INGREDIENTS
300g plain flour
100g freshly grated coconut
3-4 green chillies, finely chopped
1 small onion, finely chopped
3 tbsp melted butter
1 ½ tsp salt
Butter for frying
METHOD
In a large bowl, mix together the flour, coconut, chillies, onion, butter and salt until everything is well combined.
Add enough water to create a slightly stiff dough about 180ml should be enough, then on a floured surface knead lightly and divide into six equally sized balls.
Roll or pat these out into fairly thin round or oval shapes.
Warm a frying pan over a medium-high heat and add a knob of butter.
When the fat is fairly hot, fry the roti in batches for three to four minutes a side, until golden.
Serve at once.
