Sift flour with salt. Slowly add water, mix well. Make a stiff dough, cover with a damp cloth for 20 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 the center, close up completely.
Shape into round balls again, roll out each ball on a lightly floured board into a round disk 6 inches (15 cm) diameter.
Cook one at a time on a hot griddle over medium heat. Put about 1 or 2 tablespoons ghee around the edge, turn gently. Cook until sides turn golden brown in color. Serve with yogurt.
Vegetarian kheema roti: instead of potato stuffing, used cooked and seasoned vegetarian minced meat.
