Ingredients
- 2 cups all-purpose flour
- 1 cup water
- 1 cup grated coconut
- 2 green chilies, chopped
- 1/2 cup fresh coriander leaves
- 1 teaspoon cumin seeds
- 1 teaspoon salt
- 2 tablespoons oil
Instructions
- In a bowl, mix the all-purpose flour, water, and a pinch of salt to form a smooth dough. Divide the dough into small balls and roll them out into thin circles.
- In a separate bowl, mix the grated coconut, green chilies, coriander leaves, cumin seeds, and salt to make the coconut chutney filling.
- Place a spoonful of the coconut chutney filling in the center of each rolled out dough circle. Fold the edges to seal the filling inside and roll it out again into a circle.
- Heat a non-stick pan over medium heat and cook the stuffed roti on both sides until golden brown, brushing with oil.
- Serve the coconut chutney stuffed roti hot with your favorite chutney or dipping sauce.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 20 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 10g
Supplies
Non-stick pan Bowl
Tools
Rolling pin Spatula
Serving suggestions
Serve the coconut chutney stuffed roti with a side of fresh salad or yogurt for a complete meal.
Tips & tricks
For a spicier version, add more green chilies to the coconut chutney filling.
Cost
$8