2 cup flour, whole wheat salt water for m, ixing
1 ghee, or oil for shallow frying
FOR FILLING
4 medium potatoes
1 small onion, grated salt pepper
1 tsp coriander leaves, chopped
Directions
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.
Servings: 6 roti
Aluwala Roti Recipe brought to you by Recipe Ideas
Categories: Indian
The History of Recipes
It is actually possible to trace the history of recipes way back into distant history, in fact as far as the Egyptians, and maybe even further. However, in the main part, these early records were just primitive hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. As we move into Roman times 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes prepared by wealthy Romans. He describes how the meals of wealthy Romans were separated into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Roman cooks used a good variety of herbs, including a few that are still present in modern kitchens such as basil, rue and asafoetida. As we move on, there were two books from the 1300s : a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, they are not about the curry that is served today, but rather recipes for the types of meals prepared for the rich and powerful. Later, in the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from the holy lands, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices led to an increase in manuscripts on food, the majority of which still exist in private collections. By the advent of the 20th century, cookery publications were starting to become popular due to better eduction, leisure time and being a little richer. The revolution that is television brings us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Aluwala Roti recipe.
