Simple, practical, and full of everyday flavour, aloo roti recipe | potato roti recipe | how to make alu roti is a vegetarian north indian roti made with potato / aloo, wheat flour / atta, and chilli in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: Not specified
- Total time: 10 minutes
- Yield: 8 roti
- Category: roti
- Cuisine: north indian
Ingredients
- 2 potato / aloo (boiled & grated)
- 2 cup wheat flour / atta
- 1 chilli (finely chopped)
- ½ tsp ginger paste
- ¼ tsp ajwain / carom seeds
- ½ tsp coriander seeds (crushed)
- ½ tsp cumin powder
- ¼ tsp kashmiri red chilli powder
- ½ tsp garam masala
- 2 tbsp coriander (finely chopped)
- 1 tsp lemon juice
- ½ tsp salt
- 2 tsp kasuri methi (crushed)
- water to knead
- 1 tsp oil
- oil for roasting
Method
- firstly, in a large bowl take all the ingridents and knead to a smooth and soft dough.
- pinch a ball sized dough and flatten slightly.
- dust with wheat flour and roll gently.
- now on a hot tawa place the rolled roti and cook for a minute.
- furthermore, when the base is partly cooked, flip the aloo roti.
- also, spread ½ tsp oil / ghee and press slightly both the sides.
- flip again once or twice till both the sides are cooked properly.
- finally, serve aloo roti with mix veg sabzi, raita and pickle.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
