Going through my pantry I found a packet of Idaho Spuds Signature with Potato bits. The expiration date read June 03 2013. I did not want to make mashed potatoes. I was thinking of innovative ways of using these potato bits . My thoughts went back to 1974, when working in Mumbai, I was sharing a flat with 2 of my colleagues – Fatima and Maya. Fatima, taught me how to make Aloo Roti. I am sad to say that Fatima, a wonderfully warm hearted friend succumbed to a long battle with Cancer in 1998. This post is in your memory my dear friend.
2 1/2 cups Potato bits.
2 1/2 cups water.
5 cups whole wheat flour(Atta).
2 medium red onions -grated.
1 inch ginger and 6 pods of garlic ground into a paste in a mortar/pestle.
2 green chilies ground up or substitute with 1/2 tsp chili powder.
1 tsp salt.
Water if required.
- Re hydrate the potato bits with the water.
- Add the salt, chilies, garlic ginger paste and the grated onions. Mix till all is incorporated.
- Add the whole wheat flour and knead into a smooth dough. If the dough is too sticky, add more whole wheat flour.
- Make into a ball, cover with cling wrap and let it rest for about an hour.
- Heat a griddle pan.
- Take a golf ball size of dough, and roll it out to 1/8th inch thickness
- Heat on the hot griddle on both sides till pale brown. Use of oil is optional while roasting the Aloo Roti.
- Serve hot with a pat of butter(optional). Serve with an Indian mixed pickle or a coriander & mint chutney.
Makes 18 Aloo Rotis