Pol Roti with Vegetables

Pol roti, meaning “coconut roti,” has ancient roots in Sri Lanka, tied to coconut cultivation. The addition of vegetables like carrots and chilies reflects resourceful cooking, using seasonal produce. Wheat and atta flours blend South Asian influences, while the dish’s simplicity made it a staple across socioeconomic groups, enduring as a comfort food.
Pol roti is a staple in Sri Lankan cuisine, often served with curries or sambal. Its vegetable-packed version reflects rural traditions of incorporating local produce. Popular at breakfast or tea-time, it embodies Sri Lanka’s love for simple, flavorful flatbreads, shared during family meals or festive occasions.
Serve pol roti warm with a spicy curry, lunu miris, or dhal. Pair with a cup of Sri Lankan tea for a traditional breakfast. For a snack, enjoy with a smear of butter or chutney. Its portability and hearty texture make it perfect for meals on the go or communal dining.
Made with freshly grated coconut, flour, and a touch of salt, pol roti has a rustic, satisfying flavor that complements both spicy and mild sides. You can also mix in chopped onions, green chilies, or herbs for added flavor and texture.
Pol roti is easy to prepare on a stovetop or griddle and stores well for later use. Whether served at roadside stalls or in family kitchens, it’s a beloved staple that brings people together.
Enjoy it as part of a larger meal or simply on its own, it’s comfort food that celebrates simplicity, tradition, and the warmth of home-cooked goodness.

Ingredients

½ tsp MAGGI Rasamusu
½ cup wheat flour
½ cup atta flour
1/4 cup scraped coconut
2 chillies (chopped)
½ onion (chopped)
4 green beans, chopped
50g carrots (grated)
½ tsp vegetable oil
½ tsp salt
¼ cup warm water

Method

Step 1

In a bowl, combine wheat flour, atta flour, salt, scraped coconut, carrots, onions, beans, and chilies. Mix well.

Step 2

Gradually add warm water, stirring to form a non-sticky dough ball.

Step 3

Add ½ tsp oil, knead briefly, and divide into 5 equal balls. Rest for 10 to 15 minutes.

Step 4

On an oiled plate, flatten each ball into a round roti, about 5 inches wide.

Step 5

Cook on a flat pan or griddle over low heat, flipping after 2 to 3 minutes, until both sides are lightly browned, about 5 to 7 minutes total.

Nutritional Information (Per Serving)

Good to know:-

Pol roti takes about 30 to 40 minutes, including prep and cooking.

Pre-grated vegetables save time, and common ingredients like flour and coconut enhance accessibility.

The dough can be prepped ahead and refrigerated.

Cooking on a griddle is quick and requires minimal equipment, making it ideal for breakfast or snacks.

Pol roti is a carb-rich, fiber-packed flatbread, ideal for energy and digestion. Low in fat, it’s suitable for balanced diets, with vegetables adding micronutrients.

Calories (Kcal) 283

Protein (g) 8

Fat (g) 4

Carbohydrates (g) 55

Vitamin A (mcg) 176

Fiber 5g