Wrapped Vegetable Flatbread (Sri Lankan Veg Roti)

Ingredients:

For the Roti:

All Purpose Flour - 2 Cups

A Pinch of Salt

Lukewarm water as needed

Coconut Oil - 1 Cup

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For the Filling:

Boiled and Mashed Potatoes - 1 Cup

Shredded Carrots - 1/2 Cup

Coarsely Chopped Scallions - 1/2 Cup

Chopped Green Chilli - 1 Tsp

Ginger & Garlic Paste - 1/2 Tsp

Tomato Paste - 3 Tsp

Cumin Powder - 2 Tsp

Turmeric Powder - 1/2 Tsp

Mustard Seeds - 1/4 Tsp

Cumin Seeds - 1/4 Tsp

Salt & Pepper to Taste

Oil - 1 Tbsp

Method:

1. First make the dough. Mix flour and salt in a bowl. Add water in small quantities and knead well until it turns less sticky to touch.

2. Now divide the dough into 6 equal parts and roll them between your palms to shape it like a ball. In a large bowl place the rolled balls of dough and pour the oil. Make sure the balls are immersed in. Cover and let it rest overnight (or minimum 10 hours). This will help the dough become elastic and easy to handle.

3. Now let's make the filling. In a heated pan of oil, add mustard and cumin seeds. Wait till they crackle. Next add the chopped chilli and ginger & garlic paste. Saute a little bit. Next add the veggies (except potatoes), spices, tomato paste along with salt and pepper. Stir well and cook for few minutes until the veggies are done. Lastly add the potatoes, mix well and cook for a minute. Then remove from heat.

4. Now take out one ball of dough and roll it thin (in a way that it is almost transparent).

5. Place two teaspoonful of cooked filling and fold tightly and gently from each side, in order to get the shape of a cuboid.

6. Turn each side and cook on hot skillet until all sides of the roti gets brownish speckles.