Koththu Roti

(How to prepare Koththu Parotta/Koththu Roti in Sri Lanka)

Kothu roti is made from Gothamba roti and vegetables, eggs, or meat and various spices. It is a delicious meal generally eaten at dinner time. Apart from the commonest form of Kothu with meat, eggs or vegetables a newer variety with cheese has been introduced. The Gothamba roti is cut or chopped with the use of two metal blades on wooden handles held on both hands on this sheet or skillet. The clashing of metal blades and the skillet creates a very distinctive musical sound which kind of announces the making of this Kothu to the passersby. This can be made using Parotta and that is how this is made in South India where Parotta is popular as with Gothamba roti in Sri Lanka. The ingredients and method are the same as for Kothu roti using Gothamba roti.

Ingredients   

1) Parotta finely chopped (Godamba roti)- 4
2) Onion finely chopped - 1
3) Tomatto finely chopped - 1
4) Curry Leaves - 15
5) Chilli - 2
6) Pepper Powder - 1
7) Chilli Powder - 1/4 spoon
8) Salt to taste
9) Scrambled Eggs - 3
10) Turmeric Powder - 1 pinch
                                                                                                                   

  Ingredients for koththu roti                                                                          

 

  Method
* In a Pan pour 4 spoons oil and then Fry Curry Leaves.
* Put Onion and then fry.Once onion is fryed put tomatto and fry the same.
* Put chilli and fry after tomatto is fryed.Put Chilli Powder ,Pepper Powder , Turmeric Powder,Salt and fry the same.
* Once Step C is done add the scarmbled eggs and then add Parotta and fry the same.Scramble if possible. Check for spice level.Kothu Parotta is ready.