Use your hands or a kitchen aid mixer to knead the dough. Begin by combining the flour, salt, and 1 tbsp of oil. Mix while adding water in small amount, until it forms into a smooth dough.

As it kneads, add another 1/2 tablespoon of oil and combine well. When done, the dough should be slightly sticky due to the oil.

Next, divide the dough into small portions. Shape each into a tim-bit size circle and set them lined in a single layer on a plate.

Drizzle the rest of the 1 & 1/2 tablespoon of oil over the dough balls, cover it with cling wraps then set aside for about 40m to an hour.

NOTE - The oil will work its magic and it'll turn the dough much softer. One hour is all we need but if it stays longer that's fine too. While we are waiting for the dough we can move on to making the sambal.

On a medium/high heat use a deep skillet, pot or a pan to cook the sambal. Start by adding oil, curry leaves, ginger, garlic, and onions. Cook it a few minutes until the onions start to turn translucent. Then combine the green leaks, tomatoes, salt, green chilli, chilli flakes, turmeric powder, black pepper, and If you want a little more spice you may add the chilli powder as well. Give it a good mix and let it cook for about 3-5 minutes, stir often to avoid burning.

While it's cooking add the fish and the potatoes. Make sure the tuna is well-drained before you add it to the sambal and the potatoes are boiled, peeled and cut as well. Once added mix carefully as to not break the fish or potatoes too much. It tastes better when it's mushy but still chunky peices at the same time. Once everything is combined well. Take off the stove and set it aside for the next step.

NOTE - You may replace the fish with any other meat or keep it as vegetables. When I do replace with meat, I would usually deep-fry or cook the meat prior to adding to the sambal.

Now that you have both the dough and sambal done, we can move on to shaping them. Take each small circle of dough and flatten it on a rolling board. Using a rolling pin, roll the dough thin, flat to form a circle, don't have to be a perfect shape as long as its rolled flat it will work. 

NOTE - When rolling I always like to keep the middle of the dough flat but much thicker than the edges. The edges of the dough rolled much thinner. The reason behind this process is when it is time to fold the edges, it won't overlap to a thick layer. It will cook evenly and all the way through.

When the dough is rolled thick and folded to a triangle. When cooking, it may not even cook all the way through leaving the inside layers raw. With a thinly rolled edges, even though it overlaps, it will cook right through to the inside. Both the side will turn out evenly cooked when you make the small changes in rolling the dough.

Once you have the dough rolled and ready, place the sambal in the middle and fold in 3 sides to form a triangle. You can shape it to form a square or a rectangle shape too.

Next, over medium/high heat, place a flat skillet. Place an uncooked fish rotti -the folded side facing down to cook until it turns to a shade of a light brown in colour. When done turn it to cook the other side as well. Once both sides are evenly cooked turn the roti on all around the edges to cook too. Continue the same with the rest of the rotti.

There you go!

It's done and ready to be served. Best served with ketchup or hot sauce on the side. If you prefer any other dipping sauce, go for it and enjoy this lovely appetizer, snack, meal, whatever you want to call it.

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