Aloo Ki Roti | Potato Roti Recipe
Aloo roti (Potato Roti) is a simple and easy-to-make flatbread made with whole wheat flour, boiled potatoes, onions and herbs. Makes a perfect breakfast recipe or for light meals.
Ingredients
- 4-5 medium-sized Potatoes, grated
- 2 cups Whole Wheat Flour
- 1 Onion, finely chopped
- 1 tablespoon Ginger-Green Chilli Paste
- 1 teaspoon Cumin Powder
- 1 tablespoon Coriander Powder
- 1.5 teaspoon Garam Masala Powder
- 1 teaspoon Amchur Powder (Raw Mango Powder) OR Chaat Masala OR Lemon Juice
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 2 teaspoon Coriander Leaves, finely chopped
- Salt to taste
- 1 tablespoon Oil, for kneading dough
- 4-5 tablespoons Oil, to roast the roti
Instructions
- 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.
- 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.
Notes
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.
