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Aluwala Roti Recipe

	Category	Bread Recipes
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Ingredients And Procedures

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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<h1>Aluwala Roti</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 c Flour, whole wheat <P>1 ts -Salt <P>-Water for mixing Ghee; or oil for shallow -frying --------------------------------FOR FILLING-------------------------------- 4 md Potatoes <P>1 sm Onion; grated <P>1 ts -Salt <P>1/2 ts -Pepper <P>1 ts Coriander leaves; chopped <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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