SRI LANKAN ROTI PARCELS

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 20 mins plus 1 hour rest­ing Cook­ing time 30 mins Makes 8

450g plain flour

2 Tbsp ex­tra vir­gin olive oil

2 tsp fine salt

1¼ cups wa­ter

4 medium po­ta­toes, peeled, halved 6 cups Asian greens, chopped

2 tsp black mus­tard seeds

1 tsp car­damom seeds

2 car­rots, peeled and

coarsely grated

½ bunch co­rian­der leaves, chopped ½ bunch Viet­namese mint, chopped 4 green shallots, finely sliced 12 curry leaves, chopped

8 cloves gar­lic, minced

1 Tbsp fresh turmeric, grated

1 Tbsp ginger, grated Sea-salt flakes and freshly ground

black pep­per, to sea­son

2 Tbsp sesame oil

Cook­ing oil spray

Raita and lime wedges, to serve

STEP 1 Com­bine flour, olive oil and salt in a bowl. Add wa­ter and knead firmly for 5 min­utes, un­til a smooth dough forms. Wrap in plas­tic wrap, then set aside for 1 hour.

STEP 2 Mean­while, steam po­ta­toes un­til ten­der. Crush with a fork and set aside to cool. Steam Asian greens un­til just wilted, then set aside to cool.

STEP 3 Toast mus­tard and car­damom seeds in a pan over low heat un­til aro­matic. Mix with po­ta­toes, greens, car­rot, herbs, shallots, curry leaves, gar­lic, turmeric and ginger. Sea­son with salt and pep­per.

STEP 4 Di­vide dough into 8 pieces and roll each out to a 15cm-wide, 50cm-long and 2mm-thick strip. Brush with a lit­tle sesame oil. Place a large spoon of potato mix­ture at the near edge. Fold right edge over to make a tri­an­gle. Con­tinue fold­ing, main­tain­ing shape, un­til you reach the end. Re­peat with re­main­ing dough and fill­ing.

STEP 5 Spray a char­grill pan with oil and set over medium heat. Cook parcels for 6 min­utes on each side, un­til crisp, then serve with raita and lime wedges.

Sri Lankan roti parcels

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