Coconut Roti
by Tenina Holder
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!
Are you following us on Instagram, Facebook, Pinterest and Twitter?
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Need
- 4 Shallot peeled and halved
- 12 curry leaves
- 2 Green Chilli(es)
- 50 Grams Shredded Coconut BUY
- 1 Teaspoon Dried Red Chilli Flakes
- 1 Limes juice
- 750 Grams Bakers or Strong Flour BUY
- 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.
