Saute onion, ginger, garlic and green chillies in cooking oil until onions turn transparent. Add the mashed potatoes, grated carrot and raddish, beans and kasur methi and mix well for a minute over the flame. Empty into a large bowl. Add flour mixed with salt and knead into a soft dough. ( Water is not required)
Divide into lemon size balls.
Flatten slightly, dipping each side into extra flour to stop it sticking and roll into thin circles.
Toss the roti in a nonstick pan spreading a little ghee on each side.
Turn over and cook until brown and blistering.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.