Dairy & Nut-Free Vegetable Roti with Potato Filling

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour, 1/2 teaspoon Salt, and 1 cup of Water. Knead the mixture for 5-7 minutes until a smooth, elastic dough forms. Cover the bowl and let the dough rest for 15 minutes.
2. 2While the dough rests, place the 2 medium Potatoes in a medium pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes, or until fork-tender. Drain the potatoes, let them cool slightly, then peel and mash them thoroughly in a bowl.
3. 3In a medium skillet, heat the 2 tablespoons of Vegetable Oil over medium heat (176.7°C / 175°C). Add the 1/2 cup of chopped Onion and 2 finely chopped Green Chilies. Sauté for 3-5 minutes, until the onion is softened and translucent.
4. 4Add the 1/2 teaspoon Turmeric Powder, 1/2 teaspoon Cumin Powder, and 1 teaspoon Curry Powder to the skillet. Stir and cook for 1 minute until fragrant.
5. 5Add the mashed potatoes to the skillet and mix everything together thoroughly. Cook for 2-3 minutes, stirring occasionally, until the filling is well combined and heated through. Remove from heat and set aside.
6. 6Divide the rested dough into 8 equal portions and roll each portion into a ball. On a lightly floured surface, roll each ball into a thin circle, about 15.24 cm in diameter.
7. 7Place about 2 tablespoons of the potato filling in the center of each circle of dough. Fold the dough over to create a semi-circle, pressing the edges firmly to seal. Ensure the filling is completely enclosed.
8. 8Heat a flat griddle or non-stick pan over medium heat (176.7°C / 175°C). Lightly grease the surface with a little of the remaining vegetable oil if needed. Cook each roti for 3-4 minutes per side, until golden brown spots appear and the roti is puffed slightly.
9. 9Serve the vegetable roti hot.

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