Aloo Rotis

I was chatting with my son and absentmindedly added cooked potatoes along with the water to a food processor and blended it. Immediately after, I realised that I was not intending to do that as I was about to use them in ragda patties. And so of course the mashed potatoes went into the refrigerator while I made the patties with a fresh batch of potatoes.
I later used the potatoes to make these yummy rotis - a great one not only for the kids but adults too. The potatoes naturally add the softness to rotis and a great one for novice cooks who have yet to master the aloo parathas.

Ingredients:
3 cups wheat flour / atta + extra for dusting
1 cup mashed potatoes
Salt to taste
1/8 tsp turmeric powder (optional)
Oil to toast the rotis
(Additional ingredients like garam masala / green chillies / chili powder can be added if serving adults.)

Method:
* Mix everything except oil in a food processor or with bare hands in a bowl. Add water as needed to form a firm, pliable dough. Cover and rest for about 30 minutes.
* Pinch about a lemon sized ball, flatten it and roll out into a thin circle of about 6 - 7 inches diametered one. Use flour to dusting if needed.
* Heat a shallow pan / tawa and toast the rolled out dough circle flipping in between and adding 1/4 tsp along the edges. Toast until it  appears cooked and there are brown spots on either side.
* Repeat the same with the remaining dough. Serve with some spicy curry.

They are going to Srivalli's "Kid's Delight" event - hosted by Harini - Jaya this month with the theme "Dressing up Leftovers".

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