Kothu roti is literally one of my new favorites! I ordered it last year from a take away restaurant as I had heard one of my friends refer to this dish often and fell instantly in love. Through my research and development with this recipe, I learned that although this is a very easy dish to put together, there are definitely tips and tricks to getting a Kothu roti with an authentic taste.
|Butter||1/2 Cup (8 tbs)|
|Sliced onions||1/2 Cup (8 tbs)|
|Curry leaves||1/4 Cup (4 tbs)|
|Sliced leeks||1 Cup (16 tbs) (bulb only)|
|Shredded cabbage||1 Cup (16 tbs)|
|Julienned carrot||1 Cup (16 tbs)|
|Red chilli powder||1 Teaspoon|
|Red chilli flakes||1 Teaspoon|
|Roti||300 Gram (cooked)|
|Chicken gravy||1 Cup (16 tbs) (leftover)|
|Chicken pieces||1 Cup (16 tbs)|
1. In a large kadai or wok, heat the butter and oil till the butter melts.
2. Saute the onion followed by the curry leaves, leeks, cabbage and carrots and allow these to slightly caramelize.
3. Add the chilli powder and chilli flakes.
4. Push everything to one side, add the two eggs and scramble it.
5. Add salt to taste.
6. Mix everything together.
7. Add the roti, followed by the chicken gravy and mix.
8. Add the chicken pieces.
9. Pound everything together using two spatulas.
10. This can also be made with mutton or shrimp.
11. Serve and enjoy!