Another popular snack or ‘short eat’, roti rolls are made from paper-thin pieces of dough, which are filled with curried vegetables or meat, then folded into a triangle or shaped like a spring roll. They are sometimes crumbed and deep-fried. Vigneshwaran and Malathi filled their vegetable roti with a potato and cabbage curry and fried them on a cast-iron plate over an open fire.
Prepare the filling and set it aside.
To make the dough, sift the flour and salt into a large bowl. Using your hands, mix in the coconut oil and about 8 tablespoons water, adding a tablespoon at a time. Continue to work the dough until it is smooth and elastic; you may need to add a little more water (2-4 tablespoons) and oil to get the right consistency. Divide the dough into 15 pieces and shape each piece into a ball a little smaller than a tennis ball. As you finish shaping each ball, cover it in plastic wrap so it doesn’t dry out.
Take one ball of dough and roll it out on a clean work surface into a very thin rectangle, approximately 28 x 30 cm (11¼ x 12 inches). With the longest sides at the top and bottom, place 2 heaped tablespoons of the filling along the length of the dough, about a third of the way up from the bottom. Fold in the two short sides and then tightly roll it up like a spring roll.
Heat a flat griddle or cast-iron frying pan over medium heat and brush it lightly with coconut oil. Fry the rolls for 4-5 minutes, turning them over every minute or so until each side is golden brown. Stand them up on each end as well, to cook the edges. Serve hot or cold.
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