vegetable roti(Sri Lankan street eats, snacks).

Ingredients

• 625 g (5 cups)plain flour
• 360 ml (1½ cups), as neededwater
• to seasonsalt
• 950 ml (4 cups)oil, for submerging the dough
• 45–60 ml (3–4 tablespoons)oil, for the filling
• 1 sprig, finely choppedcurry leaves
• 1-inch piece (about 2.5 cm)pandan leaf
• 2 large, finely choppedonions
• 5 cloves, finely mincedgarlic
• 2 medium, choppedgreen chillies
• 3 medium, gratedcarrots
• 15 ml (1 tablespoon), plus an extra 5 ml (1 teaspoon) if neededfreshly ground black pepper
• 5 ml (1 teaspoon)turmeric powder
• 5 ml (1 teaspoon)curry powder
• 5 ml (1 teaspoon)red chilli powder
• 5 ml (1 teaspoon)black pepper powder
• 3 large stalks, finely choppedleeks
• 4 mediumpotatoes
• to seasonsalt

Instructions

1. 1

   Boil the potatoes

   Boil the potatoes until very soft. Peel them and leave them to cool.

2. 2

   Prepare the vegetables

   Grate the carrots and leeks, and prepare the remaining filling ingredients.

3. 3

   Soften the aromatics

   Heat 30–45 ml (2–3 tablespoons) of filling oil in a pan over medium heat, using as little as possible so the filling stays dry. Add the curry leaves, pandan, garlic, onions and green chillies; cook until the onions soften.

4. 4

   Cook the vegetables

   Add the grated carrots, turmeric, red chilli powder, curry powder, black pepper powder and salt. Taste and cook until the carrots soften, then stir in the leeks and cook for 3–5 minutes, keeping their colour green.

5. 5

   Mash the filling

   Take the pan off the heat. Add the potatoes and roughly mash them into the vegetables, leaving some small pieces. Taste, adjust the salt if needed, then leave the filling to cool.

6. 6

   Mix the dough

   Mix the flour and salt in a large bowl. Gradually add water, as needed, combining it into a stiff dough that does not stick to the bowl.

7. 7

   Knead and portion

   Knead the dough with a push-and-pull motion for 10 minutes, until smooth, soft and pliant. Divide it into portions a little larger than golf balls and roll each one between your palms until very smooth.

8. 8

   Soak the dough

   Pour the remaining oil into a deep container. Add the dough balls separately so they do not stick together and are completely submerged; flatten them slightly if needed. Leave them to soak for several hours or overnight.

9. 9

   Stretch the dough

   Place an oiled dough ball on a smooth surface. Press it gently with your fingers, then stretch it gradually in opposite directions, first with your fingertips and then with smoothing motions. Use a little oil on your palms if needed.

10. 10

    Thin the dough

    When the dough has a rough shape, lift it by its edges and stretch it upwards, downwards and out to the sides. Air pockets can settle as you continue. Aim for an elongated shape wide enough to wrap the filling in two or three layers; it need not be perfect.

11. 11

    Fill and fold

    Place 2 tablespoons of filling near the bottom of the stretched dough. For a long roti, cover the filling and fold the right and left sides inwards, then continue rolling into a long rectangle, shaping it as you go. For a triangle, position the filling slightly to one side, fold the sides over it, bring up the bottom and continue folding in the same way as a samosa; shape and flatten it gently as you fold. Remove any excess filling that makes folding difficult.

12. 12

    Set aside the rotis

    Place each finished roti on a well-oiled plate. If this is your first time making them, start with the long rectangular shape before trying the triangle fold.

13. 13

    Heat the griddle

    Set a tawa or griddle over low to medium heat and keep the heat steady. The dough already contains oil, so no extra oil is needed for cooking.

14. 14

    Cook until done

    Cook two or three rotis at a time, turning them with tongs every 2–3 minutes for even cooking. Cook each side for at least 5–7 minutes, and longer if needed, until the layered dough is cooked through. For triangles, cook the two main faces first, then the sides, holding the pointed edges against the hot griddle so the thicker parts cook through.

15. 15

    Serve warm

    Serve the rotis warm.

What is vegetable roti?

Vegetable roti is a Sri Lankan stuffed flatbread often associated with street food and snacks. It brings a spiced vegetable filling together with an oil-softened dough that is stretched thin, folded around the filling and cooked on a griddle.

This version combines potato, carrot and leek with curry leaves, pandan, chilli and pepper. Long rectangular folds are a practical starting point; the same dough can also be shaped into triangles.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1267 calories, 10g protein, 81g carbs, 102g fat.

The flour and potatoes provide most of the carbohydrates, while the oil used to soak the dough and cook the filling contributes most of the fat. The vegetables add some fibre, but this serving is relatively low in protein; pair it with a protein-rich side such as eggs, lentils or yoghurt to balance the plate.

The vegetable filling

A dry filling is easier to wrap and less likely to make the dough difficult to handle. Use only enough oil to soften the aromatics, and cook the vegetables until tender without letting the leeks lose their green colour.

Potatoes: roughly mash them into the cooked vegetables rather than making a completely smooth mixture. Small pieces give the filling a little texture and make it easier to portion.

Why the dough rests in oil

The long oil soak is central to this method: it gives the dough time to become pliant enough to stretch thinly. The recipe calls for several hours or an overnight rest, so include that time in your plan.

Submerged dough: keep the balls fully covered and separated in the container. Dough left exposed to the air may become grainy when stretched.

Stretching without tearing

Start by pressing the dough gently, then work outwards with your fingertips and smooth it wider with your hands. The oil on the dough should help it move across the surface; a little oil on your palms can help if it begins to catch.

Thin layers: lift the edges and stretch upwards as well as sideways, aiming for a long, flexible sheet. It does not need to be perfectly even, but it should be large enough to wrap the filling in several layers.

Choosing a fold

The rectangular version uses inward side folds followed by rolling around the filling. This shape is a straightforward way to learn how the soft dough behaves.

Triangle fold: arrange the filling slightly to one side and fold the dough over it in successive sections, as for a samosa. Keep the filling contained and shape the sides as you go; try this shape once you are comfortable with the first fold.

Cooking through on the griddle

Cook over low to medium heat so the layered dough has time to cook through without the outside racing ahead. Turn the rotis every 2–3 minutes, and allow at least 5–7 minutes per side; thicker or larger pieces may need longer.

Triangle points: these edges are thicker than the broad faces. After cooking the main sides, hold the points against the griddle so they do not remain doughy.

Serving the rotis

Serve the rotis warm, while the folded layers are still soft. They can be served as a snack or as part of a meal.

For a fuller plate, pair a roti with fresh vegetables or a simple salad. The filling already brings vegetables and starch together, so a fresh side adds contrast.

Recipe notes & tips

• Prepare and cool the filling before you start assembling the rotis.
• Keep the dough balls fully submerged during their long rest.
• Roll the dough balls very smooth before soaking them in oil.
• Stretch the dough gradually rather than pulling hard at one edge.
• Keep the filling dry and use 2 tablespoons per roti as directed.
• Turn the rotis every 2–3 minutes to help them cook evenly.

Variations

• Adjust the heat: use the optional extra teaspoon of black pepper if you want a more peppery filling.
• Make triangles: fold the filled dough in successive sections using the samosa-style method.
• Shape rectangles: fold both sides over the filling and roll into a long parcel.
• Change the chilli level: reduce the green or red chilli to make the filling milder.
• Serve with a fresh side: add salad or cut vegetables alongside the warm roti.

Common mistakes to avoid

• Exposed dough during soaking: keep every ball submerged so it stretches smoothly.
• Wet filling: use minimal oil and cook the vegetables down before adding the potatoes.
• Rough dough balls: roll each portion very smooth before placing it in the oil.
• Pulling too hard: stretch gradually with fingertips and smoothing motions to reduce tearing.
• Overfilling: use 2 tablespoons and remove extra filling if it gets in the way of folding.
• Cooking too quickly: keep the griddle at low to medium heat and cook each side for at least 5–7 minutes.

How to store

Cool leftover rotis and refrigerate them in a covered container for up to 3 days. Reheat on a griddle over low to medium heat, turning until warmed through.

Frequently asked questions