist the urge to stir.
3. Stir in the onion, pepper, carrot and garlic and cook 4 minutes until softened.
4. Sprinkle in the cumin, turmeric, ginger and salt. Stir 30 seconds and watch everything turn gold.
5. Fold in the par-cooked potatoes gently — they are already soft. Press just a few with the back of a spoon so the filling holds together, and leave the rest whole. Cook 2 more minutes.
6. Squeeze lemon over the filling and scatter cilantro. An adult warms each roti or tortilla on the dry pan, about 20 seconds a side.
7. Spoon about 1/3 cup of filling in a line down the centre, fold the bottom up, then roll from one side. Hold it tight and eat.