Crispy Spiced Vegetable Breakfast Galette — Sri Lankan Kottu Roti Galette Brunch
A Sri Lankan-French brunch original, the street food energy of kottu roti — chopped flatbread stir-fried with egg, vegetable, and spice — rebuilt in the format of a crispy French galette so the Sri Lankan spice and the Breton technique produce an entirely new and completely logical brunch dish.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely slice 2 small shallots and grate 2 garlic cloves. Finely slice 1 small green chilli and measure 12 curry leaves. Finely shred 160g cabbage and julienne 1 medium carrot. Whisk 120g flour, 4 eggs, 200ml milk, and a pinch of salt into a smooth batter. Rest 5 minutes.
Bloom
Heat 1 tbsp neutral oil in a large frying pan over medium-high. Add shallots, cook 2 to 3 minutes until softened. Add garlic, chilli, and curry leaves; stir 30 seconds. Add turmeric, cumin, and garam masala; stir 30 seconds until fragrant.
Saute
Toss cabbage and carrot over high heat 3 to 4 minutes until just wilted. Add 2 tsp soy sauce and 0.5 tsp salt. Remove from heat and set aside.
Fry
Melt 15g butter in a wide non-stick pan over medium heat. Pour in half the batter and swirl to cover the base thinly. Cook 2 minutes until edges are set and base is golden. Scatter 40g cheese over the galette. Repeat with remaining 15g butter and batter in a second pan.
Build
Crack 1 egg onto the centre of each galette. Cover with a lid and cook 3 to 4 minutes until the white is set and yolk remains runny. The egg should be glossy and just-set.
Fold and plate
Spoon half the kottu filling across the centre of each galette. Fold two sides in to partially enclose the filling. Slide onto warm plates and serve with coconut sambol or coriander chutney and lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.