Kothu Roti

This is the ubiquitous street food 'kothu roti' recipe. Kothu roti literally means chopped roti, but from what I have observed at the roadside kothu huts, it is usually paratha. There are many different types of kothu rotis. When we make kothu roti at home, we usually make "chicken kothu".

To make the chicken kothu, you need to prepare the chicken curry separately and the roti/paratha separately. These two items are then chopped and fried together with various vegetables and egg. At the kothu huts a heated iron sheet and blades that look like dough scrapers are typically used to make this. We prepare kothu roti in a large pan and it works just fine. 

Roti:
2 1/2 cups flour
Water (as required)
1 tsp salt (or to taste)
Oil

Chicken curry:
1 chicken
1 onion
1/2 tsp cumin
3-4 garlic cloves
2-3 green chilis
1 tbs curry powder
2-2 1/2 cups water
Lemon juice to taste
Salt to taste

Stir-fry:
Pinch of mustard seeds
Pinch of cumin
Curry leaves
6 green chili
2 small onions
2 cups cabbage/leeks/spring onion
2 carrots
2 eggs
Salt to taste

In a bowl, add flour and mix flour and salt. Then pour 1 cup of water in small quantities and knead the dough. Add some more water if needed. If you are inexperienced when it comes to kneading doughs this may be a troublesome step for you but don't give up. With some will you can get it together. When you are finished kneading the dough, add some oil and roll the dough in oil. Wrap up the dough in a plastic sheet so that it doesn't get dry and let it rest while you prepare the chicken curry.

First clean and chop the chicken in small sizes. In a large cooking pot, heat some table spoons of oil. Add cumin seeds, chopped onion, garlic and green chili and fry until light brown. Add the chicken chunks, mix and fry. Close the cooking pot with a lid and let it cook for about 10 minutes on medium to high heat, but take the lid off and stir every once in a while until it's half-cooked and has changed colour. Then add the curry powder and mix well. Drizzle the water, salt and let the chicken curry cook for about 30-40 minutes. Add the lemon juice last before taking the chicken curry off the stove. Taste and adjust spices before taking it away from the stove.

Chop the vegetables needed to make the kothu roti. I like cabbage but you could also use leeks or the green part of spring onions depending on your preferences. I would advise to make the kothu roti in 2 batches. Chop all of onion, green chilis, carrots, curry leaves and cabbage at once and then divide into two batches.

Roll out the roti on a lightly oiled surface. Heat a pan and heat the roti on both sides. Then cut the rotis into small pieces with a knife or a food scissor. In a large pan heat some oil, add mustard seeds and let splutter. Then add cumin. In the same pan, fry onion, curry leaves, and green chilis. Then add the cabbage and stir-fry well. Lastly, add the carrots and salt. Shove the vegetables to the side in the pan or take it out and place it in a plate. Whisk an egg and add some salt in it. Pour the egg in the pan and scramble it. Mix the vegetables and the scrambled egg, add the roti pieces and mix. Then spoon in the chicken curry (chicken chunks as well as curry) and mix. Serve warm!