Vegan Kothu Roti: A Delectable Sri Lankan Snack

Allergens

None

Ingredients

• 1. Whole wheat flour (2 cups) 2. Water (1/2 cup) 3. Salt (1/2 teaspoon) 4. Olive oil (2 tablespoons) 5. Onion (1, finely chopped) 6. Carrots (2, grated) 7. Green peas (1/2 cup) 8. Bell pepper (1, diced) 9. Garlic (3 cloves, minced) 10. Ginger (1 inch piece, minced) 11. Coconut milk (1/4 cup) 12. Turmeric powder (1/4 teaspoon) 13. Ground cumin (1/2 teaspoon) 14. Ground coriander (1/2 teaspoon) 15. Curry leaves (a few, chopped) 16. Green chilies (2, finely chopped) 17. Salt to taste 18. Fresh cilantro (chopped, for garnish)

Instructions

1. In a large bowl, mix together whole wheat flour, salt, and water. Knead until you have a smooth dough. Let it rest for 30 minutes, then divide into equal portions and shape them into balls.
2. Heat olive oil in a pan, add chopped onions, garlic, and ginger. Sauté until they turn golden brown.
3. Add grated carrots and diced bell pepper to the pan. Stir fry for 2 minutes.
4. Incorporate green peas, turmeric powder, ground cumin, and ground coriander. Cook for another minute, then add coconut milk and curry leaves.
5. Stir well, and cook until the vegetables are softened. Season with salt and green chilies according to your taste preference.
6. Now, roll out one portion of dough into a thin circle. Place it on a hot griddle and cook for about 1 minute on each side or until brown spots appear. Repeat for all portions.
7. Cut the cooked flatbreads into strips or squares, then combine them with the vegetable mixture in a pan. Stir fry until everything is heated through and the flavors have melded together.
8. Plate your vegan kothu roti, garnishing with fresh cilantro for an extra burst of flavor.

Chef’s Insight

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

Notes

Feel free to add or remove vegetables according to your preference.