Potato and Corn Rolls recipe by Tarla Dalal

Combine all the ingredients for the rotis in a deep bowl and knead into a soft dough using enough water.

Divide the dough into 6 equal portions and roll each portion into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.

Heat a non-stick tava (griddle) and cook the roti using a little oil till golden spots appear on both sides. Keep aside.

Combine all the ingredients for the corn and potato rolls in a deep bowl and mix well.

Divide the mixture into 6 equal portions and roll each portion into an oblong shape.

Heat a non-stick tava (griddle), grease it with 1 tsp of oil and cook the rolls using 2 tsp oil till they turn golden brown from both sides.

Place a roti on a clean, dry surface, apply a little masala water evenly over it.

Place a roll in the centre and roll it up tightly.

Repeat steps 6 and 7 to make 5 more rolls.

Serve immediately.

Equipment Needed

Spice Level: