This recipe is the result of a trip my mom took to Sri Lanka with her friend Sunitha while I was in the midst of writing this book. When she came back, she breathlessly insisted that we needed to publish a version of this colorful street food stir-fry she'd tried called kottu roti, made by tossing strips of roti, spices, and vegetables in a hot wok. My mom's version has the addictiveness of a late-night plate of nachos but still feels very wholesome. I'm calling this inauthentic take "Roti Noodle Stir-Fry," because I love how the roti strips turn soft, chewy, and pliable (like noodles!) in the pan. And, because it's my mom, this adaptation has triple the vegetables (totally worth the chopping effort, I promise) you'd probably get in the street food version, making it a wonderful healthy weeknight meal.
Full Recipe
Author
Priya Krishna | 2019-10-24
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