KOTTU ROTI: SRI LANKAN FRIED BREAD

Ingredients

• 2 whole roti, cut into very thin strips
• 2 medium sized jalapenos, thinly sliced
• 1 inch piece of ginger, whole
• 4 garlic cloves, whole
• 1 medium sized tomato, whole
• 2 medium onions - keep ½ an onion intact, the other 1½ onions sliced thinly
• 2 bell peppers (preferably one green and one red), xyz
• 1 medium sized carrot, peeled
• 1 tablespoon tomato paste
• 1 tablespoon dark soy sauce
• 1 tablespoon olive oil
• 1 tablespoon fennel seeds
• 1 tablespoon coriander powder
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon Sri Lankan curry powder (or regular curry powder or garam masala)
• Salt and pepper to taste

Garnishes

• Lemon wedges
• Coriander leaves

How to Make

Stage 1 - Make the Base Paste

1. In a food processor, combine your garlic, ginger, tomato, ½ an onion, and 1½ jalapenos. Blitz together until you have a paste formed

Stage 2 - Putting it All Together

1. Take a wok over high heat and add your olive oil. Once warm, add your fennel seeds and begin toasting them
2. As the fennel seeds begin to toast (about 30-45 seconds), brown and pop, continue by adding your paste
3. Stir the paste around and heat it up for about 1 minute. It should start to get fragrant around the 45 second mark or so, which is a good thing
4. After 1 minute, add the tomato paste and dark soy sauce, then stir around. The paste should turn a dark brownish color and develop another fragrance. Stir for 30 seconds
5. Add your coriander powder, chili powder, ground cumin, curry powder and/or any garam masala into the brownish paste. Stir thoroughly through to distribute the spices and keep stirring for another 1 minute thereafter
6. Add your remaining onion, carrot, bell peppers and stir into the paste. Reduce the heat to medium high heat and cook together for another 2 minutes. Note: if it starts to get a little dry, feel free to add a dash of water
7. Finally, add your roti in, and stir well into the paste. Continue to cook for at least 2 more minutes, using the back of your ladle or spoon or fork to mash the roti into smaller pieces.
8. After 2 minutes of cooking and mashing, take your kottu roti off the heat. Be sure not to cook for much longer so as to not overcook and discolor the vegetables