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Alu Roti are stuffed whole-wheat flatbreads filled with seasoned mashed potatoes. The recipe has three stages: making the dough, preparing the filling, and rolling and cooking the stuffed rounds.

The potato filling combines onion, cumin, garam masala, green chili, cilantro, and lemon. It is cooled enough to handle before being enclosed inside individual pieces of dough.

Each stuffed roti is rolled again after sealing, then cooked on a dry griddle with melted ghee brushed on both sides. The breads are served hot.

Ingredients

• 4 cups whole wheat flour
• 9 tablespoons ghee
• 1 cup cold water
• 3 medium potatoes, peeled and quartered
• 3 tablespoons good oil
• 1/2 cup onions, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/4–1/2 teaspoon fresh green chilies, minced
• 1/2 cup fresh cilantro leaves, minced
• Juice of 1/2 lemon
• 1/4 cup ghee, melted, for brushing

Method

For the dough, mix the flour and ghee with your hands until crumbly, add the cold water, and knead to a firm smooth dough, adding more water if needed. Cover and rest for 30 minutes. For the filling, boil the potatoes until tender, drain and mash them. Sauté the onions in oil for 4–5 minutes, add salt, cumin, garam masala, chili, and mashed potatoes, then remove from the heat and stir in cilantro and lemon juice. Divide the dough into 12 balls and roll each into a 5-inch circle. Place one-twelfth of the filling in the center, fold and pinch closed, flatten, then gently roll to a 6-inch circle. Cook each roti in a dry pan over medium-high heat for about 1 minute, flip, brush with ghee, cook 2 minutes, flip again, brush the second side, and cook 1 minute more until lightly browned. Makes 12 roti.