Breads and Papadums Recipes - Roti Suffed with Potato

Ingredients

• 15ml/1 tbsp ghee

• 2 onions, finely chopped

• 450g/1 lb potatoes, boiled, peeled and chopped

• 4 green chilies, finely chopped

• 30ml/2 tbsp chopped fresh coriander (cilantro)

• 1cm/1/2 in ginger root, grated

• 5ml/1 tsp coriander (cilantro) seeds, roasted and ground

• 2.5ml/1/2 tsp black pepper

• 5ml/1 tsp pomegranate seeds

• 900g/2 lb whole wheat flour

• pinch of salt

• 750ml/1 1/4 pts water

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Method:

1. 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.

2. 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.