Ingredients:

2 cups flour, whole wheat
1 teaspoon salt
Water for mixing
Ghee or Oil 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

Method:

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 onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves.
Mix well. Divide into 6 portions.
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.
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 tava or griddle over medium heat. Put about 2 to 3 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown.
Serve with yogurt or Raita.

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