Today we are making aloo roti also called aloo puri or aloo paratha, another type of stuffed roti enjoyed in Trinidad, other parts of the Caribbean, and around the world.
How to make aloo roti?
To make this roti, a simple yet savory and well-seasoned filling made with boiled and mashed potatoes, garlic, bandhania, cilantro, or scallion is stuffed inside a dough. The dough is then meticulously rolled out and cooked on a traditional tawa, frying pan, skillet, or griddle until golden brown and/or it swells. The result is exhilarating.
Ingredients you will need:
Dough
- 4 cups all-purpose flour
- 2 teaspoons baking powder – I use aluminum free which is healthier
- 1 teaspoon Himalayan salt
- 1 tablespoon brown sugar
- 1 1/2 cups lukewarm water
- 1 tablespoon oil-Use vegetable, avocado oil or extra virgin olive oil
- Flour for dusting
Potato Filling
- 3-4 potatoes – I use russet and/or organic
- 4 cloves garlic, grated
- Hot pepper, minced or chopped fine
- Cilantro, cilantro or scallions -Use Bandhania or Culantro for a more traditional flavor
- Onion, optional
- 1 small carrot, finely grated – this is optional
- 2 teaspoons salt, or to taste
- 2 teaspoons ground cumin, or to taste – roasted cumin is much tastier!
What to serve with aloo roti?
This roti / paratha can be eaten on their own or with tamarind chutney. Some folks enjoy it with curries or stews, including stewed chicken, peas dhal, or curry shrimp.
Do you have a detailed instructional video?
Yes! In the comprehensive video below, I teach you detailed step-by-step instructions so you can master this delicious roti | aloo paratha | aloo puri recipe at home. It is very similar in technique to dhalpuri roti but much easier, in my opinion! If you can make dhapuri roti, this roti recipe will be a breeze, but if you have never attempted to make it, my tips and tricks will give you the confidence to try this at home. You, your family, and friends will love it!
In the instructional video, four variations of making aloo paratha are demonstrated. Key questions addressed in the video include:
- Can aloo paratha, aloo puri, or roti be made without using oil or butter?
- What are the results when butter or oil is added?
- How do I knead the flour for this roti?
- What’s the process for making the potato filling?
- How can the roti be wrapped to prevent breakage?
- Tips on making the roti swell are also provided.
- Is it possible to add cheese to aloo roti, aloo puri, or aloo paratha?
- What other creations can be made using the aloo roti or aloo paratha dough and filling?
Click Here For More Roti Recipes including the following:
- Peas Puri
- Lentil Puri
- Paratha
- Dhalpuri
- Pepper Roti
- Sada Roti
- Dosti Roti
Aloo Roti
Aloo roti, also called aloo puri or aloo paratha, another type of stuffed roti enjoyed in Trinidad, other parts of the Caribbean and the world. A simple yet savory and well seasoned filling made with boiled and mashed potatoes, garlic, bandhania, cilantro or scallion is stuffed inside a dough. The dough is then meticulously rolled out and cooked on a traditional tawa, frying pan, skillet or griddle until golden brown and/or it swells. The result is exhilarating. The aloo puri | aloo roti | aloo paratha can be eaten on its own or with tamarind chutney. Some folks enjoy it with curries or stews, including stewed chicken, peas dhal or curry shrimp.
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Servings: 12
Calories: 237kcal
Equipment
- Tawa, pan or griddle, to cook the roti on
- Dabla, wooden spatula or other long spoon handle, to flip roti
Ingredients
To Knead Dough
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Himalayan salt
- 1 tablespoon brown sugar
- 1 1/2 cups lukewarm water
- 1 tablespoon oil
- Flour for dusting
To Make Potato Filling
- 3-4 potatoes about 1.5 lbs
- 4 cloves garlic grated
- Hot pepper minced or chopped fine
- Culantro bandhania, cilantro or scallions
- Onion optional
- 1 small carrot finely grated, optional
- 2 teaspoons salt or to taste
- 2 teaspoons ground cumin or to taste
For cooking
- 3 tbsp Butter or oil for brushing on roti
Instructions
Directions
Knead Flour (Can be made one day ahead and refrigerated)
- In a large bowl, add flour, baking powder, sugar and salt. Mix and gradually add water to make a soft, smooth dough. Let dough rest for 15 minutes minimum.
- Separate dough and form into 6 balls.
Prepare Potato Filling: (Can be made one day ahead and refrigerated)
- Scrub potato to remove dirt.
- In a medium pot over high heat, add 8 cups of water, potato and 2 teaspoons salt. Ensure that it is fully submerged the entire time while cooking. When it comes to a rolling boil, lower heat to medium and cook for 20-30 minutes or until the potato is cooked and firm (not soft) and a fork or knife is easily inserted into the potato without any resistance. Drain and cool.
- If using a potato ricer, place one potato in and squeeze, picking off any skin from the mashed potato. Alternatively, peel potatoes and mash with a fork or potato masher.
- In a food processor, add 4 cloves of garlic, hot pepper and culantro (cilantro or scallion) leaves, onion and carrot if using. Process until fine and smooth with no chunks. Chunks or grains will break the dough when rolling out. Each of these ingredients can be prepped individually as well and then mixed together.
- Add ground seasoning to mashed potato and mix to combine. Season with salt and ground cumin, according to your taste.
Fill dough
- Flatten dough into a disk, place ¼ cup of potato filling onto the disk and stretch the edges over and around the filling to meet at the top, then press together or pinch tightly to seal. Dust with flour.
- Repeat with the remaining balls(loyahs) and filling. I personally like cooking immediately after filling as sometimes the dough tends to get too soft with resting. This makes it difficult to manage and lends itself to breaking and spillage.
Cook roti
- Heat tawa over medium heat until smoking. Lower heat to medium low and brush with oil or butter.
- Sprinkle a generous amount of flour on counter. Place filled dough. Press gently to make another small disk.
- Roll out dough to an 8-inch circle or the size of your tawa or pan, making sure that the edges are thin.
- Place dough on hot tawa. When tiny bubbles appear on the surface and the bottom is golden brown, brush with oil or butter and flip.
- Brush other side with oil or butter, wait for the bottom to become golden brown, and flip again.
- Press the edges and the entire surface with your dabla, spatula or handle of a long spoon to ensure that it is fully cooked. You can flip one or two more times to ensure that it is fully cooked.
- When the roti swells and/or has golden brown spots on both sides, it is ready. Remove carefully from tawa and place in a large tray lined with a kitchen or paper towel to absorb the excess butter or oil.
- Repeat steps 1-7 with the remaining filled dough.
Video
Notes
Calories and Nutrition calculated for half of an aloo roti. Double to calculate for one whole roti.
Checklist for perfect roti
- Knead the flour soft and allow it to rest
- Do not make the filling too soft and/or sticky
- Do not overfill dough, it will be more susceptible to breaking while rolling out and cooking
- Seal the filled dough properly. If it is not sealed properly it will break during cooking and will not swell
- Enjoy the process
Nutrition
Calories: 237kcal | Carbohydrates: 43g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 614mg | Potassium: 365mg | Fiber: 3g | Sugar: 2g | Vitamin A: 942IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 3mg
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A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.