Potato flatbread, also known as aloo roti! It is my mom’s favorite roti (mine too) and I am sharing this today on her happy birthday! Ofcourse I have made mine a bit different than my mom makes now or my stepmother made when I was younger. The potato filling is made with a bit of garlic, garam masala, ground cumin and I have added spring onion and lots of chilli peppers. I like color in my food,soo..
Growing up with Indian roots, this was one of the foods you came home to after an exciting or stressful day and everything immediately felt a whole lot better. The comforting smell of a pan baked bread with spices, yum!! My mom makes rotis filled with a mixture of mashed potatoes, garlic, pepper and ground cumin. This is my standard list of ingredients too and I love it that way. Why change a winning team, right? Still, by experimenting with new ingredients you’ll learn that other options taste great too and that is what I have done this time by adding different peppers and spring onion.
I have learned to make rotis just by watching others do it. There was never enough time to actually make rotis and teach someone how to make it because we don’t just make a couple. No we make a whole stack haha. So, I just watched very carefully how the dough was kneaded, the potato was cooked and spiced and how to get that potato stuffing in the dough. Ahhh, the sweet mysteries of life.. Somehow, I often accomplish to bake rotis with filling coming out of the edges. Honestly, I love it that way. I know I should put less potato filling in the dough but I want to taste it in every bite I take. Sometimes all my rotis are perfect and sometimes the filling comes out a bit. Who cares? It is alright. Important detail for me is the taste and that always works out perfectly.
How do you make rotis?
So how do I make my flat breads /rotis with filling? Well I knead self raising flour with some luke warm water for like 10 minutes. Sometimes I add extra yeast and then I let the dough rise in a warm place. Often I let the dough rise overnight but two hours will do. I cook potatoes with with some spices for color and taste. Then I mash the potatoes with a fork and I add some spices, garlic and ground cumin. However, often I buy whole cumin seeds, slightly toast these and grind the seeds myself. Always let the potato filling cool down completely. After the dough has risen, I take little pieces of dough and knead them in my hand. You need to press the dough into small bowl like shapes and add filling.
Close the dough and press flat gently. To make sure the filling stays in the dough, let the dough balls cool in the fridge for like 15 minutes. If you want ‘neat’ rotis then you can put less filling in the dough.
Use a rolling pin to roll the dough balls as flat and round as possible and bake them with oil in a pan. Practice makes almost perfect with this kind of cooking but I promise it will always be tasty 🙂 Read on for the recipe;)