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.
- Mix flour and baking powder together
- Add water slowly and begin kneeding so dough comes together
- If mixture is too wet add some flour
- Once mixture seperates from bowl, kneed dough to form loyah. Don’t over kneed or roti will become hard and stiff
- Set aside for 30 minutes. Cover the top with a towel to avoid forming a crust over loyah
- Prepare aloo choka and set aside. For complete recipe click here
- Add potatoes to cold water and boil whole for 40 to 50 minutes until fork tender
- Peel and mash using a ricer
- Mash onions, peppers and salt with potatoes and set aside
- Begin forming loyah into small circles and roll into circles
- Place one spoonful of aloo choka in the middle
- Gather the sides of the roti and enclose the mixture
- Carefully roll until you get a circle. Be gentle to keep the filling inside the dough
- Cook on a tawa as you would a roti. On both sides