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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:

Let us learn how to make Potato Stuffed Tandoori Roti.

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

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.
♥ ♥ ♥ ♥ ♥ (Rating: 4.8 from 28 reviews)

INGREDIENTS

For potato stuffing:

3 large potatoes, boiled and peeled
1 large onion, finely chopped
2 tablespoon 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 dough:

2 cups whole-wheat flour
1 tbsp oil
2 tbsp yogurt
a pinch of baking soda
salt to taste
1/2 cup warm water for kneading dough
2 tbsp butter


🕐 Prep time 🕐 Cook time 🕐 Total time
☶ Category ♨ Cuisine ☺ Serves
Side Indian 6-8

Nutrition Info: 185 calories // Servings: 1 tandoori roti

INSTRUCTIONS:

For 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.

For The 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″ 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″ diameter with the help of some flour.
6. Pre-heat oven to 200°C at broiler setting.
7. Place rolled roti on a baking tray, and broil at high for 2 minutes.
9. When top side is done, flip and broil again for 2 minutes or until done.
10. Once baked, spread butter over it.
11. Serve hot with raita, achaar, or chutney.


NOTES:


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