Ingredients for the Rotis
| Flour | 500g |
| Oil | 30ml + 100ml |
| Salt | a pinch |
| Water |
Method
Add oil and salt to the flour and mix well suing hands. Add water little by little to make sure the dough does not become sticky. Knead well and add a bit more oil if the dough is not soft. Once the dough become softer, divide it into small balls.
Pour the oil into a flat surface or a tray and keep the dough balls. Pour a little bit of oil on the dough balls. Cover the dough balls with a clean cloth and leave for 2 -3 hours.
Flatten the dough balls using hands or a rolling pin. Do not worry about the shape. The texture has to be oily and stretchy.
Heat a pan or tawa put and place the rotis on the pan. Leave each side for about 50 seconds and turn the other side.
Flatten the dough balls using hands or a rolling pin. Do not worry about the shape. The texture has to be oily and stretchy.
Heat a pan or tawa put and place the rotis on the pan. Leave each side for about 50 seconds and turn the other side.
Cut the rotis into little squares.
Ingredients for the Kottu
| Rotis cut into little squares | |
| Large Carrots | 2 grated or cut into julienne |
| Leeks | 1 sliced |
| Onions | 2 sliced or chopped |
| Green chillies (optional) | 2 or 3 slitted |
| Oil | 2 tablespoons |
| Fish curry, Chicken curry or Lamb curry (optional) | |
| Salt | a pinch |
| Chilli flakes | 2 tablespoons |
Method
Heat the oil and stir-fry the vegetables. Add salt and chilli flakes. You can add a bit of soy sauce if you like the flavour.
Add the roti squares and mix well. You can add a curry and mix well or you can enjoy the kottu with the Biriyani gravy/ Shorba.
