Elawalu Roti

By Andy Cooks · 90 min

Ingredients

Instructions

1. Combine flour, water, salt and 2 teaspoons vegetable oil in a mixer bowl with a dough hook. Mix on low until combined, then on medium-low for about 6 minutes until smooth and elastic.
2. Shape into a ball, place in an oiled bowl, turn to coat, cover and rest for 30 minutes.
3. Turn the dough onto a lightly oiled surface and divide into 12 equal portions. Roll each into a tight ball, put on a well-oiled tray and turn to coat in oil. Cover and rest 1 hour at room temperature, or overnight in the fridge.
4. Boil the chopped potatoes in cold salted water over high heat for 8-10 minutes, until fork-tender. Drain and set aside.
5. Heat coconut oil in a large frying pan over medium-high heat. Add the spices and toast for 1 minute.
6. Stir in garlic, ginger, chilli and curry leaves and cook for 1 more minute.
7. Add carrot and cook briefly, then add leek and cook 2 minutes until softened.
8. Add the potatoes, crush lightly, mix well and cook 1 more minute. Season to taste and let cool.
9. Flatten a dough portion on an oiled surface and stretch it from the sides into a large, almost translucent round.
10. Place a portion of filling in the centre, fold the two sides over to enclose it into a long rectangle, then fold one end over to the other in a triangle to fully enclose.
11. Cook in a large dry frying pan or tawa over medium heat for 2-3 minutes per side until nicely charred, then stand upright to cook the sides.
12. Serve immediately.

Summarized from Andy Cooks's video. Watch it for the details.

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