The potatoes for the filling retain a floury texture when
cooked in the skins before peeling. You may prefer to use a cooked and
mashed vegetable other than potato. The rotis are quite filling and
make a good sandwich substitute for lunch served with a beetroot raita
and one of the chutneys. Roti is a generic name for unleavened bread.
These quantities will make 8 rotis. Allow 1 hour or more resting time for the dough.
250g/8 oz potatos
1 finely chopped large onion
1 finely chopped fresh green chilli, seeds discarded
1 tbsp finely chopped fresh coriander leaves
1 tsp cumin powder
1 tsp garam masala
1 tsp salt
2 cups sifted atta flour
1/2 tsp salt
1 tbsp ghee
3/4 cup water at room temperature
Extra flour for dusting
3 tbsp melted ghee
Cook the potatos in their skins, then cool, peel and cut them into
large pieces. Add the onion, chilli, coriander leaves, cumin powder,
garam masala and salt and mash into the potatos. Set aside.
Put the sifted flour into a bowl with the salt and rub in the ghee.
Gradually add the water and mix to a dough. Knead to a soft pliable
dough on a work surface for 10-15 minutes. Return to the bowl and cover
with a moist cloth. Leave to rest for 1 hour or longer.
Knead again with moistened fingers. Divide into 8 portions and roll
into balls. Flatten the balls with the palm of your hand and cover with
a moistened cloth for 10 minutes.
Dust the work surface and rolling pin with atta flour and roll out the
balls to circles about 10 cm/4 inches. Put a spoonful of the spicy
potato mixture in the centre. Pull the edges up over the filling and
pinch together to make a pouch. Lightly moisten your hands with water
or a little ghee and gently roll into a ball.
Dust the rolling surface and rollong pin with more flour and gently and lightly roll the rotis out to about 13 cm/5 inches.
Heat the griddle, dribble a teaspoon of melted ghee over the surface
and put a roti in the centre. After a few seconds, dribble a few drops
of ghee round the edge, cook for 1 minute, turn and do the same for the
other side. The rotis should be golden on both sides and served as soon
as possible. If they need to be kept warm for a short while, wrap them
individually in foil.
Recipe excerpted from Moghul Cooking: India's Courtly Cuisine by Joyce Westrip (Serif, 1997)