Griddle Baked Potato Bread (Aloo ki Roti)
|1/2 lbpotatoes; all purpose or Russet|
|1/2 cupAll-Purpose Flour|
|2 Mediumgreen chilies; minced - preferably serranos|
|1 tablespoonCilantro; chopped|
|1 teaspoonCrushed, Dried Red Pepper Flakes|
|1 1/2 teaspoonsmango powder; - amchur|
|3/4 teaspoonCumin seeds|
|3/4 teaspooncoriander seeds; crushed|
|1/4 teaspoonSalt; to taste|
|1 1/2 tablespoonsoil; or melted ghee|
|Oil; for drizzling|
|Flour; for dusting|
Griddle Baked Potato Bread (Aloo ki Roti) Preparation
l. Boil potatoes, peel and mash. Add flour, chilies, cilantro, pepper flakes, mango powder,
cumin and coriander seeds and salt. Mix well with finger tips. Drizzle oil on top and
continue to mix by hand. Dough will be soft and pliable. Divide into 6 portions, roll into
balls and set aside covered.
2. Lightly dust rolling surface with flour. Take a ball of dough and flatten into a 2" round
patty. Roll into 1/4" thick circle, lifting and turning dough over to make sure it doesn't
stick. Dust lightly with additional flour if necessary. Repeat process with remaining
dough. Set aside, without allowing edges to touch.
3. Heat griddle on medium high heat for 2-3 minutes, until a drop of water flicked on it
sizzles. Carefully transfer a roti to griddle and drizzle 1/4 teaspoon oil around edges, tilting griddle to allow oil to run under roti. Cook about 1 1/2 minutes, until brown spots appear. Turn over and repeat process with 1/4 teaspoon oil. Cook about 1 minute, until brown
spots appear. Remove to serving plate and keep warm. Cook remaining rotis in the same
4. Serve with curry or a side dish.
Adapted from recipe by Suneeta Vaswani
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Griddle Baked Potato Bread (Aloo ki Roti) Reviews
This was easier than I thought and SO delicious.
7 years, 5 months, 5 days, 11 minutes ago
[I posted this recipe.]
7 years, 5 months, 5 days, 12 minutes ago
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