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Recipe ~ Vegetable Kotthu

Enjoy a plate of Sri Lankan sunshine at home!!!! πŸ˜‹πŸ˜‹

Big Chef shares the secrets to a TCT ABSOLUTE FAVE – the Vegetable Kotthu πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹ Give it a bash and tagΒ #tcttakeawayΒ on Instagram for us to see and share! πŸ˜πŸ’šπŸŒ΄

Kotthu is a fine example of Sri Lankan hybrid food and served all over the country as luxury street food. It is made with finely chopped roti cooked with egg vegetables and/or meat.Β 

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Coconut Oil
Finely Sliced Red Onion
Pinch of Salt
Mixed Chilli Flakes
Ground Black Pepper
2 Free Range Eggs
150g Sliced Roti
25g Thinly Sliced Carrot
25g Thinly Sliced Leek


  • Heat a wok until hot. Add the coconut oil and swirl the wok until it covers the base.
  • Add the onion, salt, chillies, black pepper, and eggs.
  • Toss and cook until the egg has slightly scrambled, then add the roti, carrot and leeks.
  • Toss the pan rapidly on high heat for several minutes, until the vegetables are cooked but still crisp.Β 
  • Remove from the heat and serve immediately.