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Aluwali Roti

Yield: 6 roti

Ingredients:
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 hara dhanya- chopped


Method:
1-Mix flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes.
2-Boil potatoes, peel and mash. Add salt, onion, pepper and hara dhanya. Mix well. Divide into 8 portions.
3-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.

4-Shape into round balls again. Roll out each ball on a lightly floured board into a round disk 6" (15 cm)diameter. 5-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.
Vegetable/Keema Roti: Instead of potato stuffing, use cooked and seasoned vegetable/ keema.