Ingredients:

• 2 – potatoes, scrubbed clean, sliced into thin rounds.
• 1 cup – Wheat flour.
• 1/2 cup – plain flour.
• 1 tbsp – butter.
• 1 tbsp – Ghee or butter.
• Water to knead dough.
• Salt to taste.
• pepper freshly ground.
• 2 tbsp – cheese grated.

Method:

1. Mix both flours in a kneading plate. Add salt, butter and enough water to make a smooth pliable dough. Keep aside, covered, for 15 mins.
2. Divide into ping pong ball sized portions or less.
3. Roll into thin rounds.
4. Cook lightly on both sides on a griddle.
5. Pile and keep aside.
6. Either parboil potatoes in little water or microwave till soft but not mushy.
7. Drain, cool and keep aside.
8. Take one round. Arrange a layer of single potato slices all over it.
9. Sprinkle salt, pepper and cheese.
10. Roll tightly like a cigar.
11. Gain support with a toothpick if desired.
12. Heat griddle, press one roll flap side down and roast to golden.
13. Drizzle a little ghee. Turn and press. Allow to cook.
14. When crisp, serve hot with sauces or chutneys.
15. Repeat for all.

Recipe courtesy of Saroj Kering