Kottu Roti

Photo by Zoshua Colah on Unsplash

Sri LankanMain

Kottu Roti

Prep
15 minutes
Cook
12 minutes
Total
27 minutes
Serves
2
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Ingredients

Units
  • 4 medium roti or paratha flatbreads (store-bought or homemade)
  • 3 tablespoons vegetable oil (45 ml)
  • 1 medium onion, thinly sliced (5.3 oz)
  • 1 cup shredded cabbage (100 grams)
  • 1 medium carrot, julienned (3.5 oz)
  • 2 green chilies, thinly sliced (15 grams)
  • 3 cloves garlic, minced (10 grams)
  • 1 tablespoon ginger, minced (10 grams)
  • 2 eggs, beaten
  • 1 teaspoon curry powder (5 grams)
  • 1/2 teaspoon chili powder (2 grams)
  • 1/2 teaspoon turmeric powder (2 grams)
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon fish sauce or salt to taste (15 ml)
  • 2 spring onions, chopped (20 grams)
  • Fresh cilantro, chopped (10 grams)

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.