potato roti recipe

Aloo Paratha (also called potato roti) is a delicious Indian flatbread dish that you won’t want to miss! Traditionally, this roti stuffed with spiced mashed potatoes is served with pickles and chili sauce as either a one-dish meal or a side.

Aloo Paratha - Potato Roti Recipe

12.7 oz all-purpose flour

6.8 fl oz water

Tbsp salt

1.1 lb boiled potatoes (Yukon gold

1.16 oz green onions (or spring onions

lemon juice

salt

tsp chili powder

olive oil

Mix the flour, salt, and water in a large bowl. Using your hands, knead into a rough dough - this could take a few minutes. Then, cover the bowl tightly with a damp towel or cling film and set it aside for about 1 hour. During this time, the gluten in the dough will develop.

Step 1: Prepare the Dough

If you have any leftover boiled potatoes, you can use them for this recipe. No need to warm them up, just make sure they are at room temperature.

If you don’t have any boiled potatoes, you need to cook them while the dough is resting. Place the potatoes in a large saucepan, cover with plenty of water and bring them to a boil. Cook them for about 15 minutes on high heat, or until the potatoes are tender. Then drain the water and let the potatoes cool down so you can peel them.

In the meantime, finely chop the green onions.

Mash the boiled potatoes together with salt, lemon juice, chili powder, and green onions. The mixture should be smooth with no lumps. Adjust the seasoning if needed (more salt or chili powder, etc).

Step 2: Make the Aloo Stuffing

Divide the dough into 10 even-sized balls. If you’d like, you can use a kitchen balance to be precise.

Flatten 2 of the dough balls with a rolling pin to about 5-6 inches (13-15 cm) in diameter. They don’t have to be perfect but make sure the 2 circles are roughly the same size.

Place 1/5 of the potato stuffing on top of one of the rolled-out dough balls. Cover it with the second one and “seal” it with the rolling pin - flatten and stretch the potato roti to about 8 inches (20 cm).

Repeat these steps with the rest of the dough and filling - you should have 5 roti.

Step 3: Assemble the Aloo Paratha 

Place one of your potato roti on a cast-iron skillet or a large frying pan that has been heated to high. Flip after 1 minute and then drizzle or brush some olive oil onto the cooked part. 

Cook for 1-2 minutes, then flip again and add oil to the other side. Toast for a couple of minutes on each side, flipping 1-2 more times to allow even cooking of both sides You want to see small golden brown spots all over the outside of your dough. 

Enjoy with some pickles, chili sauce, or a knob of butter.

Step 3: Cook the Potato Roti 

Guyanese aloo paratha, also known as potato roti, a stuffed and layered flatbread made with spiced, seasoned mashed potatoes. Enjoy it as is, with sauce, or as a side dish to your favorite curries or stews.

Aloo Paratha (Potato Roti)

all Purpose flour (plus 1/4 cup for dusting)

warmwater (plus 2 tablespoon)

rapid rising yeast

tsp baking powder

lb white potatoes

water (or enough water to cover the potatoes

scallions (green onions) (thinly sliced)

wiri wiri pepper

garlic powder

onion powder

tsp geera (or roasted ground cumin)

oil oil

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.

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.

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.

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

Make the roti dough

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.

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.

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.

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.

Make the Potato Filling

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.

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.

Stuff the roti dough

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.

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.

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.

Serve warm with your favorite curries or stews.

Cook the aloo parathas / potato roti

This recipe is PERFECT! I have made many attempts at roti, and each time, they came out "okay" but this recipe is the one. Thank you for your detailed instructions and actual measurements (getting measurements from my mother was not helpful, she makes her roti without measurements so I was never able to replicate hers!) Thank you, Althea!

I tried your Paratha recipe and it was wonderfully successful. My wife was amazed as well. Your recipe is concise and very well written and in my opinion the accompanying pictures are quite adequate.

Will be trying the Aloo Paratha soon.

Making this recipe today will have to let you know how it comes out/love the video's it really helps me to stay on track once I am making the recipe. Love being here with you

Top 2 potato roti recipe recipes from across the web

The most viewed potato roti recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Aloo Paratha - Potato Roti Recipe

Aloo Paratha (Potato Roti)

Top 2 potato roti recipe recipes from across the web

The most viewed potato roti recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Aloo Paratha - Potato Roti Recipe

Aloo Paratha (Potato Roti)

The most viewed potato roti recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine