How to make Vegetable Kottu Roti
Experience the vibrant flavours of Sri Lanka with this delightful kottu roti recipe. This vegetarian version showcases an array of fresh vegetables, ensuring a nutritious and satisfying meal.
Ingredients
- 2 tablespoon vegetable oil
- 1⁄2 in cinnamon
- 1 bay leaf
- 1⁄4 teaspoon Fennel Seeds
- 1 sprig Curry Leaves
- 1⁄2 in ginger
- 2 green chillies
- 1⁄2 Cup onions
- 1⁄2 Cup carrot
- 3⁄4 Cup cabbage
- 1⁄2 Cup Capsicum
- 1⁄2 Cup tomatoes
- 1⁄2 teaspoon red chilli flakes
- 1⁄2 teaspoon black pepper powder
- 1⁄2 teaspoon Red Chilli Powder
- 1⁄2 teaspoon turmeric powder
- 1 teaspoon chicken masala powder
- 1 teaspoon salt
- 1⁄2 teaspoon sugar
- 2 tablespoon peppermint leaves
- 3 eggs
- 4 parotta
- 2 tablespoon spring onions
- 2 tablespoon coriander leaves
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Directions
Heat oil in a pan. Add cinnamon, a bay leaf, fennel seeds, curry leaves, and chopped ginger. Saute, then add green chillies.
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Add the vegetables. Saute for 3-4 minutes. Add chilli flakes, pepper, chilli powder, turmeric powder, masala powder, salt, sugar, and chopped mint leaves. Saute for a minute.
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Add whisked eggs and a pinch of salt. Cook for a few minutes and mix. Shred the parottas in a blender. Add to the pan and cook for a few more minutes.
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Garnish with spring onions and coriander leaves. Enjoy!
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