Kottu Roti

Instructions

1. 1

   Heat the griddle or large cast iron skillet over medium-high heat for 2 minutes until very hot.

2. 2

   Chop the roti flatbreads into bite-sized pieces, approximately 1 to 2 inches (2.5 to 5 cm) square.

3. 3

   Add 1.5 tablespoons of oil to the hot griddle and add the onions and green chilies, cooking for 1 to 2 minutes until the onions begin to soften and release their aroma.

4. 4

   Add the garlic and ginger, stirring constantly for 30 seconds until fragrant, then add the carrot and cabbage, cooking for 2 to 3 minutes while stirring until the vegetables are just tender but still have a slight crunch.

5. 5

   Push the vegetables to the sides of the griddle, pour the remaining 1.5 tablespoons of oil into the center, add the beaten eggs, and scramble them for 1 minute until they are mostly cooked through.

6. 6

   Add the curry powder, chili powder, and turmeric powder to the griddle, stirring everything together for 30 seconds to coat all ingredients evenly with the spices.

7. 7

   Add the chopped roti pieces to the griddle and begin chopping and scraping them with two metal spatulas or a spatula and the edge of a flat knife, breaking them into smaller pieces while mixing with the other ingredients for 3 to 4 minutes.

8. 8

   Add the soy sauce and fish sauce, continuing to chop and mix constantly for another 1 to 2 minutes until the roti pieces are well coated, slightly crispy on the edges, and the color is golden brown.

9. 9

   Top with spring onions and fresh cilantro, mixing briefly, then transfer to a serving plate immediately while still hot.