Aloo Roti
Boiled potatoes & wheat flour flat bread
- (1 cup = 250 ml)
- 1 cup chopped boiled mashed potatoes
- 1 cup wheat flour
- 1/4 cup gram flour (besan)
- 1/2 inch grated ginger (adrak)
- 1/2 teaspoon red chilly powder (if you like spicy increase the quantity)
- Half of 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder (jeera)
- 1/4 teaspoon caraway seeds (ajwain)
- 1/2 teaspoon coriander powder
- 1/2 teaspoon salt or add as required
- 1 tablespoon oil
- 4 to 5 tablespoon water for kneading or add as required
- 1 tablespoon Oil or add as required
Method
Method for dough
Rinse potatoes very well in water. Then drain them and boil the potatoes fully. Remove the skin mash them and keep aside.
In a mixing bowl, take wheat flour and gram flour and mix well.
Add all other ingredients (except oil) and mix well.
Knead everything into a dough.
Don\'t add too much water while kneading as potatoes release water.
Method for rolling the roti
Make medium sized balls from the dough.
Take a medium sized ball and sprinkle some flour on it.
With the rolling pin begin to roll the roti.
Roll them to a round of about 5-6 inches in diameter.
Method for making the roti
On a hot non stick frying pan or skillet, place the roti. Flip when one side is partly cooked.
Spread oil on this side. Flip the roti again. Now spread the oil on this side.
Flip a couple of times till you get golden spots and the aloo roti is cooked evenly.
You can also press the roti with spatula while cooking so that the centre of the roti is cooked properly.
Remove and keep it in a bread basket.
If you plan to serve them immediately then you can add less oil but if you plan to serve it after a few hours add a little bit more oil to make the roti soft.
Serve them with plain yogurt (curd) or lemon pickle or mango pickle or aam ka chunda or ketchup.
Recipe By
Mohnaz BalsaraMember of ZFC
Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.
Zenobia Fulwadiwala
Mafrin