Kottu roshi

If you have ever visited a Sri Lankan restaurant or in Sri Lanka itself you will probably know what this is. Sri Lankan food is very popular among locals in Maldives. Both my parents did their schooling in Sri Lanka and my sisters also did a bit of schooling. 

Anyway, this recipe came to mind when I had quite a lot of leftover flatbread. It took me some time to master it although I am not really sure it tastes like the real thing, this is just what I came up with. Plus i don't go tap tapping on the pan like they do :)

For 2:

1 cup of chopped beans and grated carrots
3 big cloves of garlic(its very garlicky)
1 leeks or 1 onion finely sliced

1/2 cup shredded cabbage (optional)
3 green chillies sliced

8 curry leaves,

6-inch piece of pandan leaf, cut into large pieces
1 cup finely shredded cooked flatbread ( such as roshi, chapati, Lebanese bread even roti canai)
Salt
1/2 cup cooked chicken (leftover roast) chopped ( see note below)
3/4 cup ( aprox) leftover curry gravy, If you don't have any mix 2 tsp curry powder with 1/2 cup coconut milk and a little water.  ( see note below)
Oil

1. Heat oil in a wok or large frying pan. Use about 3 tbsp oil. Add onion or leeks and stir fry till soft and translucent and just beginning to colour.

2. Add the garlic. along with the vegetables and cook for a few minutes, stirring constantly. Once the vegetables soften, stir in chicken and stir fry over high heat, sprinkle a little water to cook the beans, and stir continuously. Add the curry leaves and pandan leaves and stir fry for a few minutes.  ( If you want more heat I have seen some Sri Lankan YouTubers and in their recipes, they add a little dried red chilli powder and some ground black pepper for more heat

3. Add the shredded flatbread, and stir fry and then once everything is mixed, stir in a few tablespoons of the curry sauce. It should be slightly wet but not mushy. Season with salt after tasting it.

Serve immediately. Enjoy!

Note: Sometimes I like to use the leftover chicken curry to make this dish, so shred the chicken from the curry and use the leftover curry sauce instead of making my own curry sauce.