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
           -frying

------------------------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 stuffing.