HomeBEGINNERS/LEARNER'S/RECIPES POTATO/ALOO ROTI/ALUGADDE ROTTI
4 November, 2020

POTATO/ALOO ROTI/ALUGADDE ROTTI

Posted in : BEGINNERS/LEARNER'S/RECIPES, BREAKFAST RECIPES, FLAT BREADS| ROTTI| THALIPEET on by : Divya Suresh Tags: , , , ,

I always try to include more and more split green gram flour in our diet. The regular one is majjige paldya/kadhi in which I replace gram flour with split green gram flour very often.

Likewise recently when I was planning to make rotti using semolina/sooji/rave along with grated potato, also by adding small amount of rice flour, just thought of adding split green gram flour as well. And the outcome was much better than what I had guessed !

So subsequently I made this rotti in this particular method for few more times. Now this breakfast/lunch dish is a regular one at our place. You can pack this for lunch box as well. Among all the other accompaniments, I personally liked this rotti to pair with tomato sauce, obviously Potato and tomato sauce goes well with each other when paired.

By the way do not forget to check the recipe of alugadde anna/Potato masala bath/aloo rice here on my blog, in which you can use small potatoes as such ie…no need to slice/cut.

One of the innovated recipe, moderated by adding less fat, using potato is alu bonda/bombayi bonda – a non deep fried snack, made in an appe pan/gunthpongalu pan using few drops of oil.

So go ahead, make this rotti and let me know about the dish in the form of comments….

Ingredients : measuring cup used – 240 ml

  • Grated potato – 2 cups
  • Semolina/rava – 1&1/2 cups (any kind of rava ie wheat rava or sorghum rava or ragi rava can be used)
  • Rice flour – 1/2 cup
  • Split green gram flour – 1/2 cup
  • Red chili powder – 1 tsp (not hot)
  • Cumin seeds powder – 1/2 tbsp
  • Turmeric powder – 1/2 tsp
  • Sesame seeds – 1 tbsp
  • Green chili – 4 to 6
  • Ginger – 1 inch piece
  • Coriander leaves – 2 to 3 tbsp
  • Curry leaves – 2 strings
  • Salt – to taste

PROCEDURE :

  • To begin with, dry grind green chili, ginger, coriander leaves and curry leaves coarsely
  • Now gather flours, rava, potato, ground paste and all the other ingredients in a parath/bowl and form a dough (I haven’t added water, but if required you can add 1 or 2 tbsp of water)
  • Divide into equal portions, flatten on a greased paper and roast on both the sides by sprinkling little oil
  • Serve with any kind of accompaniments of your choice

You can also check some other recipes made using Potato – Potato raita , Potato tomato curry , Potato capsicum fry , Potato sagu , Potato/aloo rasedar , dahiwale aloo , aloo paratha , alugadde gojju , Potato curd curry , Potato chutney , aloo gobhi matar , Potato/aloo raita , broccoli aloo methi

Here are some more recipes using Potato made on special occasions –