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- 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
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Directions: one line for each direction.when saved the lines will be numbered. |
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- 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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