With a typical metal clashing and banging to the rhythem of deafening fast beat music, making kottu is a roadside spectale at night in Sri Lanka!
Kottu, literally means cut rotis, originated from the Southern part of India and found its way to Sri Lanka with a delicious interlude. Rather than using a knife to chop rotis into bite-sized pieces, the expert, street-food vendors use two thin metal plates to rhythmically chop them, while giving a little jig.
When the last of daylight dims down, bright white lights dazzle from the foodstalls, while a circle of onlookers watching in amasement how their portions of Kottu are made in minutes, followed by a a rock and roll dance, cling clang of metals, many ingredients being dropped and then dissappered in shreds! Finally, a heap of steaming kottu on a plate is offered in no time and while you are digging a fork between a combination of soft flakes of roti, glistering pieces of meat and shreds of veggies, involuntarily, your legs will dance to the irresistable music aired to the wee hours of night.
We can produce something similar at home even though we don’t have the metal plates or the need of a jig. The packeted frozen Kottu Porottas, available in the freezer section of Asian food stalls, are the best and easiest choice or if you have time and patience, these rotis could be made at home and cut them according to the required size. Interstingly, these rotis are called Hankerchief rotis, considering their thin and flat appearance. However, they are locally known as Godamba roti.
Prepare the frozen porotta
What you need for kottu;
|Soy sauce||2 tbsp or a bit more|
|Ground black pepper||1 tsp|
|Green chili slit||1|
|Large onion cubed||1 and another for tossing on at the end|
|Carrots – cut or shred into thin strips(Do not grate)||1/2 cup|
|Spring onions chopped or leek cut thinly||1/4 cup|
|White Cabbage – shreded thinly||1 cup|
Stir fry it :
Egg it :
Mix it :
Eat it :
Other delicious recipes you could try out using the same rotis :
You will need :
|All purpose flour||3 cups|
|Olive oil (Any cooking oil would do)||1 tbsp|
|Baking powder||1/2 tsp|
Knead it :
Bake it :
Marinate it :
Marinate 300g of chicken legs or thighs cut into medium size pieces with the following and keep aside for 1hr in the fridge:
Stir fry it:
Cook it :