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What is Aloo Puri? In the Hindi language, Aloo means potato, and Puri means flatbread. Put them together, and you get another of the many varieties of roti found in Trinidad, the Aloo Puri. This recipe takes the best of Dosti roti and combines it with a delicious seasoned potato filling. If you are familiar with our Aloo Pie recipe, you will understand how this roti has taken the best of two worlds and brought them together in one incredible dish.
- 4 large Yukon Gold Potatos
- 2 teaspoons Green Seasoning
- 2 teaspoons Amchar or Garam Masala Powder
- Salt & Black Pepper to taste
- 375 g All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 2 teaspoons Brown Sugar
- 250-300 ml Water
- 1 tablespoon Coconut Oil
- 4 oz Ghee softened
Wash, rinse, and then cut the potatoes into bite-sized pieces. Optional to remove the skin.
Add the green seasoning and masala powder to the potatoes, mashing and stirring everything together until all ingredients are thoroughly combined.
Season with salt and black pepper to taste.
Reserve the potato mixture to the side until ready to make the roti.
Roti Dough Part One
Prepare a clean counter or table as your work surface with a small bowl of flour that will be used to dust the area while kneading the dough.
Slowly add a small amount of water to the dry mix and use your hands to incorporate the water into the dry ingredients.
A shaggy texture will begin to form as the wet and dry ingredients combine. When this happens, empty the mixture onto your work surface and begin to knead them into a ball of dough.
If the dough is too wet, use small amounts of flour from the small bowl you set aside for dusting and kneading. If the dough is too dry, add small amounts of water until the ingredients come together.
Knead the dough for about 10 minutes.
Use the coconut oil to coat the dough and rest for 20-30 minutes in a cool place where it will not be disturbed.
Roti Dough Part Two
Remove the rested dough onto the dusted work surface, cut into eight equal-sized pieces, and then roll them into balls.
You take one ball at a time press it out with your hands into a 6-inch circle.
Place a scoop of the potato mixture into the center of the circle, then stretch the edges of the ring around the potato mixture and seal it inside the dough, making the shape of a ball.
Continue this process with the other circles until you have eight potato-filled balls of dough.
Roti Dough Part Three
Using a roti tawa, cast iron skillet, or flat griddle as your cooking surface, place it on medium to high heat and brush the top with ghee.
Make a warming station with a large food container, or bowl, line it with parchment paper or hand towels and a cover. After the roti is finished cooking, place it in here to keep warm until ready to eat.
Place one of the potato stuffed dough balls onto a dusted work surface and use your hands to press it out flat, starting from the center of the ball moving out to spread the potato evenly.
Then using a rolling pin, lightly press and roll out the dough to the size of your cooking surface. If you push too hard, you could rip the dough or make it too thin, which will pull when cooking.
Carefully place the flattened potato dough onto the cooking surface and brush some ghee over the top.
Allow the roti to cook for about 2 minutes on the bottom side before flipping over and cooking the other side for another 2 minutes.
Be careful not to rip the dough when flipping the roti. The roti is finished cooking when you can see golden brown spots on either side.
Before you remove the roti from the cooking surface, fold it into a triangle by folding in half and then in half again and place it into the warming station.
Repeat Steps 1-4 until all the Roties have been cooked and are resting in the warming station.
Remove from the warming station and serve with anything your heart desires or eat it on its own.
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