Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Spicy Vegetable Kottu Roti

4.7
Save
Rate
Tap to rate
PREP TIME
45 min
COOKING TIME
20 min
TOTAL TIME
65 min
SERVINGS
4 servings
Dinner Sri Lankan
Spicy Vegetable Kottu Roti
Ingredients
  • 3 tablespoons vegetable oil, divided
  • 4 eggs, beaten
  • 1 red onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 5 small carrots, cut into matchstick-size pieces
  • 1 cup chopped cabbage
  • 4 scallions, sliced into 1/2-inch pieces
  • 2 teaspoons soy sauce, divided
  • 1/4 cup curry powder, divided
  • 2 tablespoons chili powder, divided
  • 3 cups chopped paratha (Indian flatbread)
  • salt and ground black pepper to taste
Instructions
1
Preheat a non-stick skillet over medium heat by heating 1 tablespoon of vegetable oil. Introduce eggs into the skillet and cook, stirring constantly until they reach a dry scrambled state, approximately 5 minutes.
2
Remove the skillet from heat.
3
Next, warm up another 2 tablespoons of vegetable oil in a deep skillet over medium heat. Combine the onion, garlic, and ginger in the skillet and cook, stirring frequently until the onions are nearly translucent, roughly 5 minutes. Add carrots to the skillet and cook, stirring constantly until they are nearly tender but still retain their crunchiness, around 7 to 8 minutes.
4
Add the cabbage and scallions into the skillet and stir in 1 teaspoon of soy sauce. Sprinkle 2 tablespoons of curry powder and 1 tablespoon of chili powder over the vegetable mixture, ensuring everything is well-coated.
5
Adjust the stove top temperature to low.
6
Combine eggs and paratha into the vegetable mixture, stirring until well-combined. Introduce remaining soy sauce, curry powder, and chili powder into the mixture, stirring until everything is coated. Allow flavors to combine in the skillet, approximately 3 minutes.
7
Season with salt and pepper.