Aloo Paratha (Potato Roti)
Guyanese aloo paratha, also known as potato roti, a stuffed and layered flatbread made with spiced, seasoned mashed potatoes. Enjoy it as is, with sauce, or as a side dish to your favorite curries or stews.
Servings 8 Parathas
Calories 319kcal
Ingredients
- 2 1/4 cups all Purpose flour plus 1/4 cup for dusting
- 3/4 cup warmwater plus 2 tablespoon
- 1/4 teaspoon rapid rising yeast
- 1/2 tsp baking powder
- 1 1/2 lb white potatoes peeled and diced
- 4 cups water or enough water to cover the potatoes for cooking
- 3 scallions (green onions) thinly sliced
- 2 wiri wiri pepper seeds removed and finely chopped (sub scotch bonnet or other chili pepper)
- 1 tsp garlic powder or granulated garlic
- 1 tsp onion powder
- 1/2 tsp geera or roasted ground cumin
- 1 tsp salt
- 1/2 cup oil for cooking such avocado or sunflower oil (high smoke point, light oils)
Instructions
Make the roti dough
- Add flour, baking powder, instant yeast and a pinch of salt to a large mixing bowl (or to the bowl of your stand mixer) and mix together well.
- If using a mixing bowl make a well in the center of the flour mixture and add water, then mix together to form a soft dough. Then turn the dough onto a floured surface and knead by squeezing the dough (not folding and pushing like bread dough) for about 5 minutes until the dough is soft. Dough may feel sticky but this is ok.
- If using your stand mixer add water to the flour mixture and mix with your dough hook or paddle attachment to form a smooth dough ball.
- Then place dough in a clean bowl, cover with a damn paper towel or plastic wrap and let it rest for 30 minutes.
Make the Potato Filling
- While the dough is resting, prepare the potato filling by adding the peeled and diced potatoes to a medium sized sauce pan. Cover the potatoes with water (about 4-5 cups) and add 1/2 teaspoon of salt.
- Bring to a boil on high heat and continue to cook uncovered until potato is soft and can be easily crushed with a fork. Remove the potatoes from the heat and drain into a colander then rinse with cold water and set aside.
- Next, crush the potatoes until really smooth. You can use a potato masher, ricer or a fork. I also love pushing the cooked potatoes through a wire mesh sieve.
- Add the wiri wiri pepper, onion powder, garlic powder, geera and about 1/4 tsp of salt to the crushed potatoes, mix together well and set aside.
Stuff the roti dough
- Next start assembling the aloo parathas by turning the resting dough ball onto a floured surface and cutting it into 8 equal pieces, then shaping each dough piece into a smooth ball and set aside.
- Take a dough ball, and dust it with flour then using your rolling pin, roll it into a flat disk about 3 inches in diameter. Brush one side of the dough disk with oil then add 3 tablespoons of potato filling to the center, then pinch the sides and seal in the potato filling (see above for step by step visuals). Repeat these steps for the other 7 dough balls.
Cook the aloo parathas / potato roti
- To cook the aloo parathas / potato rotis bring a tawah or flat skillet up to temperature on medium heat. While the tawah is warming up, roll out your stuffed dough ball on a floured surface until it is a thin round disk about 10 inches in diameter. Be sure to add flour to the dough ball and your rolling pin to prevent sticking.
- Then place the rolled out roti on the hot skillet and cook for 30 seconds, then flip and brush with oil, cook for another 30 seconds, then flip and brush with more oil.
- Wait for roti to inflate (about another 30 seconds) then remove from heat and placed in a clean kitchen towel to keep warm while you make the other parathas. Repeat the cooking steps for the remaining 7 rotis.
- Serve warm with your favorite curries or stews.
Notes
- To crush the potatoes with zero lumps you can use a potato ricer or a wire mesh strainer. I love results I get when I push the potatoes through a wire mesh strainer. It requires a little effort but the results are worth it!
- When rolling out the rotis be careful and gentle, trying not to flip it too many times to prevent tearing
- When cooking the roti sometimes holes may appear where the scallions are press these spots with your spatula to create a seal and allow the roti to inflate
Nutrition
Calories: 319kcal | Carbohydrates: 43g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 41mg | Potassium: 421mg | Fiber: 3g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 18mg | Calcium: 40mg | Iron: 3mg