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Title: Kathi Roll of Nizam
Categories: Indian Bread Blank
Yield: 9 Servings
| 3 | c | Flour, all purpose |
| 2 | ts | -Salt |
| 6 | md | Potatoes;boiled, peeled & mashed |
| 2 | tb | Coriander leaves |
| 1 | md | Onion; finely chopped |
| 1 | Green chili;seeded & chopped Warm water for kneading | |
| Ghee; or oil for shallow frying |
Speciality of Calcutta
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 Makes: 9
SOURCE: Rotis & Naans of India: Traditional and Exotic of Rotis, Vegetarian and non-vegetarian dishes by Purobi Babbar published in Bombay
posted, not tested yet by Anne MacLellan
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