Sri Lankan chopped flatbread stir-fry (Kottu roti)

1. Knead the flour with the salt, 1 tablespoon of oil and the water into a soft, elastic dough, divide into 4, brush with oil and rest for 30 minutes. Roll out paper-thin on an oiled surface and cook in a hot, dry pan for 1 minute on each side. Once cool, cut into 1 cm strips.

2. Rub the chicken legs with the curry powder, chilli powder and salt, cover with the water and cook covered for 35 minutes. Take the meat off the bone and shred it finely; keep the thick curry gravy.

3. Heat the oil in a wok or wide frying pan and fry the chopped onion, garlic, curry leaves and green chillies for 2 minutes.

4. Add the thinly sliced leek, carrots cut into strips and shredded cabbage and stir-fry over high heat for 3-4 minutes so they stay crunchy.

5. Push the vegetables aside, pour the beaten eggs onto the base of the wok and scramble. Add the chicken, roti strips and curry gravy and stir-fry for 3-4 minutes, chopping and tossing with two spatulas (or a sharp metal scraper).

6. Serve hot, drizzled with the remaining curry gravy.

Tip: Sri Lanka's most popular late-night street food: vendors chop it on the hot griddle with two metal blades in a rhythmic clatter you can recognise from afar. You can also make it with ready-made tortillas or parathas.