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Curried Beef Roti (Sri Lankan Beef Roti)

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Author: Dini K.
Posted: 10/30/2016
Updated: 8/22/2019
Curried Beef Roti - Now you can make snack sized Beef Stuffed Godhamba roti, a popular Sri Lankan snack, right at home. Spiced ground beef, wrapped in a thin soft roti and the perfect appetizer or party snack!

Curried ground beef with peas and potatoes, wrapped in a delicious roti and cooked on a griddle or nonstick pan till golden brown and crispy. These warm, Spicy Curried Beef Roti are authentic Sri Lankan street food that are perfect for game day and tailgating!

(PIN IT FOR LATER)

Curried Beef Roti - Now you can make snack sized Beef Stuffed Godhamba roti, a popular Sri Lankan snack, right at home. Spiced ground beef, wrapped in a thin soft roti and the perfect appetizer or party snack!

Curried Beef Roti - Now you can make snack sized Beef Stuffed Godhamba roti, a popular Sri Lankan snack, right at home. Spiced ground beef, wrapped in a thin soft roti and the perfect appetizer or party snack!

We’ve been on an awesome Sri Lankan food kick lately. Maybe it’s because the cool, crisp Fall air is finally blowing in and we are craving comfort food. I thought I’d be craving for some creamy Mac n Cheese (not ruling it out, just yet), but we seem to be turning to our roots, instead.

Curried Beef Roti - Now you can make snack sized Beef Stuffed Godhamba roti, a popular Sri Lankan snack, right at home. Spiced ground beef, wrapped in a thin soft roti and the perfect appetizer or party snack!

I made a huge batch of Sri Lankan Curry Powder recently, and we have been feasting on some delicious curries – not limited to Sri Lankan curries, but also Thai green and red curries and Indian curries too.

Curried Beef Roti - Now you can make snack sized Beef Stuffed Godhamba roti, a popular Sri Lankan snack, right at home. Spiced ground beef, wrapped in a thin soft roti and the perfect appetizer or party snack!

Fall also means sports, tailgating, plenty of game days and food that’s worthy of feeding a crowd. And when Mr K sat down in front of the TV for the NBA season opener a few days ago, I had one amazing game day snack waiting for him – Sri Lankan Stuffed Curried Beef Roti!

Curried ground beef with peas and potatoes wrapped in a roti and cooked on a griddle to seal the wrap. This curried beef roti is straight up Sri Lankan street food that you can find with ease anywhere you go in the country. They are eaten warm usually with a tomato sauce or fiery chili sauce, but here I made a curry yogurt sauce and a spicy cilantro sauce in place of a dipping sauce.

October is also tailgating snacks month – organized by Debi from Life Currents too and I decided to bring something from our snacking culture to celebrate along with a few other fantastic food bloggers. 🙂 Just scroll down to see what everyone else brought to the party!

Curried Beef Roti - Now you can make snack sized Beef Stuffed Godhamba roti, a popular Sri Lankan snack, right at home. Spiced ground beef, wrapped in a thin soft roti and the perfect appetizer or party snack!
Curried Beef Roti - Now you can make snack sized Beef Stuffed Godhamba roti, a popular Sri Lankan snack, right at home. Spiced ground beef, wrapped in a thin soft roti and the perfect appetizer or party snack!

 

The roti dough used in this recipe has different names in different parts of South and South East Asia – Sri Lankans call it godhamba roti, Malaysians call it roti canai, Indians call it paratha roti. Whatever the name, it’s a delicious non-flaky roti that’s perfect for encasing that flavorful filling.

Curried Beef Roti - Now you can make snack sized Beef Stuffed Godhamba roti, a popular Sri Lankan snack, right at home. Spiced ground beef, wrapped in a thin soft roti and the perfect appetizer or party snack!

Sri Lankan “short-eats”

Like I said, these stuffed roti are a hot commodity in Sri Lanka. They can have different fillings – vegetarian and fish being the most popular. But since Mr K lives beef, I made a curried beef roti instead.

These snacks are an integral part of the Sri Lankan food culture. No matter where you go in the country, you will find different variations of Sri Lankan savory snacks (locally referred to as short-eats). They are like the Sri Lankan version of tapas. They range from stuffed roti like these, to deep fried crepes, cutlets (croquettes), pastries, patties (empanadas), to stuffed chiles and so much more! The flavors, the aromas, the textures are all very representative of the country’s food.

I can’t tell you how many great memories I have of sneaking off to eat short-eats with my school friends back in the day. They were these little morsels of comfort and deliciousness that were also very affordable. Although unfortunately that affordability seems to be a thing of the past now, because the last time Mr K and I were in that neck of the woods, they were ridiculously expensive – didn’t stop me from stuffing my face with them though.

These stuffed roti are special for me for another reason – I made stuffed vegetable roti all by myself, in front of an audience the family, in my grandmother’s kitchen when I was in grade school. It was the first recipe (which I learned in school) I made for the whole family, by myself with no help, and the nostalgia is pretty strong with that memory. 🙂

Curried Beef Roti - Now you can make snack sized Beef Stuffed Godhamba roti, a popular Sri Lankan snack, right at home. Spiced ground beef, wrapped in a thin soft roti and the perfect appetizer or party snack!

What the hell is godhamba roti?

Godhamba roti or roti canai is easy to make but takes a bit of patience. The dough is known for its soft, flaky texture and is seriously addictive. It’s a simple dough that’s kneaded and allowed to rest overnight after being coated with oil and then stretched out thin (to the point of being almost see-through). The kneading and the oil-covered resting period build the gluten structure and soften the dough, which helps you stretch the dough for cooking. The oil also helps keep the roti nice and flaky for canai or paratha.

From this point, there are a few different ways in which you can cook this dough.

  • Cook as is for godhamba roti (also known as “lensu” roti – i.e. handkerchief roti, due to the resemblance of the dough to handkerchiefs).
  • Fold the edges towards the middle and cook on a griddle – for roti canai.
  • Bunch up the roti and then twist it into a ball (like a snail shell) and then roll it out – for paratha.
  • Or once the roti is cooked, you can shred it and mix it with vegetables, meat and curry for a lip-smacking, ass-kicking, killer dish called kottu roti (I will share that recipe on another day – that dish deserves a whole lot more love than a passing reference!).
  • And finally, add some filling/stuffing (delicious curried beef in this case), wrap the roti around the filling and cook it on a griddle for stuffed roti like these curried beef roti.

The stuffing for this spicy beef roti is also really easy, and easily adaptable. 

  • Substitute with another meat like chicken, lamb, turkey or pork for other kinds of Stuffed Roti.
  • Substitute with extra potatoes and/or sweet potatoes for a vegetarian/ vegan version of this recipe
  • Substitute with equal amount of cooked fish (canned or fresh) for fish roti.
  • Add half a full boiled egg with any kind of mix for an added twist or
  • Cook an egg INSIDE the roti for egg roti

When you add cooked potatoes, just don’t mash it all into the filling. I especially like having bits and chunks of potatoes to bite into, in the spicy filling.

Curried Beef Roti - Now you can make snack sized Beef Stuffed Godhamba roti, a popular Sri Lankan snack, right at home. Spiced ground beef, wrapped in a thin soft roti and the perfect appetizer or party snack!

The roti can be shaped into whatever shape you want or find easy to form. Traditionally, different fillings are shaped differently in Sri Lanka so that it’s easy to identify which ones are vegetarian and which ones are fish and so on. I made triangles, but you can do squares, rectangles, rolls, rounds or whatever kind of geometry you fancy.

VIDEO RECIPE

These stuffed beef roti are really great for something creative and fun for game day or tailgating! They are like a Sri Lankan version of burrito or wrap, except they are sealed and the dough/roti itself is addictive! You can make these ahead of time and then re-heat them in the oven (or on the grill) before serving. The curry dipping sauce is also optional, they are typically served with chili sauce or ketchup. They have such great depth of flavor, you don’t honestly need a dipping sauce anyway.

Curried Beef Roti - Now you can make snack sized Beef Stuffed Godhamba roti, a popular Sri Lankan snack, right at home. Spiced ground beef, wrapped in a thin soft roti and the perfect appetizer or party snack!

Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.

5 from 2 votes

Curried Beef Roti (Sri Lankan Beef Roti)

Author: Dini K.
Print Rate

Ingredients:

Godhamba Roti

  • 500 g / 1 lb flour
  • 1 cup warm water
  • 1 ½ tsp salt
  • Oil to coat

Curried Beef Filling

  • 500 g / 1 lb ground beef
  • 10 oz potatoes boiled and peeled and at room temp.
  • 2 tsp curry powder
  • 1 jalapeno chopped
  • 1/ 3 red onion finely chopped
  • 3 tbsp tomato ketchup
  • 2 garlic cloves chopped
  • ¾ cup frozen peas thawed
  • ½ tsp cayenne pepper optional
  • Oil
  • Salt and pepper to taste

Yogurt Curry Sauce

  • 1 cup of stock chicken or vegetable
  • 2 tsp Sri Lankan curry powder
  • ¼ onion finely minced
  • 1 garlic clove minced
  • 2 tsp uncooked rice crushed
  • Salt and pepper to taste
  • 1/4 cup unsweetened greek yogurt (or more to taste)

Instructions:

Godhamba Roti (there will be extra dough leftover for plain roti)

  • Combine all the ingredients (except oil) in a mixer bowl and knead for 6 - 10 minutes until soft and smooth.
  • Portion out to 16 dough balls for regular sized stuffed roti.
  • Coat each dough ball with oil and place it on a well-oiled tray in one layer. Make sure the dough balls are not touching each other as they can stick together easily.
  • Cover and leave them to rest for at least 2 hours, preferably overnight.

Curried Beef Filling

  • Heat a nonstick pan with 1 tbsp of oil.
  • Add the onions, garlic and jalapeno (or green chili pepper) and saute until softened.
  • Add the curry powder, cayenne pepper and saute for just a few seconds.
  • Add the ground beef, a generous pinch of salt, and tomato ketchup. Cook while stirring, until the beef is cooked through and separated. Make sure the moisture in ground beef is cooked out completely. Add the peas and cook until the peas are heated though and cooked.
  • Season to taste.
  • Let the filling cool slightly and add the potatoes. Gently crush the potatoes into the filling and mix through. Having small chunks of potatoes in the filling is preferred, so you don’t have to mash it all the way.
  • Taste and season again, if needed.
  • Let the filling cool completely.

Making Beef Roti

  • I like to roll out 1 large dough ball and cut it in half for 2 mini stuffed rotis, or just 1 large regular stuffed roti.
  • Place 1 dough ball on a flat, smooth and clean surface. Use oiled hands to flatten out the dough ball to a fairly thin round sheet (cut in half if you want to make mini stuffed rotis). Place a generous amount of filling in the middle of the roti (2 generous tablespoons for mini stuffed roti). To make it easier, shape the filling to the same shape you want your roti to be.
  • Wrap the roti around the filling to form the shape you prefer. Squares and rolls are the easiest. Make sure you wrap the filling by stretching the roti around itself to double wrap and the filling is properly sealed in.
  • Place the prepared rotis on an oiled plate until you are ready to cook them.
  • Heat a griddle or a nonstick pan to medium high heat. Lightly oil the surface with a pastry brush.
  • When the surface is nice and hot, place the stuffed roti on the griddle a few minutes per side until the roti is cooked and turns golden brown and crispy. Make sure all the sides of the roti are cooked.
  • Serve warm with spicy chili sauce or tomato ketchup or yogurt curry sauce.

Yogurt Curry Sauce

  • Place all the ingredients (except yogurt), in a saucepan. Cook covered for 15 minutes. Uncover and cook for a further 5 - 10 minutes until the curry has thickened slightly. Season to taste and let it cool. You will end up with a little over ½ cup of curry sauce.
  • When the curry is cooled, mix ½ cup of the cooled curry gravy with ¼ cup of greek yogurt. Season to taste. Add more yogurt to thicken the dip if needed.
  • Serve with the stuffed beef roti.

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

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October - Tailgating Snacks Month

Check out all the other delicious  Tailgating Snacks recipes below from bloggers who took part Tailgating Snacks Month!

  • Skillet Pizza Bombs by Life Currents
  • Buffalo Chicken Meatball Subs by LeMoine Family Kitchen
  • Easy Cheesy Salsa Bean Dip by Bowl me Over
  • Spicy Nacho Cheese Pretzels by Hostess at Heart
  • Frito Pie Skillet Dip with Corn Chip Scoops by Take Two Tapas
  • Hot Beef & Bean Dip by An Affair from the Heart
  • Brown Butter Cinnamon Churro Rice Krispie Treats by Full Belly Sisters

If you liked this curried beef roti (stuffed Sri Lankan beef roti) recipe, don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER,INSTAGRAM,  PINTEREST, YOU TUBE and GOOGLE-PLUS too.

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I’ll be sharing my recipe over at –

FoodieFriDIY    |    Friday Favorites    |    Fiesta Fridays    |    Saucy Saturday

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  1. Colleen says

    December 15, 2020 at 15:45

    Could pre-made store bought roti bread be used in this recipe? I have a twisted triangle recipe that uses tortilla halves folded into triangle pouches, stuffed with similar meat/vegie mixtures, sealed with flour and water, then fried. Since tortillas and roti are similar, I wondered if this would work.

    Reply
    • Dini says

      December 15, 2020 at 15:52

      Hi Colleen
      Unfortunately it can’t be made with store bought roti. This roti is very different from store bought roti, as it’s very pliable and is rolled out fairly thin before being wrapped around the filling. The roti dough is also raw, and then cooked with the filling inside.
      If you are able to buy paratha roti dough (raw), then it might be possible to make these. You can try to make it with store bought roti (which will be more like chapati and not the paratha/ roti canai that I have used here), but you will get a very different results.
      Hope that helps

      Reply
      • Colleen says

        December 15, 2020 at 16:13

        thanks!

        Reply
  2. Kaye says

    October 21, 2020 at 04:03

    Do I rest the dough in the fridge overnight or at room temperature please?

    Reply
    • Dini says

      October 21, 2020 at 08:47

      Hi Kaye
      I rest the dough at room temperature
      I hope that helps

      Reply
  3. nayana says

    May 14, 2020 at 01:18

    hi dini

    how to get the oily texture of the rotti??

    Reply
    • Dini says

      May 14, 2020 at 12:20

      Hi Nayana
      If you want the roti to be more oily, you can fry them with a little extra oil.

      Reply
  4. Jessie Haleemdeen says

    May 3, 2020 at 20:43

    I tried your recipe today and it came out well. Easy to follow and it was delicious, got compliments too.

    Only, thing I found and my husband’s comment was, the stuffed rotti v buy in the store, the dough is soft but this was crispy and flaky.

    Anything,I did wrong. I left the dough for 3 hours in oiled surface, and then started rolling.
    Need your help.

    Reply
    • Dini says

      May 10, 2020 at 16:08

      Hi Jessie
      This meant to be fairly crisp and flaky on the outside. However it can be soft as well if it’s not rolled out too thin. The thinner you roll out the dough the crispier is is.
      Hope that helps!

      Reply
  5. Amanda Foley says

    February 6, 2020 at 12:02

    5 stars
    A bit tricky to roll out and wrap as neatly as shown – haven’t quite got the knack yet – but I’ve now made about five batches over several months and daydream about them when there are none left in the freezer for snacks or a quick lunch.

    Best fresh, of course, but really do freeze and re-heat well!

    I just serve with ketchup and they’re awesome! Crunchy chewy yummyness!

    Reply
  6. calvin says

    November 15, 2019 at 22:49

    These look great, definitely would make !

    Reply
    • Suat Inan says

      August 25, 2020 at 06:00

      This sounds & looks delicious! Can I make these in advance and freeze them until needed? Would save me lots of time.
      Thanks

      Reply
      • Dini says

        August 25, 2020 at 11:06

        Hi Suat
        It is possible!
        I recommend freezing them individually on a baking tray and then as soon as they are frozen, transfer them into an air tight container or bag. The cooking time will also change if you’re cooking them from frozen, so I recommend making them thinner so that they will heat through faster.
        I hope that helps!

        Reply
  7. Georgie says

    August 20, 2019 at 13:46

    Hi, I notice there wasn’t an amount specified of yogurt for the yogurt dipping sauce.

    Reply
    • Dini says

      August 22, 2019 at 08:38

      Hi Georgie!
      I have indicated that it’s 1/4 cup (or more to taste) in the instructions, but had missed it in the ingredient list! I will add that now 🙂 Thank you for letting me know!

      Reply
    • Jennifer says

      May 6, 2020 at 14:28

      5 stars
      Excellent. Dough turned out nice and stretchy though it didn’t look as soft and puffy as the picture. I really appreciated the video on the folding but I wasn’t able to get a nice triangle!
      I couldn’t seem to get the beef filling spicy enough, maybe my curry powder is old. Next time I might add some curry paste.
      I had two pieces of dough left so scrambled some ham and eggs and made breakfast roti too.

      Reply
  8. Daniel says

    May 13, 2019 at 14:48

    how do you make the spicy cilantro sauce?

    Reply
  9. Simi says

    August 16, 2018 at 10:06

    Did you use all purpose flour or wheat flour?

    Reply
    • Dini says

      August 16, 2018 at 19:32

      Hi Simi,
      I used all purpose flour for this recipe 🙂

      Reply
  10. Miss Food Fairy says

    February 2, 2018 at 01:27

    These look delicious! I love a good roti bread but have never tried a stuffed roti before & I can’t wait to try them
    A question, can these be frozen & then baked? I have a party over a weekend (2 days of 15+ people each day) & the less I have to cook on the day the better
    Pinned for later. Thanks for the recipe Dini

    Reply
    • Dini says

      February 11, 2018 at 11:30

      Hi Miss food fairy!
      I am so sorry for the late reply.
      This roti bread is defintiely different from other kinds of roti because it’s a thinner and softer roti (but it is one of my favorites!).
      Unfortunately these can only be frozen AFTER they have been cooked. Since the roti dough is very delicate and soft at room temperature, they would freeze better after they have been pan fried. Baking them while raw, could result in the dough becoming too dry and brittle. But I have had success freezing already cooked ones, and then reheating them in the oven before serving a crowd.
      I hope that helps!

      Reply
  11. romain | glebekitchen says

    February 4, 2017 at 10:05

    I see your stuff popping up all over the place at FBC and I just wanted to stop by to say I really like what you are doing. Your photography is top notch and your recipes are inspired. Thanks for doing this.

    Reply
  12. Jennifer says

    November 3, 2016 at 11:21

    What an awesome tutorial! I love all the step by step instructions and all the variations explained. I am just learning the names of dishes from other cultures and I love how you broke it down. I need to break out my griddle and try these babies!

    Reply
  13. Christine says

    October 31, 2016 at 21:49

    This looks absolutely delicious!

    Reply
  14. Angela says

    October 30, 2016 at 20:00

    So unique and wonderful looking recipe. I’ve never made anything quite like this but look forward to giving it a try

    Reply
  15. Debra C. says

    October 30, 2016 at 18:27

    I have to say I was wondering what godhamba roti is also! 😀 But after all of your beautiful photos and amazing recipe….yep….perfect for GREAT #TailgatingSnacks – yum, yum, yum!!

    Reply
  16. Debi at Life Currents says

    October 30, 2016 at 16:52

    This looks great! I love the international flair for a tailgating snack! What a fun and flavorful recipe!

    Reply

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