Sri Lankan Kothu Roti and Chicken

Sri Lankan Kothu Roti and Chicken

Thanks to Covid-19, all of us have been binge- watching old favourites on Netflix, Amazon Prime and Disney Hotstar. I have recently been immersed in Covert Affairs, something I used to watch in the later part of the last decade. Apart from the thrills and the international destinations, what I love about the show it is the food.

As Annie and Ben race through Sri Lanka, being shot at by almost everyone in the world, they stop at a roadside stall and have Sri Lanka’s favourite street food, Kothu Roti and Chicken. I remember having this with my husband in Colombo on my way to Singapore from India back in 2000.

So I decided to try and make this popular dish. It takes some doing as I had to make Sri Lankan chicken curry and Godambu Roti (wheat bread) separately and then assemble the dish on a hot heavy-bottomed pan.

Delicious dish and lovely mix of colours


(Serves 6)

Leftover Sri Lankan Chicken Curry

Use leftover chicken curry

For the Godambu Roti:
Wholewheat flour or atta 1 1/2 cups
Oil 1 tbsp
Salt 1 tsp

Eggs 2
Onions 2 medium, 1 sliced and 1 chopped
Cabbage 1/2, sliced
Carrot 1, peeled and grated
Spring onions 3
Green chillies 2, chopped
Curry leaves few sprigs
Salt to taste
Masala made for Sri Lankan Chicken Curry 2 tbsp
Tomatoes 2, chopped


Shred the chicken and remove any bones.

Add oil and salt to the wheat flour and knead well to make a soft dough using as much water as needed. I followed this recipe for Godamba Roti, but modified the quantities of the ingredients as I did not want to make as many rotis.

Make lemon-sized balls and soak them in oil for seven hours.

Spread on a flat surface using your fingers.

Toast on a hot tawa or griddle. I used Futura’s nonstick tawa. It works best.

Add some of the chopped onions, tomatoes and green chillies to the eggs with salt and whisk briskly. Scramble in a hot frying pan with 1 tsp of oil.

Snip the Roti into ribbons using a pair of kitchen scissors.

In a wide heavy-bottomed pan, take 3 tablespoons of oil. Add the onions, cabbage, carrots, green chillies, curry leaves and spring onions and stir fry on high heat. Add tomatoes and some salt. Be careful not to add too much because the chicken and the scrambled eggs already contain salt.

Add the chicken and the shredded roti. Add the masala that was made for the Sri Lankan Chicken Curry.

Add the scrambled eggs and toss well to mix everything.

Serve hot. This dish needs no accompaniments. It is a highly nutritious and satisfying dish by itself.

Whole wheat cake (atta cake)

Whole wheat cake (atta cake)

I always use all-purpose flour for my cakes. Today, I experimented with whole wheat flour. In fact, I decided to go for the healthy version without eggs or butter. I used light vegetable oil and plain yoghurt instead. It turned out really delicious with a nice, chewy texture.

Healthy option


Whole wheat flour (atta) 2 cups
Sugar 3/4 cup
Sundrop vegetable oil 1/2 cup
Yoghurt 1 cup
Baking powder 1 tbsp
Baking soda 1 1/2 tsp
Cinnamon powder 2 tbsps
Vanilla essence 1 tsp
Water as needed
Milk 3 tbsps
Walnuts, roughly chopped 1/2 cup
Raisins 1/2 cup

For the syrup:
Cadbury’s Bournvita 2 tbsps dissolved in 1/4 cup water
Cadbury’s cocoa 1 tbsp

Icing sugar 1 tbsp


Mix the wheat flour, sugar, cinnamon powder, baking powder and baking soda in a bowl.

Mix all the dry ingredients in a bowl

Using a stand mixer, add the oil and yogurt to the pan and mix at Speed 1. Add the flour mix, a little at a time. Add water as needed to maintain the consistency of the batter.

Add the milk and vanilla essence. Add the walnuts and raisins.

Use a stand mixer at Speed 1

Grease a 9”x6” rectangular cake dish and pour in the batter.

Bake in a 170 degree C oven for 1 hour and 20 minutes. Test after 50 minutes and when the skewer comes out clean, take the cake out of the oven. Let it cool.

Heat the Bournvita syrup in a nonstick pan and when it boils, add the cocoa. Heat on a low flame for 20 minutes, stirring continuously. Take it off the heat and let it cool.

Before serving, pour the syrup over the cake. Sprinkle icing sugar over the top.

Cut it into 12 slices.