About this recipe:A whole wheat roti stuffed with potato filling served with plain yoghurt , masala yoghurt or a variety of other yoghurt recipes - its an all time favorite weekend brunch for my family.
Whole wheat chapati dough - enough for 5-7 6" rotis
Mash the boiled potatoes so that there are no pieces.
Heat oil and add mustard seeds. add green chillies when mustard seeds start spluttering. wait for 15 seconds and then add asafoetida and saute for 5 seconds. add salt, coriander powder, red chilli powder and put the potatoes in this seasoning and mix well. Add coriander leaves. Again mix well.
once this filling is cool, divide them into 2 tbps portions and make balls.
Roll a roti into 4" round and place 1 ball of filling in the centre. Close the roti from all the side carefully enough to seal it and then slowly roll it well so that the filling doesnt leek out from any point.
Parallelly heat the tava on medium heat. put the rolled stuffed roti on the tava. turn it on the other side after a minute or once the side turns white. spray or brush 1/2 tsp oil after half a minute and then turn again and again brush a few drops of oil. once it has a few brown spots it should be done.
the previous step can also be done by roasting on tava.