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Potato Stuffed Tandoori Roti - Bharwa Aloo Tandoori Roti

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Potato Stuffed Tandoori Roti or Bharwa Aloo Tandoori Roti is an exotic and delicious stuffed Indian flatbread cooked in a Tandoor which is a clay oven of a type used originally in northern India. This Tandoori Roti is a Tandoori version of Aloo Ka Paratha.

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What is Tandoori Roti?

Tandoori Roti is an Indian style flatbread which is cooked in a Tandoor. Tandoor is a clay oven of a type used originally in northern India. Anything, which is cooked in tandoor is called Tandoori. Tandoori Roti is a part of ‘Tandoori Platter’.

What makes Potato Stuffed Tandoori Roti so exotic?

Potato Stuffed Tandoori Roti tastes so flavorful and rustic when cooked in a traditional tandoor. But, the good news is that you can get the same authentic taste, even if it is cooked in electric oven. It is such a delight that it certainly classifies as exotic. And when this delightful recipe comes with spicy mashed potato stuffing, this one is to die for.

How do you make Potato Stuffed Tandoori Roti - Bharwa Aloo Tandoori Roti?

For making this flatbread, first you roll a dough ball. Then you fill the spicy potato stuffing in the centre of the rolled dough. Then you bring together all the sides in the center and seal tightly. Again roll it into a circle of around 5 inches diameter. Put it in a pre-heated oven at 220 degrees (broil).

How do make dough for potato Stuffed Tandoori Roti?

The dough for Tandoori roti is made using a blend of whole-wheat flour, yogurt, baking soda and salt. These basic ingredients and the aroma of grilling in tandoor or electric oven makes it really desirable.

You may also like these other Roti recipes:

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Let us learn how to make Potato Stuffed Tandoori Roti.



Potato Stuffed Tandoori Roti - Bharwa Aloo Tandoori Roti [Recipe]

Recipe Image
Potato Stuffed Tandoori Roti or Bharwa Aloo Tandoori Roti is an exotic and delicious stuffed Indian flatbread cooked in oven. Tastes great with pickle.
★★★★✰
(Rating: 4.2 from 70 reviews)

Prep time 🕐 Cook time 🕐 Total time 🕐
25 mins
Category ☶ Cuisine ♨ Serves ☺
Side Indian 6-8
Nutrition Info ⊛ Serving size ⊚
185 calories 1 tandoori roti

INGREDIENTS

For Potato Stuffing:
  • 3 large potatoes, boiled and peeled
  • 1 large onion, finely chopped
  • 2 tablespoon cilantro leaves (coriander leaves/hara dhaniya), finely chopped
  • 2 green chilies, finely chopped
  • 1 teaspoon red chili powder (lal mirch powder)
  • 1/4 teaspoon garam masala powder
  • 1 teaspoon amchur powder (dried mango powder)
  • 1/2 teaspoon fennel seeds (saunf)
  • 1/2 cumin seeds (jeera)
  • 1/2 teaspoon chaat masala
  • 1/2 teaspoon black salt (kala namak)
  • 1/2 teaspoon salt or as per taste
For Chapati Dough:
  • 2 cups whole-wheat flour (gehun ka atta)
  • 1 tablespoon oil
  • 2 tablespoon plain yogurt (dahi)
  • a pinch of baking soda
  • Salt to taste
  • 1/2 cup warm water for kneading dough
  • 2 tablespoon butter or ghee for spreading

INSTRUCTIONS:

Make Aloo Stuffing:
  1. Take a large mixing bowl, and add potatoes and mash coarsely.
  2. Add chopped onions, chopped green chilies, chopped coriander leaves, and all the spices.
  3. Mix well all the spices with mashed potatoes.
  4. Divide the potato mixture into 6-8 equal sized balls.
Make Dough:
  1. Add wheat flour, yogurt, oil, baking soda, salt and mix well. Now, add enough warm water to make a soft dough.
  2. Knead well to make a smooth dough.
  3. Apply a little oil to the dough and cover with a muslin cloth and set aside for 30 minutes.
  4. Divide the dough into 8 equal sized balls and keep aside.
How to Make Potato Stuffed Tandoori Roti:
  1. Spread some flour and roll out one dough ball into a circle of 4 inch diameter.
  2. Place stuffing ball in the center of the dough circle.
  3. Bring together all the sides in the center and seal tightly.
  4. Press lightly to seal the edges well.
  5. Roll out again into a circle of 6 inch diameter with the help of some flour.
  6. Pre-heat oven to 220°C at broiler setting.
  7. Place rolled roti on a baking tray, and broil at high for 2 minutes.
  8. When top side is done, flip and broil again for 2 minutes or until done.
  9. Once baked, spread butter over it.
  10. Serve hot with raita, achaar, or chutney.

NOTES:

  1. No notes for this recipe.

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