Potato roti

Yield: 4 Servings

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
\N \N Oil, for frying
\N \N 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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