l. Boil potatoes, peel and mash. Add flour, chilies, cilantro, pepper flakes, mango powder,

cumin and coriander seeds and salt. Mix well with finger tips. Drizzle oil on top and

continue to mix by hand. Dough will be soft and pliable. Divide into 6 portions, roll into

balls and set aside covered.

2. Lightly dust rolling surface with flour. Take a ball of dough and flatten into a 2" round

patty. Roll into 1/4" thick circle, lifting and turning dough over to make sure it doesn't

stick. Dust lightly with additional flour if necessary. Repeat process with remaining

dough. Set aside, without allowing edges to touch.

3. Heat griddle on medium high heat for 2-3 minutes, until a drop of water flicked on it

sizzles. Carefully transfer a roti to griddle and drizzle 1/4 teaspoon oil around edges, tilting griddle to allow oil to run under roti. Cook about 1 1/2 minutes, until brown spots appear. Turn over and repeat process with 1/4 teaspoon oil. Cook about 1 minute, until brown

spots appear. Remove to serving plate and keep warm. Cook remaining rotis in the same

way.

4. Serve with curry or a side dish.

Adapted from recipe by Suneeta Vaswani