Kottu Roti
Contains egg · sometimes contains gluten, dairy, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
ContainseggIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelgluten (curry powder, curry sauce, flatbread) · dairy (curry sauce, flatbread) · peanut (curry sauce, flatbread) · tree nut (curry sauce, flatbread) · sesame (curry sauce, flatbread) · soy (curry sauce, flatbread) · shellfish (curry sauce, flatbread) · fish (curry sauce, flatbread)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
| 500 g | godamba roti or flatbread (chopped) |
| 300 g | cooked chicken (shredded) |
| 3 unit | eggs |
| 250 g | cabbage (shredded) |
| 1 unit | carrot (julienned) |
| 1 unit | onion (sliced) |
| 2 tsp | curry powder |
| ½ cup | curry gravy |
| 2 tbsp | neutral oil |
Steps
- prep8 minroti cut into small stripsStack and chop the roti into short narrow strips before heating the pan. Kottu moves quickly once cooking begins, and stopping to cut bread while vegetables sit on the griddle causes uneven texture.
- saute6 minvegetables softened but still texturedHeat a wide wok or griddle strongly, add oil, onion, carrot and cabbage and toss until softened but not limp. The high heat should drive off vegetable moisture rather than letting it collect and steam the bread later.
- fry3 minegg set into small curdsPush the vegetables aside, scramble the eggs directly on the hot surface, then chop and toss them through the vegetables. Keep the curds small so they distribute through the roti rather than forming a separate omelet layer.
- fry8 minroti hot with some crisp edgesAdd chopped roti, chicken and curry powder and toss, chop and turn continuously over high heat. Let some bread contact the hot surface long enough to toast while other pieces stay soft and absorb seasoning.
- mix3 minlightly moistened, not soggyAdd curry gravy a little at a time and continue tossing until the kottu is cohesive but not wet. Too much gravy turns the chopped bread into paste and erases the griddle texture.
- top1 minserve immediatelyServe straight from the pan while the mixture is hot and some roti edges remain crisp. Kottu loses its defining texture when held covered and steaming.