The Cockney Sikh grew up deeply rooted in his faith and Punjabi heritage. This recipe reflects his humble upbringing and takes inspiration from the simple, but satisfying langar meals served at Sikh gurdwaras.
Aloo rotis are best eaten steaming hot – or better yet, sliding off a glowing tawa straight onto your plate. An extra swirl of butter on top will add to the indulgence. Do try, if you can, to keep burnt fingertips to a minimum while devouring.
METHOD
Prepare the dough.
First boil, then mash the potato until smooth. Add the jeera, ground cumin, garam masala, Kasoori methi and salt. In a large mixing bowl, combine the mashed potatoes and flour. Drizzle in the olive oil and mix well.
Knead the dough.
Gradually add water, a little at a time, and knead the mixture into a soft, pliable dough. Cover and leave to rest for some time (10–15 minutes) to allow the flavours to blend.
Roll the roti.
Once rested, divide the dough into equal-sized portions and roll each into a ball. Dust with flour and roll out into flat discs of medium thickness (around 5mm).
Cook the roti.
Heat a tawa or griddle pan over medium heat (a frying pan will also do nicely). Place a rolled-out roti on the hot pan and cook until bubbles start forming. Flip and cook on the other side, applying light pressure with a cloth. Flip again, pressing gently, and cook until golden brown spots appear. Optionally, brush with a little more olive oil for extra flavour.
Enjoy.
Serve rotis hot with daal, sabzi / vegetable curry, or a dollop of butter.
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