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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.