Sue Koswatte
- Apr 22, 2020
- 2 min read

Stuffed Coconut Roti Sri-lankan Style

Updated: Apr 30, 2020

Using the Basic Recipe of pol roti, you can achieved this stuffed version with any filling you fancy. Traditionally in Sri-Lanka, they stuff tuna fish filling on the stuffed roti. You can see the basic filling recipe on my blog as fish filling.

On this recipe below i have used mince meat as a filling.

Basic roti recipe Ingredients

200g of plain flour
100-150g of coconut (can be fresh/desiccated or frozen)
salt to taste
1 egg optional (adding eggs make it really soft)
water as needed

For the filling

Ingredients

1 can of fish (Glenryck Pilchards in Brine or mackerel/tuna) or any minced meat or vegetable.

1 red bombay onions thinly sliced or chopped

oil/ghee as needed for stir fr.

2 tbs mustard seeds

1/2 crushed garlic

salt to your taste

1 tsp of freshly grounded black pepper

1/2 tsp chilli powder

Method

For the filling

Heat some oil in a pan add the mustard seeds and crush it with a spoon. Add the onion and garlic and temper it well until golden. Add the meat or fish and cook really well. Add the salt, chill powder, pepper and mix really well. remove from heat and leave it to cool.

Making the roti

In a large bowl add all the ingredients. Gradually mix water little by little and mix well until it all comes together until it forms a sticky dough. Kneed the dough with your hand until the consistency of bread-dough, non sticky. shape into small bowls. On a luncheon sheet,(easy to remove after flatten, as you don't need extra flour or oil) flatten the dough with a rolling pin or by hand into two thin round shapes. Fill in the desire filling into the middle of one roti and cover it from the other. Taking a fork press it and seal it together.