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Nariyal ki Meethi Roti


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Added to 8 cookbooks
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Next best only to puran polis, these coconut stuffed rotis tingle the taste buds when served hot with fresh aam rass.

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Makes 20 rotis.
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Ingredients


20 Chapatis

For the stuffing
1 cup freshly grated coconut
1 cup powdered sugar
1/2 tsp cardamom (elaichi) powder
1/2 tsp nutmeg (jaiphal) powder
2 tsp ghee

Other ingredients
 ghee for cooking and serving

Method

    For the stuffing
    1. Melt the ghee in a pan and add the coconut. Cook on a slow flame, stirring continuously until it is lightly coloured and totally dry. This should take about 15 to 20 minutes. Cool.
    2. When cool, add the sugar, cardamom powder and nutmeg powder and mix well. Add extra sugar and nutmeg if required. Keep aside.

    How to proceed
    1. Brush the both sides of a chapati with ghee and place on a hot tava (griddle).
    2. Put 2 tbsp of the stuffing on one half of the chapati.
    3. Fold the chapati into half so you get a semi-circular chapati with stuffing in the centre.
    4. Cook on both sides using ghee till brown spots appear on the surface.
    5. Repeat with the remaining chapatis and stuffing to make 19 more rotis.
    6. Serve hot.
    RECIPE SOURCE : Jain Desi KhanaBuy this cookbook
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