Kathi Roll of Nizam
Kathi Roll of Nizam recipe
Yield
9 servingsPrep
55 minCook
35 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
salt
|
|
| 6 | medium |
potatoes
boiled, peeled, mashed |
|
| 2 | tablespoons |
cilantro
|
|
| 1 | medium |
onions
finely chopped |
|
| 1 | each |
green chili peppers
seeded, chopped |
*
|
| 1 | x |
water
for kneading, warm |
*
|
| 1 | x |
ghee (clarified butter)
or oil for shallow frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
salt
|
|
| 6 | medium |
potatoes
boiled, peeled, mashed |
|
| 3E+1 | ml |
cilantro
|
|
| 1 | medium |
onions
finely chopped |
|
| 1 | each |
green chili peppers
seeded, chopped |
*
|
| 1 | x |
water
for kneading, warm |
*
|
| 1 | x |
ghee (clarified butter)
or oil for shallow frying |
*
|
Directions
Sieve flour and 1 teaspoon 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 inch (18 cm) in diameter.
Heat a griddle.
Place a rot on dry griddle.
Then drizzle 1 to 2 teaspoon of ghee or oil around the edges.
Do not allow it to becomes crisp.
Mix together mashed potatoes, 1 teaspoon 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.
Cut 9 pieces of butter paper (wax paper) 4 inch X 4 inch.
Wrap each roll until half way.
Serve with mint chutney.
