Kottu roti

Kottu roti is made with a type of flatbread called “Godhambara roti” or “Godamba roti” (which is also called roti canai, which originates from Malaysia, or the flakier cousin – paratha, from southern  India), that is shredded and then mixed with vegetables, meat and eggs (or not, for a vegetarian or vegan option) and aromatic spices and sauces. The whole mix is then chopped and mixed together on a large flat griddle with two large steel chopping blades, which produces that characteristic sound and the theatrics of making kottu roti.

A lot of street vendors will also have their very own beat and rhythm when using those blades, which make for a very tasty as well entertaining dish! It’s the Sri Lankan version of “dubstep teppanyaki”!

There are different versions of this kottu that you can make. So you can adapt this recipe for Curried Chicken Kottu to also make any of the following.

• Roast Chicken Kottu roti (same as the curried chicken kottu, but without the curry and made with roast chicken instead)
• Vegetarian Kottu roti (or vegetable kottu)
• Egg Kottu roti
• Cheese Kottu roti
• Chicken and Cheese Kottu roti
• Beef Kottu roti