Title: Aluwala Roti
Categories: Indian Bread Vegetable
Yield: 6 Roti
| 2 | c | Flour, whole wheat |
| 1 | ts | -Salt Water for mixing |
| | | Ghee; or oil for shallow frying |
| FOR FILLING |
| 4 | md | Potatoes |
| 1 | sm | Onion; grated |
| 1 | ts | -Salt |
| 1/2 | ts | -Pepper |
| 1 | ts | 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. 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.