Elawalu Roti Ingredients Dough 450g (3 cups) bread flour 300ml water 2 tsp fine salt 1 tbsp neutral oil (vegetable, canola, grapeseed) + extra for coating Filling 4 medium potatoes (300-350g), peeled and chopped 1 tbsp coconut oil ½ tsp ground turmeric ½ tsp curry powder ½ tsp chilli powder 5 cardamom pods, bruised ½ tsp black mustard seeds 8 curry leaves chopped 1 leek, washed, finely chopped 1 carrot, grated 3 cloves garlic, finely grated 1 thumb-sized piece ginger, finely grated 1 small green chilli, finely chopped sea salt and black pepper, to season Method Step 1: Prep the dough For the dough, combine flour, water, salt and 2 teaspoons vegetable oil in the bowl of an electric mixer with the dough hook attachment. Mix on low speed with dough hook until combined, then increase speed to medium low for about 6 minutes to knead until smooth and elastic. Shape into a ball and transfer to an oiled bowl, turning to coat in the oil. Set aside, covered, to rest for 30 minutes. Step 2: Divide the dough Turn dough out onto a lightly oiled surface and divide into 12 equal portions. Roll into tight balls and place on a well oiled tray, turning to coat completely in extra oil. Cover and set aside for 1 hour to rest at room temperature, or overnight in the fridge. Step 3: Cook the filling Place potatoes in a saucepan of cold salted water and bring to a boil over high heat. Cook for 8-10 minutes, until fork tender, then drain and set aside. Heat coconut oil in a large frying pan over medium high heat. Add spices and toast for 1 minute. Stir in the garlic, ginger, chilli and curry leaves, and cook for a further minute. Stir in carrot and cook briefly, then add leek and cook for 2 minutes until softened. Add potatoes to the pan and crush lightly, then mix well and cook for a further minute. Season to taste then set aside to cool. Step 4: Fill and cook Take 1 portion of dough and place on an oiled bench. Flatten out then start stretching out to a large round from the sides to as thin as possible and almost translucent. Place a portion of the filling in the centre top of the dough, then fold in the two sides to enclose into the shape of a long rectangle. Begin to fold from one end to the other in a triangle shape to completely enclose. Heat a large frying pan or tawa pan over medium heat. Cook roti for 2-3 minutes on each side until nicely charred, then stand upright to cook the sides. Serve immediately with yoghurt or spiced chutney if you like. #cooking #Recipe #srilanka #fyp - @andy_cooks