Sri Lankan Kottu Roti

Instructions

1. If using godhamba roti or paratha, heat them according to package instructions and chop into small pieces using a kottu knife or food processor.
2. Heat oil in a large wok or pan over medium-high heat.
3. Add chopped onions, green chilies, and curry leaves. Sauté until onions are translucent.
4. Add minced garlic and grated ginger. Sauté for another minute until fragrant.
5. Push the onion mixture to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until cooked.
6. Add julienned carrots and shredded cabbage. Stir-fry for 2-3 minutes until vegetables are slightly softened.
7. If using meat, add the cooked and shredded chicken, beef, or mutton at this stage.
8. Add chili powder, turmeric powder, curry powder, and salt. Mix well to coat all ingredients.
9. Add the chopped roti pieces to the pan. Use two spatulas or kottu blades to chop and mix everything together.
10. Add soy sauce and continue to chop and mix for 5-7 minutes until everything is well combined and heated through.
11. Taste and adjust seasoning if needed.
12. Garnish with chopped spring onions and serve hot with a side of spicy curry sauce or seeni sambol.