Aloo Roti
This is another variation on standard roti that has a spicy potato (aloo) stuffing and can be eaten as either a snack or a meal. Is best when served with a chutney or achar, a type of Guyanese pickle. It is reminiscent of a flat potato samosa, and if deep fried or baked instead of grilled, would probably be a round samosa!
Ingredients:
- 8 cups (2 lbs/1 kg) all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 to 3 cups water
- 1 ½ lbs baking potatoes, peeled and diced
- 1 green onion, green part only, minced (optional)
- 2 cloves garlic, crushed
- 1 tsp cumin
- 1 hot pepper, seeded and minced
- Salt and freshly ground black pepper to taste
- 1 tbsp vegetable oil or melted ghee
- ~½ cup vegetable oil or melted ghee
Directions:
Sift flour, baking powder, and salt into a large bowl. Add water and mix to form a soft dough, using a little extra water if necessary. Knead dough smooth and elastic (the better kneaded, the better the roti). Cover and let rest for one hour, or until risen to double its size.
Divide dough into eight equal parts and shape into smooth balls. Let rest for five minutes. Meanwhile, boil potatoes in water to cover until soft. Drain. Mash with green onion, garlic, cumin, hot pepper, and salt and pepper. Let cool slightly.
On floured surface, roll out one ball of dough into a circle five inches in diameter. Spread ½ tsp oil or ghee over surface with the back of a spoon. Spoon 1 to 2 heaping tablespoons of potato filling in the middle. Bring edges of dough to a central point and squeeze together. Flatten squeezed edges, maintaining ball shape. Place ball, edges down, on a lightly floured surface while preparing remaining roti.
Heat large shallow frying pan or tawa over medium-high heat. Gently flatten one filled ball of dough on a floured surface. Roll out carefully to 6 to 7 inches in diameter. Place on hot tawa and reduce heat to medium. Turn roti after 1 minute and spread 1 to 2 tsp oil or ghee over the slightly cooked side. Repeat on second side. Cook on both sides until roti is lightly browned and begins to puff up. As each roti is cooked, place on a large plate and cover with clean towel to keep hot. Serve immediately.
