Soul & Surf At Home: Coconut Roti recipe

A huge focus of what we do in real life at all of our Soul & Surf locations is food. From day one we’ve had a strong ethos around bringing people together over plates of hearty, nourishing, delicious food. We call it Sunshine Food. The stuff that makes your body feel great, and keeps you coming back for seconds..and thirds.

Right now, feeding ourselves well is probably more important than ever,  for our brains as well as our bodies. But, if you’re anything like us, it just might be getting to that point in lockdown where you’re subsisting on crisp sandwiches and gin & tonics. (Just a guess..) 

Since our kitchens around the world are currently unable to operate, we wanted to help you bring a slice of Sunshine Food into your own kitchens at home. So we’ve decided to use our Journal to share a handful of our favourite recipes. 

This first one is a classic from our Sri Lanka retreat: coconut roti with smashed avocado and onion chutney. A local dish (roti is a Sri Lankan bread and an absolute staple, usually eaten with chutney for breakfast or served with curries) with a Western twist. 

We love making this, and we love eating it even more. Hope you enjoy x


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 saute 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 caramelize.

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. 

All photos by Mike Wakefield

We’ve recently launched Soul & Surf At Home – brought to you by the powers of the internet – in a bid to bring you a little chunk of positivity, and a taste of what we usually do in real life. For more information on how you can sign up, go here

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