Shredded Roti with Red Cabbage + Carrot
Kottu Roti
Why This Recipe Works
This dish is a vibrant, jumbled heap of shredded bread and crispy vegetables. It is a rhythmic street food classic that turns leftover rotis and fridge-clearing vegetables into a harmonious and spicy ensemble.
Instructions
Pulse the tomatoes, garlic, ginger, and green chiles in a blender until they form a smooth paste.
Warm the oil in a large frying pan over medium heat and sauté the red onion for 10 minutes until it is soft and golden.
Stir in the blended tomato paste and cook for 5 minutes, then add the crushed cumin seeds and soy sauce.
Add the shredded cabbage and carrot matchsticks to the pan. Cook for 6 minutes so they soften while maintaining a fresh, distinct crunch.
Fold the shredded flatbread ribbons into the vegetable mixture and cook for 4 minutes, allowing the bread to absorb the flavors.
Pour the lightly beaten eggs and salt over the mixture. Toss constantly for 2 minutes until the egg is just cooked and scrambled throughout the bread and vegetables.
Serve immediately topped with a fresh garnish of sliced scallions and chopped cilantro.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 3 days.
