A thick, hearty roti stuffed with a spiced mixture of finely chopped vegetables, coconut, and Maldive fish, cooked on a griddle until golden and crisp — a satisfying meal wrapped in bread.
Ingredients
2 cups flour
1/2 cup grated coconut
1 cup finely chopped mixed vegetables (leek, carrot, onion, green chili)
1 tbsp Maldive fish flakes
1/2 tsp turmeric
1/2 tsp chili flakes
5 curry leaves, chopped
Salt to taste
Water to make dough
Coconut oil for cooking
Instructions
1Make the dough: mix flour with a pinch of salt and enough water to form a soft, pliable dough. Rest for 15 minutes.
2Prepare filling: mix chopped vegetables, grated coconut, Maldive fish, turmeric, chili flakes, curry leaves, and salt.
3Divide dough into 4 portions. Roll each into a circle about 20cm wide.
4Place a generous amount of filling on one half. Fold over and press edges to seal, or fold into a triangle.
5Cook on a hot griddle with coconut oil for 3-4 minutes each side until golden brown and cooked through.
6Cut in half and serve hot with lunu miris or curry.
Did You Know?
Elawalu roti vendors at Sri Lankan bus stands are famous for making them at lightning speed — a skilled cook can stuff, fold, and grill one in under two minutes.