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

FAQs

Is kottu roti Sri Lankan or indian? ›

This dish is a Sri Lankan classic: stomach-filling, tastebud-tingling street food at its finest. Kottu roti is a little like fried rice, if you took out the rice and replaced it with finely chopped roti bread.

These are chopped and mixed by repeated pounding using heavy iron blades/spatula, the sound of which is very distinctive and can usually be heard from a long distance. Depending upon what ingredients are used, the variations are vegetable, egg, beef, chicken, mutton, and fish kottu roti.

Koththu is considered as the Sri Lankan equivalent of the hamburger, in terms of its popularity. It's a common dinner dish. Koththu is made from Godhamba roti (a type of Sri Lankan roti) and vegetables, egg and/or meat, and spices; the bread is described as similar to parata.

Kothu' means shredded or minced, and Kothu parotta recipe is all about shredded parotta tossed in fried vegetables or chicken or salna. It is the classic street food of South India, which one consumes as a snack, breakfast, or dinner.

Kottu roti

Another quintessential Sri Lankan eat, kottu roti is ubiquitous — in fact, it's Sri Lanka's national dish.

Roti. Godamba roti is a simpler Sri Lankan flatbread usually made from wheat flour. Most popular roti is Pol roti, where shredded coconut is mixed into the dough. Another variant is spicy roti, in which chopped onions and green chilies are used when making the dough.

Dr. Jayatissa pointed out that transfaty acids are very high in kottu and in fried rice because palm oil is used to fry these foods. The palm oil is used to make Kottu and fried rice after using the oil two or three times to fry other varieties of food. Cholesterol deposits in the liver and cause a fatty liver.

They are two different countries.

With 30 kilometers of ocean separating the countries at places, Sri Lanka can sometimes be overlooked when India is right above it due to its large size and world influence.

It is difficult to pinpoint the origins of this dish, although most sources claim that Kothu originated in the eastern Tamil regions of Trincomalee or Batticaloa in the 1970s. Gradually, it was also adopted by the Sinhalese, ironically making this dish something common that both communities came to love.

Faluda, biryani, and wattalapam are foods that has its roots in the Sri Lankan Muslim community.

Do Sri Lankans eat pork? ›

Along the coasts, you'll often see fish, shrimp, or crab. In the high hills of central Sri Lanka, pork is used; chicken, beef, goat, and lamb are found island-wide.

Kottu is Sri Lanka's hamburger – everybody's favorite go-to fast food when craving something tasty and greasy. It resembles fried rice, except instead of rice, it's made with a type of roti known as godamba roti (a flat, crispy bread).

A chicken kottu roti recipe for those of you who need that extra kick of spice. This version of the recipe is also known as Dolphin kottu. It is similar to your everyday chicken kottu ONLY spicier with a few extra ingredients. Kottu, in its many varieties, is a popular Sri Lankan street food.

Kuttu Ki Roti or Buckwheat Flour Flatbread is made with buckwheat flour, mashed potatoes and spices. It is a gluten free and perfect during festive Indian fast. Moreover, Kuttu Ki Roti is a healthy alternative for wheat flour roti. It is a staple food during fasting periods.

' Though the concept may be simplistic, Koththu Roti has a history as rich as its taste. Koththu is considered the Sri Lankan equivalent of the hamburger, in terms of its popularity. It began in the 1970s as a part of Tamil culture.

String hoppers are nests of noodle-like dough and are a Sri Lankan breakfast staple. Common accompaniments include curries, curd (fresh buffalo yoghurt), chutneys and palm syrup known as 'trickle'. They are healthy and comforting, and their versatility means they can be enjoyed with any meal or even as a snack.

Although Sri Lankan food is similar to south Indian cuisine in its use of chilli, cardamom, cumin, coriander and other spices, it has a distinctive taste, and uses ingredients like dried Maldive fish which are local to the area.