Make the India-Sri Lanka Series More Interesting with This Kothu Roti Recipe

There’s no denying cricket is a religion in India and neighbouring Sri Lanka. We’ve played so much cricket with our neighbour down south, that watching both countries on the field is akin to watching The Usual Suspects for the 999th time – you already know straight off the bat that Kevin Spacey did it.
Boring as it may be, the road to redemption is lined with stalls selling piping hot Kothu Roti, a Sri Lankan street-side snack best described as sautéed shredded rotis with vegetables, masala, and eggs. It’s hot, spicy, filling, and pairs well with a beer.

What You Need:
– 3 to 4 stale rotis
– 1/2 cup julienned carrots
– 1/2 cup shredded cabbage
– 2 eggs (You can also use paneer instead)
– 1/2 onion sliced
– 1 tomato chopped
– 3 teaspoons chopped garlic
– 2 teaspoons chopped ginger
– 2 teaspoons chopped green chilli
– 1 teaspoon chilli powder
– 1 teaspoon turmeric powder
– 1 teaspoon coriander powder
– 1 teaspoon cumin powder
– Salt to taste
– Coriander, lime wedges, and crushed peanuts, to garnish

What to Do With It :
– Shred the rotis into ribbons.
– Now heat some oil in a pan and throw in the onions, ginger, garlic, and chillies. Sauté until fragrant and add the chilli powder, coriander powder, turmeric powder, and cumin powder.
– Once the spices cook through, add tomatoes and cook until they are softened. Now add the eggs (or the paneer if you’re a brain-dead buffoon).
– Now throw in the rotis and toss, while smashing them to bits with the edge of a spatula.
– Shovel into bowls, garnish with coriander, peanuts, and a wedge of lime and prepare to get caught out on a googly of flavours.