How to make Masala Pottia

Masala rolti are made using broadly the same method as for standard rotli.

You will need

• Flour
• Oil
• Pinch of salt
• Water
• Tumeric and Chili powder
  (You can also make these without the spices, they are then known as Parotha)

Method

1. Take the flour, salt, oil, spices and water and knead into a stiff dough, the same as for standard rotli. The addition of oil to the dough mix is what makes these different from Rotli.
2. Again, break the dough into walnut sized pieces and roll out (as thin as you can).
3. Dry fry the Rotli in a heavy based pan for a minute or so on each side, then put a dash of oil on each side. This has the same effect as putting them directly into the flame and can be used when making standard rotli if you have an electric hob.

Variations

The masala pottia can be cut up and added to other dishes (like you would perhaps use fresh pasta).

Thanks to Dipak and Sudha for their help in translating and making the food respectively.

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