52 week project – Sri Lankan Cookbook – Vegetarian Roti Wraps

Yet another hectic week and the week before Spring Break – yay! So this week I cooked away and made these amazing Roti Wraps with this filling of chick peas and curry, oh so tasty and they make a delicious lunch. I had leftover filling and made hand pies with a short crust pastry which was perfect for the kids lunches. 
Vegetarian Roti Wraps
Do the dough first as it has to sit for 5-6 hours so you have a nice dough to work with as you have to roll the rotis fairly thin. 

Ingredients for the dough
2 cups all purpose flour
1 tspn salt
Olive oil 


1. Mix flour and salt together in a cooking bowl. Add half a cup of water to the mix, and then use your hand to knead the flour. The flour will look like crumbs; when this happens add a little water each time, and knead until the dough is made and the water is finished. If you need to add a little bit more water please do so, but do not let the dough get too soft.

2. Now tear off pieces of dough about the size of a golf ball and place them in the same bowl (approximately 12 balls) and add cooking oil to cover the dough. Let stand for 5-6 hours.

3. When it’s time remove the balls from oil one at a time and place it on a board and roll the dough and add 1 tbsn of filling. Now wrap the two sides then bottom and top to make a squre shape as shown in the picture.

4. Heat a non stick pan and coat it with a little oil and add the wraps 3 or 4 at a time and brown all the sides and enjoy.

Ingredients for the vegetable filling
4 large potatoes
1 tbsn mustard seeds
1 tspn cumin seeds
1 tspn curry powder
chopped ginger
1 sprig curry leaves
1 small tomato chopped
1 large onion sliced
Turmeric powder
chopped green onions
Salt to taste
1 cup cooked chick peas
Tomato sauce to taste


1. Boil the potatoes with the peel. Peel and mash and set aside.

2. Heat a little oil in a pan and add mustard seeds, cumin seeds, chick peas, curry powder as desired and some curry leaves and stir well.

3. When it’s done add finely chopped ginger, sliced onions and tomatoes and stir well.

4. Now add salt to taste, ground turmeric and 1 cup water. Cover the pan and let it simmer for 5 minutes. 

5. Then add chopped green onions and the mashed potatoes and cook for 2 minutes. Finally add a little tomato sauce and remove from heat.

Serve with Tomato & Mint Raita recipe below.

Tomato and Mint Raita
1 cup natural yoghurt
1 chopped Tomato
Chopped Fresh Mint 
Salt and Pepper
Squeeze of Lemon
1. In a bowl mix add the yoghurt, chopped tomato, chopped fresh mint, salt and pepper and Lemon. Mix together and adjust flavours to taste. 

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