Kottu roti – The perfect snack food or lunch.
While I was in Sri Lanka this past January, I got a chance to watch kottu roti being made at many street food stalls around Columbo. I don’t think I would have noticed this famous street food being made if it hadn’t been for for the clitter-clatter on metal cooking plates as the chefs cut the vegetables, curry and homemade parathas into small pieces as it cooked. I made a note to give it a go at home and have done many times since.
The thing about kottu roti is that it can take on so many different flavours as the curry you add to the mix is up to you. Here I’ve used my British Indian restaurant (BIR) style chicken chilli garlic curry recipe but you could use any curry you like.
To give it a bit of a coconut kick, I used coconut oil. I also decided to add Cocofina coconut amino instead of salt. Coconut amino is a lot like soy sauce but contains no soy and a lot less salt. It doesn’t taste at all like coconut.
Please feel free to use this recipe as a guide and experiment with the flavours and vegetables you think will make this famous Sri Lankan street food dish for you. I promise, you really can’t go wrong.
By the way, I used shop bought parathas rather than making my own. They work perfectly and it’s a lot less work.
Brown the parathas on both sides as per instructions on the pack.
Stack the three parathas up tightly.
Cut the roll into strips and then into even smaller pieces.
Fry up the onions and peppers until the onion is soft and translucent.
Add the cabbage and tomatoes. Finely chopped chillies can be a nice touch.
Chop it all up and then chop some more!
Crack in the two eggs.
Add the chopped parathas and a little curry powder if you like.
Add the curry. Two to three large ladle spoonfuls will do.
Pour a little coconut amino over the top or season with salt to taste.
Over 100 new recipes!
Best Seller! Over 100 Curry House Recipes.
International & UK Orders
Chicken Chilli Garlic Kottu Roti
Ingredients
- 3 tablespoons coconut oil
- 1 large onion - thinly sliced
- 1 capsicum - thinly sliced
- 2 green chillies - finely chopped (optional)
- 2 handfuls shredded cabbage
- 1 large tomato - diced
- 2 large eggs
- 2 tablespoons garlic and ginger paste
- 1 tablespoon curry powder (optional)
- 3 parathas - browned
- 1 - 2 ladle spoonfuls chicken chilli garlic curry
- 3 tablespoons coconut amino
Instructions
- Melt the coconut oil in a large pan.
- Toss in the the sliced onion, chillies and capsicum and fry until the onion is soft and translucent.
- Add the shredded cabbage and tomato and stir it all up.
- Now add the eggs, garlic and ginger paste, curry powder (if using) and top with the fried parathas.
- Give it all a good stir and chop continuously until all of the ingredients are small and blend well together.
- Add the chicken chilli garlic curry and stir is all together.
- To finish, pour in the coconut amino or add salt to taste.
Sim
Monday 9th of January 2017
Their not There
Disclaimer: Cocofina is a sponsor of my blog. There coconut products including coconut oil and coconut amino use in this recipe are excellent. More information here.
Dan Toombs
Wednesday 11th of January 2017
Thank you Sim. It was a case of typing faster than I was thinking. :-)
Dan