Kotthu roti

At a glance

Preparation time: 45 minutes

Difficulty: Easy

Serves: 4

Ingredients

• 2 Lebanese bread
• 1 spring onion
• 1 leek
• 1 small onion
• 1 large red capsicum*
• 2 cups fresh or frozen green beans
• 10 curry leaves
• 5 green chillis​ ​
• 4 eggs
• 1 teaspoon cumin seeds*
• 1 tsp garlic
• 2 teaspoon oil

Steps

1. Break the Lebanese bread into small bite-sized pieces and set aside for later.
2. Cut the roots off the spring onion and leek and cut into small pieces. Place in a bowl for later.
3. Chop the onion by removing the outer skins and chopping it into very small pieces. Place in a bowl with the spring onion and leek.
4. Slice the capsicum into thin slices. Set aside.
5. Chop green beans into small pieces. Set aside.
6. Roughly chop the curry leaves and slice the green chillis into small pieces. Set aside.
7. Crack the eggs into a small bowl and beat with a fork until egg whites and yolks are mixed. Add the sliced green chilli.
8. Heat the oil in a large fry pan or wok. Add onion, leeks, spring onion, curry leaves, cumin seeds and garlic and cook for 5 minutes, stirring occasionally to stop it from sticking to the pan.
9. Add capsicum and beans and cook for 2 to 3 minutes.
10. Create a well in the middle of the vegetable mix and add the whisked eggs into the well. Let the eggs cook while scrambling the eggs. When the eggs are almost cooked, stir the vegetable mix and egg together.
11. Add chopped Lebanese bread and mix through with the vegetable and egg mix. Mix until the Lebanese bread is evenly spread throughout and coated in spices.
12. Transfer to plates or bowls to serve.

*Tips

• You can use ground cumin instead of cumin seeds.
• You can use any colour of capsicum in this recipe.
   

Watch how to make it

videocam 1:03

This recipe was published in the Healthy and Tasty Recipe Competition Cookbook by the NSW Multicultural Health Communication Service (MHCS).