Pol Roti – Srilankan Coconut Rotti is a flat bread made with atta flour mixed with coconut and aromatics. Delicious in every bite. Recipe with step by step pictures.
I love Sri Lankan food and I am obsessed with Peter Kuruvita. His Sri Lankan cooking videos are so charming. His shows reflect rustic home style cooking with absolutely no fancy equipment or pots and pans. I have just seen him with a good knife. That is all. His cooking is so approachable that you so want to try the recipes at home. Such a natural!!!!! Zero drama while cooking (Sadly, most of the cooking shows these days anyways are reality shows). Once he sat on a top of the boulder and used the surface and a stone as mortar and pestle. I think it was in Sigiriya. I am just awestruck at the ways he adapts naturally!
His recipe for Pol Roti is something I have wanted to try for a long time. I loved the fact that it is made with whole wheat flour. I adapted the recipe a little and used a rolling pin instead of spreading the rotis by hand. My boys devoured them and is now a regular at home.
Take the fresh shredded coconut and green chillies in a small mixer and pulse it 3-4 times so that the coconut is very finely shredded and the chillies are ground. One can also finely chop the green chillies and add too!.
Take a big bowl and add in the atta flour (Indian style whole wheat flour), ghee, finely chopped onion, finely chopped curry leaves, salt and ground coconut – green chillies mixture. Make sure to really finely chop the ingredients. Otherwise the dough will break while rolling. Add few tablespoon of water at a time and mix the flour mixture well until a firm dough is formed.
Take a golf ball size of dough, dust the dough ball generously in flour. Start rolling the dough gently.
Spread the dough to a 4-5 inch circle. Repeat with the remaining dough. Set aside on a big plate.
Heat a griddle and sprinkle oil on the griddle. Place the rolled dough on the griddle. Sprinkle oil to the top of the roti and cook for a minute.
Flip over and cook for a minute more. Cook till its golden and brown spots appear all over the roti on both the sides. Cut it into four pieces and serve hot!
The roti goes well with non-veg curry or a spicy sambol.
- 2 cups Atta - Whole wheat flour
- ¾ cup fresh shredded coconut
- 3-4 green chillies
- 1 onion, finely chopped
- 2 sprigs curry leaves, finely chopped
- 3 tablespoon ghee
- 1 teaspoon salt
- coconut oil for greasing the griddle
- Take the fresh shredded coconut and green chillies in a small mixer and pulse it 3-4 times so that the coconut is very finely shredded and the chillies are ground.
- Take a big bowl and add in the atta flour, ghee, finely chopped onion, finely chopped curry leaves, salt and ground coconut – green chillies mixture. Make sure to really finely chop the ingredients. Otherwise the dough will break while rolling. Add few tablespoon of water at a time and mix the flour mixture well until a firm dough is formed.
- Take a golf ball size of dough, dust the dough ball generously in flour. Start rolling the dough gently.
- Spread the dough to a 4-5 inch circle. Repeat with the remaining dough. Set aside on a big plate.
- Heat a griddle and sprinkle oil on the griddle. Place the rolled dough on the griddle. Sprinkle oil to the top of the roti and cook for a minute.
- Flip over and cook for a minute more. Cook till its golden and brown spots appear all over the roti on both the sides. Cut it into four pieces and serve hot!
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