Sri Lankan Kottu Roti Recipe

Features, Food, Other, Recipe, Self-help

Kottu roti is a Sri Lankan dish made with a type of flatbread called “Godhamba roti” or its flakier version “Paratha” from India which is chopped and mixed with vegetables, eggs, meat, sauces and aromatic spices. The theatrics of making Kottu roti involve a large flat griddle with two large chopping blades as the whole mix is chopped and mixed.
In Finland, as we can’t find that particular roti/flatbread easily, we can make TWO substitutions – either you can get the FROZEN paratha from Asian grocery stores, OR you can use Tortilla wraps. We can use a big wok or pan to “stir-fry” everything together. Even a big 12-inch frying pan with high sides can be used to make this kottu recipe. For the proteins, you can use leftover chicken, beef, or lamb curry for different meat variations.
• 500g chopped Godhamba Roti or flour tortillas.
• 2 heaped cups of leftover chicken/Beef or Lamb curry
• 3 eggs
• 1 medium onion
• 1 tbsp minced garlic or 3 garlic cloves (chopped)
• 2 tbsp vegetable oil
• ¼ of a cabbage
• 1 cup grated carrots
• 1 cup sliced leeks
• Salt and pepper (to taste)
• 6 large jalapenos (Leave it out if you prefer mild kottu)
• ½ tsp cayenne pepper (Leave it out if you prefer a mild kottu)
• ½ cup leftover curry sauce

1. In a large wok or non-stick pan (12 inches), heat the vegetable oil over medium-high heat. When the oil is heated, add the onion and sauté until softened. Add the ginger and garlic and sauté for a few seconds. Do not let them burn.

2. Add all the vegetables (except for the carrots) and a generous pinch of salt and stir-fry for a few minutes. Add the chicken, peppers and the curry sauce and stir-fry until the vegetables are just starting to soften.

3. Add the carrots and mix them in. Whisk the eggs together in a bowl, and season with a pinch of salt. Create a well in the middle of the vegetable mix and add the eggs into this well. Let the eggs cook while scrambling them. When the eggs are almost cooked, you can mix them with the vegetables and chicken. Taste and season with salt.

4. Add the shredded roti and mix through with the vegetables and chicken. Mix frequently until the shredded roti is completely coated with all the spices and curry sauce. Cook for about 5 minutes.

5. Serve while hot.