Monday, July 9, 2012

Potato Roti (Allo Paratha)

2 large potatoes
1 - 2 C flour, plus extra for dusting

1 green chilli sliced small
1/2 t turmeric
1/2 t garam masala
2 T vegetable oil
Warm water as required
Salt and pepper, taste

Boil potatoes till tender, allow to cool a little, then grate.

Mix the flour and spices in a large bowl. Season. Mix in the grated potatoes. You should have a semi-firm dough that does not stick to your fingers so add oil and enough warm water to achieve this. 

Divide the dough into 10-12 balls with lightly oiled, clean hands. Dust the bench or board with flour and roll each ball into a thin 6" circle.

Heat frypan 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.

Remove from heat, brush with butter and serve.

Note: you can amend the spice blend to suit your tastes and you could also include ginger, cumin, garlic, onion, mint, fenugreek or whatever else tickles your fancy.

Recipe suggested by Ken Lewis

Image: "Roti Time" by butterflies2pretty

No comments:

Post a Comment