- 3 cups flour -- all purpose
- 2 teaspoons -salt
- 6 md potatoes;boiled -- peeled & mashed
- ghee -- or oil for shallow frying
- 2 tablespoons coriander leaves
- 1 md onion -- finely chopped
- 1 each green chili -- seeded & chopped
- -warm water for kneading
Specialty of Calcutta 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"e (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"e X 4"e. 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 Makes: 9