Aloo Stuffed Roti is a great alternative to stuffed parantha if you are health conscious. You could eat the roti with fresh butter or with plain old dahi.
|Preparation Time:||30 minutes|
|Wheat flour dough||Of 1 cup flour|
|Boiled and coarsely grated potatoes||2 medium (about 3 cups)|
|Finely chopped onion||1 small (about 3/4 cup)|
|Chopped green chillies (optional)||2-3|
|Chopped coriander leaves||1/4 cup|
|Red chili powder||1/2 tsp|
|Wheat flower to help roll roti||1 cup|
- Mix potatoes, onion, coriander leaves, green chillies, salt and red chili powder lightly. Keep aside
- Divide dough into 6 equal balls.
- Roll a ball using dry wheat flour. Top it with a spoon full of potato stuffing.
- Pinch the sides together and make it a ball again.
- Roll it to about 4 inches in diameter. Use wheat flour to roll it. If you are new to it, it may become unwieldy but don’t worry if stuffing starts to come out.
- Cook both sides of the rolled dough in a pan.
- Place a toast grill over the stove and reduce the heat. Place the roti on the grill and cook it on both sides. Keep rotating the roti otherwise it will get burnt.
- Repeat with other dough balls.
- Aloo Stuffed Roti is ready. Serve it hot with yogurt and pickle.
- Make sure that dough and stuffing are at the same temperature for easy rolling.
- If the dough is hard, stuffing comes out of the dough while rolling it. So add some water and knead it again to make it soft.
- For variation, you can fill cauliflower stuffing or muli stuffing in it or make a parantha out of it.