Godambah or stuffed roti

Posted on October 17, 2011 by cityhippyfarmgirl

I’m convinced every country has their own version of a stuffed pastry. They differ in names, they differ in flavours, but essentially it’s the same kind of thing, a little bit of vegetables or meat thrown between some pastry or bready outside and then cooked. Quite often frugal in ingredients, seasonal and easy to use up what ever is going on in your fridge….and so far, I like them all.

England has the pastie.

Italy has the calzone.

Eastern Europe has the pierogi.

Japan has the gyoza.

India has the samosa

South America has the empanada.

Australia has the pie

and

Sri Lanka has the godambah, or stuffed roti.

Street food at it’s best. I ate these in Sri Lanka teamed up with a feisty chilli sauce, and usually wrapped up in yesterday’s news. An easy food to eat while you wander around.

I hadn’t made them up until now, as roti and I were not friends. As much as I had tried, I just couldn’t master the little buggers. Then I caught sight of this cookbook lying idly on its side waiting for a good page flipping.

Bingo…oh big bingo! Loved it.

Stuffed roti, along with a whole lot more goodies to be cooked on other days. Now there is nothing I like better than Sri Lankan food. Every thing about it speaks to my senses. Visual, taste, smell it’s all there. I’d made curries before and Love Cake but it was now time to give the Godambah a crack.

For the original recipe please see here. For how I did it, see below.

Vegetable Godambah

* adapted from Sri Lankan Flavours– Channa Dassanayaka

Roti

2 1/2 (375g) cups plain flour

1 (250mls) cup water

1 tsp salt

Mix ingredients together, and let rest, covered for a couple of hours. Give it a quick knead and divide dough into 8 balls. Roll balls on a pizza tray (or something stainless steel.) Then store in a well oiled bowl. The oil is important to get the right consistency when rolling out the roti.

Get a ball, and spread out dough with your finger tips, pushing out to a rectangular shape. Place a good sized spoonful of mixture in the middle and fold up. Then fry each side until golden.

Roti Mixture

a couple of slurps of vegetable oil

1 onion diced

1 tsp turmeric

1 tsp cumin

1 tsp ginger

1 tsp salt

1 tsp sambal olek

Fry until fragrant and then add potatoes, carrots and 1/2 cup peas.

(Use what ever vegetables take your fancy, and incorporate mashed potatoes in there to firm up the mixture. I used…)

3 steamed potatoes- mashed

1 steamed carrot- diced

Once all parcels are cooked up, serve with some chilli sauce.

* Roti can be cooked up as a flat bread as well and served with a curry. Just fry quickly in an oiled fry pan or wok.

44 thoughts on “Godambah or stuffed roti”

Debra Kolkka on October 17, 2011 at 5:47 am said:

I have never tried to make roti, but I like to eat it. This doesn’t look too difficult.

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- cityhippyfarmgirl on October 17, 2011 at 1:07 pm said:
  
  This one was definitely the easiest roti recipe I’ve come across. For me, the key was the oil and letting it rest for awhile.
  
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ceciliag on October 17, 2011 at 6:03 am said:

I had to sound out the word..Go-dum-ba.. ok I got it.. I love anything like this and by the way those aussies cannot make a pie! you have to go to NZ for a REAL steak and cheese pie!.. c

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- cityhippyfarmgirl on October 17, 2011 at 1:08 pm said:
  
  C are you sure?… I SWEAR Aussies made the best ones.
  
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Wendy on October 17, 2011 at 6:07 am said:

Stuffed things to stuff in one’s mouth. My preference runs to those porcelain skinned dumplings they parade past you at yum cha – some with scallops and chives, others with prawns, and some with minced pork, chinese sausages, peanuts, bambooo shoots and multiple goodness within.

These look wonderful and I’m keen to trial them – thanks for inspiring.

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- cityhippyfarmgirl on October 17, 2011 at 1:09 pm said:
  
  Mmm, I had some of your ones just yesterday at yumcha.
  
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heidi on October 17, 2011 at 6:25 am said:

MMmmm!
I like anything fried.
and wrapped up in a bread like wrapper!
I think the whole concept of a chicken pot pie is from the Southern part of the USA- but I’m not here to quibble about recipe origins. We like to do fritters with batter and vegetables or fruit, as well.
All I say is “Fry it up!”

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- cityhippyfarmgirl on October 17, 2011 at 1:13 pm said:
  
  Oh now I’m curious to see who did it first. I hadn’t heard of the term ‘pot pie’ before. For Australians, it’s a bit of an iconic food. Up there with a lamington or pavlova. You kind find some dodgy ones, but some truly delicious ones as well.
  
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hotlyspiced on October 17, 2011 at 6:26 am said:

I have a friend who recently married a Sri Lankan chap. Since then she’s been right into cooking Sri Lankan cuisine. We love going there for dinner. All the food is sensational and so full of flavour. She hasn’t made us godambahs though – I’ll have a word to her about that!

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- cityhippyfarmgirl on October 17, 2011 at 1:14 pm said:
  
  Make sure she does! Lucky you for having a friend like that. Sri Lankan cuisine is truly wonderful.
  
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Dayla on October 17, 2011 at 7:17 am said:

ooh looks yum!
I cab see myself making these soon, thanks.
Dayla

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- cityhippyfarmgirl on October 17, 2011 at 1:15 pm said:
  
  Happy cooking Dayla.
  
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Citysister on October 17, 2011 at 7:22 am said:

It’s funny, but all cultures do have one of these type things…It’s so fun to try them all.

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- cityhippyfarmgirl on October 17, 2011 at 1:15 pm said:
  
  What’s your favourite Citysister?
  
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teawithhazel on October 17, 2011 at 7:33 am said:

spicy vegetables wrapped in home made roti sounds absolutely delicious..i’m going to try these out on my bairns this week at our fortnightly dinner and get together..thanks for the inspiration and recipe brydie..

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- cityhippyfarmgirl on October 17, 2011 at 1:16 pm said:
  
  I hope they like them Jane. I’m going to make them again on the weekend. I need to practise the folding.
  
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Keri on October 17, 2011 at 8:59 am said:

These look delicious Brydie! Do you think they could be frozen (after making them)? As I live alone I’d never eat them all by myself!

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- cityhippyfarmgirl on October 17, 2011 at 1:18 pm said:
  
  Yep. I sure do. I think they would be absolutely fine frozen. The original recipe also has meat in it if you want to jazz up the protein. Actually frozen isn’t a bad idea at all…thanks Keri 🙂
  
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Lorraine @ Not Quite Nigella on October 17, 2011 at 9:12 am said:

I love roti but stuffing it just makes it a thousand times better and as you say it then becomes a portable snack! 😀

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- cityhippyfarmgirl on October 17, 2011 at 1:19 pm said:
  
  When I die, I could happily be rolled in roti. Roti is good, VERY good.
  
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Celia on October 17, 2011 at 9:31 am said:

Brydie, that sounds absolutely moreish! I’ve never tried making my own roti, but I’m looking for a good vegetarian dish, and this might be perfect! Thank you!

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- cityhippyfarmgirl on October 17, 2011 at 1:21 pm said:
  
  The original recipe has meat in them if you do want to meatify them. Also an easily adaptable recipe to use whatever vegetables you have ready to go.
  
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Just A Smidgen on October 17, 2011 at 10:23 am said:

A friend and I had this very discussion long ago (about 15 years!) and I think you’re absolutely right. I’ve never made roti, but you’ve made it look easy to try and the flavors are right up my alley!

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- cityhippyfarmgirl on October 17, 2011 at 1:23 pm said:
  
  I’m sure there are loads more little parcels of goodness about the world that I’m still yet to discover as well.
  These little guys were far easier to make than I originally thought, let me know if you give them a go.
  
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dixiebelle on October 17, 2011 at 11:35 am said:

Looks delicious!

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- cityhippyfarmgirl on October 17, 2011 at 1:23 pm said:
  
  Thanks Dixiebelle
  
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kari @ bitesizedthoughts on October 17, 2011 at 11:37 am said:

You know something funny? I actually don’t like any of the pastry variations 😛 I’d never made the connection before, but pasties, pies, samosas, and similar products have just never been high on my list. I do quite like calzone though – and if I did like roti, then I would definitely fill it with your filling. Impressive effort, even from a non-pastry person!

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- cityhippyfarmgirl on October 17, 2011 at 1:24 pm said:
  
  Realllly?… Crikey, I’m all about the pastry. Wrap me in pastry and I’m a happy woman 🙂
  
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Tandy on October 17, 2011 at 5:20 pm said:

that is adventurous to make! We have samosas here and I love making them 🙂

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sheof108names on October 17, 2011 at 11:23 pm said:

Oh golly, yum, we’ll definately try to make these. Thanks!

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Rufus' Food and Spirits Guide on October 18, 2011 at 1:52 am said:

I liked your intro it helped me understand the dish more. It looks just fabulous.

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Frederick on October 18, 2011 at 12:12 pm said:

Brilliant effort Brydie; they look just like the authentic version enjoyed in Sri Lanka. Certainly got the digestive juices going just looking at the pics! Thanks for your inspiring efforts.
Sherine & Frederick

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- cityhippyfarmgirl on October 19, 2011 at 11:47 am said:
  
  A high compliment indeed coming from you two. Thanks Frederick and Sherine 🙂
  
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Alison on October 18, 2011 at 12:41 pm said:

I adore roti. Especially channa roti, I got the recipe from my ex-bf’s mom – he was frpm Trinidad and I adore them.

So good and so bad all at once…

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- cityhippyfarmgirl on October 19, 2011 at 11:47 am said:
  
  Yes, sooo good, yet a little deadly as well.
  
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Amanda on October 18, 2011 at 8:44 pm said:

Gorgeous recipe thanks Brydie. What’s not to love about anything wrapped in carbs?!

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frugalistmassive on October 18, 2011 at 9:13 pm said:

mm B how gold is the sbs food site hey? its been a great resource on the road being away from cooking books. rotis have been my friend recently even camp cooking. just getting comfy with dosas too after many attempts. maybe i can catch up with some foodie blogging soon. – d

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- cityhippyfarmgirl on October 19, 2011 at 11:49 am said:
  
  D, I heard you were hanging out with Channa himself? When are you free so I can pick your brains 🙂
  and yes, sbs food site is absolute gold.
  
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Journey Photographic on October 18, 2011 at 10:38 pm said:

This sounds absolutely delicious!

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Gina on October 20, 2011 at 7:01 am said:

This looks absolutely delicious. Bookmarked!

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JohannaGGG on October 20, 2011 at 11:50 am said:

Now that is just what I want for lunch – looks magnificent – I love the stuffed pastry/bread! No wonder the idea of leftovers that you can easily transport is universal! Makes such sense. Lately we have been into steamed dumplings.

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m.e (cathie) on October 20, 2011 at 6:57 pm said:

oh YUMM! you are amazing! we never do take out but occassionaly on a friday night when there is alot of running around, we get a couple of these from our local vegetarian indian shop. amazing!! love them.
we have tried making them a while ago but they do become quiet fiddly & time consuming to make.

thanks for the inspiration, I will attempt them again!

fave indian cookbooks – flavours of India & cooking korma

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Choclette on October 22, 2011 at 5:40 am said:

Ahem, one small matter with my Cornish flag waving high, the Pasty is English???

Roti are delicious. I’ve never had them stuffed and now realise I am missing out.

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jenni on September 12, 2015 at 7:28 am said:

Mmmm we buy these freshly made on sat morn from a little sri lankan shop in melbourne. Might try making my own. Pan rolls and massapans (not sure if thats the right spelling) are also great to eat. Pan roll is made like a pancake then fried. Massapans are more of a filled bready type.

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