Dairy-Free Kottu Roti (Chopped Roti Stir-Fry)
A popular Sri Lankan street food made with chopped roti, vegetables, and spices. This version is dairy-free and nut-free, using coconut oil for stir-frying.
Ingredients
- 4 Roti (plain)
- 2 tbsp Coconut oil
- 1 medium Onion
- 1 medium Carrot
- 1 Leek
- 2 Green chilies
- 3 cloves Garlic
- 2.54 cm Ginger
- 1 tbsp Curry powder
- 0.5 tsp Turmeric powder
- 0.25 tsp Chili flakes
- 2 tbsp Soy sauce (gluten-free)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the 4 Roti by cutting them into small strips or squares, about 1.27 cm wide.
- 2Heat the 2 tablespoons of coconut oil in a large wok or frying pan over medium-high heat, which is about 190°C.
- 3Add the 1 medium onion, 1 medium carrot, and 1 leek to the hot wok. Stir-fry for 5 minutes, or until the vegetables begin to soften and look slightly translucent.
- 4Add the 2 green chilies, 3 cloves of garlic, and 2.54 cm of ginger to the wok. Stir-fry for 1 minute more, until fragrant.
- 5Add the 1 tablespoon of curry powder, 0.5 teaspoon of turmeric powder, and 0.25 teaspoon of chili flakes to the wok. Stir constantly for 30 seconds until the spices are fragrant.
- 6Add the prepared 4 Roti strips and the 2 tablespoons of soy sauce to the wok. Stir-fry for 5 to 7 minutes, tossing frequently, until the roti is heated through and has some slightly crispy edges.
- 7Taste the kottu roti and add 0.5 teaspoon of salt and 0.25 teaspoon of black pepper as needed. Stir well to combine.
- 8Serve the Dairy-Free Kottu Roti hot immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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