Aloo Roti Recipes

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ALOO ROTI (POTATO ROTIS)



Aloo Roti (Potato Rotis) image

I found this recipe when I was looking to make some healthier flatbreads that were flavorful but that didn't involve frying or loads of ghee. I adapted this from Neelam Batra's 1000 Indian Recipes. It's really very simple to make since it involves no kneading, or messing up mixers and stuff.

Provided by eatrealfood

Categories     Breads

Time 30m

Yield 12 rotis

Number Of Ingredients 15

2 large potatoes
1 cup whole wheat flour
1/4 cup all-purpose flour
1 teaspoon dried fenugreek leaves
1 teaspoon mint leaf
2 tablespoons fresh cilantro
1 green chili pepper, sliced fine
1 tablespoon ginger paste
1/4 teaspoon ajwain, seends coarsely ground
salt, to taste
pepper, to taste
2 tablespoons vegetable oil
1/4 cup nonfat plain yogurt (if needed)
flour, for dusting
butter, to baste

Steps:

  • Boil potatoes till tender, then grate them.
  • Mix together in a large bowl, the wholewheat flour, AP flour, fenugreek and mint leaves, cilantro, chili, ginger, ajwain seeds, salt and pepper.
  • Mix in the grated potatoes and oil.
  • You should have a semi-firm dough that does not stick to your fingers, but if you don't have enough moisture, add some of the optional yogurt to yield a dough of such consistency.
  • Do not knead the dough anymore than needed to incorporate everything. There is also no need to let it rest.
  • Divide the dough into 10-12 balls with lightly oiled, clean hands.
  • Dust your rolling surface with some flour, and roll each ball into a thin 6-inch circle.
  • Heat your griddle over medium-high heat and cook the breads until they are speckled with golden dots on each side. This should take about a minute per side.
  • Remove from griddle, brush with butter and serve.

Nutrition Facts : Calories 115.6, Fat 2.6, SaturatedFat 0.3, Cholesterol 0.1, Sodium 8.6, Carbohydrate 20.8, Fiber 2.7, Sugar 1.1, Protein 3.3

ALOO ROTI



Aloo Roti image

These soft, thin and heavenly potato rotis are easy to make, taste divine and can be had for breakfast, lunch or dinner. The trick in this recipe is not to add any water to the dough. I still miss the rotis that Gopal, my cook back home in India, made. My friends would tease me as I indulged in yet another roti at his insistence! So even though this recipe is intended to serve four, it is not at all guaranteed. You can have it simply with yogurt and achaar (Indian pickle) as a traditional North Indian breakfast, or with any curry such as chana masala or saag paneer--or even steal a bite as a mid-day snack.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield about 15 rotis

Number Of Ingredients 7

2 large russet potatoes (about 1 1/4 pounds)
Kosher salt
3 tablespoons ghee or unsalted butter, melted
2 to 3 green chiles, finely chopped
1 bunch fresh cilantro, finely chopped (about 1/2 cup)
1 1/2 to 2 cups all-purpose flour
Oil, for cooking

Steps:

  • Put the potatoes in a large pot and cover with cold water. Add enough salt so the water tastes as briny as sea water. Bring to boil and cook until completely tender when pierced with the tip of a knife, 40 to 50 minutes. (If you're in a hurry, you can quarter the potatoes and boil about 20 minutes.) Drain the potatoes.
  • Once cool enough to handle, peel and mash the potatoes in a large steel or glass mixing bowl. I find it easier to get an even mash by coarsely grating the potatoes. Add the ghee, chiles, cilantro, 1 cup of the flour and 1 teaspoon salt and mix well to form a soft dough. Add more flour as needed to form a dough, but be careful and add a little at a time as you cannot add any water to this recipe. Divide the dough into about 15 balls.
  • Heat a nonstick skillet or seasoned cast-iron skillet over medium-high heat.
  • Keep a bowl of flour nearby. Dab each dough ball in flour, flatten to look like a patty and then dip in flour again. Roll each patty into a thin round on a generously floured surface. The potato in the dough makes it extremely sticky and you will need to use the flour as you roll.
  • Add 1/2 teaspoon of oil to the skillet, then add a roti. Cook until light brown spots appear on each side, about 1 1/2 minutes per side. Repeat with the remaining roti and additional oil.
  • In India, we put the rotis in an insulated chapati box or insulated casserole dish to keep warm as we go. Alternatively, you could wrap them in a towel or kitchen cloth to keep warm.

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