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Recipe Name: Aluwala Roti Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 6

2 Cup(s) Flour, whole wheat
1 Teaspoon(s) Salt
Water for mixing
Ghee, or oil for shallow
4 Potatoes
1 Onion, grated
1/2 Teaspoon(s) Pepper
1 Teaspoon(s) 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. From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 267
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 785.1mg
Potassium: 665.7mg
Carbohydrates: 58g
Fiber: 4.6g
Sugar: 1.7g
Protein: 7.4g

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