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Elawalu Roti (Sri Lankan Vegetable Roti)

Elawalu Roti (Vegetable Roti) is a Sri Lankan-style stuffed Roti with Curried Vegetables (Potato and leeks)! 
Prep Time30 minutes
Cook Time30 minutes
Resting Time8 hours
Course: Light Meal, Snack, Street Food
Cuisine: Sri Lankan
Keyword: Elawalu Roti, Sri Lankan Vegetable Roti, Stuffed Flatbreads
Servings: 8
Author: kanthi

Ingredients

For the Dough

  • 300 g bread flour or plain Flour
  • 1/2 tsp salt
  • 1/2 tsp sugar optional
  • 1 tbsp oil
  • 150 ml water
  • Oil as needed

For the Filling

  • 2 tbsp oil
  • 1/2 tbsp ginger minced
  • 1 tbsp garlic minced
  • 1 small onion chopped
  • 1 green chili chopped
  • 1 tbsp curry leaves finely chopped, optional
  • 2- inch piece of pandan leaf optional
  • 1/2 tsp turmeric powder
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 600 g potato boiled and roughly mashed
  • 200 g leeks chopped

Instructions

Make the Dough

  • Place the flour, sugar, salt, and oil in a large bowl and mix. Add water a little at a time. Mix until the dough comes together.
  • Knead into a shaggy dough. Cover the bowl with plastic wrap and let it rest for about 30 minutes.
  • After 30 minutes, knead the dough on a lightly floured counter for about 5 minutes until the dough is smooth.
  • Divide the dough into 8 small balls.

Soak the Dough Balla in the Oil and Rest

  • Place the dough balls in a shallow bowl. Pour the oil until the dough balls are covered with oil. Cover the bowl with plastic wrap and leave them to rest for at least 4 hours, preferably overnight. You can also keep it in the fridge for about 2 days.

Make the Filling

  • Heat the oil in a frying pan over medium-high heat. Add the ginger and garlic and stir fry for a minute. Add onions, green chilies, curry leaves, and pandan leaves, and saute until the raw smell is gone.
  • Season with turmeric, chili powder, salt and pepper.
  • Add the roughly mashed potatoes and mix well.
  • Add the chopped leeks and saute, stirring for a few minutes.
  • The vegetable filling is ready. Keep it in the fridge until use.

Strech the Dough

  • Apply some oil on the working surface.
  • Take one ball and lightly flatten it.After resting time, the oil makes the dough soft and easy to stretch.
  • You need to stretch it into a rectangular sheet as thin as possible until you can almost see through it.
  • Stretching the dough is very similar to laying a bed sheet.
  • Lift up one edge of the dough and gently pull to stretch it even more. Repeat it with another corner.

Fill and Shape

  • Cut the rectangular sheet to make 2 sheets.
  • Shape the filling in the same shape that you want your Elawalu Roti to be. In this case, divide it into triangle-shaped portions, as needed, as shown in the photo.
  • Place the filling at one end of the sheet. Wrap the roti around the filling to form a triangle shape as shown in the photos below.
  • Make sure you wrap the filling properly to seal it in.
  • Place the prepared rotis on an oiled plate, covered, until you’re ready to cook them.

Cook

  • Heat a griddle or a frying pan (preferably cast-iron) to medium-high heat.
  • Add about one tablespoon of oil and move the pan to spread it.
  • When the surface is hot enough, cook the roti one side at a time until all the sides are cooked and turn golden brown and crispy.
  • Make sure all the sides of the roti are well cooked. You can make a few rotis at a time with experience. Keep them warm until serve.
  • Serve warm with sweet & spicy chili sauce, tomato sauce, or tomato ketchup. Enjoy!