Kottu Roti

Kottu Roti




Yield 4 people




Stage 1 - Make the Base Paste

  1. In a food processor, combine your garlic, ginger, tomato, ½ an onion, and 1½ jalapenos. Blitz together until you have a paste formed

Stage 2 - Putting it All Together

  1. Take a wok over high heat and add your olive oil. Once warm, add your fennel seeds and begin toasting them
  2. As the fennel seeds begin to toast (about 30-45 seconds), brown and pop, continue by adding your paste
  3. Stir the paste around and heat it up for about 1 minute. It should start to get fragrant around the 45 second mark or so, which is a good thing
  4. After 1 minute, add the tomato paste and dark soy sauce, then stir around. The paste should turn a dark brownish color and develop another fragrance. Stir for 30 seconds
  5. Add your coriander powder, chili powder, ground cumin, curry powder and/or any garam masala into the brownish paste. Stir thoroughly through to distribute the spices and keep stirring for another 1 minute thereafter
  6. Add your remaining onion, carrot, bell peppers and stir into the paste. Reduce the heat to medium high heat and cook together for another 2 minutes. Note: if it starts to get a little dry, feel free to add a dash of water
  7. Finally, add your roti in, and stir well into the paste. Continue to cook for at least 2 more minutes, using the back of your ladle or spoon or fork to mash the roti into smaller pieces.
  8. After 2 minutes of cooking and mashing, take your kottu roti off the heat. Be sure not to cook for much longer so as to not overcook and discolor the vegetables

Courses Main Dishes

Cuisine Sri Lankan

Recipe by Arousing Appetites: Home to the Serious Cook at