Brunch
Sri Lankan Kottu Roti Galette Brunch
A Sri Lankan-French brunch original, the street food energy of kottu roti — chopped flatbread stir-fried with egg, vegetable, and spice — rebuilt in the format of a crispy French galette so the Sri Lankan spice and the Breton technique produce an entirely new and completely logical brunch dish.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
620Calories
22gProtein
38gFat
48gCarbs
5gSugar
3gFiber
750mgSodium
280mgChol
0gSat Fat
Goes well with
Sri Lankan Lion Lager
local
Sri Lankan Tea with Jaggery
international
Vegetarian
fusion-kitchen
Instructions
1
Prep
Finely slice 1 small shallot and grate 1 garlic clove. Finely slice 0.5 small green chilli and measure 6 curry leaves. Finely shred 80g cabbage and julienne 0.5 medium carrot. Whisk 60g flour, 2 eggs, 100ml milk, and a pinch of salt into a smooth batter. Rest 5 minutes.
2
Bloom
Heat 1 tbsp neutral oil in a small frying pan over medium-high. Add shallot, cook 2 minutes until softened. Add garlic, chilli, and curry leaves; stir 30 seconds. Add turmeric, cumin, and garam masala; stir 30 seconds until fragrant.
3
Saute
Toss cabbage and carrot over high heat 2 to 3 minutes until just wilted. Add 1 tsp soy sauce and 0.25 tsp salt. Remove from heat and set aside.
4
Fry
Melt 15g butter in a wide non-stick pan over medium heat. Pour in batter and swirl to cover the base thinly. Cook 2 minutes until edges are set and base is golden. Scatter 40g cheese over the galette.
5
Build
Crack 1 egg onto the centre of the galette. Cover with a lid and cook 3 to 4 minutes until the white is set and yolk remains runny. The egg should be glossy and just-set.
6
Fold and plate
Spoon kottu filling across the centre of the galette. Fold two sides in to partially enclose the filling. Slide onto a warm plate and serve with coconut sambol or coriander chutney and lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 tbsp2 tbsp neutral oil
- 22 small shallot
- 2 clove2 clove garlic
- 11 small fresh green chilli
- 1212 curry leaves
- 1/2 tsp1/2 tsp ground turmeric
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp garam masala
- 160g160g cabbage
- 11 medium carrot
- 2 tsp2 tsp soy sauce
- 1/2 tsp1/2 tsp fine sea salt
- 120g120g plain flour
- 44 large eggs
- 200ml200ml whole milk
- 2 pinch2 pinch fine sea salt
- 30g30g unsalted butter
- 80g80g mature cheddar or gruyère
- 22 large eggs
- 4 tbsp4 tbsp coconut sambol or fresh coriander chutney
- 22 lime
