How to make Coconut Roti - Whole wheat flour kneaded with scraped coconut, rolled out into small rotis and roasted

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Scraped coconut (कसा हुआ नारियल), Whole wheat flour (atta) (आटा)

Cuisine : Indian

Course : Breads

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Coconut Roti Recipe Card

Coconut Roti

Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

You can also find more Breads recipes like Aloo Puri, Jawari Bhakri, Roti Prata, Sprout Parantha.

Prep Time : 0-5 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Coconut Roti Recipe

  • Scraped coconut 1 cup

  • Whole wheat flour (atta) 1 cup

  • Salt to taste

  • Oil 1 tablespoon


Step 1

Put whole wheat flour in a bowl, add coconut and salt and mix well. Add ½ cup water and knead into stiff dough. Set aside for 2-3 minutes. Add oil and knead again. Divide the dough into 8 equal portions and shape them into balls.

Step 2

Place a big grease-proof paper on a worktop, roll out the balls into thick discs, place a cookie cutter and cut into small roundels.

Step 3

Heat a non-stick tawa, place coconut dough roundels over it. Cook on low heat till brown specks appear on the underside, flip and cook on the other side similarly.

Step 4

Arrange the rotis on a serving plate and serve immediately.