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Koththu Roti - Koththu literally means “chop.” It’s a mix of shredded roti, meat, curry and vegetables.
Not too long ago, Farwin, a food blogger and writer/photographer behind the blog, Love and other Spices got in touch with me wishing to introduce Sri Lankan cuisine to Rasa Malaysia readers.
I was thrilled as I have never been to Srilanka and would love to learn more about the food and its culture.
Farwin is a Sri Lankan currently residing in UAE with her family and Love and other Spices is about the traditional food she grew up eating.
For this guest post, Love and other Spices shares her Koththu Roti recipe with us.
Please welcome Farwin and let’s celebrate the inclusion of Sri Lankan food on Rasa Malaysia!
When I recently stumbled upon Bee’s site, being a Sri Lankan I was so delighted to find many names I was familiar with like Sambal and Roti.
Did you know that “Rasa” means taste in the Sri Lankan local Sinhalese language?
Thanks to Bee for letting me share in her space, to introduce Sri Lankan food to her readers.
Sri Lankan food is a mix of many Asian cuisines, influenced by the migrant South Indians and Malay workers and also from the colonial influences by the English, Dutch and the Portuguese.
The first dish that sprang to my mind is Koththu roti, a popular street food which can be found in every nook and corner in Sri Lanka.
Koththu literally means “chop.” It’s a mix of shredded roti, meat, curry and vegetables.
Koththu is blended together on a flat iron skillet using two metal blades with wooden handles.
The clashing of the metal blades with the iron skillet creates a distinctive musical sound and the aroma of freshly cooked Koththu is enough to draw a passerby to stop and indulge in this flavorful dish.
The roti used in this dish is same as the famous Malaysian “Roti Canai” and the South Indian “Parotta.”
The traditional way of cooking this is very cumbersome and requires the dough to be dunked in oil.
But I’m giving an easy recipe with less oil for you to try.
You can also buy the premade Roti Canai or Parotta in Asian stores if it’s accessible, or even use flour tortillas and skip the part of making the roti.
Frequently Asked Questions
This recipe is only 446 calories per serving.
What To Serve With Koththu Roti
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Koththu Roti
Ingredients
Roti
- 2 cups all-purpose flour
- 1 teaspoon salt
- 4 tablespoons oil & more
- 2/3 cups warm water
Koththu
- 1 pound (500g) chicken breast, ashed and cut into thin strips
- 2 sticks cinnamon, 2 cardamom pods, 2 cloves whole spices
- 1 teaspoon chili powder, 1/2 tsp turmeric powder, 3 tsp curry powder, 1/2 tsp ground pepper spice mix
- Juice of half a lime, 2 teaspoons
- 2 teaspoons crushed ginger & garlic paste
- 2 onions thinly sliced
- 1/2 cup coconut milk
- 2 tablespoons tomato paste
- 1/2 teaspoon sugar
- 1 cup sliced capsicum
- 1 large carrot thinly sliced
- 2 eggs
- 4 tablespoons oil
- curry leaves
- salt, to taste
Instructions
- For the rotis, sift the flour and salt into a mixing bowl. Start by mixing in the oil, then gradually add warm water, stirring until a dough forms that is not sticky. Add an additional tablespoon of oil and knead the dough until smooth. Divide the dough into 8 balls, flatten each ball slightly, and lightly brush them with oil. Keep the balls in the same bowl, covered, for about 2 hours to allow them to rest.
- Take each ball and roll it between your palms or on a board to shape it into a spiral. Flatten the spiral using a rolling pin, then cook both sides on a preheated skillet until brown spots appear. Once cooked, cut the rotis into 2-inch (5 cm) thin strips for the Koththu.
- For the Koththu, start by marinating the chicken strips with half of the spice mix, lime juice, and salt for about 30 minutes. Heat 2 tablespoons of oil in a pan, then add the whole spices, curry leaves, and half of the sliced onions. Sauté until the onions turn light brown. Add 1 teaspoon of ginger-garlic paste and sauté for another minute, then add the marinated chicken. Stir in the remaining spice mix and continue sautéing until the chicken is half cooked.
- Add the tomato paste, salt, 3/4 cup of water, and coconut milk to the pan. Let it cook until the chicken is fully cooked and the curry thickens. Stir in the sugar and adjust the seasoning to taste.
- In a separate pan, heat the remaining oil and add the remaining ginger garlic paste, onions, and a few curry leaves. Cook until the onions become translucent. Then add the capsicum and carrot, along with salt and a sprinkle of ground black pepper. Sauté until the vegetables are halfway cooked.
- Push the vegetables to one side of the pan and add the eggs, scrambling them until cooked. Then, add about 1 to 1 ½ cups of the cooked chicken curry with the meat, followed by the shredded roti. Mix everything together well and cook for a few more minutes, ensuring everything is heated through. Adjust the seasoning to taste before serving.
- Serve the Koththu with extra chicken curry on the side. For an added burst of flavor, sprinkle some lime or lemon juice over the dish just before enjoying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
