Sri Lanka’s favourite street food – packs of punch of flavours and textures in each bite. Legend has it a roti seller was visited by a few hungry tourists just when was closing his roadside stall. So he tossed together leftover scraps of roti, chicken curry, eggs, veggies; basically all the works and created what is today, one of Sri Lanka’s most famous and loved dishes! It’s a plus that the sound of metal spatulas chopping up Kottu Roti on hot pans on the streets of Sri Lanka is so musical! I’m sure you guys will agree – Great food always has a great story around it. #WorldCricEAT #CWC19 #AFGvSL
KOTTU ROTI
Ingredients
1½ cups refined flour
Salt to taste
3 tsps oil + for soaking
2 tsps butter
1 large onion, sliced
½ medium leaks, thinly sliced
1 medium carrot, thinly shredded
2 tbsps tomato puree
¼ tsp red chilli powder
A pinch of turmeric powder
2 tsps curry powder
Crushed black peppercorns to taste
Salt to taste
2 eggs
¾ cup roasted chicken, shredded
2 tbsps ready-made gravy
Coriander sprig for garnish
Lemon wedge to serve
Method
1. Take flour in a large bowl, add salt, drizzle 2 tsps oil and add sufficient water, mix well to form a soft dough.
2. Divide the dough into equal portions and shape them into balls. Immerse them in a bowl of oil and set aside for 5-6 hours.
3. To make the roti, place a dough ball on the worktop and spread the dough using your finger to form a thin sheet.
4. Heat a non-stick tawa, place the roti on it and cook for a few seconds on each side. Set aside.
5. Stack the rotis on top of each, roll and thinly slice them. Cut the slices in half and set aside.
6. Heat butter and remaining oil in a non-stick pan, let the butter melt. Add onion, leaks, carrot and sauté well.
7. Add tomato puree and mix well. Add red chilli powder, turmeric powder, curry powder, crushed black peppercorns and salt. Mix well.
8. Make a well in the centre and break in eggs in it. Mix well. Add chicken and gravy, mix well.
9. Add the prepared roti and mix well. Transfer into serving bowl, garnish with coriander sprig. Serve hot with lemon wedge.
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