potato roti
| Measure | Ingredient |
|---|---|
| 3 eaches | Potatoes, peeled |
| 2 eaches | Green chiles, chopped |
| 1 teaspoon | Crushed red chiles |
| 1 tablespoon | Cilantro |
| 1½ teaspoon | Mango powder |
| 1 teaspoon | Salt |
| 2 tablespoons | Oil |
| 5 ounces | White flour |
| Oil, for frying | |
| Flour, for dusting |
Boil potatoes, drain & mash. Stir in the chiles, cilantro, mango powder, salt & oil. Gradually stir in the flour to form a soft dough. Divide into 6 pieces & roll out into 5" rounds. Set aside.
Heat a griddle, place a roti on the griddle, drop about 1 ts oil around the edges & lift them gently so the oil slips under the roti.
Pour another ts oil onto the roti & gently turn over.
When lightly browned, remove & set aside. Cook all the rolls in this way & serve hot.
Shehzad Husain, "Vegetarian Indian Cookery"
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