If you love hand pies, empanadas, Jamaican patties, samosas, or anything wrapped, stuffed, and crispy, you’re going to fall hard for this Sri Lankan fish roti. It’s simple, hearty, freezer‑friendly, and perfect for busy days, road trips, lunchboxes, or those moments when you just want real food that satisfied both your hunger and that snack crave.
If you’ve never had Sri Lankan fish roti before, think of it as the ultimate anytime snack — the kind of thing you can eat for breakfast, lunch, dinner, or at midnight when you’re standing in front of the fridge looking for “just a little something.” It’s a crispy, flaky flatbread stuffed with a spicy tuna-and-potato sambal, and honestly… it’s addictive in the best way.
Back home in Sri Lanka, fish roti is everywhere — bakeries, street corners, school canteens, bus stands — and everyone has their favorite spot. When I moved to Canada, I kept searching for that same flavor, that same warm, spicy, comforting bite… but nothing quite hit the mark. I had to make my own, my signature flavor, always small bite-size for easy grab, and now it’s become one of those recipes I reach for whenever I want something filling, nostalgic, and ridiculously satisfying.
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Why You’ll Love This Fish Roti
- Crispy outside, spicy + savory inside
- Made with pantry staples — flour, tuna, potatoes, onions
- Perfect for meal prep — freezes beautifully
- Naturally dairy‑free and easy to make gluten‑free
- Customizable — swap tuna for chicken, beef, or veggies.
- Authentic Sri Lankan short‑eat flavor right from your kitchen
🌿 Just a friendly reminder: I’m a passionate foodie, not a certified nutrition or health professional. Everything shared here — recipes, tips, and food inspiration — is meant for enjoyment and creativity in your kitchen. For dietary guidance or health concerns, always consult a qualified professional.
Sri Lankan Fish Roti Recipe
Ingredients
Method
- Combine flour, salt, and 1 tbsp oil in a bowl.
- Add water gradually and knead until a smooth dough forms.
- Add another tbsp oil and knead until slightly sticky and soft.
- Divide into small dough balls (timbit size). Place them on a plate, drizzle remaining oil over them, cover, and rest for 30-60 minutes.
- Resting makes the dough soft, stretchy, and easy to roll thin.
- Heat oil in a skillet over medium‑high heat.
- Add curry leaves, ginger, garlic, and onions. Sauté until they turn soft and golden.
- Add leeks, tomatoes, green chili, chili flakes, turmeric, black pepper, chili powder (if using), and salt. Cook for a few minutes to soften.
- Add the tuna and boiled potatoes. Mash the potatoes and mix the fish gently to keep some chunks intact. Once everything is combined well remove from heat.
- Variation: Swap tuna for ground beef, shredded chicken, or keep it just veggie by adding more colorful plant-based ingredients.
- Roll each dough ball into a thin circle, keeping the center slightly thicker.
- Add a spoonful of filling to the center.
- Fold three sides to form a triangle (or fold into squares/rectangles).
- Press edges to seal tightly.
- Heat a skillet over medium‑high heat.
- Place roti folded‑side down and cook until golden brown. Flip and cook the other side as well.
- Rotate and cook the edges to ensure even cooking.
- Repeat with remaining roti.
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Got Leftovers?
Refrigerate: Up to 3 days in an airtight container.
Freeze: Up to 2 months. Freeze in a single layer, then store in freezer bags.
Reheat: Air fryer: 350°F for 5–6 minutes, Stovetop: Reheat on a skillet until warm, or Oven: 350°F for 10 minutes.
FAQ – Sri Lankan Fish Roti
Can I make fish roti ahead of time? Yes — shape them and refrigerate or if making it days ahead then freeze before cooking.
Can I bake fish roti instead of pan‑frying? Yes. Bake at 375°F for 15–18 minutes, flipping halfway. The pan-frying provides a crisp and a smoky flavor.
Can I make this gluten‑free? Use a gluten‑free all‑purpose blend with xanthan gum.
Can I use fresh fish instead of canned tuna? Absolutely — cooked and flaked fish works beautifully.
Why is my dough tearing? It needs more moisture to bind. Water or a touch more oil and knead to fix that.
🍽️ Craving more? From vegan‑friendly dishes, meat‑lovers favorites, to soul-food from the island, there’s a burst of flavor waiting in every recipe. Cook to satisfy your cravings — one delicious bite at a time.
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More Recipes…
- Sri Lankan Fish Roti (Crispy Flatbread Stuffed with Spicy Tuna Sambal)
- Sri Lankan Cucumber Sambal | 5 Minutes, 6 Ingredients, Vegan & Gluten‑Free
- Sri Lankan Chocolate Biscuit Pudding Recipe (Eggless, No‑Bake & Melt‑in‑Your‑Mouth Dessert)
- Sri Lankan Coconut Sambal (Pol Sambol) | Fresh, Fiery & Ready in 5 Minutes
- Sri Lankan Milk Toffee (Kiri Toffee)
