Ingredients:

• 1 portion bread dough
• 1 bunch – spring onions, finely chopped
• 1 tsp – garlic, grated
• 1 potatoes- Bolied and mashed
• 1 tsp – ginger, grated
• 5 – green chillies, finely chopped
• 2 pinches – Asafoetida
• 2 pinches – Turmeric powder
• Salt to taste
• 1/2 tsp – white Vinegar
• 1 tbsp – oil

Method:

1. For the stuffing:
2. Heat oil in a heavy pan. Add ginger, garlic, chillies, stir for a moment.
3. Add onions, saute till tender and pinkish.
4. Add potatoes, lemon juice, salt, coriander.
5. Mix well and cook for 2-3 minutes.
6. Cool well before stuffing.
7. To proceed:
8. Take a golf ball sized lump of dough.
9. Pat out thickly on palm.
10. Place a tbsp of stuffing in centre.
11. Pull up sides and carefully enclose stuffing.
12. Shape into a round, and slightly flattened like a bun.
13. Use a greased palm to do the same.
14. Place on baking sheet keeping ample space for rising.
15. Cover and keep aside for 30 minutes.
16. Bake in preheated oven at 200 C for 15 minutes or till golden.
17. Brush with milk a minute or two before removing from oven.
18. Serve warm with butter and marmalade.

Recipe courtesy of Saroj Kering