Aloo Paratha (Potato Roti)

Step 1

Add flour, baking powder, instant yeast and a pinch of salt to a large mixing bowl (or to the bowl of your stand mixer) and mix together well.

Step 2

If using a mixing bowl make a well in the center of the flour mixture and add water, then mix together to form a soft dough. Then turn the dough onto a floured surface and knead by squeezing the dough (not folding and pushing like bread dough) for about 5 minutes until the dough is soft. Dough may feel sticky but this is ok.

Step 3

If using your stand mixer add water to the flour mixture and mix with your dough hook or paddle attachment to form a smooth dough ball.

Step 4

Then place dough in a clean bowl, cover with a damn paper towel or plastic wrap and let it rest for 30 minutes.

Step 5

While the dough is resting, prepare the potato filling by adding the peeled and diced potatoes to a medium sized sauce pan. Cover the potatoes with water (about 4-5 cups) and add 1/2 teaspoon of salt.

Step 6

Bring to a boil on high heat and continue to cook uncovered until potato is soft and can be easily crushed with a fork. Remove the potatoes from the heat and drain into a colander then rinse with cold water and set aside.

Step 7

Next, crush the potatoes until really smooth. You can use a potato masher, ricer or a fork. I also love pushing the cooked potatoes through a wire mesh sieve.

Step 8

Add the wiri wiri pepper, onion powder, garlic powder, geera and about 1/4 tsp of salt to the crushed potatoes, mix together well and set aside.

Step 9

Next start assembling the aloo parathas by turning the resting dough ball onto a floured surface and cutting it into 8 equal pieces, then shaping each dough piece into a smooth ball and set aside.

Step 10

Take a dough ball, and dust it with flour then using your rolling pin, roll it into a flat disk about 3 inches in diameter. Brush one side of the dough disk with oil then add 3 tablespoons of potato filling to the center, then pinch the sides and seal in the potato filling (see above for step by step visuals). Repeat these steps for the other 7 dough balls.

Step 11

To cook the aloo parathas / potato rotis bring a tawah or flat skillet up to temperature on medium heat. While the tawah is warming up, roll out your stuffed dough ball on a floured surface until it is a thin round disk about 10 inches in diameter. Be sure to add flour to the dough ball and your rolling pin to prevent sticking.

Step 12

Then place the rolled out roti on the hot skillet and cook for 30 seconds, then flip and brush with oil, cook for another 30 seconds, then flip and brush with more oil.

Step 13

Wait for roti to inflate (about another 30 seconds) then remove from heat and placed in a clean kitchen towel to keep warm while you make the other parathas. Repeat the cooking steps for the remaining 7 rotis.

Step 14

Serve warm with your favorite curries or stews.