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Potato Stuffed Roti
Makan Tengah Hari • Malaysia
How to Make Potato Stuffed Roti (Traditional & Healthy Version)
Potato Stuffed Roti, locally enjoyed as 'Roti Kentang Berinti', is a beloved vegetarian dish inspired by North Indian communities in Malaysia. This hearty flatbread is a staple in many Malaysian homes, especially among our multicultural society where Indian, Malay, and even Chinese influences merge. The golden, pan-toasted roti is filled with a spiced mashed potato mixture seasoned with local herbs like daun ketumbar (coriander leaves) and hints of cili padi for a zesty Malaysian twist. Perfect as a lunch meal, Potato Stuffed Roti is enjoyed for its balanced flavors and satisfying texture. The soft, aromatic potato filling pairs beautifully with the crispy outer layer, making it an irresistible comfort food. In Malaysia, this roti is commonly served with a side of acar (pickled vegetables) or a simple yogurt dip, reflecting our love for fresh, tangy accompaniments. It's a smart choice for those seeking a wholesome, plant-based meal that celebrates Malaysian multicultural cuisine and local ingredients.
Bahan-bahan(untuk 1 large stuffed roti per person)
- 1 cup Whole wheat flour (tepung gandum)
- 2 medium Boiled potatoes (kentang rebus)
- 2 tbsp Low-fat yogurt (yogurt rendah lemak) - pilihan
- 2 tbsp Chopped coriander leaves (daun ketumbar)
- 1 small Chopped green chili (cili padi) - pilihan
- 1/4 cup Finely chopped onion (bawang besar)
- 2 tbsp Grated carrot (optional, lobak merah) - pilihan
- 1/2 tsp Ground cumin (jintan putih)
- to taste Salt (garam)
- 1 tbsp Olive oil (minyak zaitun)
Arahan
- 1
Prepare the dough by mixing whole wheat flour, a pinch of salt, and water. Knead until smooth and elastic. Cover and set aside for 10 minutes.
10 minutes
Knead thoroughly for a soft, pliable dough.
- 2
Mash the boiled potatoes until smooth. Add chopped onion, daun ketumbar, cili padi, grated carrot, ground cumin, and salt. Mix well.
5 minutes
Ensure potatoes are cooled before mashing for a lump-free filling.
- 3
Divide the dough into 4 equal balls. Roll each into a small disc.
2 minutes
Dust with flour to prevent sticking.
- 4
Place a generous spoonful of potato filling in the center of each disc. Fold the edges over the filling and seal well.
3 minutes
Pinch and twist the top to secure the filling inside.
Kenapa hidangan ini sihat
Choosing whole wheat flour over refined flour increases dietary fiber and nutrients, making this roti a healthier option. The plant-based protein from potatoes and yogurt supports muscle health, while the minimal use of oil reduces overall calories. This vegetarian recipe is also easy to adapt for lower fat or higher protein needs, fitting well into a balanced Malaysian lunch.
This Potato Stuffed Roti is high in complex carbohydrates from whole wheat flour and potatoes, providing sustained energy for your day. It is rich in fiber, which aids digestion, and contains essential vitamins like vitamin C, potassium, and B vitamins from potatoes and carrots. The use of olive oil and minimal dairy makes it lower in saturated fat, while the addition of coriander and chili boosts antioxidants and micronutrients.
Petua
- 💡Mash the potatoes thoroughly for a creamy filling.
- 💡Seal the edges well to prevent bursting while cooking.
- 💡Add a dash of garam masala for extra aroma, if desired.
Penyimpanan & hidangan
Store cooled roti in an airtight container in the fridge for up to 2 days. Reheat on a dry pan for best texture. Avoid microwaving to keep the roti crisp.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 210.0 kcal |
