Sri Lankan Vegetarian Kottu Roti Recipe

 

Sri Lankan Vegetarian Kottu Roti Recipe

Ingredients

• 8 chapatis (or parathas, or tortilla wraps)
• 1 tbsp sunflower oil
• 1 tsp mustard seeds
• 2 dried red chilies
• 8 curry leaves
• 30 g finely chopped red onion
• 1 green chili, finely chopped (adjust to taste)
• 30 g frozen peas
• 30 g frozen sweet corn
• 30 g shredded carrots
• 1/2 tsp salt (adjust to taste)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp turmeric powder
• 1 tbsp lemon juice

For Garnish:

• 1 tbsp fresh coriander, chopped
• 1 spring onion, finely chopped
• 1 red chili, thinly sliced

Instructions

Step 1: Prepare the Chapati

1. Chop the Chapati: Stack the chapatis and cut them into thin strips or bite-sized pieces.

Step 2: Cook the Vegetables

1. Heat Oil: In a large pan or wok, heat the sunflower oil over medium heat.
2. Add Mustard Seeds: Once hot, add mustard seeds and let them splutter.
3. Sauté Spices: Add dried red chilies and curry leaves, sautéing for about 30 seconds until fragrant.
4. Add Onions and Chilies: Stir in the chopped red onion and green chili, cooking until the onion is translucent.

Step 3: Add Vegetables

1. Incorporate Frozen Veggies: Add frozen peas, sweet corn, and shredded carrots. Cook for about 3–5 minutes until the vegetables are tender.

Step 4: Combine with Chapati

1. Add Chapati Strips: Stir in the chopped chapati strips.
2. Season: Sprinkle with salt, chili powder, turmeric powder, and lemon juice. Mix well to combine all ingredients.
3. Stir-Fry: Cook for an additional 3–5 minutes, stirring frequently until everything is heated through.

Step 5: Garnish and Serve

1. Garnish: Remove from heat and garnish with fresh coriander, spring onion, and sliced red chili.
2. Serve Hot: Enjoy your Vegetarian Kottu Roti hot as a standalone dish or with a side of sambol.