ultimate roti | easy & vegan
Oof, Pol Roti, where do I even begin? Pol Roti – also known as coconut roti is the ultimate form of roti. It’s crispy, salty, and packs a punch with those tiny blasts of spice from the chopped red onion and green chili.
The chokehold this roti had on me as a child was unreaalll. I remember begging my mum almost every weekend to make this, because the whole family will get involved in the cooking process. My mum and I would chop all the red onions, green chilli, and curry leaves. Meanwhile my dad and sister would sit around the island table kneading the dough. And my brother would be manning the roti frying station, getting ready to fry those bad boys up. It’s such a simple recipe that the whole family could get involved in.
Equal parts shredded coconut and flour make up the dough, with baking powder, ghee, and a hefty pinch of salt for that perfect texture and flavour. And to amp up the coconut goodness, we’re frying ’em in coconut oil. Trust me, it’s a simple recipe that brings everyone together and will have you hooked in no time!
TIPS & TRICKS
Tip #1: If your dough feels too sticky, no worries! Just drizzle a bit of oil on the plate before flattening the Pol Roti balls. Then fry ’em up! Easy fix!
Tip #2: We’re using Ghee in this recipe as it has a nutty flavour that enhances the taste of the coconut. It also adds depth and richness, making this roti even more addicting. Best of all, you can order a jar of ghee straight from Amazon.
CAN YOU MAKE IT VEGAN?
We’re in luck! This roti is already vegan, no substitutions necessary.
Pol Roti
Ingredients
- 200g of shredded coconut
- 2 ½ cup flour
- 1 tsp baking powder
- 2 tsp salt
- 1 tbsp of ghee (or oil)
- 1 cup of water
- ½ red onion
- 3 green chilli
- 10-12 curry leaves (chopped)
- 2 tbsp coconut oil
Directions
- In a large bowl combine shredded coconut, flour, baking powder, salt, and ghee. Slowly mix in water until the dough becomes slightly sticky.
- Add in your finely chopped chili, onion and curry leaves.
- Keep kneading till the ingredients are well combined.. The dough should be moist but not stick to your hands too much.
- Cover with a tea towel and let it rest for 30-mins to an hour.
- Cut the dough into eight equal pieces and roll each one into a ball.
- When you’re ready to cook, flatten a ball into a roti shape on a plate.
- In a frying pan, melt 1 tbsp of coconut oil and fry the flattened roti for about 2-3 mins on each side until golden. Melt another tbsp halfway through to ensure crispiness.
- Stack them up and serve with a simple seenie sambol or your favourite curries!
