Name: Sri Lankan roti parcels
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 450g plain flour; 2 Tbsp extra virgin olive oil; 2 tsp fine salt; 1¼ cups water; 4 medium potatoes, peeled, halved; 6 cups Asian greens, chopped; 2 tsp black mustard seeds; 1 tsp cardamom seeds; 2 carrots, peeled and coarsely grated; ½ bunch coriander leaves, chopped; ½ bunch Vietnamese mint, chopped; 4 green shallots, finely sliced; 12 curry leaves, chopped; 8 cloves garlic, minced; 1 Tbsp fresh turmeric, grated; 1 Tbsp ginger, grated; Sea-salt flakes and freshly ground black pepper, to season; 2 Tbsp sesame oil; Cooking oil spray; Raita and lime wedges, to serve

The Rapid Creek Markets in Darwin are exciting Asian markets. Try my favourite Asian street food – ‘short eats’ from Sri Lanka.

Ingredients

450g plain flour

2 Tbsp extra virgin olive oil

2 tsp fine salt

1¼ cups water

4 medium potatoes, peeled, halved

6 cups Asian greens, chopped

2 tsp black mustard seeds

1 tsp cardamom seeds

2 carrots, peeled and coarsely grated

½ bunch coriander leaves, chopped

½ bunch Vietnamese mint, chopped

4 green shallots, finely sliced

12 curry leaves, chopped

8 cloves garlic, minced

1 Tbsp fresh turmeric, grated

1 Tbsp ginger, grated

Sea-salt flakes and freshly ground black pepper, to season

2 Tbsp sesame oil

Cooking oil spray

Raita and lime wedges, to serve

Method

Combine flour, olive oil and salt in a bowl. Add water and knead firmly for 5 minutes, until a smooth dough forms. Wrap in plastic wrap, then set aside for 1 hour.

Meanwhile, steam potatoes until tender. Crush with a fork and set aside to cool. Steam Asian greens until just wilted, then set aside to cool.

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Divide dough into 8 pieces and roll each out to a 15cm-wide, 50cm-long and 2mm-thick strip. Brush with a little sesame oil. Place a large spoon of potato mixture at the near edge. Fold right edge over to make a triangle. Continue folding, maintaining shape, until you reach the end. Repeat with remaining dough and filling.

Spray a chargrill pan with oil and set over medium heat. Cook parcels for 6 minutes on each side, until crisp, then serve with raita and lime wedges.

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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