Potato Rotibakery, breads, indian 3 each potatoes, peeled 2 each green chiles, chopped 1 teaspoon crushed red chiles 1 tablespoon cilantro 1 1/2 teaspoon mango powder 1 teaspoon salt 2 tablespoon oil 5 oz white flour 1 oil, for frying 1 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" |
