POL ROTI
140 g all-purpose flour
75 g freshly-grated coconut
20 g finely-minced red onion
2 small fresh green chillies, finely minced
8 curry leaves, finely minced
1 tsp sea salt
1 tbsp coconut oil
75 ml warm water
SERVES: 5 rotis (two servings) > PREP TIME: 25 minutes > COOKING TIME: 20 minutes
Calorie count: 567calories (per serving)
1. In a bowl, add all the ingredients except the warm water. Mix well to ensure the even distribution of the ingredients throughout the flour.
2. Add the warm water and, using a wooden spoon, mix well to a dough. If it feels a little dry, add another tablespoon of warm water.
3. Very carefully, using your hands, knead the dough until it comes together (about five minutes).
4. Divide the dough into five equal pieces and roll into balls (60 to 65 g each). On a lightly-floured surface, take one ball at a time and flatten it into a circle using your hand; each roti should be about one centimetre thick.
5. Heat a non-stick frying pan over a medium flame and rub with a little coconut oil. Once hot, start cooking one roti at a time. Cook each side for two to three minutes or until there is a little dark charring. Repeat for every roti, ensuring you lightly oil the pan between each roti.
NOTE: SERVE THIS SINHALESE COCONUT ROTI WITH LUNU MIRIS OR, IF YOU'RE NON-VEGETARIAN, WITH FISH CURRY.
LUNU MIRIS
5 small shallots or 1 red onion, roughly chopped
1 clove garlic
1/2 tsp salt
2 tsp red chilli flakes
Juice of 1 lemon
Calorie count: 55 calories (per serving)
SERVES: Four > PREP TIME: 15 minutes
1. In a pestle and mortar, pound the shallots, garlic and salt until you start to form the beginnings of a paste.
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
THE GOODNESS OF GHEE
What: The Pure Cow Ghee range for babies with sensitive skin from Himalaya Babycare
Hello Hyderabad!
The Kaftan Company makes its debut in Hyderabad with a physical store
A COSMIC CULINARY JOURNEY
Located in the vibrant heart of Kolkata, That Place Bowl & Bar aims to be something out of the ordinary
BIG ON THE SCREEN
Writer-director INDIRA DHAR is no newcomer to international film festivals, but a standing ovation at Cannes for her latest film was an unforgettable experience. She talks to Shraddha Kamdar about the inspiration, her love for films and more
COMMAND RESPECT EFFORTLESSLY
Try these strategies if you hate not being taken seriously.
FIND CALM IN CHAOS
Deal with difficult situations using the principles of stoicism.
GREENER IN THE CUP
Samiksha Bhowmik details why a cup of matcha needs to be part of your diet
THE BEST OF TWO VIBRANT WORLDS
LYLA, in Mumbai's BKC, seamlessly blends Central American vibrancy with Californian flair
A Melange Of the Middle East & Indian Spices
Bringing contemporary twists to tradition, MERCHANT & ME is a youthful urban space for cuisine and cocktails in Pune
10 REASONS WHY SEYCHELLES COULD BE YOUR DREAM DESTINATION
Seychelles hits all the high notes on the romance roster whether you're on honeymoon or a love break.