Vegetable Roti Rolls


Preparation info

  • Difficulty


  • Makes about


Appears in

Hidden Kitchens of Sri Lanka

Hidden Kitchens of Sri Lanka

By Bree Hutchins

Published 2013

  • About

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.




  • 900 g (2 lb/6 cups) plain flour
  • teaspoons salt
  • 60 ml (2 fl oz/¼ cup) coconut oil*, plus extra for cooking


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.