Jhatpat Aloo Roll

Preparation :20 mins
Cook :15 mins
Total Time :35 mins
Servings :Makes 6 rolls. (6 roll )

Ingredients :

For The Potato Mixture
1 cup boiled , peeled and mashed potatoes
1/2 tsp green chilli paste
1/2 tsp chaat masala
1/2 tsp ginger-garlic (adrak-lehsun) paste , optional
2 tbsp chopped coriander (dhania)
1 tsp lemon juice
1 fresh bread slice , dipped in and squeezed
a pinch of sugar
salt to taste
oil for greasing and cooking

Other Ingredients
6 semi-cooked rotis (6” each)
oil or for cooking
9 tsp khajur imli ki chutney
3 tsp green chutney
3 tsp finely chopped onions , optional
chaat masala for sprinkling

Method :

For the potato mixture

Combine all the ingredients in a deep bowl and mix well.
Divide the mixture into 6 equal portions and roll each portion into a long oblong shape and flatten it.
Heat a non-stick tava (griddle) and grease it with little oil and cook the rolls on it, using a little oil, till they turn golden brown in colour from both the sides. Keep aside.

How to proceed

Heat a non-stick tava (griddle) and cook a roti, on a medium flame, using a little oil or ghee till light brown spots appear on both the sides.
Place the roti on a clean, dry surface, spread 1½ tsp of khajur imli ki chutney and ½ tsp of green chutney evenly over it.
Place a roll on one side of the roti, sprinkle ½ tsp of onions and a little chaat masala evenly over it and roll it up tightly.
Repeat steps 1 to 3 to make 5 more rolls.

How to pack

Allow the rolls to cool completely, wrap in an aluminium foil, and pack in an air-tight tiffin box.