Soul & Surf At Home: Coconut Roti recipe

Coconut Roti with Avocado Smash, Onion Chutney and Tomato Salsa

Serves: 1

Ingredients:

Coconut Roti -

• 100 grams all purpose flour
• 12 grams grated coconut
• ½ green chilli (finely chopped)
• 3-4 curry leaves
• Salt (to taste)
• Water

Onion Chutney -

• 1 onion (coarsely chopped)
• 1 pod of cardamom
• 1 small piece of cinnamon
• 1 tbsp of oil
• 1 tsp sugar
• 5-6 curry leaves
• 1 pandan leaf
• A pinch of chilli powder
• A pinch of turmeric
• Salt (to taste)

Avocado Smash -

• Half an avocado
• Salt (to taste)
• Pepper (to taste)

Tomato Salsa -

• 1/2 a tomato, finely diced
• 1 heaped tbsp of red onion finely diced
• 1 or 2 generous squeezes of lime
• Plenty of salt & pepper
• A dash of extra virgin olive oil

Method:

For the coconut roti -

1. Combine all the ingredients in a bowl.
2. Add a little water, mixing as you add. You want the dough to be a consistency that is not too sticky
3. Roll the dough into small balls.
4. Flatten the balls and then put them on a grill or pan until they are cooked. (No need to add oil)

For the onion chutney -

1. Heat oil in a pan.
2. Add the chopped onions and sauté until onions start to go soft.
3. Add the dry spices (cinnamon, cardamom, curry leaf and pandan leaf) and cook on low until it starts to combine and goes slightly brown.
4. Once it starts to go brown add a small pinch of turmeric, sugar, chilli powder and salt to taste.
5. Continue to cook on low for 10 minutes or until onions and sugar start to slightly caramelise.

For the avocado smash -

1. Smash together avocado, salt, pepper and lime in a bowl.
2. Serve on top of the coconut roti.

For the tomato salsa - 

1. Add all the ingredients to a bowl and mix.

You're done - enjoy! FYI the onion chutney can be stored in the fridge for up to a week. Also this goes pretty well with a fried egg served on top, if that's your thing. 

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