Best 2 Aloo Roti Potato Rotis Recipes

Aloo roti, or potato roti, is a traditional Indian flatbread made with whole wheat flour, mashed potatoes, and spices. It is a popular breakfast or lunch dish, and can be served with a variety of curries, pickles, or chutneys. Aloo roti is a delicious and versatile dish that is easy to make at home. With just a few simple ingredients and a little time, you can create a delicious and satisfying meal that the whole family will enjoy.

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ALOO ROTI (POTATO ROTIS)

Aloo Roti (Potato Rotis) image

I found this recipe when I was looking to make some healthier flatbreads that were flavorful but that didn't involve frying or loads of ghee. I adapted this from Neelam Batra's 1000 Indian Recipes. It's really very simple to make since it involves no kneading, or messing up mixers and stuff.

Provided by eatrealfood

Categories Breads

Time 30m

Yield 12 rotis

Number Of Ingredients 15

Ingredients

2 large potatoes
1 cup whole wheat flour
1/4 cup all-purpose flour
1 teaspoon dried fenugreek leaves
1 teaspoon mint leaf
2 tablespoons fresh cilantro
1 green chili pepper, sliced fine
1 tablespoon ginger paste
1/4 teaspoon ajwain, seends coarsely ground
salt, to taste
pepper, to taste
2 tablespoons vegetable oil
1/4 cup nonfat plain yogurt (if needed)
flour, for dusting
butter, to baste

Steps:

Boil potatoes till tender, then grate them.
Mix together in a large bowl, the wholewheat flour, AP flour, fenugreek and mint leaves, cilantro, chili, ginger, ajwain seeds, salt and pepper.
Mix in the grated potatoes and oil.
You should have a semi-firm dough that does not stick to your fingers, but if you don't have enough moisture, add some of the optional yogurt to yield a dough of such consistency.
Do not knead the dough anymore than needed to incorporate everything. There is also no need to let it rest.
Divide the dough into 10-12 balls with lightly oiled, clean hands.
Dust your rolling surface with some flour, and roll each ball into a thin 6-inch circle.
Heat your griddle over medium-high heat and cook the breads until they are speckled with golden dots on each side. This should take about a minute per side.
Remove from griddle, brush with butter and serve.

Nutrition Facts : Calories 115.6, Fat 2.6, SaturatedFat 0.3, Cholesterol 0.1, Sodium 8.6, Carbohydrate 20.8, Fiber 2.7, Sugar 1.1, Protein 3.3

ALOO ROTI

Aloo Roti image

These soft, thin and heavenly potato rotis are easy to make, taste divine and can be had for breakfast, lunch or dinner. The trick in this recipe is not to add any water to the dough. I still miss the rotis that Gopal, my cook back home in India, made. My friends would tease me as I indulged in yet another roti at his insistence! So even though this recipe is intended to serve four, it is not at all guaranteed. You can have it simply with yogurt and achaar (Indian pickle) as a traditional North Indian breakfast, or with any curry such as chana masala or saag paneer--or even steal a bite as a mid-day snack.

Provided by Food Network Kitchen

Categories side-dish

Time 1h20m

Yield about 15 rotis

Number Of Ingredients 7

Ingredients

2 large russet potatoes (about 1 1/4 pounds)
Kosher salt
3 tablespoons ghee or unsalted butter, melted
2 to 3 green chiles, finely chopped
1 bunch fresh cilantro, finely chopped (about 1/2 cup)
1 1/2 to 2 cups all-purpose flour
Oil, for cooking

Steps:

Put the potatoes in a large pot and cover with cold water. Add enough salt so the water tastes as briny as sea water. Bring to boil and cook until completely tender when pierced with the tip of a knife, 40 to 50 minutes. (If you're in a hurry, you can quarter the potatoes and boil about 20 minutes.) Drain the potatoes.
Once cool enough to handle, peel and mash the potatoes in a large steel or glass mixing bowl. I find it easier to get an even mash by coarsely grating the potatoes. Add the ghee, chiles, cilantro, 1 cup of the flour and 1 teaspoon salt and mix well to form a soft dough. Add more flour as needed to form a dough, but be careful and add a little at a time as you cannot add any water to this recipe. Divide the dough into about 15 balls.
Heat a nonstick skillet or seasoned cast-iron skillet over medium-high heat.
Keep a bowl of flour nearby. Dab each dough ball in flour, flatten to look like a patty and then dip in flour again. Roll each patty into a thin round on a generously floured surface. The potato in the dough makes it extremely sticky and you will need to use the flour as you roll.
Add 1/2 teaspoon of oil to the skillet, then add a roti. Cook until light brown spots appear on each side, about 1 1/2 minutes per side. Repeat with the remaining roti and additional oil.
In India, we put the rotis in an insulated chapati box or insulated casserole dish to keep warm as we go. Alternatively, you could wrap them in a towel or kitchen cloth to keep warm.

### A Step-by-Step Guide to Creating Scrumptiously Satisying ALOO ROTI (Potato Rotis) ### Ingredients: - 2 medium-size boiled and mashed Potatoes - 1 cup Whole Wheat Flour (Atta) - 1/2 cup Yogurt (Curd) - 1 tbsp GHEE (Clarified butter) - 1/4 cup finely Chopped Coriander leaves - 1/2 tbsp Cumin Seeds - 1/2 tbsp Red Chili powder - 1/2 tbsp Amchur (Dry Mango Powder) - 1 tbsp Lemon Juice - 1/2 tbsp finely Chopped Green Chilies - 1 tbsp Finely Chopped Ginger - 1 tbsp Finely Chopped Garlic - 1/2 tbsp Garam Masala - 2 tbsp Cooking Oil (Vegetable or Canola) - 2 tbsp Water - 1/2 tbsp finely Chopped Cashews - 1 tbsp Finely Chopped Almonds - 1 tbsp Finely Chopped Pistachios - 1/2 tbsp finely Chopped Raisins - 1/2 tbsp finely Chopped Dates - 1 tbsp finely Chopped Onion - 1/2 tbsp finely Chopped Capsicum - 1/2 tbsp finely Chopped Carrot - 1/2 cup finely Chopped Cabbage - 1 tbsp Finely Chopped Spinach - 1/2 tbsp finely Chopped Mehtre leaf - 1 tbsp Finely Chopped Pudina - 1/2 tbsp finely Chopped Curry Leaves - 1 tbsp Chaat Masala - 1/4 cup Finely Chopped Tomatoes - 1 tbsp Mirchi Powder (Red Chili Powder) - 2 tbsp finely Chopped Spring Onion Greens - 1 tbsp finely Chopped Bell Pepper - 1/2 cup Water - 1/2 tbsp finely Chopped Cheese - 1/2 tbsp finely Chopped Mozzarella Cheese ### Instructions: 1. **Prepare the Dough:** - Combine the boiled and mashed Potatoes, Whole Wheat Flour (Atta), Yogurt (Curd), and GHEE (Clarified butter) in a large bowl. - Knead the mixture until a smooth and pliable Dough forms. - Keep the Dough covered and set it to rest for 30 minutes. 2. **Make the ALOO ROTI Filling:** - Roast the Cumin Seeds and Red Chili powder in a pan over medium heat until fragrant. - Add the roasted Cumin Seeds and Red Chili powder to a blender along with Amchur (Dry Mango Powder), Lemon Juice, Green Chilies, Ginger, Garlic, and Garam Masala. - Blend until a smooth Paste forms. 3. **Assembling the ALOO ROTI:** - Divide the Dough into small equal-size Balls. - Flatten each ball into a round shape using a Rolling Pin. - Spread a thin layer of the ALOO ROTI Filling onto the flattened Dough. - Fold the Dough over the Filling to enclose it completely. - Seal the Edges properly to prevent the Filling from leaking out. - Repeat this process with the remaining Dough Balls and Filling. 4. **Cooking the ALOO ROTI:** - In a large pan, heat the Cooking Oil (Vegetable or Canola) over medium heat. - Add the ALOO ROTI and cook until golden brown on both sides. 5. **Serving ALOO ROTI:** - Serve the Crispy and Flavorful ALOO ROTI hot with a side of your favorite Chutney or Yogurt (Curd). ### TIPS: - For a crispier ALOO ROTI, use less water while making the Dough. - Adding finely Chopped Vegetables like Onion, Capsicum, Carrot, Cabbage, Spinach, Mehtre leaf, Pudina, Curry Leaves, and Tomatoes to the Filling enhances the taste and nutritional value of the ALOO ROTI. - Including Cashews, Almonds, Pistachios, Raisins, and Dates in the Filling adds a sweet and nutty touch, making it more delectable. - Using a combination of different types of Cheese, such as Cheddar, Mozzarella, and Parmesan, in the Filling results in a cheesy, gooey center that melts perfectly when the ALOO ROTI is hot. - Adding Chaat Masala to the Filling adds a tangy and flavorful dimension to the ALOO ROTI. - Adding a dollop of GHEE (Clarified butter) to the ALOO ROTI before serving enhances its richness and aroma. ### CONCLUSION: ALOO ROTI is a delectable Indian flatBread that combines the goodness of Potatoes, Whole Wheat Flour (Atta), Yogurt (Curd), and Spices. It's a versatile dish that can be served as a main course or as an accompaniment to any meal. The tips provided in this article will help you create the perfect ALOO ROTI that is Crispy on the outside and soft and Flavorful on the inside. So next time you're looking for a quick and satisfying meal, give ALOO ROTI a try!