Vegetable Roti – Delicious vegetarian street food in Sri Lanka

Make these delicious vegetable rotis for your loved ones today!  They will love the flavourful vegetable filling with a bite of  chunks of potatoes in-between and the golden wrap of the roti.

White cabbage in the vegetable filling contributes a lot to make it delicious and flavourful, so find a small, tender white cabbage and shred it as thin as possible for this recipe.

So, let’s make it,

1st Step : Make the dough for rotis

You will need :

 All purpose flour  3 cups
 Salt  1 tsp
 Olive oil (Any cooking oil would do)  1 tbsp
 Sugar  1/2 tsp
Baking powder  1/2 tsp

Knead it :

  • Rub flour, sugar, salt, baking powder and oil together
  • Add lukewarm water little by little and knead for about 5 – 8 mins until the dough doesnt stick on to your fingers
  • Divide into equal sized balls giving an extra kneed to each ball
  • Rub oil on each ball.  Place on a tray a little apart from each other
  • Cover with a wet tea towel or a cling film and let them rest at least an hour

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2nd Step : In the meantime, make the vegetable filling.

You will need :

Salt  1/2 tsp
Ground black pepper and chili powder  1/2 tsp each
Garlic chopped  3 cloves
Green chili slit  1
Onion chopped 1 large
Boiled potatoes 1/2 cup
Carrots – cut into thin strips  1 cup
Spring onions chopped or leek cut thinly 1/4 cup
White Cabbage – shreded thinly  1 cup
Turmeric powder/Mild curry powder 1/2 tsp each
Oil 1 tbsp

Stir fry it :

  • In a large wok, add 2 tbsp of oil and heat up
  • Add garlic and brown the chopped onion
  • Add carrots stripes, shreded cabbage and start stir frying until they wilt slightly.

  • Add the slit green chili and leek and continue stir frying for a min or two.  Do not over cook the veggies
  • Toss salt, turmeric powder and curry powder
  • Now add mashed boiled potatoes, leaving a few small chunks
  • Add a generous amount of ground black pepper.  Check the taste.
  • Give a good mix, cover and keep aside

3rd Step : Fill and bake the rotis

 

  • Heat up a non-stick flat pan and spray oil all over
  • Rub oil on your kitchen top and hands
  • Take a dough ball, flatten it by pressing down lightly and then drag from sides being careful not to tear it.
  • Place a heap of the veggie mix in the middle
  • Fold from sides, covering the veggie mix to shape it up as a rectangle
  • Place gently on the pan
  • Repeat the same steps with other dough balls
  • Arrange them around the pan and baking them, filliping over every now and again until the outer cover turns golden
  • Bake all the sides by tilting them up

  • Leave to cool
  • Serve warm with sliced raw onions or ketchup
  • Delicious!

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fish roti

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 loved by everyone as a snack or a filling mealtime choice.

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 2-3 hrs

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2nd Step : Make the filling :

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Prepare the fish:

  • You can use tinned mackerel, pilchards 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 them on to all sides
  • Once all the rotis are baked properly, let the steam escape by placing them on a wire rack
  • Let them cool off completely
  • Serve with ketchup on side

groti66

 

 

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