| 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
A Message from our Provider:
“God: He holds the future…”