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home > recipes > breads > aluwala roti
Serves 6. 2 C Whole Wheat Flour 1 T salt Water, for mixing Ghee Or Oil, for shallow frying -filling- 4 md. potatoes 1 sm onion, grated 1 T salt 1/2 tsp pepper 1 T 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.

Aluwala Roti


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(posted February 15, 2005)

Serves 6.

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