Aluwala roti

Yield: 6 roti

Measure Ingredient
2 cups Flour, whole wheat
1 teaspoon Salt
\N \N Water for mixing
\N \N Ghee for shallow frying
4 mediums Potatoes
1 small Onion, grated
1 teaspoon Salt
½ teaspoon Pepper
1 teaspoon Coriander leaves, chopped

FOR FILLING

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

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