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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kottu roti

Kottu Roti – All times favourite street food in Sri Lanka

kottu roti
kottu roti

With a typical metal clashing and banging to the rhythem of deafening fast beat music, making kottu is a roadside spectale at night in Sri Lanka!

Kottu, literally means cut rotis, originated from the Southern part of India and found its way to Sri Lanka with a delicious interlude.  Rather than using a knife to chop rotis into bite-sized pieces, the expert, street-food vendors use two thin metal plates to rhythmically chop them, while giving a little jig.

When the last of daylight dims down, bright white lights dazzle from the foodstalls, while a circle of onlookers watching in amasement how their portions of Kottu are made in minutes, followed by a  a rock and roll dance, cling clang of metals, many ingredients being dropped and then dissappered in shreds!  Finally, a heap of steaming kottu on a plate is offered and while you are digging a fork between a combination of soft flakes of roti, glistering pieces of meat and shreds of veggies,  involuntarily, your legs will dance to the irresistable music aired to the wee hours of night.

We can produce something similar at home even though we don’t have the metal plates or the need of a jig.  The packeted frozen Kottu Porottas, available in the freezer section of  Asian food stalls, are the best and easiest choice.  If you are unable to get that and you have time and patience, these rotis could be made at home and cut them into small squres to make this dish.  Interstingly, these rotis are called Hankerchief rotis, considering their thin and flat appearance.  However, they are locally known as Godamba roti.

Recipes given below for ;




  • Kottu roti
  • Handerchief roti
  • Chicken curry

Let’s make kottu

Prepare the frozen porotta 

  • Heat up a non-stick pan
  • Place a  frozen porotta and heat up both sides
  • Cut into small pieces
  • Make 3 cups for this recipe

Let’s get ready with these ingredients to make the Kottu dish;

Kottu Porotta 3 cups
Soy sauce  3 tbsp
Salt  1/2 tsp
Ground black pepper  1 tsp
Garlic chopped
Green chili slit  1
Onion chopped 1
Large onion cubed  for tossing on at the end
Carrots – cut or shred into thin strips(Do not grate)  1/2 cup
Spring onions chopped or leek cut thinly 1/4 cup
White Cabbage – shreded thinly  1 cup
Eggs  2 large

Veggie Mix

Stir fry :




  • In a large wok, add 2 tbsp of oil and heat up
  • Add garlic and saute’ the chopped onion
  • Add shreded carrots, shreded cabbage, slit green chilli and start stir fry until slightly wilted
  • Add salt and ground black pepper

Egg it :

  • Now push the veggies to a side of the wok and break all 2 eggs into the pan.

  • Immediately scramble the eggs

Mix it :

  • Now mix veggies and eggs together and give a good stir frying under high flame
  • Toss a bit more black pepper powder and add soy sauce.  Mix rapidly
  • Add the cut pieces of Kottu Porotta and give a good toss and a shake to mix everything together
  • Add some of the pieces of meat leaving the gravy and mix well
  • Throw the cubed onion on top.  Onions should be crunchy to bite.  So do not cover the lid or over cook at this point

  • Your basic Kottu dish is done!

Time to gobble it down :

  • Now drench kottu in chicken gravy and tuck in (Mix gravy only when you are ready to eat it or else your kottu will be too soggy )
  • Delicious !

Hankerchief roti / Godamba roti

Flat rotis used for making Kottu




You will need :

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

Knead it :

  • Rub flour, sugar, salt and oil together
  • Add water little by little 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 generously.  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 3 hours

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Bake it :

  • Heat up a wide flat pan and spray oil all over
  • Grease the work top as well as your fingers with little oil
  • Place a dough ball on top and press it down from the middle and slowly spread it out from sides to look like a flat hankerchief or a bed sheet
  • Lift up slowly and place on the heated pan
  • Immediately after a few seconds, flip on to the other side
  • Bake both sides quickly, being careful no to make them crispy
  • Cover with a lid or a tea towel until all the rotis are made
  • Cut into bite size pieces and keep aside

chicken curry that goes with Kottu 

Marinate it :

Marinate 300g of chicken legs or thighs cut into medium size pieces with the following and keep aside for 1hr in the fridge:

  • Salt 1/4 tsp
  • Chili powder 1/4 tsp
  • Roasted curry powder  1/4 tsp (Could use garam masala in place of this)
  • Black pepper powder 1/8 tsp
  • Turmeric 1/8 tsp
  • Ginger and garlic grated or paste
  • Olive oil 1 tsp
  • Vinegar

Stir fry it:

  • Heat 1 tbsp of oil in a pan
  • Add 3 cloves, an inch long cinnamon stick, a few crushed cardamoms.  fry a minute
  • Brown a thinly sliced onion
  • Add 1 tbsp of ginger and garlic paste or both ground together as a pulp and a few crushed curry leaves
  • Add a slit green chili
  • Drop the marinated chicken into the pan and fry for about 5 minutes under medium flame
  • Now close the lid, lower the flame to the minimum and  let the chicken cook in its own juices for 10 mins
  • Open the lid, mix all the juices and the chicken together and fry for another 2 mins

Cook it :

  • Add water a little above the chicken pieces, cover the lid and cook for 15 mins
  • Give a good stir and add more water as you need a lot of gravy for Kottu
  • Cover and cook further a few mins
  • Finally, add a tablespoon of Maggi coconut milk powder to enhance the flavours
  • Drop a few crushed curry leaves on top, cover and let it rest
  • Your juicy chicken curry is  now ready!

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fish roti

Sri Lankan Fish roti – Popular Sri Lankan Street Food

groti51

These spicy and delicious triangles, filled with fish and potatoe mixture are a typical Sri Lankan street food loved by everyone as a snack or a filling mealtime choice. This easy recipe will give you the privilege of making these delicious fish rotis at home. Super easy than you thought and you will make these again and again once you get the recipe right.

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.

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

So let’s get ready with all the necessary ingredients and make them;

1st Step : Make the dough

Ingredients for the dough;

Plain Flour2 Cups
Sugar1 tbsp
Salt1 tsp
Any oil2 tbsp
Baking powder1 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. Pour a little oil on each ball. Oil makes the flour go softer and stretchy
  • 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 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 or 2
Onion or shallots chopped1 large
Boiled potatoes1/2 cup
Carrots – cut into thin strips 1/2 cup
Spring onions chopped or leek cut thinly1/4 cup
White Cabbage – shreded thinly 1/2 cup
Turmeric powder/Mild curry powder/Chili powder1/2 tsp each
2 Crushed cardamoms and a cinnamon stick 
Lemon juicea few drops
Oilve oil or any other oil1 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 shredded carrots and cabbage.  Stir fry until the veggies are soften.  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

Assemble everything. Final step

  • 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 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 the sides are baked
  • 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 or on their own
  • Finish off with a steaming cup of plain tea with ginger and sugar
groti66
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