These Sri Lankan Pol Roti with onion and herbs are unleavened flatbreads that are flavored with shredded coconut, onion and a mix of herbs. They are sure to be a favorite when served with curry.
Ingredients
- 1 cup whole wheat flour
- 1/2 cup shredded unsweetened coconut
- 1/2 tsp salt
- 1/2 cup + 3 tablespoons more water
- 1/2 red onion chopped about 3 tbsp approx
- 1 tbsp fresh parsley
- 1 tbsp fresh cilantro
- oil for greasing pan
Instructions
- Peel and chop the onion and chop the parsley and cilatro.
- Add flour, shredded unsweetened coconut, salt, onion, parsley, cilantro, and 1/2 cup water to a bowl and mix well using your hands or a spoon. If mixture is dry, add in the other 3 tablespoons of water and knead slightly into a ball.
- Separate ball into five smaller ones and set aside to rest for about 15 minutes.
- Then, place a frying pan over a medium flame and grease with oil. Grease your hands with oil as well and stretch the balls out a bit and roll them out (using a rolling pin or your hands) so they are about the size of a saucer.
- Place roti in warm pan and let cook about 4-5 minutes over a low/medium flame.
- Flip them over making sure they have golden brown spots on them. Cover pan and let cook another 3 minutes or so. Repeat with all the roti.
- Enjoy with any curry of your choice or soup or jam!
Notes
* If you would like to make your roti soft, add in 1/4 cup of coconut milk + 1/4 cup water and 3 tbsp more water.
**I have also noticed that after I cook the roti on one side and flip them over to cook on the other - if I cover the pan they are cooking in after they have been flipped, they turn out softer as well.
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Nutrition
Serving: 1g | Calories: 167kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Sodium: 237mg | Fiber: 4g | Sugar: 1g
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