Kothu Roti: Honouring Tamil Heritage Month
What a joy it has been to immerse ourselves in the vibrant world of Sri Lankan cuisine! From the rich blend of spices and aromatics to the layers of history and tradition, we've fallen in love with the incredible depth behind Tamil culture and cuisine. A heartfelt thank you to our amazing friends who have shared their knowledge and culture with us—we’re so grateful.
Today, we're excited to share a recipe for Kothu Roti, a dish full of bold flavours and endless possibilities. Whether you enjoy the classic version or experiment with a vegan twist (like ackee, tofu, or curried eggplant), we hope this recipe sparks your curiosity and love for Sri Lankan cooking. Dive in and enjoy!

Kothu Roti Recipe
Serves: 4
Ingredients:
For the Chicken Marinade:
4 boneless chicken thighs
Fenugreek, 1/2 tsp
Turmeric, 1 tsp
Salt, 2 tsp
Chili powder, 1 tbsp
Curry powder, 1 tbsp
Garlic, minced, 1 tbsp
Ginger, minced, 1 tbsp
Tamarind, 2 tbsp
For the Chicken Curry:
Cooking Oil, 2 tbsp
Cloves, 5
Green cardamom pods, 1 tsp
Coriander, 1/2 tsp
Mustard seeds, 1/2 tsp
Cinnamon stick, 1 (optional)
Curry powder, 1 tbsp
Fenugreek, 1/2 tsp
Turmeric, 1 tsp
Chili powder, 2 tsp
Shallots (or onions, red or yellow can work) Sliced, 1 cup
Ginger, minced 1 tablespoon
Garlic, minced, 2 tablespoons
Curry leaves, 1/2 cup
Green chiles or red chiles, diced 1/2 tsp
Salt, 2 tsp
Black pepper, 1 tsp
Bay leaves, 1
3/4 cup water
1 cup coconut milk
Lime juice, 1 tbsp
For the Kothu Roti:
Butter, 2 tbsp + 2 tbsp cooking oil
Shallots (or onions, red or yellow can work)
Leeks, 1 cup
Curry leaves, 1/2 cup
Cabbage, 1/2 cup
Carrots 1/4 cup
3 eggs
Salt, 1 tbsp
Chilli pepper, 1 tbsp
2 cups of sliced and cooked paratha
Turmeric, 1 tbsp
Parprika, 1 tbsp
Curry powder, 1 tsp
For toppings: Green onions, lime, curry leaves, green chili peppers, red chili peppers (optional)
Directions:
Cooking the Chicken Curry:
Marinate the chicken with the marinade ingredients and refrigerate for 1 hour.
Heat a large wok over medium heat. Add oil and toast the whole spices (cloves, cardamom pods, coriander, mustard seeds, and cinnamon, if using) until fragrant.
Add minced garlic and ginger, stirring until aromatic.
Stir in the shallots and cook until golden.
Add curry leaves and diced chilies, mixing well.
Sprinkle in curry powder, chili powder, and turmeric, toasting the spices briefly.
Increase the heat to medium-high and add the marinated chicken. Sear briefly on each side until lightly browned, about 1 minute per side.
Pour in water and coconut milk, followed by the bay leaf then stir.
Add lime juice, and adjust salt and pepper to taste.
Cook until the chicken reaches an internal temperature of 165°F. Reserve the curry.
Cooking the Kothu Roti:
Cook the paratha on a tawa or flat frying pan. Let it cool, then roll and slice into 2 cm strips.
Heat butter and oil on a griddle or large frying pan.
Add sliced shallots and sauté until softened.
Stir in the leeks, followed by curry leaves, cabbage, and carrots.
Create a well in the center, crack in the eggs, and scramble. Season with salt and pepper. Stir quickly to avoid clumping.
Add the sliced paratha and season with turmeric, paprika, curry powder, and additional salt and pepper, if needed.
Mix thoroughly, using two spatulas if possible, to mimic the street vendor technique.
Serve hot, topped with green onions, lime, curry leaves, and optional chiles.

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