Dairy-Free Sri Lankan Vegetable Roti
Savory vegetable-filled roti, a popular Sri Lankan street food, adapted to be completely dairy-free.
Ingredients
- 2 cups All-Purpose Flour
- 1 cup Water
- 1/2 tsp Salt
- 2 tbsp Coconut Oil
- 1 cup Potato, diced
- 1/2 cup Carrot, diced
- 1/2 cup Onion, chopped
- 1/2 cup Green Beans, chopped
- 1 tbsp Curry Powder
- 1/4 tsp Turmeric Powder
- 1/4 tsp Chili Flakes
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine flour, water, and salt to form a soft dough. Knead for 5 minutes. Let rest for 15 minutes.
- 2While the dough rests, heat coconut oil in a pan. Add onion and sauté until translucent.
- 3Add diced potato, carrot, and green beans. Cook until tender, about 10 minutes.
- 4Stir in curry powder, turmeric powder, and chili flakes. Season with salt to taste. Cook for another 2 minutes.
- 5Divide the dough into 4 equal portions. Roll each portion into a thin circle.
- 6Place a portion of the vegetable filling in the center of each circle. Fold the edges of the dough over the filling to form a square or rectangular shape.
- 7Heat a flat griddle or pan over medium heat. Cook each roti for 4-5 minutes per side, or until golden brown and cooked through.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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