Kurrypinch's Griddled Coconut Roti Recipe - Los Angeles Times

Name: Kurrypinch's Griddled Coconut Roti Recipe - Los Angeles Times
Total time: 30 min
Ingredients: 450 grams (3 1/2 cups) all-purpose flour; 230 grams (2 cups) grated unsweetened coconut; 1 cup thinly sliced red onion; 3 (4-inch) pieces of fresh or frozen pandan leaves or 6 to 8 fresh curry leaves, roughly chopped (optional); 1 teaspoon kosher salt; 1 tablespoon vegetable shortening or softened butter; 1/2 cup full-fat coconut milk; 1/4 cup room-temperature water

www.latimes.com

This recipe for Kurrypinch's pol roti, or Sri Lankan coconut roti, features grated coconut, slivered red onions and pandan or curry leaves. They're griddled until hot and well-browned with a puffy,...

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Ingredients

450 grams (3 1/2 cups) all-purpose flour
230 grams (2 cups) grated unsweetened coconut
1 cup thinly sliced red onion
3 (4-inch) pieces of fresh or frozen pandan leaves or 6 to 8 fresh curry leaves, roughly chopped (optional)
1 teaspoon kosher salt
1 tablespoon vegetable shortening or softened butter
1/2 cup full-fat coconut milk
1/4 cup room-temperature water