Sri Lankan Adukku Roti
Sri Lankan Adukku Roti
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250 g - plain flour
120 g - butter
2 - egg yolks
2 to 3 tbsp - iced water
125 g - plain flour
1 - egg
300 ml - milk
15 g - melted butter
300 g - boneless lamb
1 - onion, chopped
1/2 - tomato, chopped
1 tsp - ginger garlic paste
1 tsp - chilli powder
1/2 tsp - coriander powder
1 tsp - pepper powder
1 small piece - cinnamon stick
1 - cardamom
1/2 cup - coconut milk
Salt - as required
2 to 3 tbsp - red pepper and yellow pepper, chopped(optional)
1/2 tbsp - oil
How to Make Sri Lankan Adukku Roti
First prepare the pastry, as it requires some chilling.
Rub the butter and flour together, until it resembles like bread crumbs.
Stir in the egg yolks and mix together.
Add just enough water, to bring the dough together (don't add too much water as the dough might be too wet). Shape it into a dough, tightly wrap it in a cling film and chill in the refrigerator.
Heat the oil in a pan. Add the whole spices, onions and ginger garlic paste.
Saute, until the onion is slightly brown in colour.
Now add the tomato and cook till the tomato gets mashed well.
Add the spice powder and stir well.
The gravy might look dry, so add about 3 tbsp of water.
Now add, the finely chopped lamb pieces and stir well.
Then add coconut milk and salt.
Cook, until the lamb is fully cooked and soft.
Switch off the flame and keep it separately.
Mix all the ingredients in a pan and make it into a smooth batter.
Heat a non-stick pan and make about 20 cm diameter pancakes (this recipe makes about 6 to 7 pancakes).
To make the Adukku roti, take the pastry dough out from the refrigerator and leave it outside for 15 minutes.
Preheat the oven to 180 degree Celsius. Grease a 20 cm loose bottom cake tin.
Divide the pastry into two and roll out the dough into a circle, in between two baking papers.
Take one circle of the pastry and place it inside the tin such that it fits the bottom and sides of the tin.
Place a pancake at the bottom of the pastry, then spread the curry on top of the pancake and sprinkle some chopped peppers.
Repeat this as layers (you might get 3 to 4 layers).
The final layer should be a pastry again.
Top it up with the other pastry circle.
Seal and trim the edges.
Take a knife and make slashes on top of the pastry.
Brush it on top with milk or beaten egg white for glaze.
Bake it in the preheated oven, for 45 minutes, then increase the oven temperature to 200 degree Celsius and bake it for another 30 to 40 minutes, or until the crust looks golden brown in colour.
Take it out from the oven and leave it in the tin for 5 minutes.
Then gently take it out from the tin and carefully slide it over the serving plate.
The sauce from the filling will serve as gravy, so you don't have to make any separate gravy.
Serve slices of pie with fresh salad.
Recipe courtesy: Taste of Pearl City
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