Roti (Indian bread) is a staple food of North India. But it is eaten throughout other parts as well. There are many different types of roti from plain to stuffed to oven baked to deep fried. When making stuffed version there are different options for the stuffing. The most commonly used are: potato, cauliflower, fenugreek leaves, and paneer (home made cheese).
1 cups atta (flour)
1 medium potato
1 tsp cumin seeds
1 tsp cumin powder
1 tsp amchur (mango powder)
touch of cayenne pepper
salt to taste
Mix the flour with salt and approximately 1 cup water to make dough. Add 1-2 tsp oil and knead for 1-2 minutes. Cover and set aside.
Cook the potatoes with the skin. Peel and mash the potatoes. Add amchur, cumin seeds, cumin powder, cayenne pepper, salt and chopped cilantro and mix well.
To make the roti, divide the dough into 4 parts. Using both hands smooth each part into a ball. Press the ball of dough into flour to prevent sticking and roll out into a circle using a rolling pin on a flat surface or rolling board. Place 1-2 tsp of stuffing. Fold over the rolled out roti to form a ball again. Press the ball with the joined side down into more flour. Roll it again into a circle with a rolling pin.
Meanwhile place a flat frying pan on medium heat. Once the pan is hot enough, place the roti on the pan. Add 1-2 tsp oil and cook until lightly brown. Flip and cook other side adding oil as necessary.
Serve hot with a cup of fresh home made yogurt. I also like to add some lemon pickle. Delicious!