serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
This sambol is ubiquitous to the island and is eaten with breakfast, lunch or dinner. It is a perfectly balanced coconut condiment with a hot and earthy flavour balanced with lime for zest, chilli, paprika and pepper for spice and the savoury umami flavour of Maldive fish flakes.
Ingredients
- 200 g grated coconut
- 325 g self-raising flour
- 70 g eschallot, finely sliced
- ¼ cup curry leaves, finely sliced
- 2 tbsp ghee
- 1 tsp baking powder
- salt flakes
Pol sambal
- 200 g grated coconut
- 60 g eschallot, finely diced
- 2 small green chillies, finely chopped
- 15 g Maldive fish flakes, pounded in a mortar and pestle
- 2 tsp chilli powder
- 1 tsp ground black pepper
- 1 tsp sweet paprika
- 1 – 2 limes, juiced
- sea salt flakes
Resting time: 30 minutes
Instructions
- To make the pol roti, in a large bowl combine the grated coconut, self-raising flour, eschallot, sliced curry leaves, ghee, baking powder and a generous pinch of sea salt flakes. Mix well, using your hands. Gradually add 50 – 100 ml water, mixing as you go, until the dough comes together and is slightly sticky. Cover with a tea towel and rest for 30 minutes.
- Meanwhile, to make the sambol; place all ingredients, except lime juice and salt, into a medium bowl together and use your hands to combine and thoroughly mix. Season well with salt, taste and then season more if needed, the add the lime juice. The flavour should be sweet, hot and tangy.
- Divide the dough into 10 equal pieces, rolling them into balls.
- Use a rolling pin or a tortilla press to flatten the dough into discs about 5 mm thick. Use baking paper on each side of the ball for ease and less stickiness.
- To cook, place the roti into a hot frying pan over high heat, a flat top plate or BBQ for 1-2 minutes, until it darkens and chars. Flip and repeat on the other side. When both sides are lightly charred, reduce the heat and cook for a further 2-3 minutes.
- Serve the pol roti warm with the sambol, curries or even with butter and vegemite.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This sambol is ubiquitous to the island and is eaten with breakfast, lunch or dinner. It is a perfectly balanced coconut condiment with a hot and earthy flavour balanced with lime for zest, chilli, paprika and pepper for spice and the savoury umami flavour of Maldive fish flakes.
