Aloo Roti (Potato Rotis)

"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."
 
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Ready In:
30mins
Ingredients:
15
Yields:
12 rotis
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ingredients

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directions

  • 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.

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Reviews

  1. I am on a wheat free diet at the moment and made these with a flour containing a mix of maize, millet, barley and rice. The taste was divine and they were really easy to make. I did find that they were difficult to roll without bits breaking off, but I think that may be because I am a roti novice and may have not got the dough to the right consistency. Either way, I loved my dinner today and thank you for giving me rotis to devour while I am on this horrendous diet! I'm making them again on Saturday ;)
     
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