Prakash K. Sivanathan, Niranjala M. Ellawala

Kothu Rotti

Name: Kothu Rotti
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 250 g (9 oz) mutton or chicken curry (Elumas, Kukul Mas Mirisata or Koli Kari) with about 50 ml (1¾ fl oz scant ¼ cup) sauce; 250 g (9 oz) mutton or chicken curry (Elumas, Kukul Mas Mirisata or Koli Kari) with about 50 ml (1¾ fl oz scant ¼ cup) sauce; 1 tbsp frozen peas, defrosted (optional); 150 g (5½ oz) cabbage or leeks or both, finely sliced; ½ tsp ground turmeric; 150 g (5½ oz) carrots (about 2 medium), medium diced; 2 eggs; 250 g (9 oz) mutton or chicken curry (Elumas, Kukul Mas Mirisata or Koli Kari) with about 50 ml (1¾ fl oz scant ¼ cup) sauce; 150 g (5½ oz) cabbage or leeks or both, finely sliced; salt; 8 Veechu Rotti; 1 medium red onion, roughly chopped; 2 green chillies, deseeded and roughly chopped; 7 fresh curry leaves; 2 tbsp oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

8 Veechu Rotti
2 tbsp oil
7 fresh curry leaves<

Asia
Sri Lanka
Street Food
Bread

Method

Chop the rotti into pieces roughly 1.5 cm (½ inch) square either by hand or using a food processor. If you’re doing it by hand, cut the rotti into thin strips and then take a handful and cut these crossway