If you are a Sri Lankan I know you definitely had plenty of these in your life. “Mas Roti” that’s what we used to call these in Sri Lanka. Mas=Meat. generally these are stuffed with Beef. But as how I keep myself away from Beef, used some chicken as my roti filling. 

And if you are a non Sri Lankan, this is for you. Planning to visit Sri Lanka? put these in to your bucket list. It’s not hard to find these “Mas roti” they are everywhere. This is one of the most famous Sri Lankan Street food in every corner of this island. No matter where you are planning to visit, North or South these will be in front of your eyes. Specially morning and night time. There isn’t a “Night Kada” without “Mas roti” 

And people who knows, know. There are three recipes. One with triangle shape is “Vegetable Roti”, the flatten square shape one is “Egg roti” and the “Mas roties” are in rectangular shape. And this is all about “Mas Roti” We used to have all these on our breakfast, lunch, dinner, trip/picnic snack. Also on our party tables. This is mostly about go to go snack. 

Here I had some skinless chicken thighs, boiled those and shredded and added with veggies and spices. And in Sri Lanka they really don’t use zucchini, but I got some in my refrigerator and simply used. Though they use leeks, I completely avoid it. But if you prefer you definitely can have some thinly sliced leeks to your curry. Add it along with the carrot and continue with the rest. 

To mix the dough, if you have a stand mixture with a dough hook, use it. It will work better and easy to knead. But here I did by my hands. First, mix all the ingredients in a bowl by adding water little by little. bring your dough to the right consistency. Transfer the rough dough on to a smooth working board/to the table. Knead well. Until you have a smooth and soft dough. Place it in a oil coated bowl and apply few tablespoons of oil over the dough also. The more you leave your dough in oil will make you easy to stretch it. I left it exactly 2h. Then divided into small portions. Again kneaded couple of minutes each ball and placed on a bowl/baking tin with enough tablespoons of oil. Its good to soak your dough balls in oil, helps to stretch more. 

After you roll the stretched roti with filling, shape it into a rectangular shape and place on a heated pan. Cook one side at a time by turning. First do with the upper and the bottom sides. Then with the sides and at last keep them stand, do the head and foot. But it’s important to use tong or some safe item to hold while rotating. 

If you are planning to freeze the excess. Lightly cook your roties and wrap each one with parchment paper and place in a zip lock plastic bag and freeze up to 2-3 weeks. Before serve, thaw and reheat/cook completely on a heated pan. 

CHICKEN FILLING

1.i got 2 chicken thighs, was roughly about 500g. Remove the skin, wash well. Place those in a pot filled with water and boil about 30-35 minutes or until completely boiled. Remove from the water and leave it to cool. Once they are cool, remove from the bones, shredded them and leave aside.

2.peel 250g potatoes, wash and halve them. Boil until softened. Once they are done, take out from the water and mash using a fork and leave aside. 

3.peel and thinly slice 1 medium size carrot, (was about 90g) cut into julienne and leave aside. 

4.wash 1 large zucchini (was about 150g) thinly slice and cut into julienne and leave with carrots. 

5.finely chopped 3 garlic cloves, 2 inch size ginger, 3 green chilies (remove seeds if you cannot bare the heat) some curry leaves. Chop everything and keep aside. 

6.heat a bottom down pan with 3-4tbs oil. When the oil is heated add all the chopped ginger, garlic, green chilies and curry leaves. Fry about 2 minutes in medium heat until fragrant. 

7.add the julienne carrots and zucchini to it and cook until softened. 

8.into that add 1tbs chilli powder, 1/2tsp turmeric powder, salt and 1/2tsp ground black pepper. Mix with veggies and aromas. 

9.at last add boiled and shredded chicken, boiled and mashed potatoes to the pan and mix with the rest. Cook in medium heat about 5 minutes and fire off. 

DOUGH

1.place 500g flour into a large mixing bowl and mix with 1tsp salt. 

2.add 70ml cooking oil and mix. Start to add water little by little to make a dough. For me it was about 250ml water. This will be less or more, so try to add small amount at a time. Just in case if you add too much of water, sprinkle some flour and knead. 

3.place the dough on a working board and knead your dough about 10 minutes until it’s soft. 

4.place the dough in a oil coated bowl, apply about 3-4tbs oil over the dough. Cover with a cling wrap and leave it to rest about 90-120 minutes. 

5.after passed 120 minutes, break the dough into small batches. One ball size about golf ball. 

6.knead each ball about 2 minutes and place on a bowl/baking tin. Soak dough ball with oil and cover with a kitchen towel/cling wrap and leave it to rest more an hour. 

7.heat a non stick large pan on a medium heat to fry your chicken roti. 

8.apply some oil over the working board. This must be non sticky. Take one dough ball at a time and try to stretch it over the board. Rectangular or in round shape. 

9.place about 1, 1/2tbs chicken curry paste at bottom of the stretched out dough. Fold it inwards. Then fold the left side inwards again the right side of the stretched dough inwards. Now start to roll it to the other end while stretching and stick the end to the rolled roti. Like how you do with your crêpes/pancake. Shape it into a rectangular shape by hands. Do with the rest. 

10.place the prepared, rolled chicken roti over the heated pan and cook all the four sides until brown. First cook top and bottom, then cook the sides, when turning try to press them more to the pan, to keep it shape. Directly, straight. Use a tong, to turn don’t burn your hands. Hold the rectangular shape chicken roti in stand using tong when you cook both head and foot until brown.