Ingredients for dough:Flour 3 cups heaved
Ghee 5 tbsp
Salt 1 tsp
Carom seeds ½ tsp
Water to knead
Method for dough:
Mix altogether and knead into a hard dough. Leave to rest for 1 hour. Make into balls. Roll into saucer size roti. Cut in half from center. Apply water on side put filling and fold as demonstrated.
Ingredients for potato filling:
Potatoes 3 peeled boiled and coarsely mashed
Cumin seeds roasted and crushed 1 tsp
Coriander seeds roasted and crushed 1 tsp
Salt ½ tsp
Chaat masala 1 tsp
Fennel seeds roasted and ground ½ tsp
Lemon juice 2 tbsp
Chopped ginger ½ tsp
Green chilies very finely chopped 2
Crushed red pepper 1 tsp
Turmeric ¼ tsp
Method for filling:
Heat oil 2 tbsp, fry 2 tbsp onion till transparent. Add crushed ginger with turmeric, crushed red pepper and all the rest, lemon juice and potatoes. Mix well and cool. To assemble, grease your surface. Roll out the dough. cut and make It into half. Make a cone using water to seal edges. Fill with potato filling. Seal edges and pinch the sides fry in warm oil on low flame.
