Aluwala Roti

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Prep: 20 minutes Cook: 10 minutes

354 calories per serving view nutrition facts

Ingredients

2	cups	whole wheat flour
1	teaspoon	salt
1	x	water	for mixing
1	x	ghee (clarified butter)	or oil for shallow frying

Filling
4	medium	potatoes
1	small	onions	grated
1	teaspoon	salt
1/2	teaspoon	black pepper
1	teaspoon	cilantro leaves	chopped

Directions

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.

Vegetarian Kheema Roti: Instead of potato stuffing, used cooked and seasoned vegetarian minced meat (Anne's note: the preface lists "nutri nuggets"; I suspect that this is an Indian brand of TVP) for stuffing.

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