Elawalu Roti
Sri Lankan Vegetable Roti
Brief message
Sri Lankan Vegetable Roti (Elawalu Roti) is a must-try Sri Lankan savoury snack (often referrred to as a short-eat in Sri Lanka). A short-eat in Sri Lanka is referred to as either a snack, appetiser or street food and the Vegetable Roti is a popular snack, street food native to Sri Lanka.
This Ralahami recipe of Sri Lankan Vegetable Roti has a potoato, carrot and leek filling, with mild seasoning of Ralahami Mild Sri Lankan Curry Powder and Black Pepper.
Sri Lankan Vegetable Roti (Elawalu Roti) is a must-try Sri Lankan savoury snack (often referrred to as a short-eat in Sri Lanka). A short-eat in Sri Lanka is referred to as either a snack, appetiser or street food and the Vegetable Roti is a popular snack, street food native to Sri Lanka.
Recipe video
This Ralahami recipe of Sri Lankan Vegetable Roti has a potoato, carrot and leek filling, with mild seasoning of Ralahami Mild Sri Lankan Curry Powder and Black Pepper.
15 mins.
Preparation
15 mins.
Baking
10 mins.
Resting
Roti Ingredients
- 800g plain flour
- salt to taste
- cold water
- 10ml olive oil
Vegetable Filling Ingredients
- 900g potatoes
- 200g carrots- grated
- 200g leeks
- 300g onion
- 5 cloves garlic
- 50g green chilli
- salt to taste
- 3 tsp. Ralahami Black pepper
- 3tsp. Ralahami Curry Powder
- curry leaves
Extras
- olive oil
Utensils
- Large mixing bowl
- Flour sifter
- Large frying pan
- Spatula
- Flat pan/ pancake pan
- Large deep plate
- Rolling pin
Instructions
1.
- 800g plain flour
- salt to taste
- 10ml olive oil
- cold water
In a large bowl, sift the plain flour and salt to taste and the oilve oil.
Gradually add the cold water and mix to combine a firm dough and ensuring the dry ingredients are mixed well.
2.
- Olive oil
From the large dough- create small sough balls (size of a golf ball) and place them in a deep plate and add olive to cover the small dough balls.
3.
- 200g carrots
- 200g leeks
- 900g potatoes
- 300g onion
- 5 cloves garlic
- 50g green chilli
Grate the carrots and leeks.
Slice the potatoes into thin slices.
Thinly slice the onions and green chillies and dice the garlic cloves.
4.
Place a large wok over medium heat and add the potatoes and pan fry for 10 minutes.
5.
- Salt to taste
- 3tsp. Ralahami Mild Curry Powder
- 3tsp. Ralahami Black pepper
Add a little olive oil and then add the onion, garlic and green chillies and simmer for a further 10 minutes.
Then add the salt to taste, Ralahmi mild Curry Powder and Black pepper and mix to combine.
6.
- Grated carrots and leeks
- Curry leaves
Add the carrots, leeks and curry leaves and mix to combine and simmer for a further 5-10 minutes.
Leave the stir fried vegetables to cool for about 15-20 minutes.
7.
Thinly roll-out a small dough-ball to a thickness of about 0.5cm.
In the centre of the rolled out roti, add a small quantity of the vegetable filling and folder over the edges like an envelope.
8.
Place a flat pan/pancake pan over low-to-medium heat and place the vegetable roti parcel in the pan and cook/fry till the roti browns in colour.
Every 1-2 minutes roate the roti parcel ensuring all the sides are cooked/fried.
9.
Allow the Vegetable Roti to cool for a few minutes.
Enjoy the Vegetable Roti whilst warm with a ginger or black cup of tea.
10.
The Vegetable Roti can be stored in an air-tight container and be kept in the fridge for up to 5-7 days.
11.
Reheat the Vegetable Roti either in the microwave or in the oven at about 120°C / 100 C Fan oven for abnout 5 mintues for when eating the refrigeratored Vegetable Roti.
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