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Kottu Roti
A popular Sri Lankan street food made from godhamba roti (a type of flatbread), vegetables, eggs, and meat, all chopped and stir-fried on a hot griddle.
đ§ Ingredienser
- 4 pieces Godhamba Roti(store-bought or homemade)
- 1 medium Onion(finely chopped)
- 2-3 pieces Green chilies(finely chopped, adjust to taste)
- 3 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 2 medium Tomatoes(chopped)
- 2 large Eggs
- 200 g Cooked chicken or beef(shredded or finely chopped (optional))
- 1 sprig Curry leaves(optional)
- 1/2 tsp Turmeric powder
- 1 tsp Chili powder(adjust to taste)
- to taste Salt
- 3 tbsp Oil
- 1/2 tsp Black pepper(freshly ground)
đšâđł Instruktioner
- 1
Tear or cut the godhamba roti into small pieces. Set aside.
đĄ Proffstips: If using homemade roti, ensure they are slightly cooled for easier cutting. - 2
Heat 1 tbsp of oil in a large skillet or flat griddle over medium-high heat. Add the chopped onion, green chilies, minced garlic, and grated ginger. Sauté until the onions are translucent, about 3-4 minutes.
- 3
Add the chopped tomatoes and curry leaves (if using). Cook until the tomatoes soften, about 2-3 minutes.
- 4
Push the vegetable mixture to one side of the pan. Add the remaining 2 tbsp of oil to the empty side. Crack the eggs into the oiled space and scramble them. Once cooked, mix them with the vegetable mixture.
đĄ Proffstips: You can also fry the eggs separately and then chop them into the mixture. - 5
Add the cooked chicken or beef (if using) to the pan. Stir in the turmeric powder, chili powder, and salt. Cook for another 2 minutes, allowing the flavors to meld.
- 6
Add the torn roti pieces to the pan. Stir and toss everything together vigorously, ensuring the roti pieces are well coated with the spices and other ingredients. Continue to cook and stir for about 5-7 minutes, until the roti is heated through and slightly crispy.
đĄ Proffstips: The 'chopping' sound is characteristic of kottu roti preparation; use two spatulas to mimic this action. - 7
Season with freshly ground black pepper and adjust salt if needed. Serve hot.
đĄ Proffstips: Often served with a side of spicy gravy or sambol.
đĄ Proffstips
- âThe key to good kottu roti is the 'chopping' action, which helps to break down the roti and mix the ingredients thoroughly.
- âAdjust the spice level by increasing or decreasing the amount of green chilies and chili powder.
- âVegetarian versions can be made by omitting the meat and adding more vegetables like carrots, leeks, or cabbage.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Cheese Kottu: Add grated cheese towards the end of cooking.
- Seafood Kottu: Use cooked shrimp or fish instead of chicken or beef.
- Vegetable Kottu: Load up on a variety of chopped vegetables.