Aloo Roti

Aloo Roti
This Indian flatbread with spicy potato stuffing is eaten as a snack or a meal. Serve with a chutney or a condiment

Aloo Roti

October 31, 2017
: 8
: 20 min
: 50 min
: Easy


  • 8 cups flour
  • 1 Tablesppon bakink powder
  • 1/2 teaspoon salt
  • 2-3 cups water
  • 1 1/2 lbs baking potatoes, peeled and diced.
  • 1 green onion, green part only, minced or dinely chopped.
  • 2 cloves garlic crushed
  • 1 teaspoon cumin
  • 2 Hot wiri wiri peppers seeded and minced. Or 1 tablespoon hot sauce.
  • 1 tablespoon vegetable oil or melted ghee
  • Step 1 Combine flour, baking powder, and salt into a large mixing bowl.
  • Step 2 Gradually mix in enough water to form a soft dough. Knead dough until smooth and elastic. Cover and let rest one hour.
  • Step 3 Meanwhile, boil potatoes in water to cover until soft. Drain. Mash with green onion, garlic, cumin, hot pepper, and salt and pepper. Let cool slightly.
  • Step 4 Divide dough into eight equal parts and shape into smooth balls. Let rest five minutes.
  • Step 5 On floured surface, roll out one ball of dough into a circle 5 inches in diameter.
  • Step 6 Spread 1/2 teaspoon oil over surface with a pastry brush or the back of a spoon.
  • Step 7 Spoon 1 to 2 heaping tablespoons of potato filling in the middle. Bring edges of dough to a central point and squeeze together.
  • Step 8 Flatten squeezed edges maintaining ball shape. Press ball, edges down, on a lightly floured surface while preparing the remaining Roti‘s.
  • Step 9 Heat large shallow frying pan, griddle or electric griddle or Guyanese tawa.
  • Step 10 Gently flatten one field ball of dough on floured surface. Roll out carefully to 6 to 7 inches in diameter. Place on hot pan and reduce heat to medium.
  • Step 11 Turn roti after one minute and brush 1 to 2 teaspoons oil or ghee over the slightly cooked side.
  • Step 12 Repeat on second side. Cook on both sides until Roti is lightly browned and begins to rise.
  • Step 13 As each roti is cooked place on large plate and keep warm..
  • Step 14 Serve immediately.

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