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Homemade Alloo Puri: Trinidadian Flat Bread
[Vegan]

NR By: Nita Ragoonanan

Author Bio

I consider myself a Spicy Diva as I love all foods spiced up. I think... Read More

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Homemade Alloo Puri: Trinidadian Flat Bread

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This recipe for Allo Puri will give you the thin, savory, crêpe-like flat bread that is essential for making roties. This island staple uses a delicate dough that is filled with savory mashed potatoes and then rolled out thin and grilled to make a dangerously addictive bread. You can serve... Read More

Ingredients You Need for Homemade Alloo Puri: Trinidadian Flat Bread [Vegan]

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon brown sugar (optional)
1 1/2 cups water
2 baking potatoes
1/2 teaspoon ground geera (roasted cumin powder)
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon green seasoning (optional)
1/2 teaspoon crushed pepper, fresh
1/2 cup oil

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How to Prepare Homemade Alloo Puri: Trinidadian Flat Bread [Vegan]

Cut the potatoes down the middle and place them in a pot of water, with enough water to cover the potatoes on the stove to boil. Boil the potatoes until they are fork-tender and then drain and allow to cool.
In a large bowl add the flour, salt, sugar, and baking powder.
Slowly add the water and knead it in for about 5 minutes. The dough should be soft, but not sticking to your fingers.
Rub about 1 teaspoon of oil over the dough and cover it with a dish towel and allow it to rest for 30 minutes. Peel the potatoes and add them to a bowl.
Using a potato masher to mashed the potatoes, trying to remove as many lumps as possible. You need soft, smooth potatoes for this.
Add in the geera, salt, black pepper, green seasoning, and pepper. Mix this until everything is fully mixed into the potato.
After the dough has sat for 30 minutes, start golfball-sized balls with the dough. Take each ball and press it to flatten it into a little disc.
Scoop 2 tablespoons of the mashed potato into the middle of the disc.
Take the dough and wrap it around the potato, pinching the ends together to form a ball. Make sure to not pierce the dough through. After filing all of the dough, allow them to sit for 10 minutes, covered.
Place your tawa (or you can use a wide flat skillet) on the stove at a medium heat.
Using a rolling pin and extra flour for dusting if necessary, roll out the filled dough, into a thin, large circle, without any holes. Once the tawa or skillet is hot, place the rolled out dough on it.
Once you start to see little bubbles on the dough. You can do this using a flat stick or the handle of a spoon. Once you flip it, using a brush, baste the side up with oil, all over – but just enough to cover the surface.
Flip it over again and baste the other side. You will have to work fast so that it does not burn.
Once both sides have been oiled and the roti starts to swell, remove it from the heat and place in a warm place to keep it hot. Repeat this until all the roti have been cooked.
Serve them any type of curry or you can eat it as it is.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.