Instructions: 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.

Purobi Babbar, "Rotis and Naans of India"

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