Aloo Roti (Potato Rotis) - cooking recipe

Ingredients

2 large potatoes
1 cup whole wheat flour
1/4 cup all-purpose flour
1 teaspoon dried fenugreek leaves
1 teaspoon mint leaf
2 tablespoons fresh cilantro
1 green chili pepper, sliced fine
1 tablespoon ginger paste
1/4 teaspoon ajwain, seends coarsely ground
salt, to taste
pepper, to taste
2 tablespoons vegetable oil
1/4 cup nonfat plain yogurt (if needed)
flour, for dusting
butter, to baste

Preparation

Boil potatoes till tender, then grate them.
Mix together in a large bowl, the wholewheat flour, AP flour, fenugreek and mint leaves, cilantro, chili, ginger, ajwain seeds, salt and pepper.
Mix in the grated potatoes and oil.
You should have a semi-firm dough that does not stick to your fingers, but if you don't have enough moisture, add some of the optional yogurt to yield a dough of such consistency.
Do not knead the dough anymore than needed to incorporate everything. There is also no need to let it rest.
Divide the dough into 10-12 balls with lightly oiled, clean hands.
Dust your rolling surface with some flour, and roll each ball into a thin 6-inch circle.
Heat your griddle over medium-high heat and cook the breads until they are speckled with golden dots on each side. This should take about a minute per side.
Remove from griddle, brush with butter and serve.