Recipe Kits
Kottu Roti Spice Kit
The blend, the roti flour and the sauce base for the loudest street food on the island.
- The spice blend and the sauce base, which are the hard parts
- Roti flour for godamba, made the day before
- Card explains the chopping, which is technique not showmanship
- Works for chicken, cheese, vegetable or egg kottu
- No steel plate required
Available to pre-orderSKU: CC-KIT-KOT
Size: Kit
- Carefully packed and shipped to your door
- 14-day replacement on damaged items
- Secure checkout
Description
Kottu is godamba roti chopped on a hot plate with vegetables, egg and a spiced sauce, and the sound of the blades is half the point. This kit covers the dry side: roti flour, a kottu spice blend and the base for the sauce that binds it, with a card for the chopping technique.
Every Sri Lankan town has a kottu place, and you hear it before you find it. Two blunt blades on a steel plate, chopping roti, egg and vegetables together in a rhythm the cook could keep up in his sleep.
Making it at home is more achievable than it looks. You do not need the steel plate or the blades, just a big pan, two sturdy spatulas or a pair of dough scrapers, and a willingness to make some noise.
The trick nobody mentions is that the roti has to be a day old. Fresh godamba roti is too soft and turns to paste under the chopping. Make it the night before, or use the flour here and let it sit.
What Is Included
- Godamba roti flour, 500g
- Kottu spice blend, 100g
- Kottu sauce base, 200g
- A card with the chopping technique and the day-old roti rule
How to Use
- Make the roti the night before and let it go firm
- Chop with two spatulas in a wide pan
- Add the egg last so it sets in ribbons
- Make a vegetable kottu on a meat-free night
Cook with It
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Frequently Asked
Yes, and almost everybody does at home. A large flat pan and two sturdy spatulas or dough scrapers will chop and toss perfectly well. What you lose is the noise, which is a shame but not an ingredient.
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