Aloo ki roti has been in our family for a long time. It is very easy to make and all of my children and grandchildren love it. Aloo ki roti is great for lunch, and is best served with yogurt, green chutney, and/or achar (indian pickle)
Servings: 2-3 rotis
- 1 cup of whole wheat flour
- 1/2 cup water
- 1 potato — I prefer Russet potatoes
- Little bit of finely chopped onion
- Red chile powder
- Garam masala
- Jeeru (cumin seeds)
- Chopped cilantro — make sure it’s not too watery
- Finely chopped green chile (or any hot pepper)
- Prepare dough. Mix 1 cup of whole wheat flour with 1/2 cup water.
- Heat potato. Poke holes in it using a knife and microwave for 2 minutes. Then flip over and microwave for 2 more minutes (Note: I prefer to microwave the potatoes rather than boil them because they become more dry, which is better for stuffed roti).
- Peel potato and mash. First use a masher; then use your hands to make very smooth.
- Add to the potato: a little bit of salt, jeeru (cumin seeds), red chile powder, and garam masala. Mix together with your hands.
- Then add the cilantro and onions and mix again with your hands. [You can taste the potato mixture now to make sure there is enough salt, chile, etc].
- Make small balls out of the potato and the dough — my potato balls are slightly larger than the dough balls.
- Roll the dough into a medium/small roti, using the loose flour. Place the potato ball in the center and fold the dough upwards, wrapping the potato ball.
- Then flatten the dough/potato ball, dunk it in some more loose flour, and roll gently into the normal roti size.
- Cook like you would a paratha over medium heat. Cook until both sides have some brown spots. Then add oil to both sides, spreading it around. Continue cooking until both sides are brown.