Gothamba roti with brinjal pickle

Preparation info

  • Difficulty

    Medium

  • Serves

    4

    ; makes 8

Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

This is a variation on a street food called elawalu roti, or vegetable roti. The gothamba roti takes a bit of practice, as it has to be paper thin; you can go online and learn how to toss it, or just roll it out paper thin on your kitchen bench. I like to serve it with my pumpkin curry.

Preparation 30 minutes + at least 2 hours resting
Cooking 4–5 minutes per roti

Ingredients

Roti Dough

  • 450 g (1 lb/3 cups) plain (all-purpose) flour
  • 1 teaspoon salt
  • tablespoons rice bran oil
  • 200 ml (7 fl oz) vegetable oil, for brushing and greasing

Method

For the roti dough, combine the flour and salt in a large bowl. Add the rice bran oil and knead in enough lukewarm water to form a smooth dough. Cover with a damp tea towel and rest in a warm place for 1 hour, or even overnight.

Divide the dough into eight small balls, about 6 cm (2½ inches) in diameter. Rub some vegetable oil over them, cover with a damp tea towel and rest for another 1 hour, so the dough becomes soft and stretchy.

When you’re ready to serve, heat a griddle, barbecue flat plate or large frying pan over medium heat.

Liberally oil a substantial area of a clean work surface. Place one dough ball in the middle and press down with the palm of your hand, while moving it in a circular motion, to flatten and smooth out the dough as much as possible before you start to stretch it. It takes a bit of practice to throw a roti the professional way, so an equally effective way is to work around the edges of the dough, gently stretching them outwards as far and as thinly as you can, before holes start to appear. The end result should be as thin as tracing paper, and about 60–70 cm (24–27½ inches) in diameter.

Pull opposite edges of the roti towards one another, to overlap in three layers, drizzling a little oil between each. Fold this elongated shape into thirds again, drizzling more oil between each layer, and spreading the roti with about 2 tablespoons of the brinjal pickle; you should end up with a triangular roti.

Lightly oil your cooking surface and fry the roti for 1–2 minutes on each side, until golden blisters appear on each side. As the roti will be thick with the filling, also cook all the edges, so you have a brown and well-formed triangle, measuring about 5 cm (2 inches) along each edge.

Keep warm while shaping and cooking the remaining roti. Serve immediately.