Reshmi Roti

PREPARATION

1. Add 350 grams potatoes and 1 litre water in a skillet. Boil for 10 - 12 minutes until tender.
2. Remove from the pan, peel the potatoes, and grate them.
3. Transfer the grated potatoes to a bowl, add 1 teaspoon green chili, 1 teaspoon cumin seeds, 1/2 teaspoon chilli flakes, 1 teaspoon salt, 1 tablespoon coriander, and 200 grams all purpose flour. Mix well.
4. Add 2 tablespoon water and knead into a soft dough.
5. Add 1 teaspoon oil, knead again, cover, and rest for 15 minutes.
6. Heat 1 tablespoon oil in pan, add 100 grams tomato, 40 grams onions, 1 teaspoon garlic cloves, 1 teaspoon green chili and 1/4 teaspoon salt. Cover and cook for 6 - 7 minutes.
7. Once cooked, remove the tomato skins and take off the heat.
8. Transfer the mixture to a blender and blend until smooth.
9. Pour into a bowl, add 1/2 teaspoon chaat masala, 1/2 teaspoon paprika, 1 teaspoon ketchup, and 1 tablespoon coriander. Mix well to combine and keep aside.
10. Take a small portion of the dough, dust with flour, and roll into a flat disc.
11. Cook on a hot pan for 1–2 minutes on each side, brushing oil on both sides, until golden brown
12. Serve hot with the prepared chutney.