kottu roti

Kottu Roti – All times favourite street food in Sri Lanka

kottu roti

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 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.  If you are unable to get that and you have time and patience, these rotis could be made at home and cut them into small squres to make this dish.  Interstingly, these rotis are called Hankerchief rotis, considering their thin and flat appearance.  However, they are locally known as Godamba roti.

Recipes given below for ;

  • Kottu roti
  • Handerchief roti
  • Chicken curry

Let’s make kottu

Prepare the frozen porotta 

  • Heat up a non-stick pan
  • Place a  frozen porotta and heat up both sides
  • Cut into small pieces
  • Make 3 cups for this recipe

 

 

 

Let’s get ready with these ingredients to make the Kottu dish;

Kottu Porotta 3 cups
Soy sauce  3 tbsp
Salt  1/2 tsp
Ground black pepper  1 tsp
Garlic chopped
Green chili slit  1
Onion chopped 1
Large onion cubed  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
Eggs  2 large

Veggie Mix

Stir fry :

  • In a large wok, add 2 tbsp of oil and heat up
  • Add garlic and saute’ the chopped onion
  • Add shreded carrots, shreded cabbage, slit green chilli and start stir fry until slightly wilted
  • Add salt and ground black pepper

Egg it :

  • Now push the veggies to a side of the wok and break all 2 eggs into the pan.

  • Immediately scramble the eggs

Mix it :

  • Now mix veggies and eggs together and give a good stir frying under high flame
  • Toss a bit more black pepper powder and add soy sauce.  Mix rapidly
  • Add the cut pieces of Kottu Porotta and give a good toss and a shake to mix everything together
  • Add some of the pieces of meat leaving the gravy and mix well
  • Throw the cubed onion on top.  Onions should be crunchy to bite.  So do not cover the lid or over cook at this point

  • Your basic Kottu dish is done!

Time to gobble it down :

  • Now drench kottu in chicken gravy and tuck in (Mix gravy only when you are ready to eat it or else your kottu will be too soggy )
  • Delicious !

Hankerchief roti / Godamba roti

Flat rotis used for making Kottu

You will need :

 All purpose flour  3 cups
 Salt  1 tsp
 Olive oil (Any cooking oil would do)  1 tbsp
 Sugar  1 tsp
Baking powder  1/2 tsp

Knead it :

  • Rub flour, sugar, salt and oil together
  • Add water little by little knead for about 5 – 8 mins until the dough doesnt stick on to your fingers
  • Divide into equal sized balls giving an extra kneed to each ball
  • Rub oil on each ball generously.  Place on a tray a little apart from each other
  • Cover with a wet tea towel or a cling film and let them rest at least 3 hours

Groti

Bake it :

  • Heat up a wide flat pan and spray oil all over
  • Grease the work top as well as your fingers with little oil
  • Place a dough ball on top and press it down from the middle and slowly spread it out from sides to look like a flat hankerchief or a bed sheet
  • Lift up slowly and place on the heated pan
  • Immediately after a few seconds, flip on to the other side
  • Bake both sides quickly, being careful no to make them crispy
  • Cover with a lid or a tea towel until all the rotis are made
  • Cut into bite size pieces and keep aside

chicken curry that goes with Kottu 

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:

  • Salt 1/4 tsp
  • Chili powder 1/4 tsp
  • Roasted curry powder  1/4 tsp (Could use garam masala in place of this)
  • Black pepper powder 1/8 tsp
  • Turmeric 1/8 tsp
  • Ginger and garlic grated or paste
  • Olive oil 1 tsp
  • Vinegar

Stir fry it:

  • Heat 1 tbsp of oil in a pan
  • Add 3 cloves, an inch long cinnamon stick, a few crushed cardamoms.  fry a minute
  • Brown a thinly sliced onion
  • Add 1 tbsp of ginger and garlic paste or both ground together as a pulp and a few crushed curry leaves
  • Add a slit green chili
  • Drop the marinated chicken into the pan and fry for about 5 minutes under medium flame
  • Now close the lid, lower the flame to the minimum and  let the chicken cook in its own juices for 10 mins
  • Open the lid, mix all the juices and the chicken together and fry for another 2 mins

Cook it :

  • Add water a little above the chicken pieces, cover the lid and cook for 15 mins
  • Give a good stir and add more water as you need a lot of gravy for Kottu
  • Cover and cook further a few mins
  • Finally, add a tablespoon of Maggi coconut milk powder to enhance the flavours
  • Drop a few crushed curry leaves on top, cover and let it rest
  • Your juicy chicken curry is  now ready!

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