Sri Lankan Curry Roti

Curry Roti is a very popular Sri Lankan Street food made of whole wheat Roti stuffed with a spicy filling mixed with vegetable and meat. These delicious curry rotis are perfect for a snack or breakfast. There are many variations of this Curry Roti. You can make this with a vegetable filling or a meat filling. Both ways tastes awesome.

Ingredients

For the Roti

2 cups all purpose flour
2 tbsp vegetable oil
1/4 tsp sugar
1/2 tsp salt or as per taste
1 tbsp fresh milk (optional)
a pinch of baking soda
1/2 cup warm water or as needed (this is approximate, you may need more)

For the vegetable filling

2 tbsp vegetable/ coconut oil
1 carrot (finely grated)
1 leeks (finely sliced)
2 large potatoes (boiled and cut into small cubes)
1  onion (finely chopped)
2 green chillies (finely chopped)
1 tsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp pepper powder
1 tsp chillie powder
1 tsp cumin seeds powder
1 tsp cumin seeds
1/2 tsp feenel seeds 
1/4 tsp mustard seeds
1 tbsp red chili flakes
2 cloves (optional)
1 stick of cinnamon

curry leaves (optional)
salt as per taste 

For Non-veg filling

300g Canned fish/ diced chicken pieces/ diced beef pieces 

250g boiled potatoes 

1 tsp ginger garlic paste

1 large onion, finely chopped 

1 small tomato, finely chopped

2-3 green chilies, finely chopped

Curry leaves & pandan leaves

2-3 tbsp oil

1 tsp red chili powder 

1 tsp red chili flakes

1/4 tsp turmeric powder 

1 tsp coriander powder 

1/2 tsp roasted curry powder/ garam masala powder

1 tsp pepper powder 

1 tsp salt

1/2 cup Shredded carrots & leeks (optional)

Directions

Preparation of the veg filling

1. Heat oil in a pan.
2. When it is hot add the cloves,cinnamon, mustard seeds, cumin seeds and fennel seeds. 
3. When they start to plutter, add the ginger garlic paste, onions, green chillies and curry leaves and saute well. 
4. Then add the grated carrot, leeks along with chilli powder, red chilli flakes, turmeric powder, salt and pepper. Stir fry for few minutes.
5. Finally add the cubed potatoes and mix well.
6. Add salt as per taste. Take off flame after everything is mixed well. Transfer to a dish. 

Preparation of the Non-veg filling

1. Heat oil in a pan.
2. When the oil is hot add the ginger garlic paste, onions, green chillies and curry leaves & pandan leaves and sauté well. Then add the chopped tomatoes. 
3. Then add the meat along with chilli powder, red chilli flakes, turmeric powder, coriander powder, garam masala powder, red chili flakes, salt and pepper. Stir fry for few minutes. Close and cook the meat well. (If using canned fish, the time taken to cook is low)
4. Finally add the cubed potatoes and mix well.
5. Add salt as per taste. Take off flame after everything is mixed well. Transfer to a dish. 

Preparation of the Roti

1. In a bowl, combine flour, sugar, salt and baking soda together. 
2. Then add milk, enough warm water and knead well to form a very soft dough. When the dough is formed, add the oil and knead again for 5-10 minutes. 
3. Divide the dough into lime sized balls and out in a slightly oiled tray or dish and cover with plastic wrap or a wet kitchen towel. Let it sit for at least 1 hour. 

Preparation of the Curry Roti

1. Apply oil to your hands and roll out each dough ball thinly in to a rectangle shape in a flat oiled surface. (make sure the roti is rolled out thinly as possible)
2. Place 2 tbsp of filling and fold them and shape them as shown in the picture below. 
   
3. Place the shaped stuffed rotis in a oiled plate until all the rotis are done. 
4. Now heat a griddle or roti pan over medium to high heat. When it is hot, brush or sprinkle some oil on the surface of the griddle and place the rotis and cook all sides evenly. (adjust heat if the heat is too high)
   
5. Once all sides are cooked well, take off flame and serve. Enjoy!