| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Breads, Indian | 9 | Servings |
INGREDIENTS
| 3 | c | Flour, all purpose |
| 2 | t | Salt |
| 6 | Potatoes, boiled peeled & | |
| mashed | ||
| 2 | T | Coriander leaves |
| 1 | Onion, finely chopped | |
| 1 | Green chili, seeded & chopped | |
| Warm water for kneading | ||
| Ghee, or oil for shallow | ||
| frying |
INSTRUCTIONS
Sieve flour and 1 tsp salt in bowl. Rub in 2 tbsp of ghee or oil. Gradually add warm water. Mix well. Knead until soft. Place in a well greased bowl. Cover with damp cloth. Leave aside for 20 minutes. Knead again and divide the dough into 9 equal parts. Shape them into round balls. Roll out each into a round disc 7" (18 cm) in diameter. Heat a griddle. Place a rot on dry griddle. Then drizzle 1-2 tsp of ghee or oil around the edges. Do not allow it to becomes crisp. Mix together mashed potatoes. 1 tsp salt, chilies and coriander together. Divide into 9 parts. Stuff each roti with a portion of mashed potatoes. Roll it like a swiss roll. Secure with cocktail stick. (toothpick?) Cut 9 pieces of butter paper (wax paper) 4" X 4". Wrap each roll till half way with it/ Serve with mint chutney. Note: instead of potatoes, boiled &mashed eggs, minced meat or boiled and ground chicken can be used for stuffing. Cooking time: 35 minutes From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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