Koththu Rotti

 

Koththu Rotti

Ingredients:

Rotti:

• All Purpose Flor - 2 Cups

• Salt - 1 Teaspoon

• Oil - 4 Tablespoon & More

• Water - 2/3 Cup

Koththu:

• Chicken Breast - 450g (Ashad and cut into thin strips)

• Cinnamon - 2 Sticks

• Chili Powder - 1 Teaspoon

• Lime - 2 Teaspoons

• Crushed Ginger and Garlic Paste - 2 Teaspoons

• Onions - 2 (Thinly sliced)

• Coconut Milk - 1/2 Cup

• Tomato Paste - 2 Tablespoons

• Sugar - 1/2 Teaspoon

• Capsicum - 1 Cup (Sliced)

• Large Carrot - 1 (Thinly Sliced)

• Eggs - 2

• Oil - 4 Tablespoons

• Curry Leaves

• Salt (to taste)

Instructions:

Step 1:
For the rotis, sieve the flour and salt in a mixing bowl. Mix the oil first and gradually add warm water. Keep mixing until the dough is formed and not sticky. Add another 1 tbsp oil and knead until smooth. Divide the dough into 8 balls and flatten each ball a bit and lightly brush it with oil. Keep it in the same bowl, covered, for about 2 hours.

Step 2:
Take each ball, roll it between your palms or on a board and shape it into a spiral as seen in the picture. Flatten this spiral using a rolling pin and cook both sides on a pre-heated skillet until brown spots appear. Cut the rotis into 2-inch thin strips for the Koththu.

Step 3:
For the Koththu, first marinate the chicken strips with 1/2 of the spice mix, lime juice and salt for about 30 minutes. Heat 2 tbsp oil in a pan, add the whole spices, curry leaves, half of the sliced onions and sauté until the onions turn light brown. Add 1 tsp of ginger garlic paste and sauté for a minute and add the marinated chicken. Add the remaining spice mix and keep sauteing until the chicken is half cooked.

Step 4:
Add the tomato paste, salt, 3/4 cup of water, coconut milk and let it cook further until the chicken is fully cooked and the curry is a bit thick. Add sugar. Adjust seasoning to taste.

Step 5:
In a separate pan, heat the remaining oil, add the remaining ginger garlic paste, the onions, few curry leaves, cook until the onions become translucent. Add the capsicum and carrot, salt and a sprinkle of ground black pepper, sauté until the vegetables are half done.

Step 6:
Push the vegetables to the side in the pan and add the eggs and scramble them. In the same pan, add about 1 to 1 1/2 cup of cooked chicken curry with the meat, then the shredded roti and mix well. Cook for a few more minutes. Adjust seasoning to taste.

Step 7:
Serve with more chicken curry on the side. You can also sprinkle some lime or lemon juice for extra tang.