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
Water
Olive oil 





Method

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

Method

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. 

52 week project – Sri Lankan Cookbook – Pol Sambol

Due to a cold I am posting this later than planned – Oh the chaos of life! I wanted to try Peter Kurivita’s Pol Sambol recipe and it turned out really fresh with the lime juice and this time I added the chilli as it was a small amount for just the adults! What better way to clear out your cold than to eat chilli. I decided to enjoy the Pol Sambol with a coconut roti made with added Habanero peppers to add a bit of colour and flavour to the roti. And it turned out better than expected as the pepper flavour throughout the roti added the right amount of texture.

Pol Sambol (for two)

Pol Sambol ready to serve with your favourite roti

1/2 cup desiccated coconut
1 teaspoon chilli powder
1/4 red onion, chopped finely
black pepper
dash of lime
salt to taste

1. Add the coconut to the bowl – mix in chilli, red onion, pepper, a dash of lime to make the sambol nice and wet but not sloppy. Add salt to taste.
2. Serve with coconut roti.

Coconut Roti

Rotis with a bit of green!

2 cups all purpose flour

1 cup desiccated coconut1 onion sliced

1 habanero pepper or any other capsicum of choice
Salt to taste

Water (about 1 cup)

Canola oil for frying

Method

1. Prep onion and pepper in food processor – pulse till they are small.
2. In a large bowl mix onion, pepper, flour, desiccated coconut, butter, salt and water.
3. Mix all the ingredients together to make a dough that can be formed into balls.
4. On a floured surface place balls and flatten -the kids can help with this.
5. Heat up a heavy based skillet and fry in oil until brown on both sides.
6. Drain oil on a paper towel and serve the Roti with your favourite curry or sambal.


52 week project – Sri Lankan Cookbook – Coconut Roti

As last weeks recipe was a bit of a fail I figured something easy would be a good choice this week. So I made Coconut Roti and Egg Curry. I was going to add a coconut sambal to the plate though the time did not allow it. The fun thing with make Rotis is that it is a kitchen job where the kids can get involved and help out with the moulding and flattening, just like play dough!

Delicious Egg Curry and Coconut Roti

Coconut Roti 

(Makes about 24)

2 cups all purpose flour

1 cup desiccated coconut
1 onion sliced

1 sprig of curry leaves sliced
Salt to taste (about ½ tspn)

Water (about 1 cup)
Canola oil for frying
Method
1. Slice onion and curry leaves.
2. In a large bowl mix onion, curry leaves, flour, desiccated coconut, salt and water. 
3. Mix all the ingredients together to make a dough that can be formed into balls.
4. On a floured surface place balls and flatten. 
5. Heat up a heavy based skillet and fry in oil until brown on both sides. 
6. Drain oil on a paper towel and serve the Roti with your favourite curry or sambal.
Egg Curry simmering away
Egg Curry
3 eggs
2 tbsp coconut oil (melted)
2 tsp black mustard seeds
sprig of curry leaves 
1 red onion – thinly sliced
1 small knob of ginger – finely grated
4 cloves garlic – crushed
1 tsp roasted cumin

1 tsp roasted coriander

1tsp turmeric

2 tsp tomato paste

1 cup coconut milk
salt to taste

Method
1. Boil eggs until they are hard boiled (10 minutes) then put in cold water and peel. Set aside. 
2. In a heavy based skillet over medium heat – add the coconut oil and the mustard seeds. As soon as the seeds pop, add the curry leaves and onions and saute until translucent. Then add the ginger and garlic. 
3. Stir and then add the spices and tomato paste. Continue to fry for about 2 minutes and pour in the coconut milk. 
4. Turn down the heat to simmer and add the eggs – Simmer the curry until the sauces thickens. 
5. Season to taste and enjoy with the Roti or your favourite rice.