4 Serves
101 Mins
Prepare the vegetables by finely chopping the onion and garlic using a chef's knife on a cutting board.
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SingaporeanVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
2 mg / 1.7 mgFolate
100 µg / 400 µgCalcium
309 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
98 mg / 420 mgPhosphorus
277 mg / 1,250 mgPotassium
690 mg / 4,700 mgSodium
273 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Slice the godamba roti into thin strips using a knife or kitchen scissors.
Heat the vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat.
Add the onions and garlic to the wok, sautéing until fragrant and softened.
Incorporate the filling ingredients and the sliced godamba roti, tossing everything together to combine thoroughly.
Season the mixture with salt and pepper to taste, stirring well to ensure even distribution.
Transfer the finished kottu roti to a serving dish and serve immediately while hot.
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Lebanese