Yield: 6 roti
|2 cups||Flour, whole wheat|
|\N \N||Water for mixing|
|\N \N||Ghee for shallow frying|
|1 small||Onion, grated|
|1 teaspoon||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.
Purobi Babbar, "Rotis and Naans of India" Posted, not tested yet by Anne MacLellan
Submitted By MARK SATTERLY On 07-18-95