Recipe: How To Make The Best Surinamese Aloo Roti, Pancake Dough (Potato Filling) | CWF

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes add nutrients and flavor.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides healthy fats.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee offers a rich flavor with a higher smoke point.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide sweetness without heat.

Cut 9 potatoes into pieces and bring to a boil in salted water until soft, but not too soft to avoid tearing the Roti.

Mash the boiled potatoes with 4 tablespoons of cumin powder and 5 chopped garlic cloves until there are no lumps.

Set the mashed potato filling aside to cool down.

In a mixing bowl, combine 1 kilo of flour and 2 tablespoons of baking powder, then mix the dry ingredients together.

Gradually add water to the dry mixture, then incorporate 3 tablespoons of oil and knead until smooth.

Cover the dough and let it rise for an hour until it becomes soft.

Flour the counter and divide the dough into about 15 balls.

Flatten each dough ball with three to four fingers, then stretch it wider using your hands.

Place a handful of the potato filling in the center of the flattened dough and gently close the edges together to seal the filling inside.

Roll the filled dough gently with a rolling pin, using flour to prevent sticking.

Heat a Roti pan or frying pan over medium heat and place the rolled Roti on it.

Cook until the bottom is crisp and slightly hard, then flip it over using a spatula.

Add a little oil around the edges and center of the Roti, then flip it again to cook the other side, adding oil as needed.

Flatten the edges with a spatula to ensure they remain soft while cooking.

Once brown spots appear on the Roti, remove it from the pan and fold it into quarters before placing it in a bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens