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This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
For the Pol rotti, mix in the flour, carrot, egg, curry leaves, MAGGI coconut milk powder, and salt
Add water gradually and knead well till it becomes firm dough that isn’t sticky.
Heat a large pan and cook the Pol Rotti on both sides.
Cut the cooked Pol Rotti and set aside.
For the Kottu mixture, heat butter in a pan. Add garlic, kochchi, onion, curry leaves, curry.
Add an egg and sauté slightly till cooked.
To make thick MAGGI coconut milk add two tablespoons of MAGGI Coconut Milk Powder to 1 cup of water and set aside.
Add the cut Pol Rotti, Thick MAGGI coconut milk, coriander, tomato, capsicum, spring onion, cheese, salt, pepper, and brown sugar mix well.
Garnish with shredded spring onion leaves on top and serve hot.
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