Sri Lankan Chicken Kottu Roti Recipe | Food Voyageur (2024)

Prep Time: 2 hours hours

Cook Time: 15 minutes minutes

Total Time: 2 hours hours 15 minutes minutes

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

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)

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• 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

• Place the rotis one on top of the other. Roll it all together and slice it thinly.

• 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