Yield: 4 servings
|250 grams||Potatoes; unpeeled (8oz)|
|175 grams||Plain flour; plus extra for|
|\N \N||; rolling (6oz)|
|\N \N||A pinch of salt|
|\N \N||Concentrated butter; ghee or vegetable|
|\N \N||; oil for frying|
Cook the potatoes in boiling water for about 15 minutes, until just tender.
Drain, leave to cool slightly, then peel and grate into a bowl.
Add the flour to the potato with the salt and mix to form a soft dough, adding a little water if necessary.
Divide the dough into about 15 small pieces and dust with flour.
Roll out each piece thinly on a lightly floured surface, to about 15cm (6inch) rounds.
Heat some concentrated butter, ghee or oil in a large frying pan and shallow fry the potato bread pieces, in batches, for 1-2 minutes, until tinged with brown, turning once.
Drain on kitchen paper before serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.