kottu-roti
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Kottu Roti is a popular Sri Lankan dish made from godhamba roti (a type of Sri Lankan roti) and vegetables, egg and/or meat, and spices. The ingredients are chopped and mixed together on a flat heated iron surface using two metal blades, creating a unique rhythmic sound that is often associated with the dish. The dish is commonly served at street stalls, beach festivals, and casual dining restaurants in Sri Lanka. Variations of Kottu Roti can be found in other South Asian cuisines.
Recipe
Ingredients:
4 Roti (flatbreads)
2 Carrots
1 large Onion
2 Green Chillies
2 Eggs
200g Chicken (optional)
2 Tomatoes
2 cloves of Garlic
1/2 a Cabbage
2 tbsp Soy Sauce
2 tbsp Oyster Sauce
Salt to taste
2 tbsp Vegetable Oil
1 tsp Curry Powder
1 tsp Chili Powder
1 tsp Turmeric Powder
1 tsp Black Pepper
Instructions:
Chop the roti into small pieces.
Finely chop the carrots, onion, green chillies, cabbage, and tomatoes. Mince the garlic.
If using chicken, cut it into small pieces.
Heat the oil in a large pan or wok over medium heat.
Add the garlic and onion to the pan and sauté until the onions become translucent.
Add the chicken to the pan and cook until it is no longer pink.
Add the chopped vegetables to the pan and stir-fry until they are soft.
Push the ingredients to one side of the pan and crack the eggs into the other side. Scramble the eggs and mix with the rest of the ingredients.
Add the chopped roti to the pan and mix well.
Add the soy sauce, oyster sauce, curry powder, chili powder, turmeric powder, and black pepper to the pan. Mix well and cook for another 2-3 minutes.
Add salt to taste and remove the pan from the heat.
Serve the Kottu Roti hot.