Vegetable Kottu (Flat bread pieces mixed with spicy sauce & vegetables)

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Kottu Roti is a popular comfort cum streetfood in Sri Lanka. When you are strolling around in Sri Lankan streets, youcannot miss the sight, sounds and aroma of kottu. Kottu literally means “chop”.It’s made with flat bread called “Gothamba roti” mixed with meat, spicy gravy,and vegetables.  Kottu is blendedtogether in a heated iron sheet using blunt metal blades. Clashing of metalcreates a distinctive sound. This sound and aroma of kottu will invite anypasserby to stop and indulge in this mouthwatering meal.
I first learnt to make this at home from my Aunt,who prepares roti and everything at home from scratch. I’m not a good rotimaker. I’ve never been successful in my previous attempts and also I'm not a bigfan of wheat flour. That’s why you find most of my recipes “Gluten-free”. As a Sri Lankan Tamil from North, I’m used to preparing meals with red rice flour andmillet flour instead of wheat flour.  These are low glycemic as well.
So for this meal I bought 'Roti Canai' (Malaysian name for pararatha’s), shredded them into thinstrips, mixed it with spicy sauce made with onion, garlic, soy sauce and currypowder and added vegetables. When you are not making paratha’s at home whichis a time consuming job, you can assemble this meal in 10-15 minutes.
You can ask for flaky parathas (flat bread) fromIndian / Sri Lankan / Pakistani restaurants or “Roti Canai” from MalaysianRestaurants.
Print recipe here
IngredientsServes 3-43 Paratha’s shredded into thin strips 4 tbsp vegetable oil

1 tbsp curry powder1 tsp chili powder
2 tbsp tomato puree
2 tsp dark soy sauce
Salt to taste
1 carrot julienned i.e. cut into thin long  strips
Handful of scallions cut into inch long pieces

Coarsely grind below ingredients using food processor or chopper2 medium size onions4 garlic cloves2-3 green chilies1 large tomatoFew curry leaves

Method
Either make or buy flat breads i.e. parathas, cut them intoquarter size pieces, add them into a food processor and process for 2 seconds. Timewill vary depending on power and size of processor. All we need is thinlyshredded parathas. Alternatively you can cut them into thin strips. In thisrecipe I have cut into thin strips using knife and a chopping board.
Heat oil in alarge pan, add coarsely ground mixture and stir fry till they are aromatic andgolden brown. Add curry powder, chili powder, tomato puree and soy sauce, mixwell to create a thick sauce. Add salt to taste.Add shreddedparathas, mix well till they are coated with spices. Lower the heat and addcarrot. Cook stirring for 1 or 2 minutes. Turn off heat add scallions and mixwell.Longer you keepthis meal better it tastes, as the spices blends well and paratha absorbs theirflavors. But you can also serve immediately.


You can serve this meal on its own or with a curry. I served it to my guests with Veg Chicken Curry.Note: You may add stirfried potatoes, tofu or soya meat, mock meat, mushrooms, cabbage etc., it willcreate more volume. Choice depends on your personal taste preference. I wantedto keep it simple and light that’s why I only added carrot and scallions.