Kathi roll of nizam

9 servings

Ingredients

Quantity Ingredient
3 cups All purpose flour
2 teaspoons Salt
6 mediums Potatoes, boiled, peeled & mashed
2 tablespoons Coriander leaves
1 medium Onion, finely chopped
1 each Green chili, seeded, chopped Warm water for kneading
Ghee, for shallow frying

Directions

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.

Purobi Babbar, "Rotis & Naans of India: Traditional and Exotic of Rotis, Vegetarian & Non-Vegetarian Dishes" Posted by Anne MacLellan Submitted By MARK SATTERLY On 07-18-95

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