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---------- Recipe via Meal-Master (tm) v8.03
Title: ALUWALA ROTI
Categories: Indian, Breads, Vegetables
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.
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TVP is a registered trademark of Archer-Daniels-Midland Company.