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Peel, dice and rinse potatoes. Place in a pot over high heat and cover with water. Stir in salt. Bring to a boil and cook until tender. Drain completely and cool.
TIP TO SAVE TIME:Alternately, you can boil the potatoes with the skin on and use a potato ricer which separates the skin from the potato and mashes it at the same time.
While potatoes are cooking, place the remaining ingredients(make sure they are dry) in a food processor and mince until fine(alternately you can grate the carrot with a grater).
Add minced veggies to potatoes, mash with a fork or masher until lump free and thoroughly combined. Add salt and roasted geera(cumin) to taste.
Mix butter and oil until incorporated and fluffy.
In a large bowl, combine the flour, baking powder, salt and sugar.
Gradually add water to make a shaggy, soft dough. Tip: You want a soft sticky dough, if it’s too sticky and unable to handle well, add 1 teaspoon flour at a time until you can work with it.
Form into a large round and rub 1 tablespoon oil over dough. Cover with a cloth and let it rest for a minimum of 15 minutes.
Divide the dough into 6 equal pieces and form each into into a ball(loyah). Cover and let it rest for 15 minutes, minimum.
Using one dough ball at a time, roll out into a large circle using a rolling pin. Using your fingers (or the bottom of a spoon or brush), rub the surface of the dough with the butter-oil mixture.
Sprinkle on flour. Cut dough downwards with a knife from the center of the dough downward. Roll clockwise into a cone. Take the end of the dough and tuck it under the base of the cone.
Push the tip of the cone downwards into the dough. Repeat with the remaining dough. Cover dough and let it rest for 15 minutes minimum.
When ready to cook the roti, heat tawa, dry cast-iron skillet or griddle over medium heat until hot and brush with a very little butter-oil mixture.
Working with one ball of dough at a time (keep the remaining dough covered), and using just enough flour to prevent sticking to the counter and rolling pin, press dough into a small flat circle (about 4 inches).
Using the rolling pin, roll the dough(loyah). Flip, rotate and roll until it becomes a thin, even 10 inch round(or as wide as your tawa/griddle), making sure that the edges are not thick. If you can't make it round, don't worry, it tastes just as good and you have the opportunity to stretch and fix once it's on the tawa. Roll out a second dough, ensuring that it is the same size as the first.
Divide the potato filling into thirds and place 1/3 on one of the rolled out dough. Spread the filling evenly with a fork or your hands, leaving half inch edge all around.
Sprinkle on 1/3 cheese or to taste(I prefer less cheese if using yellow cheddar).
Place the second rolled out dough on top of the filling, pulling the edges to line up equally with the first.
Seal the edges by pressing with a fork or pinching a small piece and roll and twist upwards.
When the tawa is hot, pick up the filled dough carefully, place it on the palm of your hands and lay it gently on the tawa.
Tip: Press the surface of the dough with the palm of your hands to flatten and disperse filling that may have moved while transferring.
Brush about 1 tablespoon butter mixture over the surface of the roti and cook for 1-2 minutes. Flip when the bottom is golden brown.
Drizzle or brush butter mixture over the other side. Flip.
Cook for a minute more, spinning roti slowly in a clockwise direction to allow the oil to spread and the roti to cook evenly. Press edges with a dabla or flat wooden spoon or spatula to hasten cooking. Repeat flipping and cooking if necessary until the roti is fully cooked.
When the pepper roti is fully cooked and is a nice golden brown on both sides and crispy, use two wooden spatulas to transfer to a flat surface (lined with parchment paper). Cut into quarters or eights and enjoy hot!
You may wrap immediately in a clean, dry cloth, however, I highly recommend eating and serving it while it's hot and crispy.