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Chicken Kothu Roti


  • 1/2 cup Butter
  • 3 tbsps Oil
  • 1/2 cup sliced Onion
  • 1/4 cup Curry leaves
  • 1 cup sliced Leeks bulb only
  • 1 cup shredded Cabbage
  • 1/4 cup julienne of Carrots
  • 1 tsp red Chilli powder
  • 1 tsp red Chilli flakes
  • 2 whole Eggs
  • Add Salt to taste
  • 200 - 300 gms cooked Roti
  • 1 cup leftover Chicken gravy
  • 1 cup Chicken pieces


  • This dish is made with leftovers. Please see the recipes for both the Godamba Roti and the Chicken curry
  • In a large kadai or wok, heat the butter and oil till the butter melts
  • Saute the onion followed by the curry leaves, leeks, cabbage and carrots and allow these to slightly caramelize
  • Add the chilli powder and chilli flakes
  • Push everything to one side, add the two eggs and scramble it
  • Add salt to taste
  • Mix everything together
  • Add the roti, followed by the chicken gravy and mix
  • Add the chicken pieces
  • Pound everything together using two spatulas
  • This can also be made with mutton or shrimp