My parents loved Madison, WI. They stayed with me for nearly a month, right after I had moved to Madison from Boston. I lived off-campus, but on a bus line, and they loved being able to take the bus and explore the city - the arboretum, farmer's market, going to lake mendota where I'd join them for an afternoon picnic, and so on. Needless to say, I didn't do much cooking that month! It was almost as good as being home in Bangalore, especially those afternoons when they would whip up tiffin! Its been so long, even the word "tiffin" sounds a bit quaint to me now.
So here's a tiffin item they made one rainy afternoon. For some reason, no one in my family took to akki roti - we always felt it was too heavy for tiffin. So amma and anna made a few changes and here it is: alugadde akki roti.
2 cups rice flour
3 medium-sized potatoes
1/2 cup cilantro leaves
1 green chilli
1 cube ginger
1/4 tspoon curry leaves powder
1/4 tspoon red chilli powder
4 tbspoon oil
pinch of turmeric
salt to taste
Boil the potatoes, and mash it together with a little salt, turmeric, chilli powder and curry leaves powder.
In a mixer, grind the cilantro, ginger and chilli to a coarse paste (avoid adding water).
Mix the paste and the mashed potatoes with the rice flour, adding 2 tspoons of oil and water as required.
Mix till you have a firm dough.
Make a small ball and pat it out on a ziploc (or any plastic sheet) with your fingers.
Heat it on a griddle with a little oil. Turn over and cook till it is golden brown.
Serve with chutney, pickles or tomato ketchup.
This is my entry for JFI-Flour hosted by Santhi at Me and my Kitchen.