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Sri Lankan vegetable roti
එළවළු රොටී (elawalu roti): paper-thin godamba dough folded into triangles around spiced potato, leek and carrot (plus 2 hours resting)
The glass cabinet of every Colombo bakery and railway canteen holds a pile of short eats at teatime, and the neat, golden triangles of vegetable roti are usually the first to go. They are made from godamba dough, oiled and rested until it can be stretched almost transparent, then wrapped around a peppery potato filling with leek, carrot, curry leaves and chilli, and cooked on a hot griddle until crisp and blistered. People eat them hot from the paper bag with a bottle of chilli sauce or a cup of milk tea. Fish and egg roti are just as common; this one is fully vegan. Most first attempts fail because the dough is not rested long enough and springs back when stretched; give it at least two hours under oil, or overnight in the fridge. Chef's tip: make the filling fairly dry and cool it completely before folding, otherwise the steam tears the delicate dough.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
- 10 ½ oz plain flourplus extra for dusting
- 1 tsp salt
- 1 /2 tsp sugar
- ¾ cup warm waterroughly
- ½ cup vegetable oilfor coating and resting
For the filling
- 1 ⅛ lb floury potatoespeeled, boiled and roughly mashed
- 2 tbsp vegetable oil
- 1 /2 tsp black mustard seeds
- 1 sprig curry leavesleaves chopped
- 1 onionfinely chopped
- 3 cloves garlicfinely chopped
- 2 cm piece fresh gingerfinely chopped
- 2 green chilliesfinely chopped
- 1 leeksmall, finely sliced and washed
- 1 carrotgrated
- 1 tsp dried chilli flakes
- 1 /4 tsp ground turmeric
- 1 tsp salt
- 1 tbsp lime juice
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Method
0/9 doneStep 1: Mix 10 ½ oz plain flour, 1 tsp salt and 1 /2 tsp sugar, then add ¾ cup warm water and knead for 8 minutes into a soft, smooth dough.
8 minStep 2: Divide into 12 balls, put them in a dish and pour over ½ cup vegetable oil, turning to coat. Cover and rest for at least 2 hours.
120 minStep 3: For the filling, heat 2 tbsp vegetable oil in a wide pan over a medium heat and add 1 /2 tsp black mustard seeds and 1 sprig curry leaves.
1 minStep 4: Add 1 onion, 3 cloves garlic, 2 cm piece fresh ginger and 2 green chillies and cook for 4–5 minutes until soft.
5 minStep 6: Stir in 2 tsp unroasted Sri Lankan curry powder, 1 tsp dried chilli flakes, 1 /4 tsp ground turmeric and 1 tsp salt, then add 1 ⅛ lb floury potatoes and mix for 2–3 minutes until evenly coloured and fairly dry. Add 1 tbsp lime juice, taste and cool completely.
3 minStep 7: On an oiled worktop, flatten a dough ball and stretch it outwards with your fingertips into a very thin square about 25 cm across.
Step 8: Put a heaped tablespoon of filling in the centre, fold in two opposite sides, then fold the other corners over to make a neat triangle or square parcel.
Step 9: Cook the parcels on a lightly oiled griddle over a medium heat for 2–3 minutes per side until golden brown and crisp, pressing lightly with a spatula. Serve hot.
24 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 7 g
- Carbs
- 52 g
- Fat
- 16 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sri Lankan vegetable roti take?
- About 70 minutes in total: 40 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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