Comfort food:
When last you had Aloo (potato) roti? Earlier in the week I did not feel like eating any of the things I had cooked - not the roast chicken, eddo-leaf callaloo with coconut milk, fried ochroes, roast sweet potatoes, roast breadfruit or beef soup (hmmm, this means I have food for next week). Most of the time, I ate fruits and biscuits. However, by Thursday, I was ravenous for some type of hot food, and while I thought of things that I could make, nothing excited me until I saw the English potatoes in the basket and immediately thought - Aloo roti!
Rare is the occasion that I make Aloo roti, but when I do, it is always a craving, and every time, it hits the spot. Not only does it satisfy my physiological need, but it feeds my soul and comforts. When I think of Aloo roti, it is about home, big cups of sweet, milky tea, morning sunshine and quiet time. Think about it, a soft, warm Aloo roti, folded on to itself, take a bite, and taste how the potatoes and the roti have become one; you can’t separate one from the other. Take another bite, and another… Don’t worry, you can have another roti. One of the things I like most about Aloo roti, is that you do not need anything to accompany it; it is savoury, delicious and satisfying on its own. If you want, daub a little sour or achar for some heat and a little kick. So very good!
I don’t know, but there is something very appealing about the combination of potatoes and flour dough. Apart from Aloo roti, seasoned mashed potatoes stuffed into and cooked as pot bake is a hearty meal. What about fried potatoes eaten with our paratha roti? The two pair exceptionally. Potato (aloo) and roti are an unapologetic carb-on-carb combination that is hard to beat.
I bet you are there thinking that you could really do with a couple of Aloo roti. Go on. Make some. Start by making the potato filling first. There are a few tips I want to share with you about prepping the filling and stuffing the dough.
For the dough, use the same one that you make for paratha roti. My paratha roti dough is - for every cup of flour, add ¼ teaspoon baking powder, a little salt, sprinkling of sugar and oil, along with room temperature water. Knead to make a soft dough; do not knead for more than 3 minutes once the dough comes together. Rub the dough with oil, cover and let rest for at least 30 minutes before using.
To make the filling:
● Peel and cut the potatoes, add to a pot with water just to cover the potatoes and bring the pot to a boil. When the pot comes to a boil, season with salt to taste. This is the best time to season the potatoes. Cook until tender but not mushy. Drain well and mash while hot.
● To the mashed potatoes, add a little pepper sauce, and a little ground jeera (cumin). I also add some finely minced