Ingredients:
2 cups flour, whole wheat
1 teaspoon salt
water for mixing
ghee for frying
For Filling
4 medium potatoes
1 small onion, finely chopped
2 whole green chilies, crushed
1 teaspoon coriander seeds crushed
1 teaspoon ajowan (carum)
1 teaspoon salt,
1 teaspoon red chili powder
1 teaspoon coriander leaves, chopped
How to Cook:
1. Sift 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 onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves. Mix well. Divide into 6 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.
Shape into round balls again.
4. 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 tava or griddle over medium heat. Put about 2 to 3 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown.
6. Serve with yogurt or Raita.
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