Serving amount:
  • 2 eggs
  • 1 peanuts sachet
  • 2 roti
  • 1 chilli flakes sachet
  • 1 ATLAS Kottu Roti spice mix
  • 1 banana chilli
  • 1 carrot
  • 1 green cabbage bag
  • 1 snow peas bag
  • 1 mushrooms bag
  • 1 brown onion
  • 1 garlic clove*
  • 1 curry leaves bag*
  • 1 coriander bunch*

Pantry staples: Cooking oil

Allergens: Egg, soy, wheat, onion, garlic, gluten, peanut 

Specialised equipment: Absorbent paper, wok (optional)

Chef's note: Kottu roti translates to chopped roti. Traditionally, this dish is cooked by street vendors on a large hot plate with all the ingredients vigorously chopped together using two metal blades. 

* Garlic, coriander and curry leaves are to be split across various other dishes so please read each recipe carefully.


1. Prepare the ingredients 

Read recipe carefully before you begin. Wash the vegetables. Thinly slice the cabbage, banana chilli and onion. Peel and grate or cut the carrot into matchstick size pieces. Mince 1 garlic clove* per 2 people. Cut the roti into pieces. Pick 1 stem of curry leaves* per 2 people. Pick some of the coriander leaves*. Chop 1 teaspoon per person of the coriander roots and stems. Trim the snow peas and cut in half. Thickly slice the mushrooms. Whisk 1 egg per person.

2. Cook the curry leaves 

Heat a small splash of oil in the wok or frying pan over medium-high heat. When the oil is hot, add the curry leaves for 10 seconds or until crisp (be careful as they may pop). Drain on absorbent paper. It is a good idea to practise this step with one or two leaves first.

3. Cook the mushrooms

Using the same pan, heat another splash of oil over medium heat. Cook the mushrooms for 3 minutes or until charred and mostly cooked through. Add half of the spice paste and 1tablespoon of water per person and cook for 1 minute or until the paste coats the mushrooms. You may need to add more water if required. Remove the mushrooms and set aside.

4. Cook the onion and garlic 

Add another small splash of oil to the same pan. Add the onion and cook for 3 minutes or until softened, making sure to move around continuously. Add the garlic for 30 seconds, taking care not to burn it.

5. Add the carrot 

Add the cabbage and coriander roots and stems and stir fry for 3 minutes or until the vegetables start to soften. Add the carrot, banana chilli and snow peas for 1 minute or until softened.

6. Add the egg 

Create a well in the middle of the vegetable mix, add the egg mixture and allow it to cook inside. Once cooked, mix them in with the vegetables.

7. Add the roti 

Add the mushrooms and any juices they may have released to the wok. Stir to combine well. Add the remaining curry paste and cook for 1 minute or until the ingredients have been coated in the paste. Add the roti pieces and cook for 3-5 minutes or until everything is mixed well together.

8. To serve 

Divide the kottu roti between serving plates. Top with the roasted peanuts, curry leaves, chilli flakes to taste and coriander leaves.