Potato Roti (Aloo Puree)

Ingredients

• 3 cups flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1 cup water (approx)
• 8 oz potatoes
• 1/4 cup onion finely chopped
• 1 clove garlic, minced
• 1 tsp salt
• 1/4 tsp ground hot pepper to taste
• 2 tsp ground cumin (geera)
• 1/4 cup oil or melted margarine for coating.

Instructions

1. Combine flour, baking powder and salt
2. Add water all at once, mix and knead into a soft dough.
3. Allow to relax for 1/2 hour
4. Boil potatoes in skins until tender. Peel and mash well.
5. Add onion, garlic, salt, pepper and cumin. Stir well.
6. Dived dough into 6 portion. Roll each portion into a ball and flatten with the palm of the hand.
7. Put a portion of the potato mixture in the center, fold dough over to cover the filling and seal.
8. Reshape into a ball and fill remaining dough.
9. Allow to relax on a lightly floured board, covered by a damp cloth, for 10-15 mins.
10. On a lightly floured board, roll out the roti as thin as possible without bursting the dough.
11. Heat the griddle and grease.
12. Place roti on hot griddles and cook for 1 minute or until browned.
13. Brush with oil, turn over and cook for another minute or until browned and lifting up from griddle.
14. Remove from heat and serve.