Dairy-Free Vegetable Kotthu Roti

Instructions

1. 1Place 4 roti on a clean cutting board and use a knife to cut them into small, bite-sized pieces.
2. 2Prepare your vegetables: cut the 1 medium carrot into thin matchsticks (julienne), slice the 1 leek thinly, and shred the 1 cup of cabbage. Finely chop the 1 medium onion, 2 cloves of garlic, 2.54 cm of ginger, and 1-2 green chilies.
3. 3Heat 2 tablespoons of vegetable oil in a large 30.48 cm skillet or wok over medium-high heat, about 190°C.
4. 4Add the chopped 1 medium onion, 2 cloves of garlic, 2.54 cm of ginger, and 1-2 green chilies to the hot oil. Stir constantly for 1-2 minutes until they become fragrant, meaning you can smell their aroma strongly.
5. 5Add the julienned 1 medium carrot, sliced 1 leek, and shredded 1 cup of cabbage to the skillet. Stir-fry for 3-4 minutes, tossing the vegetables frequently, until they begin to soften slightly.
6. 6Sprinkle 1 tablespoon of curry powder and 1/4 teaspoon of turmeric powder over the vegetables. Stir well and cook for 1 minute, allowing the spices to become fragrant.
7. 7Add the chopped 4 roti to the skillet. Stir everything together continuously for 3-5 minutes, ensuring the roti pieces are coated with the spices and vegetables, and heated through.
8. 8Season the mixture with salt to your taste. Stir one last time to distribute the salt evenly.
9. 9Serve the Dairy-Free Vegetable Kotthu Roti hot immediately.

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