Kottu Roti

This is an amended version of Meera Sodha's recipe, which was in The Sunday Times Dish magazine last Sunday, from her new recipe book Fresh India, published on the 7th July 2016.

I changed the recipe due to lack of ingredients, to make it vegan and accommodate my allergies to things like soy sauce and seeds and omitted the bread so my husband could enjoy it.   Even after all that, I was so pleased with the result, it was fantastic, hence I have posted a few photos of the finished dish.

200 g tomatoes chopped
4 garlic cloves crushed
1 tbsp ginger chopped
2 chillies (of choice) chopped
3 tbsp rapeseed oil
1 onion sliced
1 tbsp coriander leaf
2 tbsp coconut aminos
1 tbsp curry leaves
200 g spinach chopped
2 carrots cut into matchsticks
100 g chickpea flour
Salt and pepper

Serves 2

Put the tomatoes, garlic, ginger and chillies into a food processor and blitz to a paste.   Heat 2 tbsp oil in a pan and saute the onion and carrots until soft, then add the tomato mixture and spinach and cook for 5 mins.   Add the coriander, coconut aminos and curry leaves and cook for another 5 mins.   

Sieve the chickpea flour into a bowl, season well, add the remaining oil and enough water to make a beaten egg consistency when whisked.   Add to the pan and cook until firm on the bottom, turn the roti over, by placing a large plate over the top and upturn onto the plate and slide back into the pan. Continue to cook until browned and firm to the touch on both sides.

I cut the roti into slices and served with crisp dressed salad, jacket potato, chutney and pickle, or for the bread lovers among you, it would be great wrapped in a flatbread or sandwiched between toasted bread.