Kottu Roti (Sri Lankan Shredded Flatbread Stir-Fry with Egg)
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
At Sri Lankan street stalls, kottu is made by chopping roti on a griddle with two metal blades, clattering away; at home a knife and a single pan do the job.
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The bread soaks up curry powder and soy sauce among cabbage, carrot and egg, and only its edges turn a little crisp.
Ingredients
Instructions
- 1
Stack the 3 roti or paratha and cut them into 1 cm strips, then cut crosswise into small squares.
If the edges feel dry, loosen them with your fingers so the pieces separate before cooking.
- 2
Preheat a wide pan over high heat for 1 minute, then add 1.5 tbsp oil and swirl to coat the surface.
Add 100 g onion and stir-fry for about 2 minutes until the edges turn translucent.
- 3
Add 120 g cabbage and 70 g carrot and keep the heat high for another 3 minutes.
Spread the vegetables out as they wilt so moisture evaporates instead of pooling, which keeps the roti from turning soggy later.
- 4
Push the vegetables to one side and crack 2 eggs into the empty space.
When the egg edges begin to set, scramble quickly until half-cooked, then fold the eggs through the vegetables before they dry out.
- 5
Add the chopped roti, then sprinkle in 1.5 tsp curry powder, 0.5 tsp chili flakes, and 1 tbsp soy sauce.
Press, chop, and turn with a spatula for 2 to 3 minutes so the seasoning coats every piece.
- 6
Turn off the heat when the roti has absorbed the seasoning and the edges look lightly crisp.
Do not leave it sitting in the hot pan, because the bread can toughen, and serve it immediately while hot.
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