Athula KuruppuAchchige of Athula’s Fusion Foods
Concept
kothttchos is a fusion of two beloved street foods – Sri Lanka’s famous kottu roti and Mexico’s nachos. Chef Athula has combined these global favourites into his unique dish – kothttchos.
Today’s demo features chicken kothttchos made with Athula’s signature black curry sauce. It can also be made with beef, lamb, prawns, vegetables or even tofu – offering a world of flavours in one dish.
Once you taste it, you’ll experience an explosion of flavours – spicy, savoury, sweet and cheesy – all in perfect balance. A true street-food comfort meal with a Sri Lankan twist!
Main ingredients
- Godamba rotti (Sri Lankan flatbread)
- Chicken
- Chickpeas
- Black kidney beans
- Athula’s black curry sauce
- Mixed salad
- Mayonnaise sauce
- Cheddar cheese
- Athula’s hot devilled sauce
Preparation steps
1. Cook the chicken & beans
- Sauté the chicken with chickpeas and kidney beans.
- Add Athula’s black curry sauce and mix well until coated.
2. Prepare the rotti base
- Cut godamba rotti into 1–2 cm wide strips.
- Place the strips evenly in a baking dish.
3. Layer the kothttchos
- Spread the chicken and bean mix over the rotti, similar to layering a lasagne.
- Ensure all the rotti pieces are well covered.
- Add a layer of Athula’s pasta sauce.
- Sprinkle generously with grated cheddar cheese.
4. Bake the dish
- Preheat the oven to 160–170 °C.
- Bake for 12–15 minutes until the cheese has melted and turned golden.
5. Prepare the fresh salad
- Combine iceberg lettuce, tomato, onion, mixed peppers, cucumber, spring onion and optional green chilli.
- Toss with mayonnaise sauce and season with salt and pepper.
6. Finish & serve
- Remove the hot kothttchos from the oven.
- Top with the fresh salad.
- Drizzle Athula’s hot devilled sauce for a final spicy kick.
Serving suggestion
Serve hot and enjoy! The blend of melted cheese, spicy curry and crispy rotti creates an unforgettable fusion street-food experience – a dish that celebrates Sri Lankan tradition and global creativity.