Post by chief_cook2 on Mar 28, 2005 9:42:43 GMT -6
8 oz potatoes 1 onion salt bl. pepper 1 oz butter 1 clove garlic geera ¼ tsp ground hot pepper to taste
3 c flour 3 tsp baking powder ½ tsp salt 1 c water
1.. Sift flour, add baking powder and salt. 2.. Add water all at once, mix and knead into a soft dough. 3.. Allow to relax for ½ hour. 4.. Boil patatoes in skins until tender then peel and mash to prevent lumps. 5.. Add finely chopped onions, salt, bl.pepper, butter and minced garlic; fried in butter to tatse. 6.. Add powered geera, mix well. 7.. Divide dough into six portions, roll each portioninto a ball then flatten in the palm of the hand and cup it. 8.. Put a portion of the potato mixture in the centre, fold the dough over to cover the potato filling and seal, reshape into a ball. 9.. Allow to relax on a lightly floured board covered with a damp cloth for 10-15 min. 10.. Roll out roti as thin as possible without bursting the dough (keep the board lightly floured) 11.. Cook on a hot greased tawah. 12.. Press down edges and centre, turn over and brush with cooking oil or butter. 13.. Cook until light brown and dough is cooked 14.. Use about 4 oz of grated cheese in the ingredients for a variation that kids love.
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