Roti Chaud with Spiced Potato Filling

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (125g) whole wheat flour 1 cup (125g) whole wheat flour
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• For the spiced potato filling: For the spiced potato filling:
• 4 medium potatoes, boiled and mashed 4 medium potatoes, boiled and mashed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon chili powder (optional) 1/2 teaspoon chili powder (optional)
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 43g, 2g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt for the dough. Mix well.
2. 2.
   Add the vegetable oil to the flour mixture and gradually pour in the warm water. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. 4.
   In a separate pan, heat the vegetable oil for the spiced potato filling. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
5. 5.
   Add the cumin powder, turmeric powder, coriander powder, and chili powder (if using) to the pan. Stir well to combine the spices with the onions and garlic.
6. 6.
   Add the mashed potatoes to the pan and mix until the spices are evenly distributed. Cook for an additional 2-3 minutes. Season with salt to taste. Remove from heat and let the filling cool.
7. 7.
   Divide the dough into small balls, approximately the size of a golf ball. Roll each ball into a thin circle on a lightly floured surface.
8. 8.
   Place a spoonful of the spiced potato filling in the center of each dough circle. Fold the edges of the dough over the filling, sealing it completely.
9. 9.
   Heat a non-stick pan or griddle over medium heat. Cook each roti chaud for about 2 minutes on each side, or until golden brown spots appear.
10. 10.
    Serve the Roti Chaud hot with your favorite chutney or pickles.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth and creamy filling for the Roti Chaud.

Tips & Tricks

• For a spicier filling, add finely chopped green chilies or a pinch of cayenne pepper.
• You can add a handful of chopped fresh cilantro to the spiced potato filling for an extra burst of flavor.
• If you prefer a softer roti, brush each cooked roti chaud with melted butter before serving.
• Experiment with different fillings such as chickpeas, lentils, or mixed vegetables to create your own variations of Roti Chaud.
• Leftover roti chaud can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or microwave before serving.

Serving advice

Serve the Roti Chaud as a main dish accompanied by a side of tangy tamarind chutney or spicy mango pickle. It can also be enjoyed as a snack or appetizer.

Presentation advice

Arrange the freshly cooked Roti Chaud on a platter, folded in half to showcase the filling. Garnish with a sprinkle of fresh cilantro leaves for a pop of color.