Sri Lankan Spicy Papare Rolls

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, grated 1 carrot, grated
• 1 cup (150g) cabbage, shredded 1 cup (150g) cabbage, shredded
• 1/2 cup (75g) green peas 1/2 cup (75g) green peas
• 1/2 cup (75g) cooked chicken, shredded (optional for non-vegetarian version) 1/2 cup (75g) cooked chicken, shredded (optional for non-vegetarian version)
• Salt to taste Salt to taste
• Vegetable oil for deep frying Vegetable oil for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 6g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Add the vegetable oil and gradually add water while kneading the dough until it becomes smooth and elastic. Cover the dough and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the curry powder, turmeric powder, and chili powder with a little water to form a paste. Set aside.
3. 3.
   Heat a tablespoon of vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
4. 4.
   Add the grated carrot, shredded cabbage, and green peas to the pan. Cook for a few minutes until the vegetables are slightly tender.
5. 5.
   If using chicken, add the shredded chicken to the pan and mix well with the vegetables.
6. 6.
   Add the spice paste to the pan and stir until the vegetables and chicken are coated evenly. Cook for another 2-3 minutes. Season with salt to taste. Remove from heat and let the filling cool.
7. 7.
   Divide the dough into small balls. Roll out each ball into a thin circle.
8. 8.
   Place a spoonful of the filling onto one half of the dough circle. Fold the other half over the filling and press the edges to seal the roll.
9. 9.
   Heat vegetable oil in a deep pan or fryer. Fry the rolls in batches until they turn golden brown and crispy. Remove from the oil and drain on a paper towel.
10. 10.
    Serve the Sri Lankan Spicy Papare Rolls hot with your favorite dipping sauce.

Treat your ingredients with care...

• Curry powder — Use a good quality Sri Lankan curry powder for an authentic flavor.
• Turmeric powder — Be cautious while handling turmeric powder as it can stain surfaces and clothes.
• Chili powder — Adjust the amount of chili powder according to your spice preference.
• Cabbage — Ensure the cabbage is shredded finely to ensure even cooking.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point for deep frying.

Tips & Tricks

• For a spicier version, add chopped green chilies to the filling mixture.
• Experiment with different fillings such as shrimp, beef, or paneer for a variety of flavors.
• Serve the rolls with a tangy tamarind chutney or a spicy tomato-based dipping sauce.
• Make sure the oil is hot enough before frying the rolls to achieve a crispy texture.
• If you prefer a healthier alternative, you can bake the rolls in a preheated oven at 200°C (400°F) until golden brown.

Serving advice

Serve the Sri Lankan Spicy Papare Rolls as an appetizer or snack. They are best enjoyed hot and crispy. Garnish with fresh cilantro leaves for added freshness.

Presentation advice

Arrange the Spicy Papare Rolls on a platter, standing upright to showcase their golden color. Serve with a vibrant dipping sauce on the side for an appealing presentation.