Roti, Roti… Potato Roti (Aloo Paratha)

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If you don’t know by now, I love roti! Once in a while I make aloo parathas or potato rotis. Not because, I don’t like them, but because they are so delicious I can’t stop myself when I make them and eat way too many. If you are not sure how to make roti, check out my recipe for paratha roti before attempting this version of the paratha. Trust me, it will help a lot in the first part of the dough making.

Potato roti or aloo paratha, is a potato filled flat bread that is seasoned with Indian spices. It goes great with curry of any variety! I love mine with channa curry (chick peas curry or chola). My husband loves his with shrimp curry. My mom always made hers with chicken liver curry, which is also really delicious.

So here’s the recipe…

Making the dough…

In a mixing bowl combine: 2 cups flour, 2 tsp baking powder, 1 tsp butter or ghee and 1/4 tsp salt. Mix together until butter is incorporated into the dough.

In a mixing bowl combine: 2 cups flour, 2 tsp baking powder, 1 tsp butter or ghee and 1/4 tsp salt.
Mix together until butter is incorporated into the dough.

Add 3/4 cup water to flour mixture and knead together to form a soft dough.

Add 3/4 cup water to flour mixture and knead together to form a soft dough. Let dough sit for an hour.

While waiting on the dough,  prepare the potato filling…

Peel and dice 1.5lbs potatoes. Add to a saucepan and cover with water. Boil on medium heat until potatoes are tender.

Peel and dice 1.5lbs potatoes.
Add to a saucepan with 1/4 cup chopped onions, 1 tsp salt and cover with water.
Boil on medium heat until potatoes are tender.

When potatoes are fully cooked, drain and place in a large mixing bowl. Crush with a potato masher.Then, add 1 tsp ground cumin, 1 tsp garam masala, 1 tbsp granulated garlic, 1/4 tsp ground cayenne pepper or chili flakes.

When potatoes are fully cooked, drain and place in a large mixing bowl.
Crush with a potato masher.
Add 1 tsp ground cumin, 1 tsp garam masala, 1 tbsp granulated garlic, 1/4 tsp ground cayenne pepper or chili flakes.  Then, mix together.

Bringing it together…

After about 1 hour, divide dough into 6 equal pieces. Then roll into smooth balls.

After about 1 hour, divide dough into 6 equal pieces.
Then roll into smooth balls.

1. Flatten a dough ball into a small round disk.2. Fill with 1/3 cup of the potato filling.3 and 4. Close up the dough dish to form a large round ball.5. The difference between a filled dough ball and a regular dough ball.

Flatten a dough ball into a small round disk.
Fill with 1/3 cup of the potato filling.
Close up the dough dish to form a large round ball.
Notice the difference between a filled dough ball and a regular dough ball.

Cooking the rotis/parathas…

To make the baste, add 1/4 cup of butter and 1/4 cup of oil to a small bowl. Microwave until the butter melts, then mix together.

To make the baste, add 1/4 cup of butter and 1/4 cup of oil to a small bowl. Microwave until the butter melts, then mix together.

On a floured surface roll a filled dough ball into a large round dish about 1/8 of an inch thick.

On a floured surface roll a filled dough ball into a large round disk about 1/8 of an inch thick.

On a warm skillet on low to medium heat add the rolled out roti. Then flip over using a metal spatula. Baste with the butter and oil mixture. Then repeat on the other side. Roti will inflate (swell up) into a large ball.

Add roti to a  warm skillet on low to medium heat.
Then flip over using a metal spatula.
Baste with the butter and oil mixture.
Then repeat on the other side.
Roti will inflate (swell up) into a large ball.

Placed cooked roti on a few sheets of paper towel to help absorb some of the oil from basting.

Place cooked roti on a few sheets of paper towel to help absorb some of the oil from basting.

The finished product.

The finished product.

I had mine with channa curry and my husband had his with shrimp curry. Yummy!

I had mine with channa curry and my husband had his with shrimp curry. Yummy!

Potato Roti / Aloo Paratha

Ingredients:

The dough:
2 cups flour
2 tsp baking powder
1 tbsp butter or ghee
1/4 tsp salt
3/4 cup water

Potato filling
1.5 lbs potatoes peeled and diced
1 tsp salt
1/4 cup finely chopped onions
1 tsp ground cumin
1 tsp garam masala
1 tbsp granulated garlic
1/4 tsp ground cayenne pepper

Baste:
1/4 cup butter
1/4 cup oil

Directions:

Making the dough: Combine flour, baking powder, butter or ghee and salt in a large mixing bowl. Mix together until butter is fully combined with flour. Add water and knead to form a soft dough. Cover with a damn paper towel and let sit for 1 hour. After an hour, separate dough into six pieces and roll into smooth balls.

Making the filling: Add potatoes, salt and onions to a small pot. Cover the potatoes with water. Then bring potatoes to a boil on high heat, cook until potatoes are tender. Remove from heat and drain water. Crush potatoes using a potato masher. Add cumin, masala, granulated garlic and cayenne pepper to potatoes. Mix well and set aside.

Filling the rotis/parathas: Flatten a dough ball into a small round disk. Fill disk with 1/3 cup of the potato filing. Close disk up to form a potato filled ball. Repeat process for the remaining pieces of dough.

Cooking the rotis/parathas: For the baste, combine 1/4 cup of butter and 1/4 cup of oil in a small bowl. Microwave until butter melts, then mix together. On a floured surface roll a potato filled ball into a large flat disk about 1/8 inch thick. Place on a warm skillet on low to medium heat. Flip over and baste with butter and oil mixture. Flip over and repeat. Cook roti for about 2 minutes on each side making sure to baste both sides. Roti should become completely inflated. Remove from heat and place on a few sheets of paper towel to allow excess oil from basting to drain. Repeat process until all the parathas are cooked.

Tips and Ramblings:
1. Please see my paratha roti recipe and video for more details on how to make the roti dough.
2. Potatoes must be mashed to a smooth consistency or it will be hard to roll the parathas out into a disk without it tearing.
3. When filling the dough balls with the potato, you can adjust the filling amount if the dough is being stretched too thin.
4. When rolling out the roti, please ensure that the surface and dough ball is completely floured. Roll gently to prevent the roti from tearing.

Happy Cooking!

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