Aloo Stuffed Roti is a great alternative to stuffed parantha if you are health conscious. You could eat the roti with fresh butter or with plain old dahi.
| Preparation Time: | 30 minutes |
| Servings: | 6 rotis |
| Difficulty: | Medium |
Ingredients
| Wheat flour dough | Of 1 cup flour |
| Boiled and coarsely grated potatoes | 2 medium (about 3 cups) |
| Finely chopped onion | 1 small (about 3/4 cup) |
| Salt | 1 tsp |
| Chopped green chillies (optional) | 2-3 |
| Chopped coriander leaves | 1/4 cup |
| Red chili powder | 1/2 tsp |
| Wheat flower to help roll roti | 1 cup |
Method
- Mix potatoes, onion, coriander leaves, green chillies, salt and red chili powder lightly. Keep aside
- Divide dough into 6 equal balls.
- Roll a ball using dry wheat flour. Top it with a spoon full of potato stuffing.
- Pinch the sides together and make it a ball again.
- Roll it to about 4 inches in diameter. Use wheat flour to roll it. If you are new to it, it may become unwieldy but don’t worry if stuffing starts to come out.
- Cook both sides of the rolled dough in a pan.
- Place a toast grill over the stove and reduce the heat. Place the roti on the grill and cook it on both sides. Keep rotating the roti otherwise it will get burnt.
- Repeat with other dough balls.
- Aloo Stuffed Roti is ready. Serve it hot with yogurt and pickle.
Notes
- Make sure that dough and stuffing are at the same temperature for easy rolling.
- If the dough is hard, stuffing comes out of the dough while rolling it. So add some water and knead it again to make it soft.
- For variation, you can fill cauliflower stuffing or muli stuffing in it or make a parantha out of it.
Summary
Recipe Name
Aloo Stuffed Roti
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 3 Review(s)