Roti is traditional flat bread from the Indian subcontinent. You can find it everywhere in countries such as India, Sri Lanka, Malaysia, Maldives and Pakistan.
The bread’s base is usually made from wheat flour and water. It comes in many delicious variations in different shapes ranging from soft and thin to thick and small.
Roti is served as part of many meals such as curries, rice, stir-fries, roasted vegetables etc.
In this blog post I will show you how to make Sri Lankan pol (coconut) roti. 

 

 

 

Pol Roti

 

I grew up in the Netherlands where we are blessed to have a lot of culinary influences from cuisines such as the Indonesian and Surinamese.
Surinamese roti is a classic and one of my favorite dishes. You eat it with a curry sauce with potatoes and special Surinamese long green beans. For the vegetarian version you can add tempeh to it.
If you’re ever in Suriname or the Netherlands you have to try this dish!
I’ll be happy to direct you to my favorite roti place in Amsterdam, so drop me a line if you’re heading there.

This recipe for coconut roti with green chillies is Sri Lankan Pol Roti. You make it with fresh grated coconut or unsweetened desiccated coconut.
It can be made plain or with green chillies and onion, like in this recipe.

Pol Roti is thicker and harder than most types of roti. This makes it very filling and an ideal addition to meals such as soup.

 

Homemade coconut roti with green chillies

 

 

Sri Lankan pol (coconut) roti

 

Ingredients:

3 cups / 360 grams spelt flour
1 cup / 100 grams fresh grated coconut or unsweetened desiccated coconut
2 tbsp coconut oil
1 tsp Himalaya salt
2-3 fresh green chilli peppers
1 small onion
1 cup / 250 ml warm water

 

 

Coconut pea soup with coconut roti

 

Mix the flour with the salt and coconut.
I like using freshly grated coconut, but you can also use unsweetened desiccated coconut.

Add 1 tbsp coconut oil.

Wash, seed and chop the chillies into small pieces.
Chop the onion.
Add both to the mixture.

Gradually add the warm water to the mixture, pouring it bit by bit.
The dough should be soft and moist, but not sticky.

Knead the dough for about 2 minutes.
Let it sit in the bowl for an hour to set. Cover with a clean kitchen towel.

Make small balls from the dough and press them into flat rounds.

Bake the roti in a frying pan with a bit of coconut oil on medium fire until golden brown.

Serve the coconut roti with green chillies as a side dish with curries, soups, rice and others.

 

 

 

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Vegan Sri Lankan coconut roti with green chillies