kottu roti

Stir-fried shredded roti (kottu roti)

• 

• 
• 
• 

Hide Grid

IMAGE 

1/

 

VIDEO

 

AUDIO

This dish is commonly eaten for dinner in Sri Lanka, where the egg may be substituted for meat, such as beef or chicken.

SERVES

4

PREPARATION

20MIN

COOKING

10MIN

SKILL LEVEL

EASY

By

Alice Storey

Select ratingGive it 0.5/5Give it 1/5Give it 1.5/5Give it 2/5Give it 2.5/5Give it 3/5Give it 3.5/5Give it 4/5Give it 4.5/5Give it 5/5

GIVE IT 0.5/5

GIVE IT 1/5

GIVE IT 1.5/5

GIVE IT 2/5

GIVE IT 2.5/5

GIVE IT 3/5

GIVE IT 3.5/5

GIVE IT 4/5

GIVE IT 4.5/5

GIVE IT 5/5

AVERAGE: 4 (2 VOTES)

Ingredients

• 5garlic cloves
• 4 cmpiece ginger, roughly chopped
• 2small red onions, thinly sliced
• 8curry leaves (see Note)
• 1long green chilli, thinly sliced, plus extra shredded, to serve
• 1tomato, roughly chopped
• 2 tbspvegetable oil
• 1 tbspSri Lankan curry powder (see Note) or other curry powder
• 1 tbsp tomato paste
• ½ tspground cumin
• 1 tbspdark soy sauce
• 1carrot, cut into julienne
• 80 g(1 cup) thinly shredded white cabbage
• 3roti canai or paratha (see Note), finely chopped
• 2eggs, lightly beaten
• coriander sprigs and lemon wedges, to serve

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.