Sift flour with salt. Slowly add water. Mix well. Make a stiff dough.
Cover with a damp cloth for 2 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.
Vegetarian Kheema Roti: Instead of potato stuffing, used cooked and seasoned vegetarian minced meat (Anne's note: the preface lists "nutri nuggets"; I suspect that this is an Indian brand of TVP) for stuffing.
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