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1st Step
3 Min
Add oil to a pan. Start with heating up the large, heavy bottom pan, and once hot, pour in the cooking oil. Wait for the oil to be shimmering, but not smoking, as said by this you will get even cooking and less loose/sticky particles.
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2nd Step
4 Min
Combine the egg, ginger and garlic. Crack the egg into the hot oil and immediately scramble it until just set. Quickly follow with the ginger paste and ginger & garlic paste. Stir-fry these aromatic ingredients with the egg for a minute or until fragrant. This provides an extra boost of flavour to your kottu.
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3rd Step
3 Min
Salt and pepper to taste. Mix everything around well to evenly distribute the seasonings. This early season does a lot to create layers of flavour from the very beginning, not just at the end.
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4th Step
4 Min
Add pandan and curry leaves to the pot. Fry for a few minutes until they are fragrant. These leaves play a prominent role in creating that Sri Lankan flavour as they slowly impart their magic into the oil.
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5th Step
4 Min
Mix carrot, onions and green chilli. Add the cut green chillies, carrot and onions and let it cook. Cook these until the onions are translucent, and the carrots have just started to soften, maybe 3-4 minutes. You’ll want to make sure they are tender-crisp enough to retain some bite.
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6th Step
5 Min
Add shredded deep-fried chicken to the pan. Mix it well with fried vegetables and aromatics. Images Make sure the chicken is hot, and has soaked up some of those flavours from the pan and rub it into the mixture.
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7th Step
4 Min
Insert the godamba rotti and gravy well. Pour in the chicken gravy. Stir everying thoroughly, the rotti should be well covered by gravy and ingredeints.
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8th Step
3 Min
Add the Maggi Chicken Seasoning Cube and stir well. Crumble MAGGI Chicken Seasoning Cube over the kottu. Whisk the whole time until it’s completely dissolved and mixed into everything. This seasoning cube adds another layer of savoury chicken taste to it.
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9th Step
4 Min
Last but not least add leeks,tomato and mix properly. Finally, add the chopped leeks and tomatoes. Stir these into the kottu at the last minute or two, only until everything is heated but remains fresh, with a slight crunch.
