Recipe courtesy of Priya Krishna

Roti Noodle Stir-Fry

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
This recipe is the result of a trip my mom took to Sri Lanka with her friend Sunitha while I was in the midst of writing this book. When she came back, she breathlessly insisted that we needed to publish a version of this colorful street food stir-fry she'd tried called kottu roti, made by tossing strips of roti, spices, and vegetables in a hot wok. My mom's version has the addictiveness of a late-night plate of nachos but still feels very wholesome. I'm calling this inauthentic take "Roti Noodle Stir-Fry," because I love how the roti strips turn soft, chewy, and pliable (like noodles!) in the pan. And, because it's my mom, this adaptation has triple the vegetables (totally worth the chopping effort, I promise) you'd probably get in the street food version, making it a wonderful healthy weeknight meal.



  1. Stack the rotis on top of one another and cut them in half. Cut the roti halves into 1/4-inch-wide strips.
  2. In a large nonstick skillet or wok over medium-high heat, warm the olive oil. Once the oil begins to shimmer, add the curry leaves and green chiles, tossing for a few seconds to coat them in the oil. Increase the heat to high and add the onion. Cook until the onion just begins to wilt, about 30 seconds, then add the red and green bell peppers and cook until they just begin to wilt, 30 seconds more. Add the cabbage and carrot, then stir in the roti pieces and cook for 1 to 2 minutes, until the roti is soft and noodle-like. Add the salt and turn the heat off. Stir in the lime juice. Taste and adjust the lime juice and salt if needed, then garnish with the cilantro and peanuts.