Aloo roti Potato bread recipe
Aloo roti Potato bread recipe is one popular Indian flat Bread recipe. This is a quicker version of stuffed aloo paratha. Stuffed aloo paratha needs more potatoes and a little bit more work. Aloo roti can be part of breakfast, lunch or dinner or as a snack. It is easy and quick to prepare.
Ingredients
Ingredients for Aloo roti – Potato flat bread
- 2 Potatoes - large
- 1 tbsp Coriander, cilantro leaves
- ½ tsp Salt
- 1 or 2 tsp Green chili paste
- ¼ ¼ Garlic paste optional
- ½ tsp Ginger paste
- 2 cups Whole wheat flour
- ½ tsp Salt
- 1 tbsp oil
- water – for forming the dough
- Oil or ghee for cooking
Instructions
Prepare aloo roti dough
- Boil potatoes. Mash them finely. (I use a grater to grate them and then it is easier to mash).
- Chop coriander leaves finely.
- Add green chili paste, ginger paste, garlic paste, salt, coriander leaves to mashed potatoes. Mix well.
- Mix whole wheat flour with the mashed potato mix.
- Add water little by little to form a dough ball. You do not need a lot of water.
- Knead well. Keep aside for 20 min.
- Knead again after 20 minutes and divide the dough in big lime sized balls.
Making Aloo roti – Potato flat bread.
- Take one dough ball. Dip it in dry flour.
- Sprinkle a little flour on the board and put the dough ball on it.
- Using a rolling pin, roll a small round.
- Roll lightly the roti in to a thick circle. Sprinkle a little dry flour when necessary so that it doesn’t stick to the board.
- Heat a girdle and place the roti on the hot girdle.
- Add a little oil on it. When it has light brown spots on one side, turn it using a spatula.
- Cook it on the other side till it has golden brown spots.Take off the girdle.
- Prepare all the rotis in the same way.
- Serve hot with any curry, pickle , tomato ketchup or a cup of Curds(plain yogurt).
Notes
- Add water carefully. Make a tight dough in the beginning.
- You may keep the dough in the fridge for 2-3 days and make alu roti when you want.
- Or you may make the alu rotis and keep them in the fridge wrapped ziplock bags for 3-4 days. Heat and eat when you want.