page_title: Kottu
section_title: Kothu parotta
hierarchical_section_title: Kottu / Kothu parotta
caption_attribution_description: English: Veg Kothu Parotta served in Tamil Nadu
context_page_description: Kottu is a Sri Lankan dish made from godhamba roti and vegetables, egg and/or meat, and spices. The bread is described as very similar to the type found in the south Indian kothu parotta and Roti canai. A common dinner dish, kottu has become popular in cities with a significant Sri Lankan diaspora population, such as Toronto, London, Sydney, and New York City's Tompkinsville neighbourhood.
  Generally, the consumer chooses what and how much of the amount of ingredients are included if someone else is preparing. Kothu is considered the Sri Lankan equivalent of the hamburger, in terms of its popularity.
context_section_description: Kothu Parotta or Koththu Parotta is a variant that originated in Madurai, in the South Indian state of Tamil Nadu. It is made using parotta from Bleached flour; locally called Maida. Other variants of kothu parotta are Muttai kothu parotta, chilli parotta.It is also called Veechu parota (in Kerala).
  It is very popular in Tamil Nadu, and is also available in many other parts of India and in Sri Lanka. Like the parottas, it is common in roadside shops called thattu kadai (lit. plate shop). It is available in other south Indian states. Kothu idly is also a similar dish prepared with idly instead of parotta.
  It is also a very popular dish the Maldives, where it is available with many varieties of meat; Chicken koththu, Beef koththu, Tuna koththu, Crispy chili koththu, Valhomas (Smoked Tuna) Koththu and Mixed koththu.
caption: Vegetarian kothu parotta
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