Ingredients
• 250 g rajgira flour
• 250 g boiled potatoes
• Coriander leaves
• Green chillies to taste
• Curry leaves (kadi patta)
• 1 tbsp cumin seeds (jeera)
• 1/2 tbsp fennel seeds (saunf)
• Salt to taste
• Ghee for cooking
Method
• Make a paste of the coriander leaves, cumin seeds, green chillies, curry leaves and fennel.
• Add the paste, potatoes and salt to the flour and knead it into a tight dough. Add a little water if required.
• Roll the dough into a 1 cm thick roti (sprinkle a little dry rajgirah flour on it while rolling if it is sticking to the rolling pin).
• Put the roti on a preheated tava.
• Gently make holes in the roti. Put a little ghee on the sides of the roti as well as in the holes.
• Roast it till it is golden brown on the bottom.
• Flip it and repeat with the other side.
• Serve hot with green chutney or aloo sabzi.