Sift flour with salt.
Slowly add water.
Mix well and make a stiff dough.
Cover with a damp cloth for 20 minutes.
Meanwhile boil potatoes, peel and mash.
Add salt, onion, pepper and coriander and mix well.
Divide filling 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 centre.
Close up completely.
Shape into round balls again.
Roll out each ball on a lightly floured board into a round shape of about 6 inch diameter.
Cook one at a time on a hot griddle over medium heat.
Put about 1 or 2 teaspoons ghee around the edge.
Turn gently.
Cook until sides turn golden brown in colour.
Serve with yogurt.
