Who’s up for some carb on carb action this weekend?
If you’re watching your carb intake or an abstainer, you may want to look away. Today’s column is a celebration of two carbohydrates that when eaten in combination are a source of comfort, pleasure and belly-full satisfaction. The headline says it all – potatoes and roti.
Here are the three combinations of these two ingredients that are the favourites of many, and they represent good home cooking – Potato (aloo) roti, Fried potato and roti and Potato choka and roti. Chase any of these down with tea or a favourite hot beverage, particularly for breakfast or dinner, and you will be set. You can have it for lunch too!
Potato (aloo) roti (for the few uninitiated) is a stuffed roti. Think dhal puri, but instead of ground split peas, the filling is spiced mashed potatoes. This is the type of roti best enjoyed while it is still very warm, eaten on its own, with lashings of sour or smears of achar or a generous drizzle of homemade pepper sauce. Some people may serve it with sautéed (fried) vegetables. However, to truly enjoy and experience an aloo roti, eat it on its own or with the only accompaniment being a little sour, achar or pepper sauce dabbed on the roti before folding and taking a bite. As you bite, your teeth sink into a soft roti and savoury filling with notes of cumin/geera and aromatics. It is so good and very satisfying. One of the things that makes potato roti standout is that the filling adheres to the roti. The two become one. A perfect union.
Fried potatoes and roti (for those unfamiliar) are potatoes that have been peeled and sliced thinly, crossways and fried in the style of how we sauté. The potatoes are cooked mainly with onions, garlic and hot peppers but some people might add fresh herbs and tomatoes. This is a very simple dish where the star is the potatoes. Once the potatoes hit the hot oil, with the onions, garlic and pepper, they are seasoned with salt to taste, tossed well, covered, and cooked over low heat until cooked through. Once the potatoes are cooked, the cover is removed, the heat turned up and left for a few more minutes for any residual moisture to evaporate and more importantly, for the potatoes to catch at the bottom of the pan, to get charred and stuck on before being given a final toss (think bun-bun). The stuck on bits become caramelised and yummy, everyone wants a little on their plate when served. I’m glad that I never have to share the bun-bun part of my potatoes (lol).
Fried potatoes are served with either paratha (oil, plain) roti or sadha roti. My personal preference is to have it with paratha roti. A piece of roti is torn and then pressed on a small portion of the cooked potatoes to mash it while at the same time scooping it up (with the roti) to form a perfect bite. The action is repeated over and over until you are finished eating.
While fried potatoes are more regularly eaten with roti, rice is another good accompaniment. My late mom used to like to cook fried potatoes with shrimp and eat that with white rice along with pepper sauce. It was simple and utterly delicious. And if you’ve never had fried potatoes with salt fish, rectify that situation as soon as possible.
Potato choka is spiced mashed potatoes. The boiled potatoes are mashed smooth while hot then finely chopped scallions/green onions, onions, and hot peppers are added along with salt to taste. Heated oil is drizzled over the mixture to chunkay the choka. Some people might add finely chopped garlic to the hot oil before pouring it over the choka and mixing it in.
Like the fried potatoes, potato choka is usually eaten with roti – paratha or sadha. Some people like to have it with dhal and rice too.
When I consider these 3 combinations of potatoes and flour (in the form of roti), it is really a celebration of the elevation of single ingredients. Mixed with water, the flour becomes a dough that can be converted into various types of roti (breads and bakes). The addition of a leavening agent alters the texture and salt enhances the taste. Potatoes take on various textures depending on how they are prepared and the flavourings added give them personality, without taking anything away. Another thing of note is these dishes prove that you don’t need a whole lot of ingredients to make tasty, satisfying food.
Let me ask you this – when last you had Potato roti, Fried potatoes and roti or Potato choka and roti? Can’t recall? Resolve to do something about it.
Cynthia
