Paleo Sri Lankan Kottu Roti – A Healthy Spin on a Classic Street Food Favorite

Allergens

None

Ingredients

• 2 cups cassava flour
• 1/4 cup coconut oil
• 1/2 tsp sea salt
• 2 tbsp ghee (clarified butter)
• 1 medium onion, finely chopped
• 1 large tomato, diced
• 1 cup green beans, chopped
• 1 cup bell peppers, chopped
• 1/2 cup coconut milk
• 1 tbsp curry powder
• 1 tsp turmeric powder
• 1/2 tsp chili powder (optional)
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup lime juice
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the cassava flour, coconut oil, and sea salt. Mix well until a dough forms. Knead the dough for 2 3 minutes until smooth. Let it rest for 15 minutes.
2. Divide the dough into 8 equal portions and roll each portion into a thin, round roti.
3. Heat a non stick pan or griddle over medium heat. Cook each roti for about 1 minute on each side, until slightly golden brown. Keep them covered in a clean kitchen towel to prevent drying out.
4. In a large wok or frying pan, heat ghee over medium heat. Sauté the chopped onion until golden brown.
5. Add the diced tomato and cook for 2 3 minutes until softened.
6. Stir in curry powder, turmeric, and chili powder (if using). Cook for 1 minute to release the aroma of spices.
7. Add green beans and bell peppers, cook for another 5 minutes or until they're tender but still crisp.
8. Pour in coconut milk and stir well. Let it simmer for about 3 4 minutes. Season with salt and pepper to taste.
9. Just before serving, add lime juice and chopped cilantro to the vegetable mixture. Toss well to combine.
10. Assemble the kottu by cutting the roti into bite sized pieces, then layering them over the vegetable mixture and gently pressing down with your hands or a potato masher to create a delicious, textured medley of flavors.

Chef’s Insight

The key to achieving perfect kottu is ensuring that each bite has a harmonious blend of flavors, textures, and aromas that transport you straight to Sri Lanka's bustling streets.

Notes

The use of cassava flour ensures that the dish remains gluten-free while still providing a satisfying texture similar to traditional wheat-based rotis.