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
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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.

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

Method

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.