🇬🇾 Guyanese Aloo Roti (Potato Stuffed Roti) Recipe 🇬🇾

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: potatoes

Sweet potatoes provide more vitamins.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: cumin seeds

Ground cumin is easier to use but less aromatic.

Peel and soak the potatoes to prevent discoloration.

Boil the potatoes in water with added salt until soft.

In a mixing bowl, combine all-purpose flour, baking powder, and salt.

Gradually add warm water to the flour mixture until a dough forms, adjusting water as needed based on flour type and kitchen temperature.

Knead the dough for about 2-3 minutes until smooth, adding a teaspoon of oil if necessary.

Form the kneaded dough into a ball and set aside while the potatoes boil.

Prepare the green seasoning by chopping garlic, red chili (removing seeds), green chili, and scallions finely without adding water.

Once the potatoes are boiled, mash them with a fork, adding the green seasoning and combined dry ingredients until smooth and lump-free.

Divide the dough into small pieces and flatten each piece slightly with flour to prevent sticking.

Fill each flattened dough piece with potato filling, sealing the edges by pulling them together in the middle.

Dust the stuffed roti with dry flour and set aside on a plate.

Combine ghee and oil in a bowl and microwave for 30 seconds to mix.

Roll out each stuffed roti gently, ensuring to keep air bubbles in the middle to prevent bursting.

Cook the rolled roti on a medium-high heat stove for about 30-40 seconds until fine bubbles appear on the top.

Flip the roti and apply oil from the ghee mixture, pressing gently to encourage it to swell.

Cook until light brown, flipping and applying oil as needed, ensuring even cooking on both sides.

Remove from heat once desired color is achieved and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens