Aluwala Roti

submitted by dave
Serves 6.

2 cup Whole Wheat Flour
1 Tbsp salt
Water, for mixing
Ghee Or Oil, for shallow frying
-filling-
4 md. potatoes
1 sm onion, grated
1 Tbsp salt
1/2 tsp pepper
1 Tbsp 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 unflavored yogurt.

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