Kottu Roti 2

This version keeps the ingredient list compact and practical while preserving the texture and spice balance expected from a classic egg kottu.

• 4 godamba rotis or soft flatbreads
• 1 tbsp oil
• 1 medium onion, thinly sliced
• 1 cup shredded cabbage
• 1/2 cup sliced leeks
• 1 green chilli, sliced
• 8 curry leaves
• 2 eggs
• 1 1/2 tsp Sri Lankan curry powder
• 1/2 tsp black pepper, plus more to taste
• 3 tbsp stock or water
• Salt, to taste

Slice the roti into thin strips, then chop it into small squares. Prepare the onion, leeks, cabbage, green chilli, and curry leaves before heating the pan because the cooking moves quickly once it begins.

Cook the onion and curry leaves in a little oil until fragrant, then add the leeks, cabbage, chilli, curry powder, and black pepper. Push the vegetables aside, scramble the egg, and fold everything together so the spice coats the mixture evenly.

Add the chopped roti with a small splash of stock or water and stir-fry over high heat until the pieces soften slightly and pick up the seasoning. Finish with salt, a squeeze of lime if you like, and serve immediately while hot.

If you do not have godamba roti, use a soft flatbread or paratha-style bread. The result changes slightly, but the chopping, seasoning, and fast griddle cooking still deliver the right character.