Vegan Kottu Roti

CHF 15.00 instead of CHF 17.50

Vegan Kottu Roti

New

vegan · laktosefrei

Audiovisuelle Kulinarik mit Migrationshintergrund. Kurz Kottu Roti, was soviel bedeutet wie rhythmisch zerhacktes Fladenbrot. Das Streetfood Sri Lankas mit dem unverkennbaren Sound!

Roti (Fladenbrot), Auberginen-Curry, Zwiebeln, Kabis, Karotten, Lauch, Knoblauch, Gewürze und Rhythmus

Amount: 400g

Pungency: Medium spicy

Allergens: Cereals containing gluten, Mustard

Preparation: Sauté 5 minutes in a frying pan

Preparation time: 5 minutes

Durability: At least 7 days

Durability open: Enjoy within 1-2 days

Preserve: Keep refrigerated at max. + 5 ° C

Freezable: Yes

Nutritional value: Information on the nutrients there soon

Produced in: Zürich

Availability information: All the year long


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Wie mache ich ein Kottu Roti wie ein Profi?


Vegan Kottu Roti

  1. Frying pan on the highest level of heat. (without oil)
  2. Kottu take from the Currybag and spread in the pan
  3. About 5 minutes fry and constantly mix

Egg Kottu Roti

  1. Frying pan on the highest level of heat. (without oil)
  2. Kottu take from the Currybag and spread in the pan
  3. About 2 minutes fry and constantly mix
  4. A hole in the middle to make and mix an egg in it
  5. About 1 minute fry and constantly mix
  6. Pure mix 3-4 tablespoons Auberginen-Curry
  7. About 2 minutes fry and constantly mix

Chicken Kottu Roti (traditionell)

  1. Frying pan on the highest level of heat. (without oil)
  2. Kottu take from the Currybag and spread in the pan
  3. About 2 minutes fry and constantly mix
  4. A hole in the middle to make and mix an egg in it
  5. About 1 minute fry and constantly mix
  6. Pure mix 3-4 tablespoons Chicken-Curry
  7. About 2 minutes fry and constantly mix

Lamm Kottu Roti

  1. Frying pan on the highest level of heat. (without oil)
  2. Kottu take from the Currybag and spread in the pan
  3. About 2 minutes fry and constantly mix
  4. A hole in the middle to make and mix an egg in it
  5. About 1 minute fry and constantly mix
  6. Pure mix 3-4 tablespoons Lamm-Curry
  7. About 2 minutes fry and constantly mix

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