Yield: 6 servings

· 1/2 cup brown rice flour

· 3/4 cup whole wheat flour or garfava flour (gluten free option)

· 4 tsp olive oil

· 6 tbps water

· 2 tbps finely chopped onion

· 1 1/2 cup mashed potato or sweet potato

· 1/4 tsp ground turmeric

· 1/2 tsp chilli powder

· 1 1/2 tbps cilantro

· 1 1/2 tbps mint

· 1 1/2 tbps salt

· 1 teaspoon chili powder

Instructions:

In a large bowl add the rice flour, wheat flour, oil, water and combine until the dough is smooth and firm, wrap in cling film and let it rest for 15 minutes.
In a medium skillet heat 1 tbsp of oil and add the onion until golden brown and add the potato until soft. Lower the heat to add the turmeric and chilli powder. Once cooled to room temperature combine the cilantro and salt. (You can add other spices such as cumin seeds)
Divide the dough into 4 sections and on a floured, flat, clean surface begin to roll each into a 6 inch diameter circle about 0.5-1 cm thick.
Using a non stick skillet heat 1 1/2 tbsp of oil to low heat and place each rolled dough on the skillet and spread a few tbsp of the potato filling onto half of the dough and fold the other half over as if you’re closing a pocket.
Sauté for 2 minutes or until lightly brown then flip to cook the other side.
Serve with mint sauce, yoghurt or chutney.