by Tarla Dalal
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Added to 329 cookbooks
This recipe has been viewed 39186 times
The addition of boiled and grated potatoes makes these rotis so soft that they literally melt in your mouth! plus, potato rotis is also a smart way to clear your stock of potatoes, because this recipe turns out best with old potatoes.
- Combine all the ingredients in a deep bowl, mix well and knead into a soft smooth dough, without using any water. Cover and keep aside for at least 10 to 15 minutes.
- Divide the dough into 6 equal portions.
- Roll out each portion of the dough into a 125 mm. (5”) diameter circle with the help of a little plain flour.
- Heat a non-stick tava (griddle) and cook each roti, using a little oil, till golden brown spots appear on both the sides.
- Serve immediately with curds and pickle of your choice.
- Remember to use old potatoes.
Nutrient values (Abbrv) per roti
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