Batate Rotti

Batate Rotti

Batate rotti is a Mangalorean paratha can I say? I don’t know if anyone knows about this! Amma would make this regularly and I love it.

It does not have any garam masala and the filling tastes just like batate ambado.                

Whenever I used to carry this for tiffin box, I would make sure I carry a little extra, if I wouldn’t do so I must have had food from canteen.

Let’s get to making these rottis

Ingredients

3 medium sized potatoes/batato

2-3 green chillies depending on your spice tolerance/tarni mirsaang

2 tablespoons of coconut oil/narlel tel

1/2 teaspoon mustard seeds/sasam

1/2 teaspoon urad dal/udida daali

2 leaflets of curry leaves/karbevu

2 tablespoons of fresh coriander leaves/kotttambari pallo

1 tbsp coconut grated/soyi(optional)

Salt to taste/meet

Two pinches of asafoetida powder or few drops of hing water/hinga udda

1cup of wheat flour/ gonva peet

Water as required to cook potatoes and knead the dough/udda

 

Method:

First, let’s make the filling which is called batate peet in Konkani.

To make delicious batate rotti, boil and cook the potatoes at least a few hours before you plan to make the rottis and mash them in a large bowl and cover.

In a tadka pan add in coconut oil or any oil of your choice and to this add urad dal, mustard seeds, once they temper lets add curry leaves, finely chopped green chillies (you can paste the green chillies if you don’t like bite of them).

Add this tempering over mashed potato.

Now add in finely chopped coriander leaves, coconut (if using), and salt to taste.

Mix well so that no lumps remain.

Let’s Prepare the outer covering

Add wheat flour in a large mixing bowl.

Add water gradually and knead into a soft dough.

Make small-medium balls of the dough and roll them out into 3 to 4-inch circles.

 Add a spoonful of potato filling in the center.

 Gradually press the rolling pin on all sides while making the rottis.

 Be very careful to apply pressure evenly.

It is very important to ensure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect rottis.

 Seal the dough and round it with your fingers.

Now, roll them with a rolling pin into round rotti.

Apply the pressure very evenly and gently on all sides.

Press very lightly so that the mixture does not come out.

Heat an iron tawa and roast the rottis, cooking them on both sides with a spoonful of ghee.

If you want to use less ghee on the rottis, first roast them on both sides on low flame and when they are slightly crispy, apply ghee with a kitchen brush on both sides.

 You must keep the flame low.

Serve piping hot rottis with chilled yoghurt or pickle.

Ideally, we do not use anything for this and have it as it is ad the potato mixture is made a bit spicy.

You can also serve the aloo rotti with green chutney or coconut chutney or a light gravy.

The filling is like Batata Ambado/Ambade/Vada but the outer covering is of rotti.

ENJOY making these rotti and you will have one more item to your breakfast menu.

Aps Notes:

Please add green chilli according to the spiciness of the green chilli and your tolerance.

For a perfect Batate rotti, make sure that you have a fine filling of potatoes. Make sure that you mash or grate them in a bowl and then mix all the tempering in it.

Knead a pliable dough which is smooth and not dry. Once it is kneaded, let it rest for 15-20 minutes covered with a damp cloth. This will make your dough perfect for batate rotti.

Make sure that you evenly roll out the rotti with enough dry flour. This will make it more delicious.

While making the stuffing, try mashing potatoes an hour before you start making the rotti.

Be generous when you add filling in the rotti and keep the outer covering thick so that when you roll it the filling doesn’t ooze out.

Happy Cooking,

Aps