Coconut Roti Recipe – Easy Indian Flatbread with Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Coconut Roti Recipe – Easy Indian Flatbread With Curry Leaves

Hey everyone! If you’re anything like me, you’re always on the lookout for simple, flavorful ways to jazz up your everyday meals. And let me tell you, these Coconut Rotis are it. I first made these when I was craving something a little different with my dinner, and they’ve been a staple ever since. They’re wonderfully fragrant, slightly sweet from the coconut, and just… comforting. Plus, they come together surprisingly quickly!

Why You’ll Love This Recipe

These Coconut Rotis aren’t just delicious; they’re incredibly versatile. They’re perfect for a quick weeknight dinner, a delightful addition to a weekend brunch, or even a tasty snack. The combination of coconut and curry leaves is just heavenly – it’s a flavor profile that’s both familiar and exciting. And honestly, who doesn’t love a good, warm roti straight off the pan?

Ingredients

Here’s what you’ll need to make these beauties:

• 2 cups all-purpose flour (maida) – about 250g
• 1 cup fresh grated coconut
• 1 onion, peeled and chopped finely
• 2 green chilies, deseeded and chopped finely (adjust to your spice preference!)
• 6-9 fresh curry leaves
• Salt to taste
• Water, as needed

Ingredient Notes

Let’s talk ingredients for a sec! Freshly grated coconut is key here. It really makes a difference in the flavor and texture. If you can, avoid pre-shredded coconut – it just doesn’t have the same vibrancy.

Curry leaves are another must-have. They add such a unique, aromatic flavor. You can usually find them at Indian grocery stores, and they freeze really well if you’re not using them right away.

Now, about the flour. I’ve used all-purpose flour (maida) here, which gives a lovely soft texture. But rotis are incredibly versatile! Different regions in India use different flours – whole wheat (atta) is super common, and you can even experiment with mixes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, combine the grated coconut, chopped onion, green chilies, curry leaves, and a generous pinch of salt. Give it a good mix with your hands – you want to really massage everything together until the coconut starts to release its juices.
2. Now, gradually add the flour to the coconut mixture. Start with about a cup and a half, and then add more as needed. Slowly add water, a little at a time, while kneading everything together. You’re aiming for a soft, pliable dough that isn’t sticky.
3. Once your dough comes together, lightly oil your hands. Divide the dough into 3-4 equal-sized balls. This makes it easier to roll them out evenly.
4. On a lightly floured surface, roll each ball into a flat roti using a rolling board. Don’t worry about making them perfectly round – rustic is charming! Dust with flour as needed to prevent sticking.
5. Heat a pan (a flat griddle or cast iron skillet works best) over medium heat. Cook each roti for a few minutes on each side, until they’re golden brown and slightly puffed up. You can add a tiny bit of oil if you like, but it’s not essential.

Expert Tips

• Don’t over-knead the dough! Over-kneading can make the rotis tough.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a little more water.
• Cook the rotis on medium heat to ensure they cook through without burning.
• A sprinkle of water on the roti while it’s cooking on the pan can help it puff up nicely.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure any curry you serve it with is also vegan.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of all-purpose flour. A blend with rice flour and tapioca starch works well.
• Spice Level Adjustment: My family loves a bit of a kick, so I usually add 2-3 green chilies. But feel free to adjust the amount to your liking – or leave them out altogether!
• Regional Variations: In South India, you might find coconut roti made with rice flour for a crispier texture. North Indian styles often use whole wheat flour and may include a touch of ajwain (carom seeds) for added flavor.

Serving Suggestions

These Coconut Rotis are amazing with so many things! I personally love them with a hearty Mutter Paneer Masala (pea and cottage cheese curry). They’re also fantastic with dal, vegetable curries, or even just a simple yogurt dip. My friend, Priya, swears by them with a spicy fish curry – definitely worth a try!

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for a day or two. To reheat, simply warm them up in a dry pan or microwave. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

What type of flour is best for coconut roti?

All-purpose flour (maida) gives a soft texture, but you can experiment with whole wheat (atta) or gluten-free blends.

Can I use desiccated coconut instead of fresh?

You can, but the flavor won’t be quite as vibrant. If using desiccated coconut, rehydrate it slightly with a little warm water before adding it to the dough.

How can I make the rotis softer?

Don’t over-knead the dough, and add a little oil while kneading. Cooking on medium heat also helps.

What is the best way to knead the dough for coconut roti?

Knead gently, adding water gradually until you achieve a soft, pliable dough. Avoid over-kneading.

Can I add other vegetables to the roti dough?

Absolutely! Finely chopped spinach, carrots, or even potatoes would be delicious additions.