Kottu Roti

About This Recipe

Kottu roti is the heartbeat of Sri Lankan street food culture. The rhythmic clatter of two metal blades chopping and tossing shredded godamba roti on a flat iron tawa is a sound synonymous with the island's night markets and roadside stalls. Day-old flatbreads are shredded into strips and stir-fried with a vibrant curry gravy, eggs, vegetables, leeks and your choice of chicken, beef, seafood or cheese. The result is a sizzling, deeply flavoured dish that is simultaneously carb-rich, protein-packed and irresistible. Kottu is Sri Lanka's late-night comfort food of choice — sold until the early hours of the morning outside every town.

Ingredients

Serves 4

• 6large roti or flatbreads(ideally day-old; paratha, naan or chapati all work)
• 300 gcooked chicken(shredded, or use paneer/tofu for vegetarian)
• 3eggs(beaten)
• 2leeks(thinly sliced)
• 2carrots(grated or julienned)
• 1onion(thinly sliced)
• 4 clovesgarlic(minced)
• 1 tablespoonfresh ginger(grated)
• 2 sprigsfresh curry leaves
• 2 tablespoonsSri Lankan curry powder
• 1 teaspoonchilli powder
• 0.5 teaspoonturmeric
• 3 tablespoonsvegetable oil
• 3 tablespoonssoy sauce
• 200 mlcoconut milk
• 1 teaspoonsalt(or to taste)
• 2green chillies(sliced)

Instructions

1. 1

   Shred the roti

   Stack the flatbreads and cut or tear into thin strips, about 1cm wide and 4cm long. Set aside. If using fresh roti, let them cool completely first — slightly stale bread holds up better in the wok.

2. 2

   Make a quick curry base

   Heat 1 tablespoon of oil in a large wok or wide pan over high heat. Add the onion, garlic, ginger and curry leaves. Fry for 3 minutes. Add the curry powder, chilli powder and turmeric. Stir for 1 minute. Pour in the coconut milk and stir to form a sauce. Simmer for 3 minutes. Add the shredded chicken and stir to coat. This is the kottu gravy.

3. 3

   Stir-fry the vegetables

   In the same wok or a second large pan, heat the remaining oil over very high heat. Add the leeks and carrots and stir-fry for 2–3 minutes until slightly softened but still with bite. Add the green chillies.

4. 4

   Add the roti and eggs

   Add the shredded roti to the vegetables. Pour the beaten eggs over the roti. Toss and chop vigorously — use two spatulas to mimic the traditional kottu technique — folding and chopping the roti, vegetables and egg together over high heat for 3–4 minutes.

   High heat is essential. A crowded, low-heat pan will make soggy kottu. Cook in batches if your pan is not large enough.

5. 5

   Add the chicken gravy

   Pour the chicken and curry sauce over the roti mixture. Toss everything together rapidly for 2–3 minutes, adding the soy sauce. The gravy should coat every piece of roti and the mixture should look glossy, not dry.

6. 6

   Serve

   Serve immediately in a mound, hot from the wok. Accompany with a side of pol sambol (coconut relish) or extra curry sauce.

Variations

• •

  Cheese kottu: add grated cheese in the final toss for a rich, melty version popular with Sri Lankan students.

• •

  Seafood kottu: use prawns and cuttlefish in place of chicken — reduce cooking time accordingly.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten immediately. If you must store, refrigerate for up to 1 day and reheat in a hot, oiled pan. The texture will not be quite as crispy but the flavour remains good.

Frequently Asked Questions