DinnerMain Course

Kottu Roti

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

Een origineel recept van Forkin

Totale tijd: 45 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 413 kcal

Allergeneninformatie: kan eieren bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

6 stroti, shredded or chopped into 1-inch strips
1 styellow onion, thinly sliced
1 stcarrot, julienned
0,5 kopjecabbage, shredded
0,5 stleek, thinly sliced
2 stgreen chili, sliced
2 teentjegarlic, minced
1 elginger, grated
10 stcurry leaves
0,5 tlturmeric powder
1 tlchili powder
1 elcurry powder
0,25 kopjevegetable broth
2 stegg, beaten
3 elvegetable oil
1 tlsalt, to taste
0,5 tlblack pepper, to taste

Keukengerei

spatulas · wok · large skillet · cutting board · knife

De bereidingswijze

Stap voor stap

1
Heat vegetable oil in a large skillet or wok over medium-high heat.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 7 min
Tip van de kok: 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.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 5 min
Tip van de kok: 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.

Per portie

Voedingswaarden

68%Score

Calorieën: 413,2kcal
Eiwit: 14,2g
Koolhydraten: 50g
Vet: 17,2g
Vezels: 8,9g
Suiker: 4,6g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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