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Indian
Recipes - Roti Stuffed with Potato Indian Recipe
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Breads
and Papadums Recipes -
Roti Suffed with Potato
Ingredients
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15ml/1 tbsp ghee
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2 onions, finely chopped
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450g/1 lb potatoes, boiled,
peeled and chopped
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4 green chilies, finely chopped
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30ml/2 tbsp chopped fresh
coriander (cilantro)
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1cm/1/2 in ginger root, grated
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5ml/1 tsp coriander (cilantro)
seeds, roasted and ground
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2.5ml/1/2 tsp black pepper
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5ml/1 tsp pomegranate seeds
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900g/2 lb whole wheat flour
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pinch of salt
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750ml/1 1/4 pts water
Method:
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Heat the ghee and fry the
onions until soft. Stir in the potatoes, chilies,
coriander, ginger, coriander seeds, pepper and
pomegranate seeds. Remove from the heat and mash
coarsely with a fork. Mix the flour and salt and
gradually work in enough water to make a stiff
dough.
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Knead well until smooth then
divide into 8 portions and roll each one into a
thick round. Spoon the filling on to the centre of
each round, fold them over and roll into a ball.
Roll out again as thinly as possible. Heat a frying
pan (skillet) and fry the roti until browned on both
sides.
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