Coconut roti made with flour, coconut, salt, and water is a very easy-to-make staple in Sri Lankan cuisine. It has become something I quite enjoy – eating with Pol sambal or Seeni sambal. I wanted to modify the recipe so I could eat this roti and get more nutritional benefits out of it than the traditional recipe. This is my creation.

On top of traditional ingredients, I added these items with high nutritional benefits.

• Moringa Leaves
• Curry Leaves
• Green Chillies
• Ashwagandha Root Powder
• Ginseng Powder
• Ginko Powder
• Flaxseed grounded
• Boiled Potatoes
• Cumin Seeds

Mix these (I basically just dumped a few amounts of each above items into the mix) with 1 cup flour, 3/4 cup coconut, 1/2 chopped onion, 1 tsp Himalaya salt, and water. I use olive oil for cooking them on a Cast Iron skillet, which makes it not stick as much to my hands. Turns out this modification does not take any longer than making the normal Roti 🙂

I also discovered; as soon as it’s cooked, and is still hot, adding several slices of Tillamook cheese and Pol Sambal between 2 Rotis and making sort of a sandwich, makes it taste amazing!