Stuffed Wholemeal Roti – Curry Hot Pockets

During my trip to Sri Lanka, I became addicted to these tasty pockets filled with spicy chicken, fish, vegetables or beef. “Short Eats” as they are known are only 40c-50c each and were so so satisfying! However, I knew they were not the healthiest, bathed in ghee while cooking, so I decided to make a healthier version to see if they would taste as good….and they did!

It’s best to make the roti dough a couple of hours before you plan to use it to allow for it to rest. The longer the dough is rested, the more pliable it becomes so it’s easier to roll out or stretch it.

Make them vegetarian by substituting the chicken with chickpeas, lentils or firm tofu.

ROTI DOUGH

Makes 6-8 parcels
Prep Time: 60 min
Cooking Time: 30 min
Resting Time: 2-4 hours

  • 2 cups of atta or wholemeal flour (atta is finely ground wholemeal flour an can be found at any Indian or South Asian grocery store)
  • 1 cup plain flour (you can also use all plain flour)
  • 1 tsp salt
  • enough water to make a soft pliable dough, approx 1-1.25 cups
  • 2 tbs vegetable oil for brushing
  1. Mix the flour and salt in a large bowl
  2. Make a well in the centre and gradually add the water and mix the flour in with a fork or your fingers. Add enough water to make a soft and pliable (not sticky) dough
  3. Knead dough until it’s smooth. Add a bit more water if the dough feels tough
  4. Cover dough with a damp cloth and leave to rest for 30 min
  5. Divide rested dough into 6-8 pieces (slightly larger than a golf ball) and roll into balls
  6. Brush a bit of oil on each dough ball and place on tray
  7. Cover with a damp cloth and leave dough to rest for at least an hour, up to 3 hours

FILLING

  • 300g chicken thigh fillet diced into small chunks. For a vegetarian version you can use mushrooms, cooked lentils or chickpeas
  • 1 cup potato cut into into 1cm cubes cooked al dente (boiled or microwaved)
  • 1 carrot finely diced
  • 1/2 cup frozen peas (thawed)
  • 1 sprig curry leaves (if you have it)
  • 1 tsp mustard seeds
  • 2-3 cloves of garlic minced
  • 1 heaped tsp minced ginger
  • 1 green chilli diced (optional)
  • 1 heaped tbsp Sri Lankan or any other curry powder – I used Baba’s brand, which is a Malaysian curry powder
  • 1 heaped tsp ground cumin
  • 1 heaped tsp ground coriander
  • 1 tsp sugar
  • chilli powder, salt and pepper to taste
  • fresh coriander (optional)
  1. Heat 1-2 tbsp oil in frying pan on med-high heat
  2. Add in curry leaves and mustard seeds. Be careful as they may splatter
  3. After 30 sec, add onion, garlic, ginger, green chilli and saute for 1-2min until fragrant
  4. Add chicken, curry powder, ground cumin & coriander, turmeric and chilli powder. Stir fry until cooked through then add potato, carrot, peas and salt, pepper & sugar to taste
  5. Add 2 tbsp of water so mixture has a bit of sauce. Turn the heat off and fold in chopped coriander
  6. Let mixture cool before forming the curry pockets
Cooking the filling mixture

FORMING THE ROTI POCKETS

  1. Roll each ball of dough into a rectangle and stretch it out as thin as you can at least 40cm long and 20cm wide.
  2. Add about 2-3 tbsp of filling on the bottom right corner in a triangular shape as shown below. Optional: brush some oil on the dough if you prefer a more flakey texture
  3. Continue to fold the filling over until the filling is fully enclosed with 2-3 layers of dough
  4. Heat a heavy based pan on medium flame with a drizzle of oil. Fry roti pockets on each side until golden brown
  5. If you’d like to keep the pockets for later in fridge or freezer, cook them for a shorter time (just slightly browned) so you can reheat them in a pan later.

Published by nonnachong

A lover of food and how it unites us!

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