The World Food Recipe Box

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The World Food Recipe Box

Let's Cook

Paratha Kottu


Paratha Kottu

Ingredients:

Allergens in bold

Paratha (Gluten)

Sweetheart Cabbage

Carrot

Green Chilli

Paneer (Dairy)

Tomato

Onion

Desiccated Coconut (Sulphites)

Red Chilli Flakes

Garam Masala

Fennel Seeds

Crushed Garlic (Sulphites)

Crushed Ginger (Sulphites)

Coriander

Fresh Curry Leaf

Savoury Tarka (Mustard)

Turmeric

Nutritional Information:

Per serving: Energy (kcal) 1237 Fat 61g of which saturates 34g Carbohydrates 129g of which sugars 32g Protein 45g Salt 1.16g

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.

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