|Potatoes||3 , peeled|
|Dried red chilies||1 Teaspoon, crushed|
|Green chilies||2 , chopped|
|Coriander||1 Tablespoon, chopped|
|Mango powder||1 1⁄2 Teaspoon|
|Unsalted butter||2 Tablespoon, melted|
|Plain flour||5 Ounce (150 Gram)|
|Oil||2 Cup (32 tbs) (For Frying)|
|Flour||1⁄2 Cup (8 tbs) (For Dusting)|
Boil the potatoes, drain and mash.
Mix in the dried and fresh chillies, coriander, mango powder, salt and butter.
Gradually stir in the flour to form a soft dough.
Divide into 6 pieces, then roll out to 12 cm (5 inch) rounds.
Heat a thawa or a griddle, gently place a roti on to the thawa, drop about 1 teaspoon of oil around the edges and lift them gently so the oil slips under the roti.
Pour another teaspoon of oil on top of the roti and gently turn it over.
When lightly browned, remove and set aside.
Cook all the rotis in the same way and serve hot with curry or a dhaal.