Kottu roti is made from Gothamba roti and vegetables, eggs, or meat and various Spices. It is a delicious meal generally eaten at dinner time. Apart from the commonest form of Kottu with meat, eggs or vegetables a newer variety with cheese has been introduced. The Gothamba roti is cut or chopped with the use of two metal blades on wooden handles held on both hands on this sheet or skillet.
How to prepare Kottu Parotta/Kottu Roti in Sri Lanka
Ingredients
For the Curry Sause
- 1 ½ pounds boneless skinless chicken thighs (about 6 thighs)
- 2 teaspoons Soy Sauce
- 2 teaspoons Worcestershire Sauce
- ½ teaspoon kosher Salt
- 3 tablespoons Sri Lankan roasted Curry Powder
- 3 ½ teaspoons Sri Lankan Chile Powder (or other medium-hot chile powder)
- 3 tablespoons Vegetable Oil
- 1 tablespoon minced Ginger
- 4 Cloves Garlic, sliced
- 1 tablespoon minced Pandan Leaves (or to taste)
- 4 Curry Leaves (or to taste)
- 2 green Cardamom pods
- 1 2-inch Stick Cinnamon
- 1 small hot green Chile, sliced
- 1 medium red onion, thinly sliced
- 5 ounces diced tomato
- 1 cup Coconut Milk
- 1 tablespoon Cider Vinegar
- Salt, to taste
For the Kottu Roti
- ½ cup Vegetable Oil
- 2 eggs, lightly beaten
- 2 teaspoons finely minced Ginger
- 1 tablespoon chopped Pandan Leaves
- 10
