Ingredients:

2	cups flour, whole wheat
1	teaspoon salt
.	- water for mixing
.	- ghee for frying
.	For Filling -
4	medium potatoes
1	small onion, finely chopped
2	whole green chilies, crushed
1	teaspoon coriander seeds crushed
1	teaspoon ajowan (carum)
1	teaspoon salt,
1	teaspoon red chili powder
1	teaspoon coriander leaves, chopped

How to Cook:
1. Sift flour with salt. Slowly add water. Mix well. Make
a stiff dough. Cover with a damp cloth for 20 minutes.
2. Boil potatoes, peel and mash. Add onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves. Mix well. Divide into 6 portions.
3. 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.
4. Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter.
5. Cook one at a time on a hot tava or griddle over medium heat. Put about 2 to 3 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown.
6. Serve with yogurt or Raita.