Roti Bom with Spiced Potato Filling

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 tablespoons ghee 2 tablespoons ghee
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• Salt to taste Salt to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, ghee, and salt. Gradually add water and knead until a smooth dough forms. Cover the dough and let it rest for 30 minutes.
2. 2.
   In a separate pan, heat some vegetable oil and sauté the chopped onion and minced garlic until golden brown.
3. 3.
   Add the cumin powder, turmeric powder, and coriander powder to the pan and cook for another minute.
4. 4.
   Add the mashed potatoes to the pan and mix well with the spices. Season with salt to taste. Remove from heat and let the filling cool.
5. 5.
   Divide the dough into small balls and roll each ball into a thin circle.
6. 6.
   Place a spoonful of the spiced potato filling in the center of each dough circle. Fold the edges of the dough over the filling and seal it tightly.
7. 7.
   Heat vegetable oil in a deep pan or skillet. Fry the filled dough until golden brown and crispy on both sides.
8. 8.
   Remove the Roti Bom from the oil and drain on a paper towel to remove excess oil.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth and creamy filling.
• Ghee — If you prefer a vegan version, you can substitute ghee with vegetable oil for a similar result.
• All-purpose flour — Use a good quality all-purpose flour for the dough to achieve the desired texture.

Tips & Tricks

• For a spicier filling, add a finely chopped green chili to the potato mixture.
• Serve Roti Bom with a side of tangy tamarind chutney or spicy tomato chutney for an extra burst of flavor.
• If you prefer a lighter version, you can bake the Roti Bom in the oven instead of frying. Brush the filled dough with oil and bake at 200°C (400°F) until golden brown.

Serving advice

Serve Roti Bom hot as a standalone snack or as a main course accompanied by a fresh salad or raita.

Presentation advice

Arrange the golden brown Roti Bom on a platter and garnish with fresh cilantro leaves for an appealing presentation.