Kottu Roti

Ingredients

• •4 godamba roti (or store-bought roti/paratha), day-old
• •2 tbsp vegetable oil
• •1/2 lb chicken thigh, diced small
• •2 eggs
• •1 onion, sliced
• •2 leeks, sliced
• •1 carrot, julienned
• •1 cup shredded cabbage
• •2 green chilies, sliced
• •1 tsp ginger-garlic paste
• •1/2 tsp turmeric
• •1 tsp chili flakes
• •1/2 tsp black pepper
• •2 tbsp soy sauce
• •1 cup curry gravy or curry-spiced stock
• •Curry leaves

Steps

1. 1.Stack the roti, slice into thin strips, then chop into small squares - slightly dried-out, day-old roti actually works best, since it holds up better under the aggressive chopping that gives kottu its texture.
2. 2.Heat the oil in a large flat pan or griddle, crack in the eggs and scramble lightly, then add the curry leaves and diced chicken and cook until no longer pink.
3. 3.Add the onion, leeks, carrot, cabbage, and green chilies, and stir-fry for 3-4 minutes until softened.
4. 4.Stir in the ginger-garlic paste, turmeric, chili flakes, and black pepper, and cook for a minute until fragrant.
5. 5.Add the chopped roti pieces along with the soy sauce and curry gravy, and toss and chop everything together vigorously with two metal spatulas, using a rhythmic chopping motion against the hot griddle - the 'taka-taka' sound street vendors are known for - so the roti pieces absorb the gravy and seasoning evenly.