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Koththu Roti http://rasamalaysia.com/koththu-roti/
February 05th, 2012 17 Comments

Koththu Roti

Koththu Roti

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Koththu Roti Recipe

Makes about 8 rotis

Ingredients:

Roti

2 cups all purpose flour
1 tsp salt
4 tbsp oil & more
2/3 cup warm water

Koththu

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
2 eggs
4 tbsp oil
Few curry leaves
Salt, to taste

Method:

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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17 comments... read them below or add one

  1. Angela Tellone Hatch via Facebook says:

    I assume that capsicum has meaning for you but not here in the US. It must mean peppers. I would think it’s hot peppers. Is that right? Or is it sweet peppers?

  2. renee says:

    It looks so good. I will give it try later.

  3. Angela Tellone Hatch via Facebook says:

    Thank you.

  4. Joy says:

    I personally love all types of pancakes. I’m used to the Roti Paratha. I can’t wait to try this version.

  5. Simon says:

    Sri lankan cuisine is absolutely delicious. Even if it has a lot in common with the cuisine around Tamilnadu, it’s still fair to say they have their own cuisine. I used to eat this treat a lot in Sydney, as we had this little south indian “roti boy” as we called him prepare it. Thank you, thank you, thank you!! Finally I got this recipe.

  6. Thank you for introducing Sri Lankan cuisine! What a beautiful and flavorful street food!

  7. Thank you for introducing Sri Lankan cuisine! What a beautiful and flavorful street food!

  8. Lori Mroz via Facebook says:

    Definitely making this one this week!

  9. Rashid Omer says:

    It is like “KATA KUT”, a very popular street food in Pakistan. “Kata Kut” is a slang Urdu word that means “chop”. Usually chicken meat, liver and heart or Lamb’s kidney, heart, brain, liver are choped along with tomatoes, green chillies and other spices, the same way as in “Koththu Roti”, you have indicated.The musical sound and the exotic smell goes far and wide. What a similarity!

  10. John says:

    I spent many years post-Tsunami in Sri Lanka oversee several international children and women development projects in Galle, Southern Province of Sri Lanka. Those amazing hole in the wall tea houses along Galle Road open 24/7, vendors selling hoppers, koththu Roti, not to mention those spicy maldives dry fish and coconut sambal! The Koththu roti technique so similar to Teppanyaki. The part I enjoy the most is watching the hawkers ‘musical performance’ of chopping roti on big cast iron hot plate! All those fond memories! :-) I look forward for more of Sri Lankan cooking on your amazing blog!

  11. Ahmed says:

    Great to see this web site! Been a sri lankan, i always eat Kotthu roti, but if you taste the cheese Kottu, will never eat western foods like Pizzas! Cheese Kotthu is great and i have the recope too!

    • csphilip says:

      That sounds delicious! Are you going to share? I have never heard of this dish but it sounds wonderful! I have never had food from Sri Lankan food but I love Indian, Ahmed!

    • Dennis says:

      Hi Ahmed, The only reason I came on this site was to find a recipe for cheese Koththu Roti. As you have the recipe, please please share. Thank you in anticipation.

      Den

  12. Shorna says:

    Hi, I too am a Sri Lankan living in New Zealand and was thrilled to see your recipe. What a gem.

    look forward to seeing more recipes from you.

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