Aluwala Roti
Ingredients
2 C. flour, whole wheat
1 tsp. salt
water for mixing
ghee for shallow frying
for filling
4 medium potatoes
1 small onion, grated
1 tsp. salt
1/2 tsp. pepper
1 tsp. coriander leaves, chopped
Cooking Instructions
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” diameter. Cook one at a time on a hot griddle over medium heat. Put about 1 or 2 Tbls. ghee around the edge. Turn gently. Cook until sides turn golden brown in color. Serve with yogurt.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)