Sri Lankan Vegetable Roti

Ingredients

• 2 cups All-Purpose Flour
• 1 cup Water
• 1/2 tsp Salt
• 1 medium Potatoes
• 1 medium Carrots
• 1/2 medium Onion
• 1/2 cup Green Beans
• 1 small Green Chilies
• 1 tsp Curry Powder
• 1/4 tsp Turmeric Powder
• 3 tbsp Vegetable Oil

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour, 1 cup of Water, and 1/2 tsp of Salt. Mix until a dough forms, then knead on a lightly floured surface for 5-7 minutes until the dough is smooth. Divide the dough into 4 equal portions and set aside.
2. 2Place the 1 medium Potatoes and 1 medium Carrots in a pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes, or until fork-tender. Drain the water, let the vegetables cool slightly, then dice them into small pieces.
3. 3Heat 1 tbsp of Vegetable Oil in a medium skillet over medium heat (350°F / 175°C). Add the 1/2 medium Onion, chopped, and the 1 small Green Chilies, finely chopped. Sauté for 2-3 minutes until the onion is softened and fragrant.
4. 4Add the diced potatoes, diced carrots, and 1/2 cup of Green Beans to the skillet. Stir in the 1 tsp of Curry Powder and 1/4 tsp of Turmeric Powder. Cook for 5 minutes, stirring occasionally, until the vegetables are well combined and heated through. Season with salt to taste.
5. 5On a lightly floured surface, roll out each of the 4 dough portions into a thin circle, about 6-8 inches in diameter.
6. 6Place about one-quarter of the vegetable filling onto the center of each roti circle.
7. 7Carefully fold the edges of each roti over the filling to create a square or rectangular shape, sealing the filling inside.
8. 8Heat the remaining 2 tbsp of Vegetable Oil in a large skillet or on a griddle over medium heat (350°F / 175°C). Cook the rotis for 3-4 minutes per side, until they are golden brown and crispy. You will hear a gentle sizzle as they cook.
9. 9Serve the Sri Lankan Vegetable Rotis hot.

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