Aloo Roti Recipe | Potato Roti Recipe

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Aloo ki roti is a popular Indian flatbread made using whole wheat flour along with boiled potatoes and aromatic spices and herbs.

This is a popular Indian breakfast dish loved by all from kids to adults. This is a vegan, beginner-friendly and easy-to-make recipe.

About Aloo Roti (Potato Roti)

Aloo roti is a simple and easy-to-make flatbread made with whole wheat flour, boiled potatoes, onions and herbs.

Aloo roti is a simpler version of aloo paratha which is not stuffed but instead, the potatoes are mixed with the wheat flour directly.

This is a vegan, easy-to-make roti which can be served for breakfast, lunch and dinner. As this is a non-stuffed aloo roti, this makes a perfect recipe for beginners & bachelors.

In Indian cuisine, you will notice the most popular flatbread that is loved by all is the aloo paratha served with lots of homemade makkhan (butter).

But today’s recipe is like tweaking the process of making the traditional aloo ka paratha which is made by stuffing potatoes and instead making the very easiest version called aloo ki roti instead.

This non-stuffed potato roti is a very easy, quick and tasty recipe. It is quicker when you have boiled potatoes at hand.

All we need to do is mix potatoes/aloo directly into the flour along with spices and herbs.

This aloo roti is best served with curds, raita, curries and with Indian pickles.

At home, we tend to make these parathas for light dinner or sometimes for weekend brunch.

This type of making roti (without stuffing) is one of the hassle-free methods when you do not want to spend too much time in your kitchen.

Many times we also make use of leftover aloo sabji (batatyachi bhaji) to make this simple aloo ki roti. A little makeover for those delicious leftovers!

These crispy flavourful rotis are much-loved by kids along with ketchup. This makes a perfect tiffin snack for the school.

Making this non-stuffed aloo ki roti is a fail-proof recipe. Unlike making aloo paratha, no need to make the stuffing separately and the dough separately.

All the ingredients go into one bowl. It hardly takes much time to make them, it takes just minutes to put everything together.

You can pack this non-stuffed aloo paratha for one-day picnics, kid’s lunch boxes along with tomato ketchup or green chutney. This also makes a perfect evening snack for kids when they return from school.

If you are a potato lover, you are going to love this simple version of aloo paratha. These hassle-free aloo rotis are bursting with flavours that are totally addictive.

To make this unleavened potato roti, I mixed potatoes/aloo along with whole wheat flour, spices, and chopped onion and then pan-fry using oil.

Normally rotis or parathas of any kind are prepared using ghee and topped with butter. If you like you may use them.

Also instead of wheat flour, you may use all-purpose flour or a combination of both flours. The addition of all-purpose flour makes roti very crisp.

lngredients

Potatoes – We will need 4-5 medium-sized potatoes that are pre-cooked.

Onion – Onions give this roti a nice flavour and texture. We need finely chopped onions for this recipe. (if you do not eat onion, you can avoid adding it. It still tastes delicious)

Flour – I normally use whole wheat flour for making these aloo rotis. You can also make use of maida (all-purpose flour) or a combination of both.

Herbs – We will require coarsely crushed ginger and green chilli paste here. I crushed them in mortar and pestle. I have used finely chopped coriander leaves (cilantro) too.

Spices – We will need turmeric powder, coriander powder, cumin powder, garam masala, and raw mango powder (amchur powder).

Seasoning – Salt to taste

Oil – I have used oil to pan-fry these aloo rotis but if you want you may use butter or ghee.

Variations

You can include some green leafy vegetables like spinach or fenugreek which enhances the taste and increases the nutritional value.

Serving Suggestion

This aloo ki roti is best served with pickle, plain curd and raita. I personally love to have it with chilled dahi boondi raita or cucumber raita.

If making it for lunch or dinner, you can serve this along the side of vegetables like spinach corn sabzi, matki usal (moth beans curry, panner bhurji, baingan bharta, chavali usal, green amaranth sabzi.

Storage Options

Aloo roti’s tastes best when served immediately. In case you are left with extra rotis, store them in a covered container and reheat them before serving.

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Food FAQ’s

Step-by-Step Aloo Roti Recipe

How to make Aloo Ki Khasta Roti

• Boil potatoes and grate them.

• In a mixing bowl, add grated potatoes, chopped onions, ginger-green chilli paste (coarsely crushed using mortar-pestle), coriander-cumin powder, garam masala powder, amchur powder (dry mango powder), salt, turmeric powder, red chilli powder, finely chopped coriander leaves (cilantro) and a teaspoon of oil.

• Add wheat flour and mix well without adding water. Check for seasoning. The dough should not be too stiff not too soft.

• You will have to adjust the wheat flour quantity depending on the moisture of the potatoes as we are not going to use any water for making the dough. Hence add wheat flour accordingly. I ended up adding 2 cups of whole wheat flour.

• Once the dough is ready, apply little oil and cover it. Leave aside for 10 minutes so that spices and herbs are nicely incorporated.

• After 10 minutes, take the dough and knead it again to smooth it out a bit.

• Take a ball of dough, dust it with dry wheat flour and roll it into an approximately 6-7 inch circle. You can make small parathas too, the size depends on personal preference.

• The thickness of paratha should not be too thin or too thick.

You may also check out these recipes: Stuffed Aloo Paratha, Breakfast Recipes, Snack Recipes, chutney recipes, Poori & Paratha Recipes.

• Heat Tava (skillet) and roast the paratha using a little oil until golden brown spots appear on both sides.

• Make the remaining aloo roti the same way.

• Aloo Ki Roti is ready, serve with green chutney, curds or pickle.

• Serve hot with pickle, chunda or chutney.

Note:

You can use all-purpose flour (maida) also for making this aloo roti or a combination of all-purpose flour (maida) and whole wheat flour. The addition of maida will make roti crisp.

If you do not have amchur powder (dry mango powder) or chaat masala, add 1 teaspoon of lemon juice instead.

You can serve this aloo paratha with curries, vegetables, raita or with just plain curds.

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