Aloo Roti (Potato Rotis) Recipe

Name: Aloo Roti (Potato Rotis)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large potatoes; 1 cup whole wheat flour; 1/4 cup all-purpose flour; 1 teaspoon dried fenugreek leaves; 1 teaspoon mint leaf; 2 tablespoons fresh cilantro; 1 green chili pepper, sliced fine; 1 tablespoon ginger paste; 1/4 teaspoon ajwain, seends coarsely ground; salt, to taste; pepper, to taste; 2 tablespoons vegetable oil; 1/4 cup nonfat plain yogurt (if needed); flour, for dusting; butter, to baste

Servings: persons

2 large potatoes
1 cup whole wheat flour
1/4 cup all-purpose flour
1 teaspoon dried fenugreek leaves
1 teaspoon mint leaf
2 tablespoons fresh cilantro
1 green chili pepper, sliced fine
1 tablespoon ginger paste
1/4 teaspoon ajwain, seends coarsely ground
salt, to taste
pepper, to taste
2 tablespoons vegetable oil
1/4 cup nonfat plain yogurt (if needed)
flour, for dusting
butter, to baste

1
Boil potatoes till tender, then grate them.
2
Mix together in a large bowl, the wholewheat flour, AP flour, fenugreek and mint leaves, cilantro, chili, ginger, ajwain seeds, salt and pepper.
3
Mix in the grated potatoes and oil.
4
You should have a semi-firm dough that does not stick to your fingers, but if you don't have enough moisture, add some of the optional yogurt to yield a dough of such consistency.
5
Do not knead the dough anymore than needed to incorporate everything. There is also no need to let it rest.
6
Divide the dough into 10-12 balls with lightly oiled, clean hands.
7
Dust your rolling surface with some flour, and roll each ball into a thin 6-inch circle.
8
Heat your griddle over medium-high heat and cook the breads until they are speckled with golden dots on each side. This should take about a minute per side.
9
Remove from griddle, brush with butter and serve.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large potatoes, 1 cup whole wheat flour, 1/4 cup all-purpose flour, 1 teaspoon dried fenugreek leaves, and more.

Yes, Aloo Roti (Potato Rotis) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aloo Roti (Potato Rotis)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions