Potato Roti
breads, indian
3 potatoes, peeled
2 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"
Yield: 4 servings