Vegetarian Kothu Roti

Beautiful Sri Lanka…. with its scenic landscapes, sandy beaches, tea plantations, sweetest fruits and crunchiest vegetables, colourful exotic dances and tastiest authentic foods.


Holidays are just so magical. Exploring new cultures, foods and lifestyles. How interesting it is to see people speak, dress and think differently in different parts of the world.
Here in Sri Lanka the local food is very hot and spicy – that coming from someone who loves her spices, but it definitely is very tasty.


Kothu roti is one of Sri Lanka’s street foods available in the evenings to late nights. Kothu simply means ‘chopped up’. The minute I tasted it I fell in love with its crunchy vegetables and spicy favours. It is one dish that is wholesome, filling and nutritious. Nice to have as a snack, after a night out, or as I have, for dinner.

As a foodie, I love to learn different recipes of dishes I try and like, so I requested the lovely gentleman who was busy chopping, frying, stirring on hot plate to show me his way of making it and take photos so I could share it and try it myself as soon as I get home.
So here we go

I will give the recipe for 2 servings – exactly as I was given.

For the parathas (roti)
Will make 4 parathas

2 cups plain flour
2 tablespoons oil
Water

Method

Mix the flour, oil and water and make a soft dough by kneading.
Make small balls and roll out or pat into a roti.
Cook it on a tawa or frying pan with little oil, flipping so both sides cook evenly.

When the parathas are cooled, cut them into small pieces.

Or a ready store-bought paratha/ roti can also be used.

For sauce

2 tablespoons oil
1 tablespoon Ginger and garlic paste
Half cup coconut milk
Salt to taste
1 teaspoon Chilli powder
1 teaspoon Curry powder
1/2 teaspoon Turmeric powder
6-7 Curry leaves
1 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds

Method

In a pan heat oil
Add the mustard seeds and let them crackle. Add cumin seeds and handful of curry leaves
Now add the ginger and garlic paste and let it cook for a minute or so. Add coconut milk and all the spices.
Add enough water to make a thick sauce and let it cook on medium heat for 5 minutes.

You can also use a good quality Sri Lankan curry paste. Roughly about 1 tablespoon for a 2 servings

For the Stir fry

3-4 curry leaves
1/2 cup of grated or finely chopped
Cabbage
Carrots
Mushrooms
Leeks
Mixed peppers
1-2 chopped fresh green chillies
2 eggs beaten
5-6 curry leaves
Salt and pepper to taste
2 tablespoon oil

Method

In a pan heat oil. Add onions, cabbage, carrots, mushrooms, leeks and curry leaves and stir fry on high heat for a couple of minutes stirring.

Now add the beaten eggs and stir so that the eggs gets scrambles and mixed with the vegetables (can be made without egg).
Add the kothu – chopped parathas. Keep stirring on high heat for a minute or so. Now add in the curry sauce, salt and pepper.

Stir well and let any sauce evaporate.

Serve hot.

I can’t wait to make it myself and share my own photos 🙂