Food Recipes
Sri Lankan Rolls
Stuffing (note you can use any stuffing of your choice, even Stove Top)1/2 lb boneless chicken (could substitute 12 oz can of Jack Mackerel)1 lb potatoes1/2 lb onion2 tblspns red pepper4 tblspns roasted curry powder1/4 cup oilto taste salt Pastry ( maybe any other pancake mix could be used)1/2 lb flour 2 cups milk (coconut or dairy)1 eggto taste saltBreading and Deep Frying3 cups oil2 eggs1 can bread crumbs
First make the stuffing. Boil the potatoes and peel of jackets. Cut chicken into small pieces. Dice onions.Add the oil to a pan at medium heat. Add the onions, chicken, and potatoes in that order leaving about half a minute between each and leave for 4 minute. Add the roasted curry powder, red pepper powder and salt and cook for 5 minutes. Remove from stove and place where it is easily accessible.Now for the pancakes. Mix the flour, milk and eggs using a mixer. Heat a non stick pan which has been wiped with paper towel soaked in butter or oil. Pour in batter to barely cover the bottom of the pan. Heat at low heat for a minute. Remove the pancake. Place on a plate and place stuffing on top. Tuck in the sides of the pancake to make parallel edges. Roll the pancake to make a roll.Continue making the pancakes and the rolls from them. Do not allow the pancakes to cool or stand before adding the stuffing as this makes the pancake less malleable.Finally dip each roll into beaten egg and coat all round. Then coat with bread crumbs and deep fry until medium brown color.
