Sri Lankan Chicken Kottu Roti Recipe | Food Voyageur (2024)

FAQs

Is kottu roti Tamil or sinhalese? ›

Though no-one is certain exactly where kottu roti came from, it's mostly thought to have originated in the Tamil regions of Sri Lanka, particularly the towns of Batticaloa and Trincomalee. It was popularised in the 1970s as a cheap street-food snack, and a smart way to use day-old bread.

The Pot Kottu, serves various types of kottu from pork, fish, bacon, and sausages. This kottu is served with a fried egg, some chilli paste, a slice of zucchini and parsley.

Sri Lanka's national dish is definitely rice and curry. Every meal that includes rice and curry is a hit to the senses and it can be different each time.

Sri Lankan Tamils (Tamil: இலங்கை தமிழர், ilankai tamiḻar or ஈழத் தமிழர், īḻat tamiḻar), also known as Ceylon Tamils or Eelam Tamils, are Tamils native to the South Asian island state of Sri Lanka.

Faluda, biryani, and wattalapam are foods that has its roots in the Sri Lankan Muslim community.

Along the coasts, you'll often see fish, shrimp, or crab. In the high hills of central Sri Lanka, pork is used; chicken, beef, goat, and lamb are found island-wide.

They are two different countries.

With 30 kilometers of ocean separating the countries at places, Sri Lanka can sometimes be overlooked when India is right above it due to its large size and world influence.

Is kotthu healthy? ›

Dr. Jayatissa pointed out that transfaty acids are very high in kottu and in fried rice because palm oil is used to fry these foods. The palm oil is used to make Kottu and fried rice after using the oil two or three times to fry other varieties of food. Cholesterol deposits in the liver and cause a fatty liver.

A chicken kottu roti recipe for those of you who need that extra kick of spice. This version of the recipe is also known as Dolphin kottu. It is similar to your everyday chicken kottu ONLY spicier with a few extra ingredients. Kottu, in its many varieties, is a popular Sri Lankan street food.

It began in the 1970s as a part of Tamil culture. Like most famous dishes worldwide, it has very humble beginnings, where a cook's creativity relies on spices rather than ingredients. The popular dish is believed to have been first created in the Batticaloa or Trincomalee.

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 translates from Sinhalese as chopped, and this hugely popular Sri Lankan street food consists of chopped up roti (a type of flatbread), stir-fried with chicken, vegetables and egg.

The Tamils in Sri Lanka can be divided into two groups, the Sri Lankan Tamils, who are native to the island of Sri Lanka and the Indian Tamils or Hill Country Tamils, who are descendants of bonded labourers sent from Tamil Nadu to Sri Lanka in the 19th century to work in tea plantations.

You just say Chapathi (99.99% of Tamilians will understand) Roti is close alternative — but caution few other things are also called as Roti in Tamil.

Origins of Kothu

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.

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).