The taste of the loaf resembles a well-known and favorite dumplings with potatoes. But the dumplings is a long and tenderly, the same roll - quickly and easily. How delicious and satisfying it turned out, you will appreciate, just repeating the recipe. And to repeat I advise!
From flour and water (with salt and black pepper) and knead the dough tight enough. Wrap it in foil, leave to rest. Peel the potatoes, cut into cubes as small as possible. To chop the onion.
In the frying pan with vegetable oil, sprinkle the Jeera (cumin) and as soon as the seeds begin to crackle, add the onion and lightly fry it. Then add the potatoes. I sliced the potatoes very finely, so I didn't warm up. If you have the cubes get larger, then hold the potatoes on the fire for a few moments. The potatoes and onions add salt, pepper, chopped parsley or cilantro (which I forgot to do, sorry!)
Divide the dough into two parts. Each roll out a fairly thin layer, cut it into two pieces, spread them with tomato puree, retreating from the wide edge a few inches.
On the dough put a layer of potatoes, onion, rolled into a roll, ending with the long side without paste, the edges tightly stung. Be sure to lubricate the rolls and a steam leaf a slow cooker, a steamer montissori or vegetable oil (not to stick together and keep it from sticking). Put the rolls in shape, wrapped up like a snail.
Steam for 20-30 minutes. Cut into portions in the baking pan and then serve. We loved it with tomato sauce homemade, greens and salad. Also is delicious with chutney or ketchup.