Sri Lanka
Kottu Roti
Sri Lanka's rhythmic street food from the hot griddle
You recognise kottu by its sound: on every street corner in Sri Lanka, cooks chop roti flatbread with vegetables, egg and curry to a beat using two metal blades – a rhythm that became the country's acoustic calling card.
Born as clever leftover cookery, kottu is now a cult dish: spicy, filling and a little different in every region. The chopped godamba roti soaks up the curry aroma perfectly.
Ingredients
- Roti / paratha3
- Cooked chicken200 g
- Egg2
- Leek, carrot, cabbage1 handful each
- Curry powder & curry leaves1 tbsp
- Onion, garlic, gingersome of each
- Soy sauce1 tbsp
★ = available authentic in the Asia Boutique
Preparation
Cut the roti into strips.
Stir-fry onion, garlic, ginger and vegetables over high heat.
Stir in the egg, then add chicken, curry powder and curry leaves.
Fold in the roti strips and chop/toss on the hot griddle.
Season with soy sauce and serve hot.
Make it original
Sri Lankan curry powder and curry leaves give kottu its character. Available in the Asia Boutique.