Coconut roti

Pol sambol and

PREP + COOK TIME 30 MINUTES (+ STANDING) SERVES 4

½ cup (40g) desiccated coconut

1 small red onion (100g), chopped finely 2 cups (300g) plain flour

2 tablespoons fresh curry leaves

1 fresh long green chilli, sliced thinly 1 teaspoon fine sea salt

2 tablespoons coconut oil

¼ cup fresh curry leaves, extra lime wedges, to serve

POL SAMBOL

1 cup (80g) desiccated coconut 1 tablespoon lime juice

1 tablespoon fresh curry leaves

100g cherry tomatoes, chopped ½ teaspoon fine sea salt

2 teaspoons chilli powder 1 Combine coconut and 1 tablespoon warm water in a large bowl. Stand for 5 minutes. Reserve one quarter of the onion for the Sambol. Add remaining onion to coconut mixture with flour, curry leaves, chilli and salt; stir until well combined. Slowly add 170ml of water; knead dough lightly until smooth. Dough should be soft but not too sticky. Stand for 15 minutes.

2 Meanwhile, make Pol Sambol.

3 Place dough in the centre of a large sheet of baking paper; flatten slightly. Place another large sheet of baking paper on top. Roll dough into a 30cm x 40cm rectangle or until 1mm thick. Remove top sheet of baking paper. Using your hands, roll up tightly from short side. Using a serrated knife, cut the log into 8 even pieces.

4 One by one, place a piece of dough cut-side down onto baking paper and flatten with palm of your hand. Top with sheet of baking paper and roll into a 1mm thick circle. Transfer to a lined tray and repeat with remaining dough pieces.

5 Heat half the coconut oil in a large frying pan over medium-high heat. Cook roti in two batches, for 3 minutes on each side or until lightly golden. Repeat with remaining coconut oil and roti.

6 Cook extra curry leaves in same pan, stirring, until crisp.

7 Serve roti warm with Pol Sambol and lime wedges. Top with crisp curry leaves.

POL SAMBOL Combine coconut with 2 tablespoons warm water in a medium bowl. Stand for 5 minutes. Add reserved onion and remaining ingredients; stir until combined. Season with extra salt, to taste.