Srilankan Poll Roti is a type of flatbread, made of coconut and flour. Blended in with pearl onions and thai chilli for flavours. Probably the most popular kind of roti in Sri Lanka and at home here in Canada.
This type of flatbread can be served with any curries and sambals. It tastes just great on its own too. I often serve it with a chicken, beef, or a fish curry as well as tempered dhal curry (parippu), poll sambal, and the raw onion sambal. The combination of all these sides goes so well together, you must try it to taste the amazing flavours.
It’s a great meal to satisfy your craving. Trust me you won’t feel hungry after having this. It is a heavy meal I’ll tell you that but because it’s so delicious it is difficult to stop eating.
I’ve always loved coconut roti. Especially if I’m making it because I like to add extra sliced chillies and coconuts to it. Love the flavour it creates.
How it’s made
In order to make this roti we have to start preparing the dough. Gather all-purpose flour, butter, salt, thai chillies but you may use any green chillies. Pearl onions are preferred but any onions would do as well. Then lastly freshly grated coconuts are a must for a tastier roti. If grated coconuts are not available you can replace it with unsweetened desiccated coconuts as a substitute but I prefer the fresh over desiccated.
Touch the dough to see if it’s done. The dough should be lightly sticky that’s totally fine. If it is too sticky to touch sprinkle some flour as you mix or if the dough turns out too dry and not holding the ingredients together, add very small amounts of water to form a well-mixed smooth dough.
Let’s move on to rolling
Sprinkle a little flour on the rolling board. Take a small portion of the dough and roll it flat. If it’s sticking to the roller sprinkle a little more flour on the dough. When you have it rolled evenly flat, use a shape to cut. Normally it’s a circle we cut into but sometimes I go a little off and make different shapes for the kids. On a lazy day, I don’t go for shapes instead I roll into whatever random way it comes off. But if you wanna stick with the circle shape, use a medium-size plate or a bowl, turn it upside down on top of the rolled dough, using a knife carefully cut around the round shape.
On a medium heat, use a flat pan to cook the roti. I use my electric griddle to make my rotties. Cook one side first then turn and cook the other side of the roti as well until it turns into a light golden brown in colour.
Tadaa!! it’s ready to serve.
Of all the rotties out there, I came to realize that I love this coconut roti the most. I think you would agree if you get a taste out of this too.
There is a way to eat this kind of flatbreads. I’ll let you in on the secret if you promise to share it.
The Srilankan way of eating poll roti – warning: it does get messy…..just saying.
When ready to eat. Take a good looking roti from the bunch and break it into bite-size pieces so that it’s easy to eat.
Don’t eat it yet though…
Place the broken poll roti pieces on a plate. Next, take any curries or dhal and any other sides you like… go ahead and add it over the roti.
Now here comes the messy part. Use your fingers to give it a good mix of the roti and curries together. This way the roti will be soaked well with the toppings you added. Once mixed you can either continue to eat with your hands (and you should) like we Srilankans do often or wash your hands and eat with the forks like the Canadian in me does.
Why we eat food with our hands instead of cutleries? There is a lot of research behind why it’s healthier to eat with our hands. One of it is, your fingers are able to feel the texture of the food, instantly signalling that your preparing to eat. You become much more aware of the taste, texture and the aroma. You would enjoy the food much more this way plus hands help you eat in a way no cutleries can make you feel.
Back to the roti….. The recipe is written in step by step details below and it is super easy to follow.
Srilankan Poll Roti (Coconut Roti/Flatbread)
Srilankan Poll Roti is a type of flatbread, made out of coconut and flour. Blended in with pearl onions and thai chilli for flavours. Probably the most popular kind of roti in Sri Lanka.
Ingredients
- 2 cups Coconut grated
- 3.5 cups All-purpose flour
- 1/2 tbsp Butter
- 1 tsp Salt
- 1/3 cups Pearl onions sliced
- 3-4 Thai green chilli
- Water
Instructions
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Use a bowl to add the flour, butter, salt, sliced chillies, sliced onions, and the coconuts. Use your hands or use a kitchen-aid mixer to give it a good mix first. While mixing the ingredients, pour in little water at a time until the dough forms into a smooth ball.
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Touch the dough to see if it's done. The dough should be lightly sticky that's totally fine. If it is too sticky to touch sprinkle some flour as you mix or if the dough turns out too dry and not holding the ingredients together, add very small amounts of water to form a well-mixed smooth dough.
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Sprinkle a little flour on the rolling board. Take a small portion of the dough and roll it flat. If it's sticking to the roller sprinkle a little more flour on the dough. Roll it thick and evenly flat, use a medium-size plate or a bowl, turn it upside down on top of the rolled dough, using a knife carefully cut around the round shape.
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On a medium heat, use a flat pan or an electric griddle to place the roti to cook. Turn and cook the other side of the roti as well until it turns into a light golden brown in colour.
Notes
Coconut roti is usually rolled thick and made into a circle shape that’s the size of your palm. Feel free to change the size or shape of the roti.
Do try the thinly rolled roti as well. It gives a much tastier crunchy flavour than the thick version.
Pearl onions are preferred but any onions would do as well.
Freshly grated coconuts are preferred but if grated coconuts are not available you can replace it with unsweetened desiccated coconuts as a substitute, the taste may vary.
If more butter and/or coconuts were added the roti will come out softer. If more flours used then the roti will turn out slightly harder.
Add extra green chilli for a spicier flavoured roti.
Serve warm coconut roti with any meat curries, Â dhal curry, poll sambal, raw onion sambal, maldive fish sambal, beef fry, onions sambal, or seeni (sugar) sambal.
Have you ever tried spreading butter over the coconut roti and sprinkle some sugar on top? If you haven’t yet please do…oh it is so yumm just thinking about it.
The leftover roti can stay sealed airtight in the refrigerator for no more than 2 days.
Use the microwave to heat refrigerated roti. Keep a cup of water on the side along with the roti and heat it for one minute.
Why coconuts?
The freshness of the coconut brings so much flavour into the dough when added the onions and chilli to it, truly an explosion to your taste buds.
When making this roti, Do a thick rolled one and another rolled super thin to see how you like the taste. I enjoy the thin because of the crunchiness and the coconut will be slightly roasted when making, while my husband loves the thickness of it so he can soak them in the curry. The thick kinds are amazing too. So try rolling the dough in different thickness to explore which one you would like the best.
