ALOO ROTI
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
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.
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