Another Lankan street food... Kottu! Who would not like it? Chopped parotta seasoned with sauteed veggies and meat of your choice - be it fish, chicken or beef...or even minus meat... you name it.
If you have been to Galle Face Green Sidewalk, you would probably have experienced the constant clattering sound of making Kottu. There are number of cafes almost all over the country which sell kottu rotis. The whole parotta (or godhamba roti) is chopped randomly using a pair of blunt metal blades - that's when you experience the so called clatters.
It's a main course dinner meal. No extra condiments required but a little bit of tongue tickling chilli paste (spicy food haters, Beware!) will double the flavor, for sure!
1. Heat the butter and oil in a wok and lightly fry the chicken. Remove and place on paper towel.
If you have been to Galle Face Green Sidewalk, you would probably have experienced the constant clattering sound of making Kottu. There are number of cafes almost all over the country which sell kottu rotis. The whole parotta (or godhamba roti) is chopped randomly using a pair of blunt metal blades - that's when you experience the so called clatters.
It's a main course dinner meal. No extra condiments required but a little bit of tongue tickling chilli paste (spicy food haters, Beware!) will double the flavor, for sure!
Ingredients:
Godhamba/Parotta roti - 5 (Chopped coarsely)
Chopped Chicken Breasts (marinated) - 1 Cup
Carrot -1 Cup (Thinly cut in lengthwise)
Cabbage - 1 Cup (Thinly cut in lengthwise)
Chopped Green Beans - 1 Cup
Finely Chopped Scallion - 1/2 Cup
Lightly Beaten Egg - 1 (Optional)
Grated Garlic - 1 Tbsp
Ginger & Garlic Paste - 2 Tsp
Turmeric Powder - 1 Tsp
Chilli Flakes -to taste
Salt - to taste
Oil - 1 Tbsp +Butter 2 tbsp
Method:
1. Heat the butter and oil in a wok and lightly fry the chicken. Remove and place on paper towel.
2. In the same wok add the grated garlic and ginger garlic paste. Cook till the raw flavor goes.
3. Now add the veggies one by one (except scallion) and saute for just a minute. Pour the beaten egg and cook undisturbed, for half a minute,
4. When the egg is almost done, scramble with a wooden ladle and mix well.
5. Add turmeric powder, chilli flakes and salt. Add the fried chicken as well.
6. Add the chopped roti and fold really well. The seasoning should coat every bit.
7. Finally add the scallion, cover and cook for a minute and remove from heat.
8. Serve hot with chilli paste or a spicy meat gravy.
Notes:
*See the chicken marination method here.
* If you like, you can add the meat gravy while the veggies are getting sauteed itself.
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