Egg Roti – Delicious Sri Lankan Street Food

These warm, spicy egg rotis are very popular Sri Lankan street food among urban and village folks alike. And it is hard to find anyone who has not tasted these. Now that the trend is to make all these street food at home more hygienically, I have taken the opportunity to post my mum’s authentic recipe here.

The street food vendor usually drenches the dough with oil and make it more appealing in appearance and in taste too, but, to keep it less in calories I added the minimum required oil in this recipe.

Remember to serve these straight out of the pan to be eaten piping hot!

So, let’s get started;

Make the dough for rotis

You will need :

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

Knead

  • 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 doesn’t 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 1hr
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Egg mixture

You will need :

Eggs6
Chilli powder1 tsp
Salt1/2 tsp or to taste
Pepper powder1/2 tsp
Chopped onions1/2 cup or more
Chopped green chillies2 green chillies
  • Beat eggs in a bowl, season with salt and pepper powder. Keep aside
  • Keep the chopped onions and green chillies on a plate

Time to make egg rotis

  • Take a dough ball, oil your fingers and flatten it and then, carefully stretching from the sides, make it look like a handkerchief
  • Heat a flat pan, spray oil and place the stretched dough on it
  • Now pour some of the egg mixtures on the roti, letting it run all over the pan
  • Throw a handful of chopped onions and chopped green chilli. You can sprinkle more chilli powder for a fiery taste
  • Cover and cook for a minute
  • Fold the egg roti in half
  • Cover and cook further until both sides are well cooked
  • Brush oil on both sides
  • You can cut the egg rotis into equal size triangles and serve with ketchup for kids
  • Serve them for adults with a steaming cup of sweet plain tea with ginger pieces floating on top

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Vegetable Roti – Delicious vegetarian street food in Sri Lanka

These dangerously addictive vegetable rotis could be found in street food stalls in Sri Lanka! They are spicy, delicious and whosoever tasted, would want more! However, you can make these at home, keeping the same taste and aroma, following the recipe below:

It is a bit of a cumbersome task to knead the floor to bring to the right texture but when it is being achieved, the rotis are soft and perfect in taste. I have used a generous amount of veggies and very little oil in this recipe to keep it a healthy and appetising at the same time.

So, let’s make it,

1st Step : Make the dough for rotis

You will need :

 All purpose flour 3 cups
 Salt 1 tsp
Oil 1 tbsp
 Sugar 1 tsp

Knead

  • Rub flour, sugar, salt and oil together
  • Add lukewarm water little by little and knead for about 5 – 8 mins until the dough doesn’t 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 cling film and let them rest at least an hour (ideally, 2hrs)
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2nd Step : 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 chopped1 large
Boiled potatoes1/2 cup
Carrots – cut into thin strips 1 cup
Spring onions chopped or leek cut thinly1/4 cup
White Cabbage – shredded thinly 1 cup
Turmeric powder/Mild curry powder1/2 tsp each
Oil1 tbsp

Stir fry :

  • 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!
kottu roti

Kottu Roti – All times favourite street food in Sri Lanka

kottu roti
kottu roti

You must not miss witnessing the roadside spectacle of making Kottu in Sri Lanka! The typical metal clashing and banging to the rhythm of deafening fast beat music, making kottu is an interesting roadside scene at night in many towns in Sri Lanka!

When the last of daylight dims down, bright white lights dazzle from the food stalls, while a circle of onlookers watching in amusement how their portions of Kottu are made in minutes, followed by a little jig, cling clang of metals, many ingredients being dropped and then disappeared 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 irresistible music aired to the wee hours of the night.

We can produce something similar at home even though we don’t have the metal plates or the need for 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 squares to make this dish.  Interestingly, these rotis are called Handkerchief rotis, considering their thin and flat appearance.  However, they are locally known as Godamba roti.

Recipes given below are;

  • Kottu roti
  • Handerchief roti
  • Chicken curry

Let’s make kottu

Prepare the frozen porotta 

  • Heat up a non-stick pan
  • Place a  frozen parotta 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 Porotta3 cups
Soy sauce 3 tbsp
Salt 1/2 tsp
Ground black pepper 1 tsp
Garlic chopped 
Green chili slit 1
Onion chopped1
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 thinly1/4 cup
White Cabbage – shreded thinly 1 cup
Eggs 2 large

How to make:

Step by step recipe guidance

Stir fry

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

Add eggs

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

Mix all togther

  • 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 overcook 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!

Handkerchief 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 dough:

  • Rub flour, sugar, salt and oil together
  • Add water little by little knead for about 5 – 8 mins until the dough doesn’t 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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Make rotis on the thawa :

  • Heat up a wide flat pan and spray oil all over
  • Grease the worktop 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 handkerchief 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 not 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

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
  • Chilli 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

  • 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 chilli
  • 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!
fish roti

Sri Lankan Fish roti – Popular Sri Lankan Street Food

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These spicy and delicious triangles, filled with fish and potato 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.

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 roti 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

Knead

  • Mix everything together and knead  adding water little by little until it doesn’t stick onto your fingers
  • Knead for 5 – 8 mins more while dipping fingers with oil until the dough is soft and rubbery
  • Now, break into equal pieces from the dough  and roll them into balls as the size of a medium egg
  • Dip each ball in the oil and arrange them on a tray, allowing space between for them to rise. Dab a little oil on each ball. Oil makes the flour to be softer and stretchy
  • Close with a cling film and let to rest for 2-3 hrs in a warm place
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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, Kingfish, Marlin or Thalapath fish for this filling, place fish pieces in a pan and fill the 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 chilli 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 – shredded 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 cardamoms and the cinnamon stick
  • Add chopped garlic and curry leaves
  • Throw a handful of  thinly chopped red shallots or onion and brown them
  • Add  chopped green chilli
  • Then, toss shredded carrots and cabbage.  Stir fry until the veggies are softened.  Do not overcook
  • Roughly crush the boiled potatoes and toss them next
  • Add chilli 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 a few drops of lemon juice on top and mix all together
  • The 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 make a round-shaped disk on an oiled plate. (Oil your fingers well while doing this)
  • Place a heap of 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 the side or on their own
  • Finish off with a steaming cup of plain tea with ginger and sugar
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