Kottu Roti (Egg-Free)
A popular Sri Lankan street food made with chopped roti, vegetables, and spices. This version omits egg, often used as a binder, and replaces it with a cornstarch slurry for similar binding.
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Ingredients
- 4 pieces Roti (Godamba Roti)
- 2 tablespoons Vegetable Oil
- 1 medium Onion
- 1 medium Carrot
- 1 cup Cabbage
- 2 small Green Chilies
- 2 cloves Garlic
- 1 teaspoon Ginger
- 2 teaspoons Curry Powder
- 1/2 teaspoon Turmeric Powder
- 1/4 teaspoon Chili Flakes
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 cup Vegetable Broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare your ingredients: Cut the 4 pieces of Roti into small, bite-sized pieces. Finely chop 1 medium Onion. Peel and finely chop 1 medium Carrot. Shred 1 cup of Cabbage. Finely chop 2 small Green Chilies. Mince 2 cloves Garlic. Grate 1 teaspoon Ginger.
- 2Heat 2 tablespoons of Vegetable Oil in a large about 30 cm skillet or flat griddle over medium heat, about 175°C. Add the chopped 1 medium Onion, chopped 1 medium Carrot, and shredded 1 cup Cabbage to the hot skillet. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and the onion looks translucent.
- 3Add the chopped 2 small Green Chilies, minced 2 cloves Garlic, and grated 1 teaspoon Ginger to the skillet. Cook for 1 minute more, stirring constantly, until the garlic and ginger smell fragrant.
- 4Stir in the 2 teaspoons Curry Powder, 1/2 teaspoon Turmeric Powder, 1/4 teaspoon Chili Flakes, 1 teaspoon Salt, and 1/4 teaspoon Black Pepper. Cook for 30 seconds, stirring, until the spices are fragrant.
- 5In a small bowl, whisk together 1 tablespoon Cornstarch and 2 tablespoons Water until smooth to create a slurry. Pour this cornstarch slurry and 1/4 cup Vegetable Broth into the skillet with the vegetables. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, stirring, until the sauce slightly thickens.
- 6Add the cut 4 pieces of Roti to the skillet. Toss everything together thoroughly to coat the roti pieces with the vegetable and spice mixture. Cook for 5 to 7 minutes, stirring frequently, until the roti is heated through and has a slightly crispy texture.
- 7Serve the Kottu Roti hot immediately.
Substitutions
Egg → Cornstarch Slurry
Acts as a binder to hold the kottu together.
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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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