My mum is in Switzerland at the moment spending quality time with her Swiss grandchild. The son is keeping an eagle eye on proceedings – not so much because he is possessive of his grand mum but mainly because he feels very badly let down by her trip to visit her German grandchild last month.
You see it’s all about her cooking – she made something for the German contingent that she didn’t make for us here. The son found out and was very tight-lipped and disapproving when he met her at the airport on her return. It was no surprise that on her first day back in London, my mum found herself making Batatachi Poli – a quintessential Maharashtrian dish of potatoes in a roti, very similar to an Aloo Paratha, but not quite so. We normally have it for breakfast with a tomato and onion salad and yoghurt on the side. Delicious! and a personal favourite.
We are now quits with the German grandchild, let’s see what the Swiss one gets that we haven’t got so far.
Here is my mum’s recipe:
Batatachi Poli (potatoes in a roti) Recipe
Serves | 4 |
Prep time | 15 minutes |
Cook time | 20 minutes |
Total time | 35 minutes |
Ingredients
- 3 medium sized boiled potatoes
- 1 small onion (chopped fine)
- 1 chopped green chilli
- A few coriander leaves chopped fine
- 1 clove garlic
- 1 small piece of ginger (chopped very fine)
- 2 tbs. sunflower oil (or ghee for the authentic experience)
- 2 cups roti flour (you might have to make this less or a bit more)
Note
Note that unlike a paratha, the poli is never fried directly. It is mainly roasted - the outline with oil ensures that it does not stick to the griddle.