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


Lumprey Curry

Lumprey curry is a mixture of meat cooked together in a lump and served with lumprice.

500 grams chicken
250 grams mutton
1 large onion
2 teaspoon garlic
2 teaspoon ginger
3 cloves
3 cardamons
1 stick cinnamon
2 inch piece of pandan leaves
Curry leaves(grounded)
1 tablespoon coriander and cumin seeds (roasted and grounded)
1/2 teaspoon turmeric
1 tablespoon coconut milk
1 teaspoon roasted chillie powder
1 teaspoon lime juice


clean, wash and cut into small pieces.

Add ground spices coconut milk, ginger and garlic paste and mix.

In a seperate pan pour oil and temper half of the onions,pandan leaves and curry leaves.

Add the meat mixture.

Add cardamon and lime juice. Cook closed on it’s own juice.

As the water dries of add ghee and the rest of the ingredients.
Cook until the meat is tender.

Once cooked stir fry for a few minutes and serve hot with lumprice.