Paratha Kottu


For 2 (For 4)

Paratha: 4 breads (8 breads)

Savoury Tarka: 1 pod (2 pods)

Fennel Seeds: 2 pods (4 pods)

Onion: 1 (2)

Tomato: 1 (2)

Sweetheart Cabbage: ½ (1)

Crushed Garlic: 1 sachet (2 sachets)

Turmeric: 1 pod (2 pods)

Red Chilli Flakes: 1 pod (2 pods)

Garam Masala: 1 pod (2 pods)

Desiccated Coconut: 1 pod (2 pods)

Carrot: 1 (2)

Paneer: 1 block (2 blocks)

Green Chilli: 1 (2)

Coriander: 1 bunch (2 bunches)

Curry Leaves: 1 sprig (2 sprigs)

Crushed Ginger: 1 sachet (2 sachets) 

Nutritional Information:

Per serving: Energy (kcal) 1299 Fat 77g of which saturates 45g Carbohydrates 111g of which sugars 33g Protein 43g Salt 2.18g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Some dishes are so tasty, there are songs written about them. But of all foods, only Sri Lankan kottu can claim to be its own musical genre. All over the country, markets ring with the sounds of kottu cooks clanging their knives rhythmically against their large, flat griddles as they simultaneously chop and stir-fry slivers of cabbage, tossed with sliced-up bread, chilli and whatever else is in the cook’s personal recipe. It’s a beat you could dance to— if you can resist the smell of this fragrant, uniquely bouncy stir fry for long enough. Often made with simpler roti bread, we like flaky paratha for its textural harmony with the grated paneer.

  • Preparation time:

    For 2 - 35 minsFor 4 - 45 mins
  • Cooking time:

    For 2 - 35 minsFor 4 - 45 mins