Added to 10 cookbooks
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This is very innovative recipe and again all the ingredients are handy and one can eat this even when there is no fasts.
- Heat the ghee in a kadhai, add the potatoes and saute on a medium flame for 10 minutes.
- Add the sugar, cashewnuts, cardamom and almonds and mix well. Keep aside.
- Add 1 tsp oil to the rajgira flour, mix well and knead into a soft and smooth dough, using water as required.
- Divide the dough into 4 equal portions and roll into small rotis of 5" diameter.
- Place a portion of the stuffing at the centre and roll out again into a circle of 6" diameter.
- Heat a tava and cook each roti using little ghee, till golden brown from both the sides.
- Serve hot.
This recipe was contributed by vaishnavdhara on 30 Aug 2011
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