A favourite breakfast from our childhood.
As its very rich. It was made on weekends or when guests came.
For making Roghini Tikia
Make dough as for puris but no water is used. It has to be kneaded with milk, cream and desi ghee. Upto you to set the quantity of each
Roll out as in photo with pricks.
Cook on slow tawa
Qatli
Cut potatoes in thin rounds
Heat oil
Add a pinch of zeera
2-3 Laung, peppercorns, red chilli
Fry 1 onion golden brown (thinly sliced)
Add potatoes and a little bit of water and salt. Give one whistle if in pressure cooker or till done in kadhai