Sri Lankan Fish roti – Popular Sri Lankan Street Food

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These spicy triangles, filled with fish and potatoes are a typical Sri Lankan street food.

You can make the filling on the previous day and store in the fridge to make the process a bit easier and less time consuming.

This easy recipe will give you the privilege of making these delicious fish rotis at home.

If your taste buds prefer a vegetarian version of the same, try this delicious vegetable rotis by clicking the link below :

http://happyrecipes.co.uk/vegetable-roti-delicious-vegetarian-street-food-in-sri-lanka/

So, let’s make them,

1st Step : Make the dough

Ingredients for the dough :

Plain Flour 2 Cups
Sugar 1 tbsp
Salt 1 tsp
Olive Oil 2 tbsp
Baking powder 1 tsp

Kneed it

  • Mix everything together and kneed  adding water little by little until it doesn’t stick onto your fingers.
  • Kneed for 5 – 8 mins more while dipping fingers with oil until the dough is soft and rubbery.
  • Now, break equal pieces from the dough  and roll them into balls as the size of a medium egg.
  • Dip each ball in oil and arrange them on a tray, allowing space between for them to rise.
  • Close with a cling film and let to rest for 1 hr.

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2nd Step : Make the filling :

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Prepare the fish:

  • You can use tinned mackerel in brine or tuna in brine for an easier choice.
  • If you prefer fresh tuna, King fish, Marlin or Thalapath fish for this filling, place fish pieces in a pan and fill water just above and add pepper powder, salt, a dash of turmeric , a bit of curry powder and a clove of gamboge.  Cook the fish until soft and all the water runs out and keep aside.

For the filling you will need :

Fish (tinned tuna or mackerel in brine) 1/4 cup
Salt  1/2 tsp
Ground black pepper  1 tsp
Garlic chopped  3 cloves
Green chili chopped  1
Onion or shallots chopped 1 large
Boiled potatoes 1/2 cup
Carrots – cut into thin strips  1/2 cup
Spring onions chopped or leek cut thinly 1/4 cup
White Cabbage – shreded thinly  1/2 cup
Turmeric powder/Mild curry powder/Chili powder 1/2 tsp each
2 Crushed cardamoms and a cinnamon stick
Lemon juice a few drops
Oilve oil or any other oil 1 tbsp
  • Heat up oil in a wok, add cardomoms and the cinnamon stick
  • Add chopped garlic and curry leaves.
  • Add a handful of  thinly chopped red shallots or onion and brown them.
  • Add  chopped green chili
  • Add a shredded carrots and cabbage.  Stir fry until the veggies are just wilted.  Do not over cook.
  • Roughly crush the boiled potatoes and toss them next.
  • Add chili powder, curry powder, turmeric, salt and pepper.
  • Mix all together and lastly add fish.
  • Stir fry a bit more and adjust the taste at this point.
  • Finally, squeeze  lemon juice on top and mix all together.
  • Filling is ready now.  Cover and keep aside.

Let’s go to the final step now:

  • Lift up the cling film and take a ball of dough and flatten it to a round shaped disk on an oiled plate. (Oil your fingers well while doing this)
  • Place a heap from the filling in the middle.

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  • Fold into a triangle.
  • First bring the right edge to the middle.
  • Then the left side and the bottom, all the way to the middle.
  • Next. the top must come to the middle too.

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  • Finally,  it should look like a perfect triangle like this; ( make the sides widen and shape it up with oiled  fingers )

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  • Place the triangle roti on a well oiled and heated up non-stick pan and bake turning frequently until all the sides are baked well.

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  • A wooden spoon placed across the pan is a brilliant way to support the rotis when you turn on to their sides.
  • Once all the rotis are baked properly, let the steam escape by placing them on a wire rack.
  • Let them cool off until you can touch them.
  • Serve with ketchup on side.

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