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Aloo Ki Roti

a.k.a., fried chapatti stuffed with potatoes - one of my favourite things in the world.

 

I'm not going to lie to you, this is hard - you need some mad culinary dexterity for most of the steps - the good news is that once you manage aloo ki roti, you can swap the potatoes for delicious things like white raddish, cabbage or even mince.

 

So strap yourself tightly into your apron and lets go.

Put 4 small potatoes with the skin on to boil in plenty of water. once boiling cover and leave on low heat until cooked through - around 25 minutes.

 

In the meantime we're going to make the dough for the chapattis. 

Use a large mixting bowl and a low surface like the dining table because it's going to need plenty of kneading.

 

Add around 2 cups of flour and keep a large glass of cold water handy. Add a little at a time while mixing it through with your hands.

 

Keep adding water until the flour turns into a tough dough, now carry on adding a tablespoon at a time until the dough softens and you get a stretchy mass. 

 

It should now be easier to knead and fairly stretchy as if you're making bread.

 

Leave that to stand uncovered for around 20 minutes.

Now we're going to sort out the stuffing mixture.

 

Once the potatoes are cooked through drain and peel them. Add to another mixing bowl and mash them roughly.

 

Add the following to the mixture: -

 

  • 1 very finely chopped small onion 

  • 2 finely chop medium sized chillies

  • 2 teaspoons of salt

  • 1/2 teaspoon of cumin seeds 

  • 1/2 teaspoon of garam masala 

  • a handful of fresh coriander

  • 1 finely chopped clove of garlic. 

 

Mix it all up and you should end up with a dryish mixture

Now, using a rolling pin we're going to roll out 2 small chapattis about a quarter to half an inch thick and 5 inches in diameter. 

 

Pile the mixture on one of the small chapattis and put the other part over the top and lightly press in around the edges.

 

Please use the pictures to guide you.

 

Now roll out the whole thing carefully until its around 10 inches in diameter. you should start by flattening it out with your hands.

Heat some butter on a flat chapatti pan as shown in the pictures and carefully place the filled chapatti once melted. 

 

Ok, thats the hard part over with.

 

Fry lighty adding more butter as you turn it.

 

First we cook lightly so the chapatti doesn't break apart then we turn it over and cook the other side lightly.

 

Now the top should be just cooked enough for you to run a block of butter over it, once the bottom is the same turn over and repeat until you have butter both sides once.

 

Fry until the chapatti is brown on both sides and you're done.

 

This can be eaten with yogurt to take the edge of the chilli or on its own with tea.

 
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