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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Dum Aloo in coconut gravy – Whole potato curry in coconut cream

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You will love this potato dish, which comes with its unique subtle taste of spices and the creaminess of coconut gravy.  This is traditionally an Indian dish, which is made with tomato gravy and fresh cream something that I modified by adding a  little bit of coconut milk to it to give it more flavour and taste.  It looks very tempting as well as ideal with rice or just rotis.

What you need to make this dish:

 Small whole potatoes (Charlotte potatoes are perfect) 10
Onion ( chopped) 1
Maggie Coconut milk powder or fresh coconut milk 1/4 cup
Plain yoghurt (Optional) 3 tbsp
Red chili powder 1/2 tsp
Turmeric powder, coriander powder, garam masala powder 1/2 tsp each
Tomato puree 1/4 cup
Kasthuri methi 1 tsp
Plain flour and corn flour 3 tbsp each
Ginger garlic paste or grated

Let’s make :

Boil it & Fry it

  • First boil potatoes almost done.  Peel and let cool.
  • Mix plain flour and corn flour together and season with little salt and pepper.
  • Roll the whole potatoes in flour mixture.
  • Pan fry with little oil until golden.  Keep aside.

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Gravy it

  • Fry onion in little oil until golden.
  • Add ginger garlic paste.  fry.
  • Add chili powder, turmeric , salt and masala. fry a little while.
  • Add tomato puree and fry continuously string.
  • Now its time to add yoghurt .  Stir until bubbly.
  • Add potatoes and mix well with the gravy.
  • Add 1/2 cup warm water, cover  and let it boil.
  • Add coconut milk powder or coconut milk and cook until the gravy turns thick.

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Garnish it

  • Open the lid and crush Kasthuri methi with your palms and drop into the pot.
  • Sprinkle garam masala.
  • Cook for 5 mins on slow flame.
  • Garnish with fresh coriander leaves and  sliced red onions on top.
  • Serve with hot rice or rotis.

Tips :

  • For a riot of flavours, you can sprinkle a little brown sugar after adding coconut milk.
  • Potatoes should be firm, not breaking while cooking ; so add a little salt into the pot while boiling.
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