Potato Tortilla / Aloo Roti

Work is hectic and on the top of it comes the yard work of spring. So, here is a quick post for you all. There is not much special about this roti or flat bread. Instead of making a filling and wrapping it for a traditional paratha, I have added this to the dough and made rotis out of it. Makes it quick and kids can't take out the filling and eat just the dough part. I still remember that I had actually believed that this is what is called paratha when I was about 12.

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Ingredients:
Potatoes - 2 medium
Whole Wheat flour - 2 cups plus more for dusting while rolling
Oil - 2 TBSP plus more for cooking
Salt - 1 tsp or to taste
Red chilli powder - 1 tsp or to taste
Cumin powder - 1/4 tsp
Amchoor powder / Dry mango powder - 1/2 tsp (optional)
Cilantro - chopped 2 TBSP
Water - 1 cup - 1 1/4 cup (Start with 1 cup)

Method:
Boil the potatoes with skin till fork tender but not mushy. Let cool completely. Peel the skin off and grate them with fine grater. You could mash the potatoes very well till there are no lumps instead. Mix with the entire list of ingredients (except more oil for cook) and make a smooth dough. You could add few TBSP more whole wheat flour if the dough is sticky. It depends on how big the potatoes are and how mushy they have been cooked to. I needed 1 1/4 cup and mine were firm enough to grate. Let the dough stand covered for 20 minutes. Knead the dough for about 5 minutes and divide into lemon sized balls. I got 15 out of this proportion. Roll them thin dusting with more flour. Heat a skillet and when hot, place the rolled roti and let it stand till you see bubbles. Smear some oil. I use a pastry brush so that I can use very less. Flip and brush the other side with some oil. Cook till the spots become dark brown and remove from heat. Serve hot, warm with yogurt and pickle or some curry of your choice. This tastes great with any kind of chutney or plain dal also.

Enjoy.

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