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 quite possible to follow the history of written cooking instructions way back into the distant past, in truth as far into history as early Egypt, and quite possibly further than that. Interesting though that is, in the main part, these ancient records were just basic pictorial recipes for food preparation.
Moving on, there are two interesting recipe books which appeared in the fourteenth century : a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the spicy food that is familiar to us all today, but instead descriptions of the types of meals on the tables of the rich and powerful. Later, in the 15th century, the Crusaders brought back many new foods and herbs from the Middle-East, including spices like coriander, parsley, basil and rosemary. These new foods and tastes created an increase in books on cooking, many of which are now in academic collections. The revolution that is television brought us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Aluwala Roti recipe.
