Ingredients   (Serves – 4)

  • Water chestnut flour (singhare ka atta) – 200 grams
  • Boiled potato (mashed) – 100 grams
  • Green chili (finely chopped) – 2
  • Coriander leaves (chopped) – 10 grams
  • Cumin seeds – 3 grams
  • Rock salt (sendha namak) – 5 grams
  • Ghee or oil – for cooking
  • Water – as needed

 

Method

  • In a mixing bowl, combine water chestnut flour, mashed potato, green chili, coriander leaves, cumin seeds, and rock salt.
  • Mix well and gradually add water to form a soft, pliable dough.
  • Divide the dough into equal portions and roll each portion between two sheets of plastic or butter paper to prevent sticking.
  • Heat a tawa on medium flame.
  • Gently transfer the rolled roti to the tawa.
  • Cook on both sides, applying ghee or oil, until light golden spots appear and the roti is cooked through.
  • Repeat with the remaining dough.

 

Prep Time – 15 mins.                  Cook Time – 15 mins.                         Total Time – 30 mins.