National Dishes of the World

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Kottu roti
Photo: Dan arndt, CC BY-SA 4.0, Wikimedia Commons

main dish

Kottu roti

කොත්තු රොටි (kottu roti)

Chopped flatbread stir-fried on a griddle with vegetables, egg, chicken and curry sauce – a noisy evening street favourite.

Eaten in: Sri Lanka

Prep
20 min
Cooking
15 min
Total
35 min
Servings
2

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About the dish

Kottu is Sri Lanka’s favourite evening street food, and you hear it before you see it: cooks chop godamba roti on a hot iron griddle with two metal blades, beating out a rhythm that carries down the street. The shredded roti is tossed with onion, leek, cabbage, carrot, chilli, egg and pieces of meat, and moistened with a fragrant curry sauce to keep it juicy. Chicken kottu is the usual order, but beef, mutton, fish, cheese and vegetarian versions are popular too. It is eaten all over the island, and every stall has its own spice blend.

Main ingredients

  • roti flatbread
  • chicken
  • eggs
  • cabbage
  • leek
  • carrot
  • curry powder
  • chilli

More: Wikipedia (en)

Recipe

Kottu roti

https://foodmap.ominuvo.com/dish/kottu-roti

Ingredients

2 servings

2 servings

Method

  1. Toss the chicken with the curry powder, chilli and salt, fry in a tablespoon of oil for 5–6 minutes until cooked through, and set aside.

  2. Heat the remaining oil in a wok or large pan and fry the garlic, ginger, onion, chillies and curry leaves for 2 minutes.

  3. Add the carrot, leek and cabbage and stir-fry over high heat for 3–4 minutes until slightly softened but still crunchy.

  4. Push the vegetables aside, crack in the eggs, beat them and stir until set.

  5. Add the chicken and roti strips, pour in the stock and toss for 3–4 minutes, chopping everything with the edge of a metal spatula, until the roti is moist and hot.

  6. Season with salt and pepper and serve at once, with extra curry sauce if you like.

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