Recipe for Aloo Roti

Making the perfect Aloo Roti should only take approximately 1 hr 20 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Aloo Roti recipe can feed your family for about 15 rotis.

There are many different ways to make this Aloo Roti recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Aloo Roti recipe.

Aloo Roti Popular 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 for making Aloo Roti

1. 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.
2. 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.
3. Heat a nonstick skillet or seasoned cast-iron skillet over medium-high heat.
4. 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.
5. 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.
6. 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.

Popular Categories for this Recipe

• Indian Recipes
• Potato – The potato is a starchy tuber of the plant Solanum tuberosum and is a root vegetable native to the Americas, with the plant itself being a perennial in the nightshade family Solanaceae.Wild potato species, originating in modern-day Peru, can be found throughout the Americas, from Canada to southern Chile. The potato was originally believed to have been domesticated by Native Americans independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species traced a single origin for potatoes, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated approximately 7,000–10,000 years ago there, from a species in the Solanum brevicaule complex. In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated.Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world’s food supply. As of 2014, potatoes were the world’s fourth-largest food crop after maize (corn), wheat, and rice. Following millennia of selective breeding, there are now over 5,000 different types of potatoes. Over 99% of presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-central Chile. The importance of the potato as a food source and culinary ingredient varies by region and is still changing. It remains an essential crop in Europe, especially Northern and Eastern Europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern Asia, with China and India leading the world in overall production as of 2018.Like the tomato, the potato is a nightshade in the genus Solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. Normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.
• Side Dish – A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.

You might need the following Cookware

In this section we’ve listed Cookware items that might be helpful to make this Aloo Roti recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon