Ingredients

Method

In a large bowl, mix together the flour and salt.

Gradually add water to the flour, mixing continuously until a dough forms.

Knead the dough on a floured surface until it becomes smooth and elastic.

Divide the dough into equal-sized balls, then coat each ball with oil and let them rest for about 2 hours.

After resting, roll out each ball into a very thin sheet. The roti should be thin enough to see through.

Heat a little oil on a tawa or flat pan and cook each roti until golden brown on both sides.

Your Godhamba roti is now ready for the Kottu.

Kottu

Cut the Godhamba roti into small pieces.

Heat the vegetable oil in a pan or wok over medium heat.

Add the sliced onions, chopped green chilies, and curry powder to the pan and sauté until the onions are golden brown.

Add the chicken pieces to the pan and stir-fry until the chicken is cooked through.

Add the carrots and leeks to the pan and continue to stir-fry until the vegetables are tender.

Push the mixture to one side of the pan and crack the eggs into the other side. Scramble the eggs and mix them with the other ingredients.

Add the cut-up Godhamba roti to the pan and stir-fry for a few more minutes until everything is well combined.

Season with salt and pepper.

Serve hot.