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Ingredients
|
Quantity
|
|
Whole wheat flour
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2 cups
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|
Salt
|
1 tbsp
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|
Water
|
for mixing
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Ghee or oil
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for shallow frying
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|
For
filling:
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|
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Potatoes
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4 medium
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Onions – grated
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1 small
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Salt
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1 tbsp
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Pepper
|
½ tsp
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|
Coriander leaves – chopped
|
1 tbsp
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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 center. 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 color.
