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Koththu Roti Recipe
Makes about 8 rotis
2 cups all purpose flour
1 tsp salt
4 tbsp oil & more
2/3 cup warm water
1 pound chicken breast, ashed and cut into thin strips
2 cinnamon sticks, 2 cardamom pods, 2 cloves } whole spices
1 tsp chili powder, 1/2 tsp turmeric powder, 3 tsp curry powder, 1/2 tsp ground
pepper } spice mix
Juice of half a lime/around 2 tsp
2 tsp crushed ginger & garlic paste
2 onions thinly sliced
1/2 cup coconut milk
2 tbsp tomato paste
1/2 tsp sugar
1 cup sliced capsicum
1 large carrot thinly sliced
4 tbsp oil
Few curry leaves
Salt, to taste
For the rotis, sieve the flour and salt in a mixing bowl. Mix the oil first and gradually add warm water. Keep mixing until the dough is formed and not sticky. Add another 1 tbsp oil and knead until smooth. Divide the dough into 8 balls and flatten each ball a bit and lightly brush it with oil. Keep it in the same bowl, covered, for about 2 hours. Take each ball, roll it between your palms or on a board and shape it into a spiral as seen in the picture. Flatten this spiral using a rolling pin and cook both sides on a pre-heated skillet until brown spots appear. Cut the rotis into 2-inch thin strips for the Koththu.
For the Koththu, first marinate the chicken strips with 1/2 of the spice mix, lime juice and salt for about 30 minutes. Heat 2 tbsp oil in a pan, add the whole spices, curry leaves, half of the sliced onions and saute until the onions turn light brown. Add 1 tsp of ginger garlic paste and saute for a minute and add the marinated chicken. Add the remaining spice mix and keep sauteing until the chicken is half cooked. Add the tomato paste, salt, 3/4 cup of water, coconut milk and let it cook further until the chicken is fully cooked and the curry is a bit thick. Add sugar. Adjust seasoning to taste.
In a separate pan, heat the remaining oil, add the remaining ginger garlic paste, the onions, few curry leaves, cook until the onions become translucent. Add the capsicum and carrot, salt and a sprinkle of ground black pepper, saute until the vegetables are half done. Push the vegetables to the side in the pan and add the eggs and scramble them. In the same pan, add about 1 to 1 1/2 cup of cooked chicken curry with the meat, then the shredded roti and mix well. Cook for a few more minutes. Adjust seasoning to taste.
Serve with more chicken curry on the side. You can also sprinkle some lime or lemon juice for extra tang.
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