Indian flat-bread

Potato rotis & coconut-yogurt chutney

I can't get enough of indian food! We have so much potatoes that we're eating it in every form. Boiled and smashed potatoes make fine indian rotis, flat breads baked without raising the dough and roasted on a hot pan. They have something similar with the finnish traditional rieska. Rotis are usually roasted without oil. Rotis and the chutney are well on their own as a small snack, or as an accompany for some spicy indian curry. The rotis and yogurt cool the heat of the food. If it was summer, I'd chop fresh mint leaves in the chutney!

Ingredients:

8-10 boiled potatoes, smashed

1 tsp of chili sauce

1 tsp of chili flakes

1 tsp of turmenic

1 tsp of jeera (roman cumin)

salt

½ dl oil

2-3 dl of flour

Mix the spices and oil with the potatoes. Knead in the flour little by little to get a soft dough. Heat a pan and take a ball of the dough and roll it to a round flat bread on a floured table. Roast on a hot pan until slightly brown, flip over to roast the other side. Serve hot, with a cooling yogurt chutney and some curry.

Only some left any more

Yogurt chutney:

Ingredients:

2-3 dl of desiccated coconut

1 dl of soy yogurt

1 tsp of tamarind paste (or lemon juice)

2 grated garlic cloves

salt

Soak the coconut flakes in warm water for half an hour. Sift the extra water out. Mix the coconut with yogurt and spices.