| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indian | Indian, Breads, Vegetables | 6 | Roti |
INGREDIENTS
| 2 | c | Flour, whole wheat Salt Water for mixing |
| Ghee; or oil for shallow frying | ||
| 4 | md | Potatoes |
| 1 | sm | Onion; grated Salt Pepper |
| 1 | ts | Coriander leaves; chopped |
INSTRUCTIONS
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. 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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