These cauliflower and potato rotis are a delightful twist on a classic Indian flatbread. They're hearty, flavorful, and surprisingly easy to make ā perfect for a weeknight dinner or a special occasion. I came up with this recipe after my friend, Priya, raved about a similar dish she had at a wedding. I tweaked it a little to make it my own, and now, it's a family favorite!
The beauty of this recipe lies in its simplicity and versatility. The basic ingredients ā cauliflower, potatoes, and spices ā are pantry staples, making this a budget-friendly meal. Feel free to experiment with different spices or add-ins, like finely chopped onions or green chilies, to create your own unique flavor profile. One time, I accidentally added too much chili powder and almost set off the fire alarm! Luckily it was delicious.
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Required Equipments
- Large mixing bowl
- Grater
- Large frying pan or griddle
- Spatula
- Rolling pin (optional)
Cauliflower and Potato Roti: Frequently Asked Questions
Cauliflower and Potato Roti
A delicious and healthy twist on the classic roti, made with cauliflower, potatoes, and aromatic spices. Easy to make and perfect for a weeknight dinner!
ā³ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time:
š½ Ingredients
š Instructions
- First things first: Boil or steam the cauliflower and potatoes until they're really tender. You want them to be easily mashed. We're aiming for a soft, almost fluffy consistency. Don't overcook though; we still want some structure left.
- Next, let's get mashing. Mash the cooked cauliflower and potatoes together until they're completely smooth. I like to use a potato masher, but a fork works just fine too. You'll know it's ready when there are no lumps left!
- Now for the spices. In a bowl, mix together the turmeric, cumin, coriander, garam masala, and salt. Stir until everything is nicely blended. A pinch of chili powder adds a lovely kick, but feel free to skip it if you prefer things milder.
- Time to add flavor: Gently combine the spice mixture with the mashed cauliflower and potato mixture. Make sure everything is evenly distributed, ensuring that each bit of potato and cauliflower is coated in delicious spices.
- Optional step! I sometimes add chopped fresh cilantro or green chilies here for an extra layer of flavor and freshness. Totally up to you!
- Now, let's make the dough. Add the flour gradually to the spiced mixture and mix with your hands until you have a soft dough. It will be a little different than regular dough, so dont worry if its a little crumbly initially, we will work with it.
- Now knead it for about 2-3 minutes till it forms a nice soft ball. Add a tiny bit of water if the dough is too dry. We want a manageable, not sticky dough.
- Divide the dough into 6-8 equal-sized portions, depending on how big you want your rotis. Roll each portion into a ball and flatten it into a disk shape. You can use a rolling pin, but if not then just use your hands - trust me, it works!
- Heat a large frying pan or griddle over medium heat. Once itās hot, add a roti to the pan and cook for about 2-3 minutes per side. Cook until it's golden brown and slightly crispy. You should see some lovely char marks forming, it adds to the flavor and looks pretty too!
- Once cooked, you can add a bit of ghee or oil to each roti, it adds another layer of richness and flavour. Don't be shy here!
- Serve immediately with your favourite chutney or raita. Enjoy!
š Notes
- For extra flavor, add 1/4 cup chopped cilantro and a pinch of red pepper flakes to the potato and cauliflower mixture before making the rotis.
- If the dough feels too dry, add a tablespoon of water at a time until it comes together.
- These rotis are best served immediately. If you need to reheat them, gently heat them on a griddle or pan until warmed through.
š Nutrition
Calories: 250 kcal
Protein: 7g
Fat: 5g
Carbohydrates: 40g
Fiber: 5g
Calcium: 30mg
