Coconut Milk Roti Prata with Spiced Peanut Dip
Flaky, layered flatbread made with coconut milk, served with a rich, spiced peanut dipping sauce featuring roasted peanuts and aromatic spices. This asian-inspired quick meals (dairy-free) ready in about 50 minutes blends all-purpose flour, full-fat coconut milk, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 250g all-purpose flour
- 1/2 cup full-fat coconut milk
- 1/4 tsp salt
- 100g roasted peanuts
- 2 garlic cloves
- 1 medium shallot
- 1 tbsp palm sugar
- 1 tsp curry powder
- 2 tbsp vegetable oil
Instructions
- Step 1: In a large bowl, mix 250g all-purpose flour with 1/4 tsp salt. Gradually add 1/2 cup full-fat coconut milk while stirring until a shaggy dough forms. Knead for 5 minutes until smooth, then cover and rest for 30 minutes.
- Step 2: While dough rests, process 100g roasted peanuts, 2 minced garlic cloves, and 1 sliced medium shallot in a food processor until finely ground. Add 1 tbsp palm sugar and 1 tsp curry powder, then pulse until a paste forms.
- Step 3: Divide the rested dough into 8 equal balls. Roll each ball into a 6-inch circle on a floured surface. Brush lightly with vegetable oil, then fold into quarters. Roll out again to 8 inches in diameter.
- Step 4: Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat. Cook each roti for 1-2 minutes per side until golden brown and puffed. Keep cooked roti warm under a clean kitchen towel.
- Step 5: Serve hot with the peanut dip on the side, allowing diners to dip as they eat.
Frequently asked questions
How long does Coconut Milk Roti Prata with Spiced Peanut Dip take to make?
Total time is about 50 minutes (35 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Coconut Milk Roti Prata with Spiced Peanut Dip?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Coconut Milk Roti Prata with Spiced Peanut Dip?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Milk Roti Prata with Spiced Peanut Dip for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut Milk Roti Prata with Spiced Peanut Dip dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My kids devoured these pratas with the peanut dip. So easy to make for busy weeknights!
- ★★★★★
Loved the coconut milk in the prata, it was so fragrant! My family asked for seconds.
- ★★★★☆
Tasted great, but the dough took longer to roll out than expected. Next time I'll let it rest longer.
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