Chopped Kottu Roti / Kottu Roti

This is almost the same recipe for the vegan version as the non-vegan version — all I did to change it was take out the egg, and specify a vegan curry, rather than a meat one.


Chopped Kottu Roti / Kottu Roti

(30 minutes, serves 4)

This is one of my favorite Sri Lankan dishes, though I don’t make it with as much flair as the street vendors, who wield massive knives chopping at furious speed. The curry sauce blends perfectly with the roti and the fresh vegetables, creating a soft, tender concoction.

4 rotis (or parathas or similar flatbreads), coarsely chopped
2-3 TBL vegetable oil
1 red onion, chopped
3 green chilies, chopped
1 stalk curry leaves
2 eggs, beaten with 1 tsp salt and 1/2 tsp pepper
1 cup green beans, chopped small
1 carrot, grated coarsely
1 leek, white and light green portion, sliced finely, grit washed off

1 cup leftover curry (any vegan curry will work, but it needs to have at least 1/2 cup of actual sauce)

1. Sauté onion, green chilies, and curry leaves in oil until lightly browned, about five minutes.

2. Add green beans, carrot, and leeks, and sauté until cooked through, about five more minutes.

3. Add rotis and mix thoroughly.

4. Add curry and mix thoroughly. Serve hot!

Note: As a variation, you can add half a chopped cabbage at step three, and reduce the amount of roti, for a more vegetal approach.

Note 2: I’ve made this with tortillas in a pinch, but rotis or paratha do a better job of sopping up the sauce. Naan is a little thick, so is not ideal, but if you’re desperate and have nothing else on hand, needs must.

The process:

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