Sri Lankan Fish roti - Popular Sri Lankan Street Food
These spicy and delicious triangles, filled with fish and potato mixture are a typical Sri Lankan street food loved by everyone as a snack or a filling mealtime choice. This easy recipe will give you the privilege of making these delicious fish rotis at home.
You can make the filling on the previous day and store in the fridge to make the process a bit easier and less time-consuming.
If your taste buds prefer a vegetarian version of the same, try this delicious vegetable roti by clicking the link below ;
So let’s get ready with all the necessary ingredients and make them;
1st Step : Make the dough
Ingredients for the dough;
| Plain Flour | 2 Cups |
| Sugar | 1 tbsp |
| Salt | 1 tsp |
| Any oil | 2 tbsp |
| Baking powder | 1 tsp |
Knead
- Mix everything together and knead adding water little by little until it doesn’t stick onto your fingers
- Knead for 5 – 8 mins more while dipping fingers with oil until the dough is soft and rubbery
- Now, break into equal pieces from the dough and roll them into balls as the size of a medium egg
- Dip each ball in the oil and arrange them on a tray, allowing space between for them to rise. Dab a little oil on each ball. Oil makes the flour to be softer and stretchy
- Close with a cling film and let to rest for 2-3 hrs in a warm place
2nd Step : Make the filling
Prepare the fish:
- You can use tinned mackerel, pilchards in brine or tuna in brine for an easier choice
- If you prefer fresh tuna, Kingfish, Marlin or Thalapath fish for this filling, place fish pieces in a pan and fill the water just above and add pepper powder, salt, a dash of turmeric, a bit of curry powder and a clove of gamboge. Cook the fish until soft and all the water runs out and keep aside
For the filling you will need;
| Fish (tinned tuna or mackerel in brine) | 1/4 cup |
| Salt | 1/2 tsp |
| Ground black pepper | 1 tsp |
| Garlic chopped | 3 cloves |
| Green chilli chopped | 1 or 2 |
| Onion or shallots chopped | 1 large |
| Boiled potatoes | 1/2 cup |
| Carrots – cut into thin strips | 1/2 cup |
| Spring onions chopped or leek cut thinly | 1/4 cup |
| White Cabbage – shredded thinly | 1/2 cup |
| Turmeric powder/Mild curry powder/Chili powder | 1/2 tsp each |
| 2 Crushed cardamoms and a cinnamon stick | |
| Lemon juice | a few drops |
| Oilve oil or any other oil | 1 tbsp |
- Heat up oil in a wok, add cardamoms and the cinnamon stick
- Add chopped garlic and curry leaves
- Throw a handful of thinly chopped red shallots or onion and brown them
- Add chopped green chilli
- Then, toss shredded carrots and cabbage. Stir fry until the veggies are softened. Do not overcook
- Roughly crush the boiled potatoes and toss them next
- Add chilli powder, curry powder, turmeric, salt and pepper
- Mix all together and lastly, add fish
- Stir fry a bit more and adjust the taste at this point
- Finally, squeeze a few drops of lemon juice on top and mix all together
- The filling is ready now. Cover and keep aside
Assemble everything. Final step
- Lift up the cling film and take a ball of dough and flatten it to make a round-shaped disk on an oiled plate. (Oil your fingers well while doing this)
- Place a heap of filling in the middle
- Fold into a triangle
- First, bring the right edge to the middle
- Then the left side and the bottom, all the way to the middle
- Next. the top must come to the middle too
- Finally, it should look like a perfect triangle like this; ( make the sides widen and shape it up with oiled fingers )
- Place the triangle roti on a well oiled and heated up pan and bake turning frequently until all the sides are baked well
- A wooden spoon placed across the pan is a brilliant way to support the rotis when the sides are baked
- Once all the rotis are baked properly, let the steam escape by placing them on a wire rack
- Let them cool off completely
- Serve with ketchup on the side or on their own
- Finish off with a steaming cup of plain tea with ginger and sugar
Comments
Post a Comment