Veg Roti with Lankan Potatoes

Ingredients

Roti

• 250g of plain wheat flour
• 1 cup or 50 ml of vegetable oil
• 2 cups of cold water
• 1 carrot finely cut into julienne 
• 1 stem of leek finely cut into julienne
• 1 small beetroot finely cut into julienne
• 1 small onion finely diced
• 2 green chilies seeded cut into julienne 
• 2 tsp of (not heaped) salt 

Lankan Potato 

• 4 large potatoes
• one onion
• 3 green chilies
• 2 tsp of turmeric powder
• 2 tbs of Chili powder 
• salt 
• veg oil
• 1 tsp of fennel seed and mustard seeds

Method

Roti

• in a large bowl, put in the flour and salt mix with hands until combined next add some of the water and oil and mix until the flour starts to release its gluten and is more like strands, then add the rest of the oil and water ( you can add more or less accordingly) until combined.
• before starting to knead add in all the julienne veges along with the onions and green chilies and knead the dough till u left with a ball of dough with a soft and slightly elastic consistency, the dough shouldn't stick to your hand or the bowl.
•  next roll into small golf ball sized dough balls, and roll them each flat using a rolling pin 
• next heat up flat tavern ( a stone based flat pan) and bake the rotis until they lightly golden don't let it crisp too much

Lankan potato 

• peel the potatoes and cut them into normal sized chunks and dry rub them with the turmeric powder, chili powder and salt set aside for 10 minutes
• next boil the potatoes until soft and tender 
• while the potatoes are on the verge of boiling, in a large pan fry the onions, green chilies, fennel seeds and mustard deeds until the spices are roasted and the condiments are golden brown
• add the potatoes to it and finish it off with some butter for extra flavour ( add more salt if required)

To serve place to potatoes in a bowl with the rotis on the side , serve hot ( serves 6-8)