Roti Stuffed with Spicy Potato (Aloo Roti)

(Photo by jbcurio/Flickr)

The potatoes for the filling retain a floury texture when cooked in the skins before peeling. You may prefer to use a cooked and mashed vegetable other than potato. The rotis are quite filling and make a good sandwich substitute for lunch served with a beetroot raita and one of the chutneys. Roti is a generic name for unleavened bread.

These quantities will make 8 rotis. Allow 1 hour or more resting time for the dough.


250g/8 oz potatos
1 finely chopped large onion
1 finely chopped fresh green chilli, seeds discarded
1 tbsp finely chopped fresh coriander leaves
1 tsp cumin powder
1 tsp garam masala
1 tsp salt
2 cups sifted atta flour
1/2 tsp salt
1 tbsp ghee
3/4 cup water at room temperature
Extra flour for dusting
3 tbsp melted ghee


Cook the potatos in their skins, then cool, peel and cut them into large pieces. Add the onion, chilli, coriander leaves, cumin powder, garam masala and salt and mash into the potatos. Set aside.

Put the sifted flour into a bowl with the salt and rub in the ghee. Gradually add the water and mix to a dough. Knead to a soft pliable dough on a work surface for 10-15 minutes. Return to the bowl and cover with a moist cloth. Leave to rest for 1 hour or longer.

Knead again with moistened fingers. Divide into 8 portions and roll into balls. Flatten the balls with the palm of your hand and cover with a moistened cloth for 10 minutes.

Dust the work surface and rolling pin with atta flour and roll out the balls to circles about 10 cm/4 inches. Put a spoonful of the spicy potato mixture in the centre. Pull the edges up over the filling and pinch together to make a pouch. Lightly moisten your hands with water or a little ghee and gently roll into a ball.

Dust the rolling surface and rollong pin with more flour and gently and lightly roll the rotis out to about 13 cm/5 inches.

Heat the griddle, dribble a teaspoon of melted ghee over the surface and put a roti in the centre. After a few seconds, dribble a few drops of ghee round the edge, cook for 1 minute, turn and do the same for the other side. The rotis should be golden on both sides and served as soon as possible. If they need to be kept warm for a short while, wrap them individually in foil.

Recipe excerpted from Moghul Cooking: India's Courtly Cuisine by Joyce Westrip (Serif, 1997)