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Aloo gobi roti
Every bite of this roti smacks of the delicious aloo gobi combination!
  1. Peel potato and roughly chop into big cubes. Bring a pot of water to a boil. Tip in the potato cubes and cauliflower florets. Boil for 10 minutes. Switch off. Drain the liquid and allow the potatoes and cauliflower florets to cool slightly. Transfer the boiled vegetables to a large bowl. Mash the potato and cauliflower till nearly smooth. Small chunks here and there are fine.
  2. Add wheat flour, salt, red chilli powder and cumin powder and chopped coriander leaves to the bowl containing the mashed potato and cauliflower. Mix everything together and knead to a soft dough. There’s a lot of moisture in the boiled vegetables. So you may not need to add water. Sprinkle a little water if the dough appears too dry. When the dough has come together, add 2 tbsp oil and knead again for 2-3 minutes. Rest the dough for 10 minutes.
  3. Pinch balls of dough, roll them smooth and set aside. Dust the rolling board liberally with flour. Roll out one ball of dough at a time into a disc, flipping and turning as necessary and dusting the board to make sure that the roti doesn’t stick to the rolling board.
  4. Heat a tawa. When the tawa is hot, place the rolled out roti on the tawa. Flip over after a minute. When brown spots appear on both sides, drizzle oil around the edges or brush the surface of the roti with some oil. When both sides are cooked through, remove the roti and place in a hot pack. Repeat with the rest of the rotis. Serve these Aloo gobi rotis with a simple salted yogurt dip or pickle. Enjoy!
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