SRI LANKAN ROTI PARCELS
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
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