:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/VqwSup-8xOefdK_AsW3e/e98ff9ce8f76f65b8e6e54f95c79cd.jpeg "How to make Vegetable Kottu Roti")
VIDEORECIPE 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.
Source: Youtube
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.
Source: Youtube
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.
Source: Youtube
Garnish with spring onions and coriander leaves. Enjoy!
Source: Youtube
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TammyHow 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.
Heat oil in a pan. Add cinnamon, a bay leaf, fennel seeds, curry leaves, and chopped ginger. Saute, then add green chillies.
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.
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.
Garnish with spring onions and coriander leaves. Enjoy!
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