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.

Depending upon what ingredients are used, the variations are vegetable, egg, beef, chicken, mutton, and fish kottu roti. It is often prepared and served as a fast food dish.

Wood apples are known by a variety of names in India, including monkey apple, curd apple, elephant apple, kothu, kaitha, kath-bael, kavith, and others. It is an authentic Indian delicacy that may be enjoyed during the winter months.

A 'roti' is a type of Sri Lankan flatbread that comes in many different varieties and can be eaten at breakfast, lunch, dinner - and even dessert! Pol rotis have a similar taste to naan bread. Served warm, they are made with wheat flour and scraped coconut.

The truth is Sri Lankan cuisine is punchier and can be spicier than the Indian neighbours. Their curries and rice dishes offer a huge array of flavour combinations.

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.

An average kottu accounts for 62% of the maximum daily cholesterol intake level and contains more than 6 g of salt The study identifies kottu as a good mean of serving vegetables.

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.

Kottu. Kottu is one of the national dishes of Sri Lanka, a favorite among locals and tourists throughout the country. It employs crucial elements of national Sri Lankan cuisine: roti flatbread, aromatic spices, crispy vegetables, and tasty meat.

Which country food is kottu? ›

Kottu (also, kottu roti)

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).

Kottu (or kotthu) is a popular Sri Lankan street food that consists of chopped roti bread mixed with vegetables, egg, and meat or seafood, all stir-fried together with spices. It's a delicious and filling dish that can be enjoyed any time of day.

Always eat dishes with rice and talk with the chef as mentioned. Most of Sri Lankan curries are gluten free as they only have coconut milk and oils and spices. Specially do not eat Kottu, String hoppers, Hoppers or any kind of rotti's made from wheat.

A medium-size roti of approximately 40 g has 120 calories. Now, you can add up the rotis and calories. For instance, two roti calories count up to 240, and three roti have about 360 calories.

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.

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.