Let’s make vegetable roti – By Malsha – eLanka
Ingredients:
- 500 grams of bread flour
- 1 1/2 tsp of salt powder
- Water
- 1 egg
Curry Ingredients:
- 250 grams of potatoes, boiled and cubed
- 100 grams of onions, finely chopped
- 150 grams of carrots, diced
- 100 grams of cabbage, chopped
- 50 grams of green chillies, chopped
- 100 grams of leeks, sliced
- 50 grams of tomatoes, diced
- 5 cloves of garlic, sliced
- Curry leaves
- 1 1/2 tbsp of coconut oil
- 1 tbsp of pepper powder
- 1 tbsp of chilli powder
- A pinch of turmeric powder
- Salt to taste
Instructions:
- In a large mixing bowl, combine bread flour, salt powder, water, and egg to form a pancake-like batter consistency.
- Heat coconut oil in a pot, then add sliced garlic, green chillies, and curry leaves. Sauté until fragrant.
- Add chopped onions and leeks to the pot and sauté until they turn translucent.
- Toss in diced carrots and allow them to soften slightly.
- Stir in chopped cabbage, tomatoes, and boiled potatoes.
- Season the curry with pepper powder, chilli powder, turmeric powder, and salt according to taste. Stir well to combine all the ingredients.
- Adjust seasoning if needed, then let the curry simmer until vegetables are cooked through.
- Heat a flat pan or griddle. Pour a ladleful of the prepared batter onto the pan and spread it thinly to make a pancake.
- Place a generous spoonful of the prepared vegetable curry in the center of the pancake. Fold the edges of the pancake over the curry, creating a folded roti.
- Cook the roti on both sides until golden brown and crispy.
- Repeat the process with the remaining batter and curry mixture.
Serve the spiced veggie foldovers hot, garnished with fresh herbs if desired. Enjoy this flavorful twist on traditional rotis!
