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 these on their own or with any type of curry.
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
- 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.
- Potato Recipes