Aluwala Roti
breads, indian, potato
2 cup whole wheat flour
1 tablespoon salt
1 water -- for mixing
1 ghee or oil -- for shallow
1 frying
For Filling -----
4 medium potatoes
1 small onion -- grated
1 tablespoon salt
1/2 teaspoon pepper
1 tablespoon coriander leaves -- chopped
Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes. Boil potatoes, peel and mash. Add salt, onion, pepper and coriander. Mix well. Divide into 8 portions. Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in centre. Close up completely. Shape into round balls again. Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter. Cook one at a time on a hot griddle over medium heat. Put about 1 or 2 tbsp ghee around the edge. Turn gently. Cook until sides turn golden brown in colour. Serve with yogurt.
Recipe By :
Yield: 6 servings