World Cuisines

Kottu Roti

Sri Lanka

The chopped-roti symphony: godamba roti torn and stir-fried on a hot plate with vegetables, egg and curry meat, to the rhythm of two steel blades. Ingredients: godamba roti (flaky flatbread), chicken or beef curry, eggs, leeks, carrots, cabbage, onions, green chiles, curry leaves, soy sauce, spices.

What it is

The chopped-roti symphony: godamba roti torn and stir-fried on a hot plate with vegetables, egg and curry meat, to the rhythm of two steel blades. Ingredients: godamba roti (flaky flatbread), chicken or beef curry, eggs, leeks, carrots, cabbage, onions, green chiles, curry leaves, soy sauce, spices. Recipe: 1) Shred the roti. 2) Sear meat and vegetables on the flat grill. 3) Add roti and eggs; chop everything together with the blades (the famous tak-tak rhythm). 4) Season and splash with curry gravy. Serve: scalding, with extra curry sauce — Colombo's late-night anthem. Flavor: smoky, spicy, chewy-crisp. History: kottu was born in the Tamil-Muslim eateries of the east coast (Batticaloa) in the 1970s as a way to use up roti; the drumming blades are now the sound of Sri Lankan nights. See also: Hoppers (Appa), Rice and Curry (Sri Lankan).

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