Koththu Roti
Koththu Roti - Koththu literally means “chop.” It’s a mix of shredded roti, meat, curry and vegetables.
Servings: 4 people
Calories: 446kcal
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, 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 (5cm) 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.
Nutrition
Serving: 4people | Calories: 446kcal | Carbohydrates: 61g | Protein: 35g | Fat: 40g | Saturated Fat: 8g | Cholesterol: 154mg | Sodium: 834mg | Fiber: 5g | Sugar: 6g