Sri Lankan tuna filling stuffed coconut roti(pol roti).
A canned tuna filling stuffed into a dough made with scraped coconut and flour.
If you are looking for a flatbread/roti that makes for an easy breakfast then you should definitely get your hands into this coconut and flour dough mixture.
The stuffed roti needs little prep work and time so you can have them ready within 30-40 minutes.
Curries you can serve with the Sri Lankan coconut roti.
- Jaffna curry Chicken curry.
- Slow-cooked beef curry.
- Dhal curry
- A really good authentic Sri Lankan chicken curry are some of the dishes you can serve the pol roti with.
When the husband makes a better coconut roti.
There are a few popular recipes on the blog from my family.
My grandmother’s slow-cooked beef curry, my mother-in-law’s coconut milk-based beef curry are some of them.
This stuffed coconut roti recipe comes to you courtesy of my husband, he can dish out some impressive dishes.
Gizzard pepper stir-fry, beef jerky, dried deer meat stir-fry are some of his specialties (hope to add them here soon).
Anyways…
You would think that me being a food blogger who’s constantly cooking in the kitchen all day and him being a self-taught cook can work together.
Nope.
we don’t, and surprisingly part of the reason we found out is him being right-handed and me being left-handed.
We don’t work well in the kitchen when we have to share the utensils, sink and stove.
Let me just write that things get quite ugly and leave it at that.
Save the recipe to your favorite Pinterest board!
Utensils/appliances needed.
Chopping board/ knife
Medium-sized bowl
Large bowl
Wooden spoon
Other fillings you can use instead of the fish.
Lunumiris
A spicier version of this tuna filling without scraped coconut.
More roti and paratha recipes!
How to make coconut roti with Tuna filling.
Please make sure to read the recipe at least once to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
To make the filling
1 can of tuna chunks
5-6 shallots sliced fine(substitute with larger onion but slice very thin)
A sprig of curry leaves chopped fine
2 scotch bonnet peppers also known as nai miris(substitute with regular green chillies)
1/2 cup of scraped coconut(you can add or do without it)
1 teaspoon red chilli flakes
Salt to season
1 tablespoon of lime juice
For the coconut roti dough
2 cups of bread flour
1 cup of scraped coconut
2 cups of warm water(used as needed)
Salt to season
Method
How to make the tuna filling for the roti.
Gather all the ingredients needed.
Chop the shallots and curry leaves thin. Chop the scotch bonnets as well.
WARNING-handling these peppers, please make sure, you are either wearing disposable gloves or having little contact as possible.
Should you end up feeling the burning sensation of the scotch bonnet, immediately wash your hands with warm soapy water.
Make sure to wash everything that comes in contact with these peppers with warm soapy water. most importantly, keep these peppers away from kids.
Drain the can of tuna chunks into the sink drain, add it to a medium-sized bowl.
Add onions, chopped curry leaves, scotch bonnets to the bowl.
Add the scraped coconut, chilli flakes, salt to season and lime juice.
Wearing disposable gloves or a wooden spoon, combine all the ingredients well. taste and season with salt and lime juice to balance the taste.
How to make the coconut roti dough.
Sieve and add the flour into a bowl.
Add the freshly scraped coconut to the flour, season with salt and combine well with a wooden spoon.
Gradually add water in 1/4 cups to the center of the flour and gently combine with a wooden handle. Use a circular motion to combine.
Continue adding water gradually while using the handle of a wooden spoon to combine and make a rough dough.
Once you have a roughly combined dough, use your hand to knead, use water when needed to make the dough.
When done right, you will have a soft dough that is neither sticky nor dry.
Divide the dough into equal parts(8-9), using both palms roll out smooth dough balls.
How to add the tuna stuffing to the roti.
Lightly dust a plate with flour, flatten the dough between your palms then using both thumbs, make a small crater in the middle of the dough ball while rotating it.
Place this shallow bowl-shaped dough on the plate, add a tablespoon of the tuna filling.
Then bring both edges together to seal in the tuna filling inside the dough.
Seal the edges and lightly roll it to turn it back into a dough ball as before.
Place it on the flour-dusted plate and with the palm of your hand, gently press down to make a flat roti.
Do this with great care as you don’t want the tuna filling to come out.
Avoid making the dough too thin, it should be thicker than the usual thin Sri Lankan pol roti we make.
Once you have all the roti made, place a non-stick pan over the low-medium fire and cook both sides of the roti.
avoid using any oil as what you are actually doing is toasting the flatbreads on both sides. make sure to keep the fire low as you want the roti to cook through.
2-3 minutes each on both sides.
Serve warm with any type of curry or have the roti as it is, these make perfect on-the-go breakfast or snack.
Sri Lankan tuna filling stuffed coconut roti(pol roti).
A canned tuna filling stuffed into a dough made with scraped coconut and flour.
Ingredients
- To make the filling
- 1 can of tuna chunks
- 5-6 shallots sliced fine(substitute with larger onion but slice very thin)
- A sprig of curry leaves chopped fine
- 2 scotch bonnet peppers also known as nai miris(substitute with regular green chillies)
- 1/2 cup of scraped coconut(you can add or do without it)
- 1 teaspoon red chilli flakes
- Salt to season
- 1 tablespoon of lime juice
For the coconut roti dough
- 2 cups of bread flour
- 1 cup of scraped coconut
- 2 cups of warm water(used as needed)
- Salt to season
Instructions
HOW TO MAKE THE TUNA
FILLING FOR THE ROTI.
Gather all the ingredients needed.
Chop the shallots and curry leaves thin. Chop the scotch bonnets as well.
WARNING-handling these peppers, please make sure, you are either wearing disposable gloves or having little contact as possible.
Should you end up feeling the burning sensation of the scotch bonnet, immediately wash your hands with warm soapy water.
Make sure to wash everything that comes in contact with these peppers with warm soapy water. most importantly, keep these peppers away from kids.
Drain the can of tuna chunks into the sink drain, add it to a medium-sized bowl.
Add onions, chopped curry leaves, scotch bonnets to the bowl.
Add the scraped coconut, chilli flakes, salt to season and lime juice.
Wearing disposable gloves or a wooden spoon, combine all the ingredients well. taste and season with salt and lime juice to balance the taste.
HOW TO MAKE THE
COCONUT ROTI DOUGH.
Sieve and add the flour into a bowl.
Add the freshly scraped coconut to the flour, season with salt and combine well with a wooden spoon.
Gradually add water in 1/4 cups to the center of the flour and gently combine with a wooden handle. Use a circular motion to combine.
Continue adding water gradually while using the handle of a wooden spoon to combine and make a rough dough.
Once you have a roughly combined dough, use your hand to knead, use water when needed to make the dough.
When done right, you will have a soft dough that is neither sticky nor dry.
Divide the dough into equal parts(8-9)
Using both palms roll out smooth dough balls.
HOW TO ADD THE TUNA
STUFFING TO THE ROTI.
Lightly dust a plate with flour, flatten the dough between your palms then using both thumbs, make a small crater in the middle of the dough ball while rotating it.
Place this shallow bowl-shaped dough on the plate, add a tablespoon of the tuna filling.
Then bring both edges together to seal in the tuna filling inside the dough.
Seal the edges and lightly roll it to turn it back into a dough ball as before.
Place it on the flour-dusted plate and with the palm of your hand, gently press down to make a flat roti.
Do this with great care as you don’t want the tuna filling to come out.
Avoid making the dough too thin, it should be thicker than the usual thin Sri Lankan pol roti we make.
Once you have all the roti made, place a non-stick pan over low-medium fire and cook both sides of the roti.
avoid using any oil as what you are actually doing is toasting the flatbreads on both sides.
Make sure to keep the fire low as you want the roti to cook through. 2-3 minutes each on both sides.
Serve warm with any type of curry or have the roti as it is, these make perfect on the go breakfast or snack.
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Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 228Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 251mgCarbohydrates: 36gFiber: 3gSugar: 8gProtein: 10g
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Tabu
Monday 16th of December 2019
Love this Roti ! It was an instant hit with my family ..perfect snack for the evening .. Thanks so much ..love all your recipes
jehan
Monday 16th of December 2019
Hi Tabu, So glad the family loved it, it's our favorite too. you can add any type of filling into the stuffed roti. please don't forget to rate the recipe as it helps others find it as well. thank you again.