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Sri Lankan Roast Paan with Seeni Sambol
The ultimate Sri Lankan comfort snack: flat, crusty bakery bread (Roast Paan) slathered with butter and sweet, spicy caramelized onion sambol.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- roast paan (flat crusty bread)
- butter
- onions
- Maldive fish (umbalakada)
- chili powder
- tamarind paste
- sugar
- curry leaves
- oil
Equipment
- Frying pan
Instructions
- 1
Make Seeni Sambol
Slice onions thinly. Heat oil, add curry leaves, then sauté the onions on low heat until very soft and golden brown (about 20 mins).
- 2
Flavor the Sambol
Add chili powder, crushed Maldive fish, tamarind paste, and a generous amount of sugar. Cook until sticky, dark, and caramelized.
- 3
Prep Bread
Slice the roast paan. Generously butter both slices.
- 4
Assemble
Spread a thick layer of the seeni sambol on the bread and close it like a sandwich.
Cooking Tips
- The secret to great seeni sambol is cooking the onions low and slow until they naturally caramelize before adding the sugar.
- Real Sri Lankan roast paan has a hard, crusty exterior and a soft interior. If unavailable, use a thick-sliced sourdough or ciabatta.
Variations
- Pol Sambol Sandwich: Substitute seeni sambol with fiery coconut sambol.
Chef's Notes & Storage
- A standard breakfast, lunch, or tea-time snack for many Sri Lankans.
Nutrition Estimate
350 calories · 7g protein · 45g carbs · 16g fat · 4g fiber per serving
