- Preparation time
- 30 mins
- Cooking time
- 15 mins
- 8 people
- Meal course
- Posted by
- Posted on
- October 23, 2017
About Sri Lankan Vegetable Roti:
My mom is the best chef according to me and she is the one who taught me the art of cooking and serving. She always prefers cooking the best for us. I can still remember, she used to wake up early morning around 04’O clock and used to make mouth smacking stuffed roti. One such recipe is this Sri Lankan Vegetable Roti or Elavalu Roti.
The term Elavelu means Vegetables in Sinhalese. This is almost like the Indian Aloo Paratha but here we use lots of vegetables other than Potatoes. Recently during Deepavali, when all my cousins met together after a long time we decided to prepare these for Dinner. We all enjoyed them like anything. Of course, when Sri Lankans join, short eat treats are not wrong.
- Non-vegetarians can add crumbled fish (Tuna or any boneless) to the mix while cooking. And prepare the non-veg rotis known as Fish Roti or Maalu Roti in the same way.
- You can also add green peas or finely chopped mushrooms to make it tastier.
- Pepper can be replaced with chilli flakes in the same recipe.
- In a large bowl, mix all-purpose flour, butter, turmeric powder, and salt. Knead the mix thoroughly by adding water little by little.
- Once done divide the dough into 16 equal portions and rest them.
- Dice the potatoes into small pieces and pressure cook the potatoes for 10 mins.
- Chop the vegetables into small pieces and keep aside.
- In a large pan add vegetable oil and curry leaves, chopped garlic, chopped carrots and chopped scallions. Sauté them until the carrots become soft.
- Lower the heat and add the cooked potatoes, salt, and pepper powder to it. Mix until nicely incorporated.
- Roll out the dough balls into small squares or circle. Place little vegetable mix in the centre and fold the edges to cover the mix.
- Heat a pan on medium heat and toast the rotis, until each side turns brown.
- Serve hot with Chilli & Tomato Sauce.