A Delectable Pol Roti Recipe with Accompaniments

Sri Lankan Warm Flat Roti Breads with Coconut

Nov 15, 2009 Ankie Renique

Pol roti is a Sri Lankan dish which is normally served for breakfast with a chilli paste (lunu miris) or coconut sambol.

This warm flat bread made with wheat or kurukkan flour and scraped coconut is a favourite amongst all ages in Sri Lanka. It is usually served with savoury spicy accompaniments (involving lots of chilli!) but can be eaten with butter and jam too. This pol (“coconut”) roti is usually thicker and harder than other roti types and can be made slightly crispy. In this recipe green chillis, onions and some curry leaves are added to give the pol roti even more taste. The ingredients you will need are:

A Delectable Pol Roti Recipe with Accompaniments

• 400g wheat flour / kurukkan flour (or half and half)
• 1 coconut, scraped
• 6 small onions, sliced
• Half a cup of cold water
• 2 green chillies, sliced
• 1 bunch curry leaves, chopped finely (optional)
• 1 tablespoon butter
• Salt

Method:

1. In a bowl mix scraped coconut, green chillies, onions, curry leaves and salt. Using your hand nicely mix in the ingredients till juices are released.
2. Start adding the flour and bind the mixture. Add little water at a time (taking care not to get it too wet) and knead the dough. Knead till you get the normal roti dough consistency.
3. Grease your palm with a little butter. (The idea behind greasing your palms is to avoid the batter from sticking to your palms).
4. Divide the dough into 6-8 equal sized balls.
5. Flatten on a floured board or plate using your palms. If more crispy crust is desired, roll using rolling pin.
6. Cook on a heated heavy bottom pan (or a traditional Sri Lankan flat pan – tawa) until golden brown on both sides under medium heat.
7. Remove from pan and serve hot with pol sambol or lunu miris (recipes below). Alternatively go for a sweet option and have the pol roti with butter and jam.

Coconut Sambol or Pol Sambol as it is called in Sinhala is probably the most popular dish in the country. One of the easiest and cheapest to prepare, this dish is served from the humblest adobe by the roadside to the finest five star hotels in Sri Lanka (Ceylon).

It is eaten in Sri Lanka as an accompaniment to rice and curry, for breakfast with pol roti or simply with bread.

Coconut Sambol

Ingredients:

• 2 cups freshly scraped coconut (about 1 coconut)
• 3-4 small red onions (shallots) or 2 red onions, very finely chopped
• 1 tbsp of chilli powder
• 1 tsp of chilli flakes
• 1 green chilli, finely chopped
• 2-3 tbsp lime or lemon juice
• Salt and pepper
• 1 tbsp finely chopped curry leaves (optional)
• 1 tbsp of ground maldive fish (optional)

Method:

1. Grind the all the ingredients above except lime (or lemon) in a mortar and pestle (wangediya). Mix in the coconut, grind some more until the sambol has a red tint. Squeeze the lime juice, mix and adjust salt to taste. Serve straight-away.
2. Alternatively you can grind in a food processor or mix with your hands in medium size bowl.

Very often pol roti is served with lunu miris. This is a very spicy paste made from chillies and onions. You can vary the amount of chilli according to your taste.

Lunu Miris

Ingredients:

• 2 tbsp of chilli flakes
• 2 or 3 fresh red chillies (optional)
• Half a tsp of salt
• 1 or 2 red onions (finely chopped)
• 1 tbsp ground maldive fish (optional)
• Juice of a half a lime or lemon

Method:

1. Grind the all the ingredients above except lime (or lemon) in a mortar and pestle (wangediya).
2. Squeeze in the lime juice, mix and serve when fresh.

What is Maldive Fish?

Maldive fish are small dried sprat-like fish from the Maldives. They should be available in your local Maldivian, Indian or Sri Lankan shop. If maldive fish is not available you can try dried prawns or other dried fish. They have quite a strong taste and hence are optional in the above recipes.

Where to Buy a Coconut Scraper

The shop that you buy your coconuts from will probably be able to tell you where to find a coconut scraper. You can also order them from the internet. If you can't find one try a serrated knife.

The copyright of the article A Delectable Pol Roti Recipe with Accompaniments in Culinary Travel is owned by Ankie Renique. Permission to republish A Delectable Pol Roti Recipe with Accompaniments in print or online must be granted by the author in writing.

Pol Roti

Luni Miris - Spicy Chilli Paste

Pol Sambol

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