Recipe - Fancy Coconut Rotti

3 cup Flour
1 cup Desiccated coconut
6 Curry leaves *
2 tablespoon Crushed dried shrimp
One half Onion, chopped
10 Green chilies, chopped
1 cup Warm water (approx., just
enough to moisten the
dough)
Vegetable oil

FILLING
One half cup Green onions or leeks,
finely chopped
1 teaspoon Crushed, dried red chilies
One half cup Cabbage, finely chopped
One half cup Kale, finely chopped
A few curry leaves*
(optional)
Salt
Black pepper
Vegetable oil for frying

Combine the ingredients, mix well, and add enough warm water to make a soft
dough. Knead it until it forms a ball and does not stick to the sides of
the bowl. Shape it into balls about 2 inches in diameter. Then flatten each
ball on a greased plate or cutting surface, spreading it until it is as
thin or thick as desired. Fill with the following:

Filling: In a bowl, combine the green onions or leeks, red chilies,
cabbage, kale, and curry leaves. Add salt and pepper to taste. Heat the
oil in a skillet, and saute the vegetables and spices until golden. Place
about 2 tablespoons of the filling on each rotti, fold the rotti in half,
and pinch the edges together to form a packet enclosing the vegetables.
Heat the vegetable oil in a skillet, and fry each rotti until the filling
is warmed through.

*Curry leaves edible graygreen leaves that resemble bay leaf, used in
flavoring sambols and fish, vegetable, or meat curries. The Sri Lankans use
curry leaves fresh, but they can be used dried if fresh leaves are not
available. The Sinhalese term for the plant is 'karapincha', and if you
can find them fresh, they add great depth and flavor to a dish. They are
not removed before serving, and they are edible. There is no substitute for
curry leaves.

From: FIRE & SPICE THE CUISINE OF SRI LANKA by Heather Jansz Balasuriya
and Karin Winegar, McGrawHill Publishing Company, New York. 1989. ISBN
0070035490 Shared by: Karin Brewer, Cooking Echo, 7/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini