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Associate.com - Share Your Recipe!

Recipe Name: Fancy Coconut Rotti Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
3 Cup(s) Flour
1 Cup(s) Desiccated coconut
6 Curry leaves *
2 Tablespoon(s) Crushed dried shrimp
1/2 Onion, chopped
10 Green chilies, chopped
1 Cup(s) Warm water, approx. just
enough to moisten the
dough
Vegetable oil
1/2 Cup(s) Green onions or leeks
Finely chopped
1 Teaspoon(s) Crushed, dried red chilies
1/2 Cup(s) Cabbage, finely chopped
1/2 Cup(s) Kale, finely chopped
A few curry leaves*
optional
Salt
Black pepper
Vegetable oil for frying
Directions:
Combine the ingredients, mix well, and add enough warm water to make
asoft dough. Knead it until it forms a ball and does not stick to
thesides of the bowl. Shape it into balls about 2 inches in diameter.
Thenflatten each ball on a greased plate or cutting surface, spreading
ituntil 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 theoil in a skillet, and saute the vegetables and spices until
golden.Place about 2 tablespoons of the filling on each rotti, fold the
rottiin half, and pinch the edges together to form a packet enclosing
thevegetables. Heat the vegetable oil in a skillet, and fry each
rottiuntil the filling is warmed through.*Curry leaves - edible
gray-green leaves that resemble bay leaf, used inflavoring sambols and
fish, vegetable, or meat curries. The Sri Lankansuse curry leaves
fresh, but they can be used dried if fresh leaves arenot available.
The Sinhalese term for the plant is 'karapincha', and ifyou can find
them fresh, they add great depth and flavor to a dish. Theyare not
removed before serving, and they are edible. There is nosubstitute for
curry leaves.From: FIRE & SPICE - THE CUISINE OF SRI LANKA by Heather
JanszBalasuriya and Karin Winegar, McGraw-Hill Publishing Company, New
York.1989. ISBN 0-07-003549-0 Shared by: Karin Brewer, Cooking Echo,
7/93From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 789
Calories From Fat: 108
Total Fat: 12.5g
Cholesterol: 0mg
Sodium: 876.1mg
Potassium: 393.7mg
Carbohydrates: 145.2g
Fiber: 8.5g
Sugar: 12.7g
Protein: 23.5g


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