Aloo Roti | Kizhangu (Potato) Chapathi ~ Step by Step Pics

Most of my paratha recipes that I posted here so far has been repeated n number of times and everyday to recreate something different has been challenging too. My elder one hardly like regular chapathis unless it is served with a potato curry or chicken curry. So one way to make him eat chapathis is to stuff chapathis and make them as parathas. And that's the time I stumbled upon this aloo rotis and I liked the part that these use less potatoes compared to stuffed aloo parathas. Aloo roti is a simple chapathi that's definitely a lighter version of aloo paratha. Its much more simpler to prepare than the stuffed aloo paratha. Unlike regular rotis these rotis are soft and can be rolled to enjoy. My kids totally loved this version of rotis and I was more than happy that these could be served with a simple raitha or just like that. Ghee is smeared on top which adds further to the softness of these rotis. The layers can be easily separated and you hardly need a side to go with these if served warm. The spices are added to the flour along with cooked mashed potatoes to knead to a smooth dough. The only care you must take is to first knead the dough with mashed potatoes and then add water little by little to make a smooth dough or else you may end up with a sticky dough. Try these out at home.

Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Serves ~ 10 rotis
Author ~ Julie
Ingredients
wheat flour / atta 2 cups
aloo / potato 3
ginger garlic paste 1 tsp
chilly powder 3/4 tsp
turmeric powder 1/2 tsp
carom seeds / ajwain 1/2 tsp
cumin seeds 1/2 tsp
*mint leaves (pudina) 2 tbsp chopped
salt to taste
water to knead 1/3 cup (approx.)

Method

• In a cooker, add the potatoes and boil them  for 3 whistles with salt and water. Remove from heat and peel the skin off. Mash the potatoes very well and keep aside.

• In a bowl, add the wheat flour, cumin seeds, carom seeds, chilly powder, turmeric powder, salt, chopped pudina (mint leaves). To this add the mashes potatoes and start to knead. As you do, combine the flour with mashes potatoes and spices (don't add any water till you feel there is need for water in the flour. Add water little by little to knead the dough to a smooth dough like chapathis. Rest the dough for 10 minutes.

• Pinch out small portions of dough like we do for parathas. Roll out very thin by dusting flour, and then apply oil, fold the chapathi and apply oil again. Re-roll the folded roti like we do for parathas. 

• Heat a pan and wait till its hot. Slide the made rotis and cook both sides by flipping. Apply oil or ghee.
• Repeat the same steps till you finish making all rotis. Serve warm with raitha.

NOTES

* I love mint flavor and so use them frequently in all dishes. But if you like coriander leaves then go ahead and use that.

.