Srilankan Kottu Roti

Kottu roti is one of the street foods of Srilanka. Ther are quite a number of versions to make this one.The authentic way of making Kottu is to pulverize the ingredients with two blunt metal cleavers on an iron tray over a hot gas burner. The action and racket it creates may be the origin of the word "Kottu". The racket may also be a way of announcing Kottu Roti to potential customers. Most places go as far as the person who orders can request the song he wants the Kottu maker to play. But generally the taste is the smae if you mix the ingredients in a pan less the racket.It was most likely was invented by someone who had a little leftover godamba roti (A very thin bread) and some left over curry. It takes some time to prepare, but the ultimate product is worth the while.

Ingredients

• 5 Godhamba Rotis or any other parantha or rotis.
• 250 gram chicken breasts (pre-cooked and shredded),
• 1/2 cup carrots,
• 1/4 cup cabbage, 
• 2 sliced big onions,
• 3 green chillies sliced thin, 
• 1 large tomato,
• 2 Eggs,
• 1 teaspoon Pepper,
• 1 tea spoon Chilli Powder, 
• 1 tablespoon Ginger Garlic Paste,
• 1 tsp Cummin Seeds, 
• 1 Tsp Mustard Seeds
• 1 tablespoon Soya Sauce,
• Salt to taste,
• Oil for Frying

Method

Cut the godhamba roti into small pieces with a knife or food scissor. Slice the carrots,cabbage into thin strips and set aside. In a deep frying pan add the oil and when hot add the mustard seeds. 

Thereafter, add the cumin seeds, garlic paste, crushed pepper, crushed chillies, green chillies, onions, carrots, leeks, cabbage, curry leaves and salt, along with the soya sauce and tomatoes and fry well.Remove from pan and set aside.

In the same pan add oil and whisked eggs, salt to taste and scramble. Mix in the fried vegetables, add the pieces of godhamba roti and sauté for a while. Spoon in the chicken curry and pieces of chicken and fry for another 5 minutes until the sogginess in the entire dish goes away. Mix and serve hot.

Vegetarians can replace the chicken and eggs with pre cooked Soya Chunks cut into small pieces.

Godamba Roti

Ingredients

• 600g of All Purpose Flour
• 3 tsp Sugar 
• 2 tsp Salt (or to taste)
• Water to knead the dough
• 2 tbsp Vegetable oil

Method

Mix flour, sugar and salt.Add water and kneed for about 10-15 mins (The mixture should be very elastic and much wetter than a normal bread dough)

Create 3cm diameter balls of dough .Put about ½ cm of oil into a flat dish (a Pirex dish of a height more than 3cm would do) Apply oil around the balls or dough and place inside the dish

Cover with Clingfilm and leave in a warm place for 1-2hrs.Oil a flat surface and flatten the balls of dough till they are nearly transparent Heat a frying pan and place the flattened Roti in it

Flatten another ball of dough and place it on top of the previous Roti in the pan, then flip them both over so that the second Roti is now underneath (The Roti is cooked when they start to have a few brown patches)
Repeat this flattening, placing on to and flipping process till you finish all the Roti