1.For the Pol rotti, mix in the flour, carrot, egg, curry leaves, MAGGI coconut milk powder and salt.
2.Add water gradually and knead well till it becomes firm dough that isn’t sticky.
3.Heat a large pan and cook the Pol Rotti on both sides
4.Cut the cooked Pol Rotti and set aside
5.For the Kottu mixture, heat butter in a pan. Add garlic, kochchi, onion, curry leaves, curry
powder and sauté for a few minutes.
6.Add an egg and sauté slightly till cooked.
7.To make thick MAGGI coconut milk add two table spoons of MAGGI Coconut Milk Powder to 1
cup of water and set aside.
8.Add the cut Pol Rotti, Thick MAGGI coconut milk, coriander, tomato, capsicum, spring onion,
cheese, salt, pepper and brown sugar mix well
9.Garnish with shredded spring onion leaves on top and serve hot.