GUYANESE POTATO ROTI
There are a few recipes from childhood that I haven’t had in years that I’ve wanted to recreate. The problem with this is that not only am I cooking based on a memory, but one from when I was a child with less sophisticated taste buds. It proves to be a bit of a challenge, sometimes its a hit and others a miss. Yesterday I managed to fall right in the middle, not a miss but just not what I remember.
I decided to make aloo paratha or potato roti. I did my research and came up with own combination and spices based on what I think it should taste like. Technically it turned out perfect, the flavor was good, but it didn’t fulfill my childhood crave. Something was missing. I will be making this again and I’m sharing this recipe with you because while it doesn’t satisfy my craving it is delicious!
adapted from Manjula’s Kitchen
1 1/4 cup all purpose flour
1/2 cup water
pinch of salt
2 medium potatoes, boiled until tender
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp salt
1 tsp crushed garlic
2 tbsp chopped scallion
black pepper to taste
To make the dough, combine flour and salt, add water. Knead dough until its smooth. Dough will be soft. Set aside for at least 10 minutes.
To make the filling, crush cooled boiled potatoes with a fork until smooth. Add cumin, garlic, onion powder, salt, black pepper and scallion. Mix well.
Place potato in the center of the flattened dough. Seal by pinching the edges of the dough together to form a ball. Repeat until 6 balls are formed.
On a well floured surface roll, place each ball seal side down and press slightly to flatten. Roll gently into 6 inch circles. Set aside on a well floured surface and repeat.
Heat tawa. When tawa is hot, place roti on the tawa. Allow to cook for about 30 seconds to 1 minute and flip.
Lightly brush oil over the top. Lightly press edges against tawa. Flip after 30 seconds and oil. Flip once more and after about 30 seconds remove from heat. Repeat. Serve warm.