Koththu Roti

Koththu Roti

Flatbread stir-fry
The staccato clacking of cleavers on a hotplate heralds a street stall making this iconic dish. It uses Veechu Rotti along with vegetables, chicken or meat.

• 8 Veechu Rotti
• 2 tbsp oil
• 7 fresh curry leaves
• 2 green chillies, deseeded and roughly chopped
• 1 medium red onion, roughly chopped
• 1/2 tsp ground turmeric
• 150g (51/2oz) carrots (about 2 medium), medium diced
• 1 tbsp frozen peas, defrosted (optional)
• 150g (51/2oz) cabbage or leeks or both, finely sliced
• salt
• 2 eggs
• 250g (9oz) mutton or chicken curry (Elumas, Kukul Mas Mirisata or Koli Kari) with about 50ml (13/4 fl oz scant 1/4 cup) sauce

1. Chop the rotti into pieces roughly 1.5cm (1/2 inch) square either by hand or using a food processor. If you’re doing it by hand, cut the rotti into thin strips and then take a handful and cut these crossways into small pieces. Set aside.
2. Heat the oil in a medium wok or frying pan (skillet) over a low heat. Add the curry leaves and green chillies, and sauté for a few seconds. Add the onions and sauté until they are just soft, about a minute or so, then add the turmeric.
3. Turn the heat up to high, add the vegetables and stir-fry for a couple of minutes. Season with salt.
4. Reduce the heat to medium and push the stir-fried vegetables to one side of the pan. Add a little extra oil to the pan if it is looking dry, then break in the eggs. Add a pinch of salt and scramble the eggs. When they are ready, mix them into the vegetables and turn the heat back up to high.
5. Tip in the chopped rotti a little at a time, stirring them into the mixture as you go. Finally, add the cooked chicken or mutton curry and sauce into the rotti mix and stir well. Cook for 2 minutes on high to warm through completely. Serve hot.