Try this Aluwala Roti recipe, or contribute your own.
Suggest a better descriptionSift 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 (Annes note: the preface lists "nutri nuggets"; I suspect that this is an Indian brand of TVP) for stuffing.
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Serving Size: 1 Roti (181g) | ||
Recipe Makes: 6 Roti | ||
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Calories: 236 | ||
Calories from Fat: 7 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 785.5mg | 27 % | |
Potassium 749.2mg | 20 % | |
Total Carbohydrate 51.9g | 15 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 44.2g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 236
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