Coconut Roti
OH MY. This recipe is one step up on regular roti. They are so yummy on their own, let alone using as a spoon to scoop up delicious curry gravy! They freeze well, so make a lot and freeze for that last minute curry night you didn't see coming! Delicious!
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Need
- 4 shallot peeled and halved
- 12 curry leaves
- 2 green chilli(es)
- 50 Grams shredded coconut
- 1 Teaspoon dried red chilli flakes
- 1 limes juice
- 750 Grams bakers or strong flour
- 200 Grams water
- 50 Grams milk
- 2 Pinches pink salt flakes BUY
- 2 Tablespoons raw caster sugar BUY
- 1 egg
Do
- 1
Place shallots, curry leaves and chilli into the Thermomix bowl and chop 3 sec/speed 6 Scrape bowl and repeat.
- 2
Add all remaining ingredients and combine 6 sec/speed 6. Knead for 3 min/Interval. Let dough rest in bowl for 20 minutes. Knead again 3 min/Interval.
- 3
Divide dough into 20 balls and let rest, covered for 20 minutes.
- 4
Preheat pan on medium heat.
- 5
Flatten each ball and roll out into a thin circle. Fry 1 at a time in a little EVOO until each side is puffy and golden.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
