Learn The Secrets of How to Make the Softest Homemade Potato Roti that are both delicious and fluffy!
Let’s start with the fact that this softest homemade potato roti recipe is over 50 years old. It’s withstood the test of time with minimal changes. Furthermore, I learned how to make potato roti from my late mother, Juliet (RIP). Her roti always came out perfectly and I have been using her secrets for as long as I can remember.
A Brief History of Potato Roti:
Potato roti, a delicious and versatile Indian flatbread, has its roots in the rich culinary traditions of the subcontinent. While the exact origin remains somewhat elusive, it’s believed that the dish emerged as a creative way to incorporate potatoes into the daily diet. The combination of soft, fluffy dough and flavorful potato filling has made potato roti a beloved staple in many Indian households. Further, the “roti” was bought to Guyana by the indentured laborers. And it’s a popular flatbread across the Caribbean. Moreover, it’s typically used as a wrap and eaten with curry dishes.
5 Tips for the Perfect Potato Roti
- Warm Water for the Dough: First, kneading the dough with warm water (100F to 105F degrees) creates a softer, more pliable texture, making it easier to roll out and preventing cracks.
- Smooth Potato Filling: Importantly, ensure the potato filling is well-mashed and free of lumps. A smooth filling contributes to the overall texture and taste of the roti and also helps to prevent cracks.
- Hydrated Dough: Specifically, add enough warm water to the dry ingredients to form a soft, sticky dough. This ensures the roti are soft and fluffy.
- Avoid Overfilling: Be mindful not to overfill the dough, as it can prevent the roti from swelling and cooking evenly.
- Resting the Dough: Lastly, allow the dough to rest for 15-20 minutes before filling and after shaping. This relaxes the gluten, making it easier to roll out and preventing the roti from shrinking.
Customizing the Soft Homemade Potato Roti:
Further, potato roti offers a canvas for culinary creativity. Here are some ways to customize the soft homemade potato roti.:
- Filling Variations: While the classic potato filling is delicious, you can experiment with other vegetables like spinach, cauliflower, or sweet potato.
- Spiced Dough: Incorporate spices like carom seeds (ajwain) or fennel seeds into the dough for added flavor and digestive benefits. Additionally, add spices like garam masala, or turmeric for a flavor boost.
- Whole Wheat Flour: For a healthier option, substitute some of the all-purpose flour with whole wheat flour.
- Toppings: Enjoy the soft homemade potato roti with various toppings such as chutney, raita, or a dollop of butter.
- Serving: Any type of curry dish works perfectly. We especially love to eat these softest homemade potato roti with chicken of shrimps curry.
Suggested Equipments for Making these Soft Homemade Potato Roti:
First, the traditional equipment for cooking the roti takes place on what’s called a tawa, with is a flat rimless cast iron pan. However, a cast iron flat griddle pan works well too. Additionally a rolling pin comes in handy to rollout the soft homemade potato roti. Besides the typical potato masher, a hand held immersion blender comes in handy to puree the potato.
Summary:
In summary, soft homemade potato roti is a delightful and satisfying dish that can be enjoyed for breakfast, lunch, or dinner. By following these tips and experimenting with different variations, you can create your own unique and delicious potato roti experience. So, why not embark on a culinary adventure and savor the flavors of this traditional Indian flatbread? For a variety of curry recipes visit Julietkitchen.com
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Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
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Soft Homemade Potato Roti
Equipment
- 1 flat cast iron griddle pan (optional)
Ingredients
For the potato Stuffing:
- 3 large Idaho potatoes peeled and cutup into chunks
- water and salt for boiling the potatoes
- 2 ounces butter room temperature
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons scallions minced
- 1 tablespoon chives minced
- 1 teaspoon freshly grated garlic May substitute garlic powder
For the Dough:
- 4 cups all purpose flour
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 2 – 2 1/2 cups water warmed tap water (100F to 105F Degrees)
For Cooking the Roti:
- extra flour for rolling out the dough
- 2 tablespoons extra virgin olive oil
- 2 tablespoons ghee melted or melted butter
Instructions
Cook the potatoes:
- In a medium saucepan, add the potatoes and pour enough water to cover them. Add 3 teaspoons salt. Bring to a boil over medium heat and cook until the potatoes are fork tender. Drain.Note: Use cold tap water. The potatoes should pierce through easily once they are done. Don't over cook.3 large Idaho potatoes, water and salt
Make the filling:
- In a medium glass mixing bowl, add the butter and hot drained potatoes, Use a potato masher and mash . Add in the spices and herbs – cumin, turmeric, onion powder, salt, black pepper, scallions, chives and garlic. Use an immersion blender to puree the mixture until smooth. Reserve to fill the dough2 ounces butter, 1/2 teaspoon ground cumin, 1/2 teaspoon ground turmeric , 1 teaspoon onion powder, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1 1/2 tablespoons scallions, 1 tablespoon chives, 1 teaspoon freshly grated garlic
Make the Dough:
- In a medium glass mixing bowl, combine the flour, baking powder and salt. Pour in about 1 3/4 cups water and mix. Keep adding water until a soft sticky dough begins to form.4 cups all purpose flour, 2 tablespoons baking powder, 1 teaspoon kosher salt, 2 – 2 1/2 cups water
- Transfer the dough to a generously floured work surface. Knead the dough until smooth – 3 to 4 minutes. Transfer the dough to the mixing bowl. Cover with plastic wrap and kitchen towel. Rest for 15 – 20 minutes.extra flour for rolling out the dough
Stuff the Dough:
- Divide the dough into 8 equal parts.
- Use your hands to create a flat disk about the size of your palm. Use a standard ice cream scoop to add 1 scoop of the mashed potato filling. Seal the filling. And shape into a round ball. Cover loosely with plastic wrap and kitchen towel. Rest 10 to 15 minutes.
Shape and cook the rotis:
- Combine the extra virgin olive oil and melted ghee/butter.2 tablespoons extra virgin olive oil, 2 tablespoons ghee
- Heat a tawa or cast iron flat griddle pan over medium heat.
- Lightly flour the work surface .Use a rolling pin, and roll out each filled dough portions. About 8 to 10 inches rounds.
- Transfer the shaped rounds onto the hot tawa. Cook until small bubbles starts to form. Flip the roti. Use a brush to gently brush the oil/ghee mixture all over the roti. Flip and brush the other side. Cook each side until lightly golden and puffed up. Use a spatula to transfer the roti to a platter lined with a clean kitchen towel. Keep the rotis covered with the towel to keep them warm. Continue cooking the rotis until they are all done.Note: Use a paper towel to clean the tawa as needed and adjust the flame as needed if the rotis are browning too fast.
- Enjoy the roti with curry chicken or your favorite curry.
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Nutrition
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