Vegetable and egg roties
Cooking time: 25 min. / 10 min.Difficulty: easy
Roties, pastries with origin in South India, now widely spread all around Sri Lanka. It is available nearly everywhere. Sri Lankans eat it for breakfast, lunch and dinner too.
Process
DOUGH:
Mix dough ingredients and process properly. Create balls, golf ball size, put one next to each other, coat with oil and let them rest.
VEGETABLE ROTIES:
Peel boiled potatoes and dice.
Heat 1 tbs of a vegetable oil on a high flame, add garlic and ginger and fry 1 minute. Then add all other ingredients except potatoes. Fry 3 more minutes. Then add potatoes, heat them up and remove from stove.
Create a very thin disk from the dough on a smooth metal board. To have a better idea of the technique check the video. Put a spoonful of prepared mix to the side of the disc and wrap to reach triangle shape, like in the video. If the potatoes are too big, better grind them slightly into lups. Do not mash them.
Fry them on a pan coated with oil from all sides, including the three narrow ones, few minutes each, until they reach brownish colour.
Serve as they are, the best if still warm.
EGG ROTIES:
Create a very thin disk from the dough on a smooth metal board. To have a better idea of the technique check the video. Put on a heated pan slightly coated with oil. Put the fresh vegetable mix in the middle of the dough, add an egg and fold as a square envelope. Fry few minutes from both sides, until they reach brownish colour.
Serve as they are, the best if still warm.
To buy pandan leaves US, UK, Europe
Video recipe
Video contains subtitles.
Ingredients
For 4 portions:
Dough:
- 1 and 1/3 cup wheat flour
- 1 and 1/2 tbs butter
- 1/2 tsp salt
- 2/3 cup water
- oil to drizzle the dough and for frying
Vegetable roties filling:
- 30 dkg potatoes boiled in skin
- 2 middle sized red onions chopped
- 20 dkg leek
- 3 green chili peppers
- 5 curry leaves
- piece of pandan leaf (optional)
- 1 heaped tsp dry chilli flakes
- 3 cloves garlic crushed
- 1-2 cm long piece of fresh ginger
- 1/2 tsp salt
- pinch of black pepper
Egg roties filling:
- handful white cabbage cut into strips
- 1 small carrot grated
- piece of leek cut into strips
- 1 small red onion chopped
- 2 green chilies
- 5 fresh curry leaves
- eggs - one for each roti
