(For all ingredients, please use organic versions if available)
Selroti (Crispy Rice Donut)
Rice (soaked overnight, ground into flour)
Water
Sugar (1 part for every 10 parts rice flour)
1 banana, sliced
Vegetable oil

Potato Pickles
Potatoes (boiled, skin peeled off, and chopped)
Sesame seeds (roasted and ground to a paste)
2 tablespoons vegetable oil
½ tablespoon fenugreek seeds
½ tablespoon turmeric powder
Salt to taste
Chopped green chilies
Lemon juice
Chopped coriander leaves

Sel-roti (Crispy Rice Donuts)

1. Mix the sugar with the rice. Add in the banana, and mix it properly.
2. Pour the mixture into a blender.
3. Add in a little oil in it.
4. Add in a little bit of water.
5. Blend the mixture until it becomes a paste.
6. Turn on the stove. Heat up enough oil to deep-fry the paste.
7. Pour the roti paste only when the oil is thoroughly heated.
8. Use a type of utensil that has a hole in it.
9. Cover the hole with two fingers, and pour the batter of mixed flour on the utensil.
10. Pour the batter into the oil in a circular manner, gently removing the fingers.
11. Stir it with a stick.
12. Wait until the batter puffs up to a golden color and then turn it on the other side once.
13. When both sides already turn into golden color, take the roti out and drain the oil from it.
14. The roti is ready.

Potato Pickles

1. Add the sugar to the boiled potato.
2. Add some salt to taste, mix it well.
3. Add some lemon juice to taste, mix it well.
4. Heat up the vegetable oil.
5. Add some fenugreek in the hot oil and cook it until it turns little brownish in color.
6. Decrease the flame and fry some chili in the oil
7. Add in a little bit of turmeric powder.
8. Add in a little bit of some chopped coriander leaves and some coriander powder.
9. Mix it well and then pour it onto the potatoes, and mix well again.
10. The potato pickle is ready.
11. This can be eaten with the Sel-roti or any other foods like chapati, rice, or bread.