Vegetable roti

Vegetable roti

By
From
S is for Sri Lankan
Serves
8
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
275g plain flour
2 teaspoon salt
40ml vegetable oil
400g small potatoes, unpeeled and halved
2 tablespoons vegetable oil
1 tablespoon mustard seeds
10 curry leaves
2 garlic cloves, minced
2.5cm ginger, peeled and minced
1 green chilli, deseeded and finely sliced
1 leek, thinly sliced

Method

  1. Mix the flour and 1 teaspoon salt together, then add 150ml water and bring together into a stiff pliable dough. Divide the dough into 8 equal balls, dip each into the oil, then cover and set aside at room temperature for 2 hours.
  2. Meanwhile, bring a pan of salted water to the boil, add the potatoes and cook for 15 minutes, or until tender. Drain, allow to cool, then peel and mash.
  3. Heat the oil in a frying pan on a medium heat, add the mustard seeds, curry leaves, garlic, ginger and chilli and stir-fry for a few seconds until the mustard seeds pop. Add the leek and 1 teaspoon salt and stir-fry for 5–6 minutes until the leek has softened. Mix with the potatoes.
  4. Roll the dough balls out to no more than 1mm thick, then place 2 heaped tablespoons of filling inside each. Wrap the dough around the filling in a square parcel. Repeat with the rest of the filling and dough.
  5. Heat a large dry frying pan over a medium heat, add 2–3 parcels at a time and dry-fry for 4 minutes on each side until golden brown and crisp. Remove and repeat until all the parcels are cooked. Serve hot.
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