DinnerMain Course

Kottu Roti

Name: Kottu Roti
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 portioner
Cuisine: sri_lankan
Ingredients: 6 stk. roti shredded or chopped into 1-inch strips; 1 stk. yellow onion thinly sliced; 1 stk. carrot julienned; 0,5 kop cabbage shredded; 0,5 stk. leek thinly sliced; 2 stk. green chili sliced; 2 fed garlic minced; 1 spsk. ginger grated; 10 stk. curry leaves; 0,5 tsk. turmeric powder; 1 tsk. chili powder; 1 spsk. curry powder; 0,25 kop vegetable broth; 2 stk. egg beaten; 3 spsk. vegetable oil; 1 tsk. salt to taste; 0,5 tsk. black pepper to taste

Kottu Roti is a popular Sri Lankan street food made from shredded godhamba roti, vegetables, and often meat, all stir-fried together on a flat top griddle. This recipe provides a vegetarian version that is hearty and flavorful. It's known for its unique chopping sound as it's prepared.

En original opskrift af Forkin

Tid i alt: 45 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 413 kcal

Allergenoplysninger: kan indeholde æg. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

6 stk.roti, shredded or chopped into 1-inch strips
1 stk.yellow onion, thinly sliced
1 stk.carrot, julienned
0,5 kopcabbage, shredded
0,5 stk.leek, thinly sliced
2 stk.green chili, sliced
2 fedgarlic, minced
1 spsk.ginger, grated
10 stk.curry leaves
0,5 tsk.turmeric powder
1 tsk.chili powder
1 spsk.curry powder
0,25 kopvegetable broth
2 stk.egg, beaten
3 spsk.vegetable oil
1 tsk.salt, to taste
0,5 tsk.black pepper, to taste

Udstyr

spatulas · wok · large skillet · cutting board · knife

Fremgangsmåde

Trin for trin

1
Heat vegetable oil in a large skillet or wok over medium-high heat.
Ca. 1 min.
Kokkens note: A flat-top griddle works best if you have one, mimicking traditional preparation.
2
Add the sliced yellow onion, green chili, curry leaves, minced garlic, and grated ginger to the hot oil.
3
Sauté for 3-4 minutes until the onions are translucent and fragrant.
Ca. 4 min.
4
Stir in the julienned carrot, shredded cabbage, and sliced leek.
5
Cook for another 5-7 minutes until the vegetables are tender-crisp.
Ca. 7 min.
Kokkens note: Do not overcook the vegetables; they should still have a slight bite.
6
Push the vegetables to one side of the skillet, creating a clear space.
7
Pour the beaten egg into the empty space and scramble it quickly until cooked through, then mix it with the vegetables.
Ca. 2 min.
Kokkens note: Ensure the egg is fully cooked before mixing.
8
Add the turmeric powder, chili powder, and curry powder to the vegetable mixture.
9
Stir well to coat all ingredients with the spices, cooking for 1 minute until aromatic.
Ca. 1 min.
10
Add the shredded roti to the skillet.
11
Pour in the vegetable broth, then season with salt and black pepper.
12
Using two spatulas or a chopper, continuously chop and toss the mixture together on the skillet for 3-5 minutes until everything is well combined and heated through.
Ca. 5 min.
Kokkens note: This chopping action is characteristic of Kothu Roti and helps to break down the roti further and integrate flavors.
13
Taste and adjust seasoning as needed.
14
Serve hot and enjoy immediately.

Pr. portion

Næringsindhold

68%Score

Kalorier: 413,2kcal
Protein: 14,2g
Kulhydrat: 50g
Fedt: 17,2g
Kostfibre: 8,9g
Sukker: 4,6g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover Kottu Roti in an airtight container in the refrigerator.

Genopvarmning

Reheat in a skillet over medium heat, stirring occasionally, until warmed through.