---------- 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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