Egg Kottu Roti
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 6 chapattis
- 6 eggs
- 200 g white cabbage, finely shredded
- 100 g carrot, julienned
- 100 g leeks, sliced
- 1 onion, finely sliced
- 10 curry leaves
- 1.5 tbsp sri lankan roasted curry powder
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 474 kcal
- Protein
- 19 g
- Carbohydrate
- 43.6 g
- of which sugars
- 8 g
- Fat
- 23.5 g
- of which saturates
- 4.7 g
- Fibre
- 7 g
- Salt
- 1.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Stack the chapattis and slice into thin strips.
- 2
Heat the vegetable oil in a large wok or frying pan, add the onion and curry leaves, and fry for 5 minutes until softened.
- 3
Add the cabbage, carrot and leeks, and fry for 5-6 minutes until tender.
- 4
Push the vegetables to one side, crack in the eggs and scramble for 2 minutes until just set.
- 5
Stir in the sri lankan roasted curry powder.
- 6
Add the sliced chapattis and toss everything together vigorously for 3-4 minutes, chopping through the roti strips, until well combined and heated through.
- 7
Serve hot, straight from the pan.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.