Coconut roti

Coconut roti

Pol roti

By
From
My Feast
Makes
12
Photographer
Chris Chen

These are great served with tea country pork curry.

Ingredients

Quantity Ingredient
500g atta flour
50g ghee
3 small green chillies, finely chopped
1 small onion, finely chopped
1 sprig curry leaves, leaves picked and finely chopped
1 cup freshly grated coconut
1 teaspoon salt
500ml warm water
100ml vegetable oil

Method

  1. Place the flour, ghee, chilli, onion, curry leaves, coconut and salt in a large bowl. Gradually add the water, a little at a time, using your hands to mix in and bring together to form smooth dough. Divide the dough into 12 balls, place in a bowl and set aside until ready to fry.
  2. Take a ball of dough and, using your fingers, spread it out to form a thin disc, about 5 mm thick and 10 cm in diameter.
  3. Heat a small amount of the oil in a frying pan over high heat, add the roti and cook until it is loose enough to come off the pan, then flip and cook the other side until lightly crisped. Remove from the pan and set aside. Repeat with the remaining dough. Serve hot or at room temperature.
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Feast
Peter
Kuruvita
Asia
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island
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