Now you can make Kottu Roti, the famous Sri Lankan Street Food at home using these great recipes. The sliced flatbread soaks up the spicy flavors of the chicken, beef and vegetable curry for a delightful snack, lunch or main meal. It is a wonderful way to make use of left-over curry from the night before. The traditional Kottu roti is made with Godhambara roti, also called roti canai originating from Malaysia, or paratha flatbread from India. But, any thin flatbread will do, as it is merely used to soak up the liquid to make it easier to eat with a folk or spoon. There are many variations and you can invent your own. Try some of the recipes below. Some other options are: chicken, beef, pork, fish, egg, cheese and a variety of vegetable variations.
for the Curry Spices (if leftover curry is not used)
Use a large wok or heavy frying pan, stir-fry the onion in the hot oil until just starting to soften. Add the chopped garlic and ginger, sautéing for a few seconds, without burning. Add all the vegetables, the curry spices, salt and pepper, and stir-fry for a few minutes. Add the chicken, cayenne pepper and the curry sauce and stir-fry the mixture until the vegetables are just starting to soften. Whisk the eggs together in a bowl. Add to the mixture, scrambling the eggs. Add cheese as an option. Turn down the heat. Then, quickly add the shredded roti, and mix thoroughly until the roti is completely coated with the mixture, soaking up the juices. Cook for about 5 minutes over low heat. Serve hot from the pan with extra leftover curry sauce. You can use cooked beef, pork, or extra vegetables for different versions.
Combine tomato, green chilli, curry leaves, half the sliced onion, ginger and garlic in a food processor and process to form a paste. Next, heat the oil in a large wok or heavy frying pan over high heat. Add the blended spice paste and sauté, stirring frequently, for 5 minutes or until slightly coloured. Add the curry powder, curry spice mixture (see above), tomato paste, cumin and soy sauce, and mix through. Add the cabbage, carrot and remaining sliced onion, and saute for 1-2 minutes, until vegetables are just starting to soften. Add the roti and cook for 2 minutes or until well combined and heated through. Push the mixture to the side of the wok, add beaten egg and stir for 1 minute or until just set. Stir to combine the egg with the rest of the mixture. Serve hot with lemon wedges, extra chilli, coriander or other fresh herbs.
Make the curry paste by pulsing the garlic, ginger, tomato, half an onion, and 2 jalapenos in a blender or food processor to form a paste. Heat the oil in a wok or heavy pan over high heat and toast the fennel seeds. Then, add the paste from the blender bowl and cook while stirring for 1 minute. Then, add the tomato paste and dark soy sauce and cook for 30 seconds. Next, add the chili powder, ground cumin, coriander powder, curry powder into the mixture and combine well. Lower the heat to moderate high heat and cook together for another 2 minutes. Finally add the shredded roti in, and mix thoroughly into the paste. Continue to cook for an additional 2 additional minutes, and serve hot with extra chilli sauce and fresh herbs.
For the curry sauce
Heat a frying pan over a moderate to high heat. Toast the spices and curry leaves for several minutes until aromatic. Grind the spices and a pinch of salt using a pestle and mortar. Add in the ginger and garlic, and crush to form a paste. Combine the ingredients to make the curry sauce. Heat a wok or heavy frying pan over a high heat and add half the oil. Fry the rotis briefly until starting to brown around the edges, then remove onto a plate. Next add the rest of the oil, followed by the spice paste, and mix to combine well. Add the carrot, cabbage, chilli and lamb, and stir-fry for 5 minutes, then spring onions. Stir-fry for 2 minutes more, cooking the egg in a well made in the mixture. Return the rotis to the pan and mix to combine well. Serve hot, garnished with coriander leaves and lime wedges.
For the Paste
Coarsely grind the paste ingredients using food processor, blender or chopper. Finely shred the flat breads, such as parathas, or similar. Heat oil in a large pan or wok. Add the coarsely ground mixture and stir-fry until the mixture aromatic and golden brown. Next add the chili powder, curry powder, tomato puree and soy sauce and combine mix well form a thick sauce. Add salt and pepper to taste. Add the shredded parathas or other flatbreads and mix well until the pieces are well coated with spices. Reduce the the heat and add carrot and scallions and mix well. Cook slowly for a few minutes and then serve hot with fresh herbs and extra fresh chilies.
Heat 2 tablespoons of oil in a wok or frying pan over moderate heat. When the oil is hot, add the shrimp, 1 teaspoon coriander, 1 teaspoon paprika, 1/2 teaspoons cumin and 1/2 teaspoons turmeric and sauté the mixture for 4-5 minutes. Remove the shrimp and set aside. Add the remaining oil to the same pan and sauté onion for about 5-6 minutes, stirring frequently.Add in the garlic and ginger and fry for about 2 minutes. Next, add the carrots, celery, and cabbage and sprinkle with the remaining coriander, paprika, cumin and turmeric. Reduce the heat to low heat on slow cook the vegetables until just tender. Shred the roti with a sharp knife. When the vegetables are cooked add the shrimp, the cut shredded roti and chopped green chillies. Season with salt and pepper and mix well to fully coat the roti pieces with the sauce. Serve hot, garnished with extra chillies, parsley and your choice of fresh herbs and sauces!