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Stop food waste by– make only as much as you need as kottu is always best if consumed within 24 hours. Decide if you are going to make the paratha or use store-bought frozen paratha. And the best part is, you are in control of what goes into it so the ingredients are fresh and hygienic. You could make a different type of roti with gluten free flour and use it instead if you like. It still wouldn’t be the same, but I have had heard others who made this with tortillas / regular flat roti and got pretty good results. Submit your question or recipe review here.
If you intend on having beef kottu for dinner, a little pre-planning will make serving easier. Heating- microwave for 1-2 minutes. Over a stovetop, use a non-stick pan to gradually warm the kottu.
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But it was the inspiration to recreate my own version of the Kothu Parota or Kothu Roti. Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.
It is “stir-fried” in the pan, but not to crisp up. What’s even more fun and unique about Sri Lankan Kottu Roti is that this dish has gained in popularity as a great antidote to hangovers! This is why you’ll find street vendors chopping up a storm well into the night and even wee hours of the morning on many days. The carbs, the protein, the spices and the calories will definitely help settle your stomach and keep the nausea at bay. Let me start with this proclamation – Chicken Kottu Roti is the BEST Sri Lankan street food.
Chole Recipe (Punjabi Chole Masala)
If you ever visit Sri Lanka, no trip to Sri Lanka is complete without eating this amazing spicy dish. If you have any questions, write that in the comment box below. I always welcome your thoughts and suggestions. Also, you can share this recipe with your friends and relatives by clicking one of the social share buttons below. Take the Parotta or Roti and cut it into small pieces as shown in the picture below.
15 minutes into cooking time add the dark, roasted curry powderorJaffna curry powder, stir into the gravy. Mix eggs and paratha into the vegetable mixture. Stir in remaining soy sauce, curry powder, and chili powder; stir until coated.
How to make Sri Lankan kothu roti
Skip the optional eggs for a vegetarian version. This won’t affect the taste of the dish. Or use ghee and butter to enhance the flavor. If you’re using leftover parotta or laccha paratha, moisten it with little water to soften it. If you are using leftover curry, reduce the liquid by heating it up on a stovetop or in the microwave.
After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. Other than the parotta or roti, and the optional egg or kurma, the dish requires everyday ingredients from your pantry. When the shredded pieces are well blended with spices and turns hot, remove from heat. Add the shredded parotta or roti pieces. Optional – Pour the ¾ salna or 1 cup vegetable kurma.
Follow the recipe instruction to cook the premade parotta. Even Sri Lankan or Indian restaurants should have plain parathas. If everything else fails, make your own using my recipe mentioned above. If you are using chicken breast, make sure to cut them into smaller cubes. Allrecipes is part of the Dotdash Meredith publishing family.
I’ve read other kottu roti recipes and wasn’t confident that I could even assemble an ingredient list. I am going to show you every step with detailed pictures including the way to cook chicken curry for kothu parotta. Place the chicken over low-medium fire, pour in the oil(2-3 tbs) and cook for 3-5 minutes or until the onions are soft. Make sure to mix and avoid the spices burning. Add the red chilli powder, pepper, salt to season, red chilli flakes and combine well.
If you have used eggs in the earlier step, ensure the eggs are soft cooked and not over cooked. My version is simple but bursting with flavors, healthier and easier to make. Feel free to use store bought parotta, whole wheat parathas or even wholemeal rotis to save time.
It may vary if using homemade rotis. Use any type of masala or curry powder to give the dish a spicy twist. Mix well and keep cooking until most of the water is absorbed by the tomato-onion mixture. Ensure the mixture is moist and has not dried out completely.
The link for the homemade paratha recipe is given below. But knowing how to make the chicken kottu, prevents you from finding any nasty surprises that are more frequent than you think. You never know if these restaurants are using fresh ingredients or old curries and ingredients to make this popular Sri Lankan dish. Have you recreated any of the dishes featured in this series so far? Share your pictures with us on Twitter and Instagram by tagging @lonelyplanet.
For a meat version, simply use chicken salna or chicken kurma. You may need to reduce the spices as meat based dishes are spicer. Your parotta or roti may be salted so add salt only as required. Tear the parottas/ parathas to bite sized pieces, about 1 inch.
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