Kottu Roti, also known as Koththu Roti, is a popular and beloved dish in Sri Lankan cuisine. It is a stir-fried street dish that combines chopped roti (flatbread) with various vegetables, meats, and spices. This flavorful and unique dish can be found on almost every street corner in Sri Lanka and is enjoyed by locals and tourists alike. In this blog post, we will explore the history, ingredients, preparation method, variations, popularity, and cultural significance of Kottu Roti.
History of Kottu Roti
The origins of Kottu Roti can be traced back to Batticaloa, a city in eastern Sri Lanka. It was created by accident in the 1960s when a chef at a small restaurant in Batticaloa accidentally dropped some leftover roti into a hot pan while making dinner. The sound of the sizzling roti and the aroma of the spices caught the attention of the customers, who requested that the chef make more of this new dish. And thus, Kottu Roti was born.
Initially, the dish was made with just roti, onions, and spices. However, as it gained popularity, other ingredients such as vegetables, meats, and eggs were added to create different variations of Kottu Roti. Today, it is considered one of Sri Lanka’s national dishes and has become a staple street food across the country.
Ingredients used in Kottu Roti
Kottu Roti is a versatile dish that can be made with a variety of ingredients. However, there are a few key ingredients that are crucial for the flavor and texture of the dish.
Roti
The base of Kottu Roti is, of course, the roti itself. Roti is a type of flatbread made from wheat flour, water, and salt. It is usually cooked on a flat griddle and can come in different shapes and sizes. The roti used in Kottu Roti is cut into thin strips before being stir-fried with other ingredients.
Vegetables
An essential part of Kottu Roti is the assortment of vegetables that are added to the dish. Some commonly used vegetables include carrots, cabbage, leeks, onions, bell peppers, and green beans. These vegetables not only add texture but also provide a balance of flavors to the dish.
Meats or Protein
Kottu Roti can be made with various types of meat, including chicken, beef, pork, or seafood. However, for those who prefer a vegetarian option, tofu or paneer (Indian cottage cheese) can also be used as a protein source. The meat or protein is usually marinated in spices before being added to the dish, making it more flavorful.
Spices and Sauces
Spices play a crucial role in giving Kottu Roti its signature flavor. A blend of Sri Lankan spices such as curry powder, turmeric, cumin, and coriander is usually used. Additionally, sauces like soy sauce, chili sauce, and tomato ketchup are added to the dish for a tangy and spicy kick.
Preparation method
The preparation of Kottu Roti is an art form in itself. Traditionally, the dish was prepared on a large, flat iron griddle called a miris gala. However, it is now more commonly prepared on a hotplate or large wok-like pan.
Firstly, the roti strips are added to the hot pan and stir-fried with some oil and spices until they become crispy. Then, the vegetables and meats are added to the pan and stir-fried along with the roti. The chef skillfully uses two metal blades to cut and mix the ingredients in a rhythmic manner. This not only mixes all the flavors together but also creates a distinct clanging sound that can be heard from a distance, attracting customers.
Once all the ingredients are cooked and well combined, the dish is transferred onto a serving plate and topped with a fried egg and garnished with fresh herbs. It is usually served with a side of spicy gravy or curry to add another layer of flavor to the dish.
Variations of Kottu Roti
Kottu Roti has become a popular street food in Sri Lanka, and as a result, it has evolved and adapted to suit different tastes and preferences. Some common variations of Kottu Roti include:
Cheese Kottu Roti
This variation includes the addition of cheese, usually mozzarella or cheddar, which melts into the dish and gives it a creamy texture.
Egg Kottu Roti
In this variation, an egg is cracked and mixed into the dish while it is being stir-fried, giving it a protein boost and making it more filling.
Seafood Kottu Roti
As Sri Lanka is an island nation, seafood is a significant part of their cuisine. This variation of Kottu Roti includes an assortment of seafood such as prawns, squid, and fish, making it a flavorful and indulgent dish.
Vegetable Kottu Roti
For vegetarians or those looking for a healthier option, vegetables like carrots, cabbage, beans, and bell peppers are used in place of meat or protein. This version of Kottu Roti is still packed with flavor and nutrients.
Popular places to find Kottu Roti in Sri Lanka
As mentioned earlier, Kottu Roti is readily available on almost every street corner in Sri Lanka. However, there are some places known for serving the best Kottu Roti in the country. Here are a few of those places:
Galle Face Green, Colombo
Galle Face Green is a popular beachfront park in the heart of Colombo, the capital city of Sri Lanka. In the evenings, this area transforms into a bustling street food market, and one can find multiple vendors selling delicious Kottu Roti.
Dehiwala-Mount Lavinia
This coastal town located just south of Colombo is renowned for its seafood restaurants. However, it also has some fantastic food stalls and small eateries that serve mouth-watering Kottu Roti.
Kottu Rotti Corner, Batticaloa
As mentioned earlier, Batticaloa is where Kottu Roti originated, and it is still considered the best place to try this dish. The Kottu Rotti Corner is a small restaurant in Batticaloa that serves authentic and delicious Kottu Roti.
Cultural significance of Kottu Roti
Kottu Roti is not just a dish; it has become an essential part of Sri Lankan culture and identity. It is a dish that brings people together, and families often gather around a large plate of Kottu Roti to share a meal. It is also a common sight at festivals, weddings, and other cultural events.
Moreover, Kottu Roti has also become a symbol of national pride. In 2016, Sri Lanka broke the Guinness World Record for the largest plate of Kottu Roti, weighing over 1,200 kilograms, to celebrate their independence day.
Conclusion
In conclusion, Kottu Roti is not just a dish; it is an experience. From its humble beginnings in Batticaloa to becoming a national dish loved by many, Kottu Roti has come a long way. Its unique blend of flavors, the art of its preparation, and the cultural significance it holds make it a must-try dish for anyone visiting Sri Lanka. So, the next time you find yourself in this beautiful island nation, don’t forget to try some Kottu Roti from one of the many street food vendors or restaurants.
