Vegetable Rotti (Elavalu Rotti)


Vegetable Rotti

Serves 6-8 rottis

Preparation time – 30 minutes

Cooking time – 15 minutes


For the dough

4 cups wheat flour
½ cup olive oil or as required
1 tsp salt
Water to knead the dough
For the filling
2 cups beef/mutton (boiled)
2 big onions
½ cup curry leaves
4-5 green chillies
1 cup carrots (shredded)
½ cup cabbage (shredded)
1 cup potatoes (diced)
1 cup leeks (chopped)
1 tsp ground black pepper
¼ tsp mustard
½ tsp turmeric powder
1 ½ tsp chillie powder
½ tsp chillie flakes (optional)
salt to taste
2 tbsp olive oil


The wrap

  1. Sift the flour, add salt, 2 tsp olive oil, water and knead into a soft and smooth dough.
  2. Add 2-3 tsp olive oil and keep kneading the dough for 10 minutes turning it over the work surface until it incorporates to soft, smooth and shiny dough.
  3. Make small balls about 2 and a 1/2 inch diameter, drizzle some oil on each ball and cover with a damp cloth and leave the dough to rest for 30 minutes.
  4. 4.      This dough can be used instantly without leaving to rest for 30 minutes either way it tastes great.

The filling

  1. Heat oil in a medium size pan over a medium heat and temper onions and curry leaves.
  2. Add the green chillies and stir. Add the carrots and potatoes and let it cook for 2 minutes.
  3. Stir in shredded cabbages, leeks and mix well. Add the spices and salt.
  4. Keep sautéing for a minute and add a cup of water keep it closed for 5-6 minutes checking occasionally for the water level and make sure the vegetables doesn’t get burnt.
  5. If the vegetables require more cooking add more water as required.
  6. Once the vegetables are tender add the meat and sauté for a few minutes.
  7. When the mixture starts to leave the sides of the pan stir and take off heat.
  8. Let it cool for 15 minutes.
  9. Roll each ball of dough into 25 cm by 14 cm thin sheets and place a generous amount of the vegetable mixture on one side and fold in the three sides of the dough and roll it like a roll.
  10. Heat a griddle in high and turn it to medium place the rottis and cook each side until slightly golden brown about 4-6 minutes on each side and remove from heat.

Hints- Use a pressure cooker to boil the meat if you have one which will help you prepare within the time mentioned.

 This rotti is idea for a picnic, lunch box or a quick snack to be taken anywhere and eaten at any time, easy to eat with less mess.

  • As these rottis contain vegetables I believe this is an ideal way to serve vegetables for kids who are really picky and avoid vegetables.
  • Wrap the rottis in a foil to preserve the crispiness on a picnic or lunch box.
  • You can prepare this with either meat or vegetable filling (use both for extra flavor).
  • These wraps/rottis are an appetizer/snack which is very delicious and sure you’ll end up eating more than 2 forgetting about your diet.
  • Can be served as a quick breakfast.

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Recipe by mafaza haleem


Zataar keema pizza


Arabian cuisine has always encouraged me to try new dishes. Zataar was introduced to me through manakish at man2ooshe and I fell in love with the spice. As I saw the zataar on display at Carrefour I quickly grabbed a little and came home. Once I was home I started to stumble online for recipes and finally decided to introduce the zataar with meat to my Sri Lankan family. Usually a keema is done with a mix of various spices but I got a delicious keema with just only zataar and pepper powder. I myself am really amazed how the Arabian flavor has enhanced the keema curry with the help of those dried herbs and sumac. This experiment has encouraged me to try new recipes using zataar.


Pizza Dough


3 cups flour
Salt to taste
2 teaspoon olive oil or margarine
2 teaspoon yeast
Water as required


Mix all ingredients together and knead into a smooth and soft dough.
Leave aside to rise for an hour.
Roll into a flat circle and place on a tray.

Meat keema


1 cup meat

1 medium onion (chopped)

1 teaspoon crushed pepper
2 teaspoon zataar spice
2 teaspoon zataar with sumac
Salt to taste
1tablesoon olive oil or melted butter


Cheddar for topping


Clean, wash and boil the meat.
Sauté meat and onions in a pan over high heat with teaspoon of olive oil or margarine

Season with salt and pepper to taste and add the two zataar mixes.
Spread over the prepared dough.

Grate and sprinkle cheddar cheese on top and bake at 150 degrees C for 20 minutes on a pre heated oven.

My images



zataar keema topped

zataar keema topped



cheessy on top ofkeema

cheessy on top of keema