Sri Lankan Chicken Kottu Roti Recipe
Shredded roti mixed with chicken curry, vegetables and egg
Calories:
Servings: people
Equipment
- Pots and Pans
- Cooktop
Ingredients
Gothamba roti
- 2 cup All-purpose flour
- 3/4 cup Water Tap water
- Pinch of salt
- Oil (Enough to cover the dough) Canola, vegetable oil
Kottu roti
- 400 g Shredded Roti
- 2 Carrots Shredded
- 3 tbsp Red onion chopped
- 2 sprigs Spring onion Finely sliced
- 1 tsp Ginger Chopped
- 1 tsp Garlic Chopped
- 1 tsp Red Chilli Chopped
- 10 Curry leaves Chopped
- 2 Eggs
Instructions
Gothamba roti
- Combine flour, water, salt in a bowl and mix well
- Transfer the combined dough into a surface, knead the dough for 5-6 mins, until its smooth & soft ( Add flour to the work surface and on top of the dough, if it is too sticky)
- Portion the dough into 6 equal portions
- Using your palm in a circular motion, shape them into smooth balls
- Add oil to a deep tray and add the prepared dough balls inside the tray with oil (the dough balls need to be submerged in oil) Leave at room temperature for 2 hours.
- After the dough has rested for 2 hours, take them out of the oil and flatten the dough in a clean surface using your palm and fingertips until you have a thin circular shaped roti
- Heat flat pan on a medium heat
- Once the pan is heated cook the prepared roti on the pan cooking both sides
Kottu roti
- Cook a thick boneless chicken curry and separate the meat from the gravy and shred the chicken using a fork
- Add 3 Tbsp of oil to a pan on medium heat
- Add onion, garlic, ginger, carrots, chilli, curry leaves and cook for 2 minutes until cooked
- Make a small space on the inside of the pan and add the eggs
- Cook the eggs while scrambling. Mix the vegetables and eggs together once the eggs are cooked
- Add in the shredded roti, shredded chicken and the gravy. Mix together
- Serve it warm
Video
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