Koththu Roti

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5 from 2 votes

Koththu Roti - Koththu literally means “chop.” It’s a mix of shredded roti, meat, curry and vegetables.

Prep Time20

Cook Time40

Total Time1

Course: Bread

Cuisine: Sri Lankan Recipes

Keyword: Koththu Roti

Servings: people

Author: Bee Yinn Low

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.

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