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Potato and Corn Kathi Rolls

Potato and Corn Kathi Rolls

Ingredient


For The Chapatis

  • 1/4 cup whole wheat flour (gehun ka atta)
  • 1/4 cup plain flour (maida)
  • 2 tbsp low-fat milk (99% fat free , readily available in the market)
  • salt to taste
  • whole wheat flour (gehun ka atta) for rolling

To Be Mixed Into Corn and Potato Filling

  • 1 cup boiled sweet corn kernels (makai ke dane)
  • 1 cup boiled and grated potatoes
  • 2 green chillies , finely chopped
  • 1/4 tsp garam masala
  • 2 tsp lemon juice
  • 2 to 3 tbsp brown bread crumbs
  • salt to taste
  • 2 tbsp chopped coriander (dhania)

Method


For the chapatis

Combine all the ingredients and knead into a soft dough.

Divide the dough into 5 equal portions roll out each portion into 150 mm. (6") thin chapati with the help of little flour.

Cook each chapati lightly on a non-stick tava (griddle) on both sides. Keep aside.

How to proceed

Divide the corn and potato filling into 5 equal portions. Keep aside.

Place a chapati on a flat dry surface and spread a portion of the filling evenly in the centre and roll it tightly.

Repeat to make 4 more rolls.

Just before serving, cook the rolls on a hot non-stick pan on both sides for 2 to 3 minutes.

Serve hot.

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