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Aluwala Roti

 
35

Aluwala Roti recipe

Yield

12

servings

Prep

20

min

Cook

10

min

Ready

40

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 cups whole-wheat flour
1 teaspoon salt
1 x water
for mixing
*
1 x ghee (clarified butter)
or oil for shallow frying
*
Filling
4 medium potatoes
1 small onions
grated
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon cilantro
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 3543% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1191mg 50%
Total Carbohydrate 26g 26%
Dietary Fiber 11g 43%
Sugars g
Protein 23g
Vitamin A 0% Vitamin C 23%
Calcium 4% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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