Posted by admin on Mar - 16 - 2015 under Bread, Potato
  • 4 large potatoes
  • Chopped onion
  • Wiri wiri peppers
  • Salt
  • 10 cups flour
  • 2 tbsp baking powder
  • Water for kneeding dough
  • Cuisine: Cooking time: 60 mins Serving: 4 people

    Spicy mashed potatoes stuffed in a roti, if that isn’t scrumptious I don’t know what is. I like anything portable to eat so why not combine the two. It’s a match made in comfort heaven. You can either eat this roti by itself or just like any other, used to scoop up your vegetables.
    Making aloo roti is a great way to use up left over aloo choka.




    1. Mix flour and baking powder together
    2. Add water slowly and begin kneeding so dough comes together
    3. If mixture is too wet add some flour
    4. Once mixture seperates from bowl, kneed dough to form loyah. Don’t over kneed or roti will become hard and stiff
    5. Set aside for 30 minutes. Cover the top with a towel to avoid forming a crust over loyah

    Aloo Choka

    1. Prepare aloo choka and set aside. For complete recipe click here
    2. Add potatoes to cold water and boil whole for 40 to 50 minutes until fork tender
    3. Drain
    4. Peel and mash using a ricer
    5. Mash onions, peppers and salt with potatoes and set aside
     Aloo Roti
    1. Begin forming loyah into small circles and roll into circles
    2. Place one spoonful of aloo choka in the middle
    3. Gather the sides of the roti and enclose the mixture
    4. Carefully roll until you get a circle. Be gentle to keep the filling inside the dough
    5. Cook on a tawa as you would a roti. On both sides


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