U need:
potatoes: 250 gms
green peas: 1/2 cup
salt and pepper: to taste
corriander leaves: 1/4 bunch
green chillies: 3
ginger: 1/4" piece
ghee to grease the tray
rice flour: 1 tsp
grated cheese: 2 tsp
milk: 1/4 cup
Method:
1.Clean and boil potatoes.Peel the skin and mash well while hot wiyh a fork.
2.Boil peas.Drain and add to the mashed potatoes.Add salt and pepper. Mash well using the milk as a binder.
3.Grind together coriander,green chillies and ginger. Add 1/2 of the paste to the potato mash and mix well.
4.Preheat oven 150 degrees celcius. Take a round cake tin.Grease well using the ghee.Spread the potato dough evenly in the tin,pressing down gently with the palm of your hand.
5.Spread the remaining chutney as a topping over the roti,sprinkle cheese and rice flour.
6. Bake in oven for 20 to 25 mins till the cheese melts and the top is lightly browned.
7.Serve hot as a teatime snack.
potatoes: 250 gms
green peas: 1/2 cup
salt and pepper: to taste
corriander leaves: 1/4 bunch
green chillies: 3
ginger: 1/4" piece
ghee to grease the tray
rice flour: 1 tsp
grated cheese: 2 tsp
milk: 1/4 cup
Method:
1.Clean and boil potatoes.Peel the skin and mash well while hot wiyh a fork.
2.Boil peas.Drain and add to the mashed potatoes.Add salt and pepper. Mash well using the milk as a binder.
3.Grind together coriander,green chillies and ginger. Add 1/2 of the paste to the potato mash and mix well.
4.Preheat oven 150 degrees celcius. Take a round cake tin.Grease well using the ghee.Spread the potato dough evenly in the tin,pressing down gently with the palm of your hand.
5.Spread the remaining chutney as a topping over the roti,sprinkle cheese and rice flour.
6. Bake in oven for 20 to 25 mins till the cheese melts and the top is lightly browned.
7.Serve hot as a teatime snack.
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