3 c Flour, all purpose
2 ts -Salt
6 md Potatoes;boiled, peeled &
-mashed 2 tb Coriander leaves
1 md Onion; finely chopped
1 ea Green chili;seeded & chopped
-Warm water for kneading Ghee; or oil for shallow -frying 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. Note: instead of potatoes, boiled &mashed eggs, minced meat or boiled and ground chicken can be used for stuffing. Cooking time: 35 minutes