by Tarla Dalal
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Added to 77 cookbooks
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When you don’t have time to roll out typical Aloo Parathas, with the stuffing and all, the Potato Roti offers a quick and tasty way out. The same winning combo of wheat and potatoes comes together again, albeit in a simpler form. With the mashed potatoes worked into the dough, it becomes easy to roll out these Potato Rotis quickly. Coriander and green chillies give the rotis an exciting flavour while turmeric gives it a tempting colour. Enjoy fresh with a cup of fresh curds and perhaps some coriander or mint chutney too.
- Combine all the ingredients in a deep bowl and knead into a soft dough without using any water.
- Divide the dough into 15 equal portions and roll each portion into a 150 mm. (6”) diameter thin circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each roti, using a little oil, till they turn golden brown in colour from both the sides.
- Serve immediately with curds and chutney.
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