Kottu (also known as kottu roti or alternatively spelled kothu roti (Tamil: கொத்து ரொட்டி; Sinhala: කොත්තු රොටි) meaning chopped roti) is a Sri Lankan dish made from godhamba roti (a type of Sri Lankan roti) and vegetables, egg and/or meat, and spices. The bread is described as very similar to the type found in the south Indian kothu parotta and Roti canai. A common dinner dish, kottu has become popular in cities with a significant Sri Lankan diaspora population, such as Toronto, London, Sydney, and New York City's Tompkinsville neighbourhood.
|Place of origin||Sri Lanka|
|Main ingredients||godhamba roti|
|Ingredients generally used||Vegetable, Chicken, Cheese, Beef, Fish, Seafood, Mutton and Pork|
Generally, the consumer chooses what and how much of the amount of ingredients are included if someone else is preparing. Kothu is considered the Sri Lankan equivalent of the hamburger, in terms of its popularity.
Kothu Roti, also known "Kottu" or "Kotthu", is a popular street dish that is widely consumed throughout Sri Lanka and is very popular in Sri Lankan cuisine. The word "Kothu" means "to chop" in Tamil and the name is derived from how the dish is prepared. Kothu Roti has its origins within the Sri Lankan Tamil community.
Along with chopped flatbread, the other ingredients are egg, meat, and is often served with salna, a spicy sauce/gravy. The ingredients are sautéed on a hot cast-iron griddle while being chopped and mixed by repeated pounding using heavy iron blades/spatula, the sound of which can be heard from a long distance.
Kothu Parotta or Koththu Parotta is a variant that originated in Madurai, in the South Indian state of Tamil Nadu. It is made using parotta from Bleached flour; locally called Maida. Other variants of kothu parotta are Muttai kothu parotta, chilli parotta.It is also called Veechu parota (in Kerala).
It is very popular in Tamil Nadu, and is also available in many other parts of India and in Sri Lanka. Like the parottas, it is common in roadside shops called thattu kadai (lit. plate shop). It is available in other south Indian states. Kothu idly is also a similar dish prepared with idly instead of parotta.
It is also a very popular dish the Maldives, where it is available with many varieties of meat; Chicken koththu, Beef koththu, Tuna koththu, Crispy chili koththu, Valhomas (Smoked Tuna) Koththu and Mixed koththu.
- Macan-Makar, Marwaan (3 November 2016). "Rise of "Kothu Rotti" From Its Tamil-Muslim Origins in Batticaloa to a Sri Lankan National Food with a "Sound Bite"". Retrieved 24 April 2020.
Word spread quickly about this novelty: a street-food dish whose name means “chopped roti” in Tamil.[unreliable source?]
- Ife, Thomas (25 April 2020). "A Popular Sri Lankan Kottu Roti recipe". desiblitz.com. Retrieved 25 April 2020.
Kottu is the Tamil word for ‘chopped’, which has an element of onomatopoeia about it, when thinking about the sound of the blades.
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- Lam, Francis (26 November 2014). "Sri Lankan Kottu Roti, by Way of Staten Island". nytimes.com. Retrieved 25 April 2020.
- "Kothu Parotta is The Most Delicious Street Food Item to Try in Tamil Nadu". NDTV Food.
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- "Indian food gets a twist here". Deccan Herald. 4 October 2019.
Media related to Kottu at Wikimedia Commons