---------- Recipe via Meal-Master (tm) v8.03
       Title: ALUWALA ROTI
  Categories: Indian, Breads, Vegetables
       Yield: 6 roti
       2 c  Flour, whole wheat
       1 ts -Salt
            -Water for mixing
            Ghee; or oil for shallow
 ------------------------FOR FILLING------------------------
       4 md Potatoes
       1 sm Onion; grated
       1 ts -Salt
     1/2 ts -Pepper
       1 ts Coriander leaves; chopped
   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 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 griddle over
   medium heat. Put about 1 or 2 tbsp ghee around the
   edge. Turn gently. Cook until sides turn golden brown
   in colour. Serve with yogurt.
   Vegetarian Kheema Roti: Instead of potato stuffing,
   used cooked and seasoned vegetarian minced meat
   (Anne’s note: the preface lists “nutri nuggets”; I
   suspect that this is an Indian brand of TVP®) for
 TVP is a registered trademark of Archer-Daniels-Midland Company.