What is Kott?
Kotta is a spicy bowl traditional for Sri Lankan. The base is almost always Godamba Roti, a type of fried, almost paper bread. Vegetarians can enjoy vegetable kott, while others can choose from versions containing chicken, beef or egg. Some chefs place this meal among traditional curry because it contains red curry powder and a considerable amount of chili peppers.
This meal usually begins to shredded Roti Godamba. Home chefs can simply tear it with their hands, but Sri Lankan chefs usually choose a much louder method. They laid the bread on the top of the heated pelvis of iron and cut it into a large metal cleavage. Cooks sometimes watch a specific rhythm to entertain the restaurant guests. Street sellers often use sound to attract patrons.
Most versions of Kott contain crushed cabbage, carrots of matches and ginger and garlic along with cumin, red curry powder and inoculated chili peppers. The vegetarian curry usually contains the lighting of the bread GodAmboti Roti. Those who prepare the meat of Kotta usually tighten the meat before adding vegetables and spices and all together until the vegetarians are soft. Bread is often added in the last few minutes of cooking to prevent its soft and limping.
In the egg kartt, eggs usually crack into boiled vegetables, as well as the chef adds bread or just before. Eggs cook very quickly and add too early it could lead to small burned pieces of food scattered throughout the bowl. A well -prepared Kottu egg generally contains vegetables intertwined with small pieces of damp mixed egg.
Home chefs who want to try their hand in the production of Kott must have Roti Godamba. This flat bread is sometimes available in ethnic food stores, but those that do not have access to such stores can do it at home. Godamba Roti does not require any yeast and mdasH; It is a fast bread made of flour, water, sugar and salt. One needs only a pinch of sugar and salt, about a cup (236 ml) of white flour and a cup (250 ml) of water to form a damp, pliable dough similar to pizza dough. The dough should easily stretch and tear in your hands.
After overturning the dough into the cutting pin into the paper leaf, the chef should cut the circles with a circular cookie cutter and fry them in vegetable oil to a medium -high temperature. The bread will be very sharp and golden brown. Drain the fried bread on paper towels and allow it to cool before tearing or chopping it to make a kott.