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1
Chop the potato into bite-sized pieces.
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2
Mince the coriander leaves, and grate 1 tablespoon of the ginger.
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3
Boil the potatoes until tender, drain, then mash.
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4
Add salt to lightly season.
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5
Heat oil in a frying pan, add the cumin seeds, and roast until they start to make popping sounds.
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6
Be careful not to burn.
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7
Add the -marked ingredients, then stir.
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8
You will have a paste.
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9
Add 1 teaspoon of water and stir.
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10
Add the mashed potatoes from Step 2, and mix evenly.
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11
Add the minced coriander leaves and lemon juice, and mix.
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12
Be careful not to taste test too, since it's so good!
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13
Add water to the flour, a little at a time, then knead.
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14
It's sufficiently tasty with refined flour, but if you have whole wheat flour on hand, I recommend using that.
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15
Knead until it forms a dough.
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16
This should take almost 10 minutes.
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17
It should look like this.
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18
Separate the dough into 5 portions.
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19
(I make a bit more to keep some frozen and in-stock.)
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20
Flatten out the dough into a 5-mm thick circle.
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21
Separate the potato mixture filling into 5 portions.
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22
Put the filling onto the dough, then wrap the edges up around the filling and seal it like a steamed bun.
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23
Shape it into an slightly flat ellipse.
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24
Dust evenly with flour.
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25
Roll the bread out with a rolling pin without holding back.
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26
Prepare a shallow frying pan and coat it with oil.
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27
Heat to medium, then place the bread from Step 13 on the frying pan.
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28
From time to time, check on the underside.
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29
When they become slightly browned, turn them over.
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30
From time to time, add oil, then flip them over many times.
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31
Do this while preparing the next piece.
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32
After both sides are nicely browned, spread with butter, then they're ready to serve.
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33
Have them with home made tomato sauce or raita yogurt salad.
