| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian, Breads |
9 |
Servings |
INGREDIENTS
| 3 |
c |
Flour, all purpose Salt |
| 6 |
md |
Potatoes;boiled, peeled & mashed |
| 2 |
tb |
Coriander leaves |
| 1 |
md |
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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