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Griddle-Cooked Flour and Potato Bread for Spicy Wraps |
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Serves: 12 Print this Recipe(Kathi Kabaab ki Aalu Roti) Category: Special Breads, Vegan Makes 12 to 16 breads Kathi kabaabs made with these breads are the Indian equivalent of burritos. Filled with small pieces of grilled or baked chicken, meat, fish, or paneer cheese (see Paneer Cheese: Paneer Cheese Wraps), and a spicy hot and tangy tomato and onion salad, these wrapped delights make a quick and delicious lunch (or dinner) for people on the go. Thinner than packaged corn tortillas, these rotis are delicately soft, pliable, and silky smooth. To ensure that they remain so, it is crucial to mash and combine the potatoes with the flour while they are still warm. Use a light touch; this dough is ready when everything just starts to gather together. Do not knead. This is one bread that works very well (actually, works much better) if you make it in an electric tortilla press than if you roll it with a rolling pin and then cook it on a tava. The heated tortilla press simultaneously spreads the dough and cooks 'it, making for a perfect roti. Look for an electric tortilla press in most specialty cookware stores. 2 large russet potatoes (about 3/4 pound) 1 cup self-rising flour 1 teaspoon vegetable oil 1/2 cup all-purpose flour in a small bowl or a pie dish, for coating and dusting 1. Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Let cool, then peel them. Coarsely chop them and place them in a food processor along with the flour, and pulse 8 to 10 times (do not process continuously, the potatoes will become starchy) until you have a semi-firm dough, adding 1 to 2 tablespoons hot water only if necessary. This dough does not require resting time, nor should it be kneaded. 2. Transfer to a bowl, add the oil, and mix lightly with clean fingers. Then, with lightly oiled hands, divide the dough equally into 12 to 16 balls and cover with foil to prevent drying. Working with each portion separately, coat with the dry flour and roll into a thin 6- to 8-inch circle. 3. Preheat a tava or a griddle over medium-high heat until a little flour dropped on the surface turns brown. Wipe off the flour and proceed. Cook the roti breads until lightly speckled with golden dots, about 1 minute per side. (These are not like well-cooked breads that are browned.) VARIATION: To make the dough by hand, work with the potatoes while they are warm. Mash them, then add the flour and work with your fingers until you get a semi-firm dough. Add about 1 tablespoon oil if the dough sticks to your fingers. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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