Srilankan Kottu Roti

Kottu Roti is a very popular street food in Sri Lanka. Fragrant with curry leaves and roasted spices, this dish dances with wholesome and bold flavours, and is bound to steal anyone’s heart away. After experimenting at home, we cooked this spectacular dish at our Srilankan Pop-Up. Our ensemble that comprised 25 guests polished their plates squeaky clean, in no time and we knew this dish hit the home run! The amazing thing about this dish is that there are no rules. You can make this with whatever leftovers you have at home: chopped veggies, old rotis, left over curry, left over meat etc.

Kottu Roti
Srilankan Kottu Roti

Serves: 4-5
Prep Time: 20 mins
Cooking time: 15 mins
Expertise Level: Easy
Ingredients Availability: Easily available in Super Markets
Food Mood: 

  • Taste Palate: Spicy
  • Ambiance: Munchies of any kind and any mood with any company. Works best for binge TV watching with husband 😉
  • TV Series: Broadchurch

Ingredients

  1. 1 1/2 cup cooked lamb curry meat plus a bit of the gravy ( you can use any meat curry or use veg curry if you want to go full vegetarian)
  2. 4 godamba roti’s  ( You can also use parathas made with maida or Malabar/Kerela parotha. I also made a version with left over wheat chappatis. The original version requires Godamba though)
  3. 1 large onion, finely sliced
  4. 2 green chilliies, finely sliced
  5. 4 garlic cloves, sliced
  6. 1 sprig curry leaves
  7. 1 carrot, grated or julienne
  8. 2 eggs, whisked
  9. 11/2 tspn srilankan curry powder (or any garam masala you have at home)
  10. 1/2 tspn cumin powder
  11. 4 to 5 tbsp oil

Method

  1. Heat the oil in a pan over low flame.
  2. Add the curry leaves, ginger and garlic and fry till fragrant that would be for about 45 seconds or so
  3. Add the onions and fry till they are lightly brown and then add the spices along with salt and pepper. Fry for a minutes or so.
  4. Next add the vegetables and stir-fry for couple of minutes.
  5. Now move the veggies to the sides of the pan and add the beaten eggs in the middle of the pan along with green chilies. Make a quick scramble first and then add and stir in all the ingredients well and add the meat
  6. Add strips of the roti to this mixture and stir again for a couple of minutes
  7. Serve hot or cold

Click Here for the recipe that was published in Indian Express as well

 

PS: I will share the recipe of the Godamba Roti in the next post. It’s really simple.

Food Marriage Tips

Roti and Eggs: There is something magical about  roti and eggs. Its comfort food. It’s happy food. It’s home. Have an egg roll or kottu roti or just scrambled eggs with paranthas. It works in any form. Of course, the regular western breads and eggs have been an obvious breakfast forever. It’s all maida with eggs. They are made for each other.

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