Sri Lankan Vegan Kottu Roti: A Flavorful and Delectable Snack
Discover the exotic flavors of Sri Lanka with our vegan-friendly Vegan Kottu Roti recipe. This mouthwatering street food dish brings together aromatic spices, tender vegetables, and creamy chickpeas in a delectable combination that is both satisfying and visually stunning. Enjoy this unique culinary experience while indulging in the rich textures and captivating colors of this delightful meal.
Allergens
Gluten (from roti) - Coconut - Legumes (chickpeas)
Ingredients
- 2 roti flatbreads (homemade or store
- bought)
- 1 cup chopped mixed vegetables (bell peppers, carrots, cabbage)
- 1 cup cooked and mashed chickpeas
- 1/4 cup fresh coconut, shredded
- 2 tbsp vegetable oil
- Salt, to taste
- Black pepper, to taste
- Curry powder, to taste
Instructions
- Heat a large skillet or flat pan over medium heat.
- Brush one side of each roti with vegetable oil and place the oiled side down on the skillet.
- Once the roti starts to puff up, flip it over using tongs and brush the other side with oil. Cook until both sides are golden brown and crispy. Remove from heat and let cool slightly.
- In a separate pan, sauté chopped vegetables until tender. Season with salt, black pepper, and curry powder to taste.
- Add mashed chickpeas to the pan, stirring well to combine. Cook for another 2 3 minutes.
- Chop the cooled roti into bite sized pieces and add to the vegetable and chickpea mixture. Toss gently to coat all pieces with the spiced mixture.
- Add shredded coconut and mix well. Adjust seasoning if necessary.
- Serve immediately, garnished with fresh cilantro leaves.
Chef’s Insight
The key to achieving the perfect texture in this dish is to make sure the roti is crispy and golden brown, while the vegetables remain tender and flavorful.
Notes
Feel free to experiment with different vegetables and seasonings to suit your personal preferences.