Sri Lankan Vegetarian Kothu Roti: A Flavorful and Textured Breakfast Delight

Allergens

N/A (depending on the choice of oil)

Ingredients

• 4 Roti (Sri Lankan flatbread)
• 2 tbsp Oil, divided
• 1 Onion, thinly sliced
• 2 Carrots, peeled and julienned
• 1 Zucchini, julienned
• 1/2 Bell pepper, julienned
• 1/4 Cup Green peas, frozen or fresh
• 1/2 Cup Grated coconut
• 2 Cloves Garlic, minced
• 1/2 tsp Ground turmeric
• 1/2 tsp Ground cumin
• 1/2 tsp Ground black pepper
• 1/4 tsp Ground cardamom
• Salt to taste
• Fresh cilantro, for garnish

Instructions

1. Prepare the Sri Lankan roti dough and cook them until golden brown. Set aside.
2. Heat 1 tbsp of oil in a large pan over medium heat. Add onion and sauté until translucent.
3. Add carrots, zucchini, bell pepper, and green peas to the pan. Sauté for about 5 minutes or until vegetables are tender crisp.
4. In another pan, dry roast grated coconut until golden brown. Set aside.
5. Add the remaining 1 tbsp of oil to the vegetable pan. Sauté garlic until fragrant.
6. Stir in turmeric, cumin, black pepper, cardamom, and salt. Cook for about 30 seconds or until fragrant.
7. Add roasted coconut to the vegetable mixture. Mix well and set aside.
8. To assemble kothu roti, place one cooked roti on a cutting board.
9. Spoon the vegetable and coconut mixture onto the roti. Fold the roti into a square or rectangle shape.
10. Use a sharp knife to cut the stuffed roti into bite sized pieces.
11. Repeat with remaining rotis and filling.
12. Garnish with fresh cilantro and serve immediately.

Chef’s Insight

The secret to perfect kothu roti lies in the balance of flavors and textures, so don't be afraid to adjust the seasoning to your taste.

Notes

This recipe can be adapted to accommodate different dietary preferences by substituting dairy-free alternatives for any non-vegetarian ingredients.