Aluwala Roti
Aluwala Roti recipe
Yield
12 servingsPrep
20 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
whole-wheat flour
|
|
| 5 | ml |
salt
|
|
| 1 | x |
water
for mixing |
*
|
| 1 | x |
ghee (clarified butter)
or oil for shallow frying |
*
|
| Filling | |||
| 4 | medium |
potatoes
|
|
| 1 | small |
onions
grated |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 5 | ml |
cilantro
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.
