ghee (Clarified butter)/olive oil or Normal cooking oil for frying 4 Medium size potatoes 1 teaspoon salt1 onion(sliced fine)½ teaspoon mustard seeds1 tablespoon jeeraA few curry leaves½ bunch chopped dhania (coriander)1 teaspoon ginger1 tablespoon garlic1 teaspoon chilli powder1 teaspoon dhania (coriander) and jeera½ teaspoon black pepper¼ teaspoon turmericSalt to taste2 cups of cheese(grated)
3 cups cake flour3 level teaspoon baking powder1 level teaspoon salt2 tablespoon oil2 tablespoon butter1 tablespoon whole jeera / 1Tblsp of Jeera and dhania (coriander)3 tablespoon milk powder(coffee creamer)+- 1⅓ cups water
filling1. Cut the potatoes into cubes and boil in 1 teaspoon of salt water 2. Braise in heated pan ghee (Clarified butter)/olive oil or normal cooking oil: Onions, mustard seeds, jeera, and curry leavesBraise onion till transparent and just start to change colourthen add chopped dhania (coriander)Braise for a minute for the flavour to blend.3. Then add the ginger, garlic, chilli powder, dhania (coriander) and jeera, black pepper and turmeric.4.Mix well then add the boiled potatoes.add salt to taste and a little water then simmer a few minutes. stirring a few times so it does not stick to bottom of the pan or burn. Turn off the heat and leave aside
Dough1. Sift the dry ingredients2. Add the oil and butter and crumble3. Add sufficient water to make a soft roti dough4. Divide dough into small roti balls5. Roll each one into a roti rubbing oil ontop of it and stacking it ontop of each other6. Roll the dough out (no flour)7. Then Spread a little more oil onto the table surface just enough so that the dough does not stick8. Then roll it like a Swiss roll making sure you roll it tight, squeezing and stretching it as you go along making sure no air enters.9. Cut equal pieces off and roll each one into a medium size roti, or into the size that you want that can fit into the pan that you're using. No more oil or flour required for this step
Assembling 1. Spread a generous amount of filling in the middle on 1 roti2. Wet the edges with water so it can stick3. spread cheese on top not to close to the edges 4. Close it with another roti5. Fry in a hot pan or tawa on medium heat brushing a little oil on both sides.Cook till light brown
INFO & TIPS
You could leave out the chopped dhania, it taste just as yummy.
Instead of Aloo you can fill it with curry, but make sure the gravy is thick enough not to make the dough soggy.