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Ingredientes
- 2 c. Flour, whole wheat
- 1 tsp Salt Water for mixing Ghee for shallow frying
- 4 med Potatoes
- 1 sm Onion, grated
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Coriander leaves, minced
Direcciones
- Sift flour with salt. Slowly add in water. Mix well. Make a stiff dough.
- Cover with a damp cloth for 20 min. Boil potatoes, peel and mash.
- Add in salt, onion, pepper and coriander. Mix well. Divide into 8 portions. Knead dough well till 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 warm griddle over medium heat. Put about 1 or possibly 2 tbsp ghee around the edge. Turn gently. Cook till sides turn golden in colour. Serve with yogurt.
- Purobi Babbar, "Rotis and Naans of India"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 6 servings | |
| Calories 240 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.58g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 396mg | 17% |
| Potassium 515mg | 15% |
| Total Carbs 51.77g | 14% |
| Dietary Fiber 3.8g | 13% |
| Sugars 1.44g | 1% |
| Protein 6.65g | 11% |
