Alu Roti

Not only is this tasty, but it is a LOT of fun to make! It is great for a snack or for a side item at a meal. Next time I make it, I'm going to stuff some veggies in there too for some extra nutrition and texture!

Warm, crispy pockets
Filled with anything you want
On hand in a pinch.

Ingredients:

• 2 cups whole-wheat flour
• 6 Tbsp ghee (easy to buy at Whole Foods, or you can make your own)
• 1/2 cup cold water
• 1 medium potato, peeled and quartered
• 1/4 cup minced onions
• 1/4 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp garam masala
• 1/4 tsp fresh green chilies, minced
• 1/3 cup fresh cilantro, minced
• Juice of 1/4 of a lemon
• 1/4 cup ghee, melted
• Plain, drained yogurt

1. Combine flour and 4.5 Tbsp ghee with your hands in a large bowl until mixture resembles breadcrumbs. Add water and knead until it forms a firm, smooth dough. If dry, add more water, 1 Tbsp at a time, and knead again. Cover and set aside for 30 minutes.
2. While the dough rests, cook potatoes in a large pot of salted, boiling water until they're soft, about 20 minutes. Drain, mash, and set aside.
3. Heat 3 Tbsp ghee in a frying pan over medium heat. Add onions and saute until soft (5 minutes). Add salt, cumin, garam masala, chilies, and potatoes. Stir until mixed well. Remove from heat. Stir in cilantro and lemon juice.
4. Divide dough into 6 evenly sized balls. On a lightly floured surface, roll out the dough into 4-inch circles.
5. Place 1/6 of the filling in the center of each circle. Carefully bring the edges of the dough up and pinch them together to enclose the filling.
6. 
7. Gently flatten each roti down into a 4-inch circle. Keep them covered with a damp cloth until you are done.
8. Cook roti in a dry heavy-bottom or nonstick frying pan over medium-high heat for about 1 minute. Flip over and cook other side.
9. Brush the roti with a little melted ghee, and cook oiled side for 2 minutes. Then brush some melted ghee on top, flip, and cook for 2 minutes more, until lightly browned on both sides.
10. Serve with a dollop of plain, drained yogurt.

Recipe from Yoga Journal, March 2009.
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