Kathi Roll Of Nizam
breads, indian
3 cup flour, all purpose salt
6 medium potatoes; boiled, peeled & mashed
2 tablespoon coriander leaves
1 medium onion; finely chopped
1 green chili; seeded & chopped warm wat
1 ghee; or oil for shallow frying
Speciality 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" (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 Makes: 9
SOURCE: Rotis & Naans of India: Traditional and Exotic of Rotis, Vegetarian and non-vegetarian dishes by Purobi Babbar published in Bombay
posted, not tested yet by Anne MacLellan
Yield: 9 servings