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Kottu roti ( ta, கொத்து ரொட்டி; si, කොත්තු රොටි), alternatively spelled kothu roti, is a Sri Lankan dish consisting of chopped
The word ''koththu'' means "to chop" in Tamil, referring to its method of preparation. This has been simplified in Tamil and Sinhalese to Kothu or Kottu respectively. It is generally considered that it originated as street food in the eastern Tamil regions of Trincomalee or
roti
Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trinid ...
, a meat curry dish of choice (such as mutton, beef, seafood, or chicken
The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult m ...
), along with scrambled egg, onions, and chillies. The ingredients are chopped together using special cleavers as they sautee on a hot griddle. A variation of the dish is found in the South India
South India, also known as Dakshina Bharata or Peninsular India, consists of the peninsular southern part of India. It encompasses the Indian states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana, as well as the union territo ...
n states of Tamil Nadu
Tamil Nadu (; , TN) is a States and union territories of India, state in southern India. It is the List of states and union territories of India by area, tenth largest Indian state by area and the List of states and union territories of India ...
and Kerala
Kerala ( ; ) is a state on the Malabar Coast of India. It was formed on 1 November 1956, following the passage of the States Reorganisation Act, by combining Malayalam-speaking regions of the erstwhile regions of Cochin, Malabar, South ...
, known as kothu parotta ( ta, கொத்து பரோட்டா), which is made using parotta
Parotta or Porotta is a layered Indian and Sri Lankan flatbread made from Maida or Atta, alternatively known as flaky ribbon pancake. It is very common in the Indian states of Kerala and Tamil Nadu and widely available in other states like Kar ...
instead of roti. Kottu roti can also be found internationally in restaurants in regions containing Tamil, Sinhalese and Malayali diaspora populations.
History
The word ''koththu'' means "to chop" in Tamil, referring to its method of preparation. This has been simplified in Tamil and Sinhalese to Kothu or Kottu respectively. It is generally considered that it originated as street food in the eastern Tamil regions of Trincomalee or Batticaloa
Batticaloa ( ta, மட்டக்களப்பு, ''Maṭṭakkaḷappu''; si, මඩකලපුව, ''Maḍakalapuwa'') is a major city in the Eastern Province, Sri Lanka, and its former capital. It is the administrative capital of the B ...
in the 1960s/1970s, as an inexpensive meal for the lower socio-economic classes. The basic rotti is made of Gothamba flour, a flour made out of a variety of grains-referring to the white flour.
Another origin theory claims that the dish was created as kothu parotta in Madurai
Madurai ( , also , ) is a major city in the Indian state of Tamil Nadu. It is the cultural capital of Tamil Nadu and the administrative headquarters of Madurai District. As of the 2011 census, it was the third largest Urban agglomeration in ...
, India, where it is made using parotta
Parotta or Porotta is a layered Indian and Sri Lankan flatbread made from Maida or Atta, alternatively known as flaky ribbon pancake. It is very common in the Indian states of Kerala and Tamil Nadu and widely available in other states like Kar ...
from Maida, which is called bleached flour in areas outside South Asia.
Preparation
Kottu, is made up of ''paratha ''or ''godamba roti'', which is cut into small pieces or ribbons. Then on a heated iron sheet or griddle, vegetables and onions are fried. Eggs, cooked meat, or fish are added to fried vegetables and heated for a few minutes. Finally, the pieces of cut ''paratha'' are added. These are chopped and mixed by repeated pounding using heavy iron blades/spatula, the sound of which is very distinctive and can usually be heard from a long distance. Depending upon what ingredients are used, the variations are vegetable, egg, chicken, beef, mutton, and fish ''kottu roti''. It is sometimes prepared and served as a fast food dish.See also
*Cuisine of Sri Lanka
Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the count ...
References
External links
{{Sri Lankan cuisine Flatbread dishes Sri Lankan cuisine Tamil cuisine Kerala cuisine