DinnerMain Course

Kottu Roti

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

Oryginalny przepis autorstwa Forkin

Łączny czas: 45 min
Porcje: 4
Trudność: Średni
Na porcję: 413 kcal

Informacja o alergenach: może zawierać jaja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

6 szt.roti, shredded or chopped into 1-inch strips
1 szt.yellow onion, thinly sliced
1 szt.carrot, julienned
0,5 szklankacabbage, shredded
0,5 szt.leek, thinly sliced
2 szt.green chili, sliced
2 ząbekgarlic, minced
1 łyżkaginger, grated
10 szt.curry leaves
0,5 łyżeczkaturmeric powder
1 łyżeczkachili powder
1 łyżkacurry powder
0,25 szklankavegetable broth
2 szt.egg, beaten
3 łyżkavegetable oil
1 łyżeczkasalt, to taste
0,5 łyżeczkablack pepper, to taste

Sprzęt

spatulas · wok · large skillet · cutting board · knife

Sposób przygotowania

Krok po kroku

1
Heat vegetable oil in a large skillet or wok over medium-high heat.
Około 1 min
Wskazówka kucharza: 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.
Około 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.
Około 7 min
Wskazówka kucharza: 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.
Około 2 min
Wskazówka kucharza: 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.
Około 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.
Około 5 min
Wskazówka kucharza: 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.

Na porcję

Wartości odżywcze

68%Ocena

Kalorie: 413,2kcal
Białko: 14,2g
Węglowodany: 50g
Tłuszcz: 17,2g
Błonnik: 8,9g
Cukry: 4,6g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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