| 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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