sri-lankandinner
Kottu Roti (Sri Lankan Chopped Flatbread Stir-Fry)
Sri Lanka's most beloved street food — leftover flatbread (roti or godamba) chopped into strips and stir-fried with egg, vegetables, curry sauce and your choice of protein. The sound of steel blades on a griddle.
Prep
15 min
Cook
15 min
Servings
2
Difficulty
Medium
★★★★★
4.7(412 ratings)#Sri Lankan#street food#roti#stir-fried#egg#curry#Colombo#flatbread
About This Recipe
Kottu roti (கொத்து ரொட்டி — 'chopped bread') is the great street food of Sri Lanka and perhaps the most sonic dish in the world: two steel blades rhythmically chopping and mixing roti strips on a flat iron griddle produce a distinctive sound that carries for blocks and announces dinner in every Sri Lankan city. The dish begins with stale or day-old godamba roti (a thin, oily Sri Lankan flatbread) which is torn and chopped into small pieces, then stir-fried at very high heat with egg, vegetables, curry sauce and usually chicken, beef or vegetables. The roti pieces absorb the curry sauce completely and caramelise slightly against the hot griddle, creating a combination that is simultaneously chewy, crispy, eggy and deeply spiced.
Ingredients
Serves 2
- 4godamba or plain flatbreads(day-old, torn into 3cm pieces)
- 3eggs(beaten)
- 150 gcooked chicken or beef(shredded — or sliced)
- 100 mlSri Lankan curry sauce(or any well-spiced curry gravy, leftovers ideal)
- 1onion(thinly sliced)
- 1green pepper(thinly sliced)
- 2garlic cloves(minced)
- 1 tspcurry powder
- 1green chilli(sliced)
- 1 sprigfresh curry leaves
- 3 tbspvegetable oil
- 1 tspsoy sauce
- 1 tspsalt
Instructions
- 1
Heat pan very hot
Heat a large frying pan or flat griddle over the highest possible heat. Add oil. The oil should smoke slightly.
- 2
Stir-fry aromatics and protein
Add onion, green pepper, garlic, curry leaves and green chilli. Stir-fry 2 min. Add cooked meat and curry powder. Toss 1 min.
- 3
Add roti and eggs
Add torn roti pieces to the pan. Pour beaten eggs over. Do not stir immediately — let the egg set for 20 seconds then chop and fold everything together vigorously with a spatula or two metal spoons.
High heat and constant movement are essential — this is a stir-fry, not a sauté. The roti should be getting slightly crispy at the edges.
- 4
Add curry sauce
Pour curry sauce over everything. Fold and chop to combine — the roti should absorb the sauce. Add soy sauce and salt.
- 5
Serve
Continue chopping and stirring 2–3 more min until roti is well-coated and slightly caramelised. Serve immediately from the pan.
Pro Tips
- →
Day-old flatbread absorbs the curry sauce without becoming mushy — fresh bread disintegrates.
- →
The chopping motion (not stirring) is what gives kottu its character — use the edge of the spatula to chop while folding.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
- →
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Variations
- •
Cheese kottu: add a handful of grated cheese in the last minute — a popular café version
- •
Vegetable kottu: omit meat, add extra egg and mixed vegetables
- •
Noodle kottu: substitute string hoppers (rice noodle nests) for the roti
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Kottu is best eaten immediately — the roti goes soggy if stored.
History & Origin
Kottu roti originated in Batticaloa, Eastern Sri Lanka in the 1960s as a street food made from leftover godamba roti that vendors couldn't sell by the end of the day. The dish spread rapidly across the island, driven by the dramatic visual and sonic performance of its preparation. Today there are dedicated kottu shops in every Sri Lankan city and a growing international presence in diaspora communities.
Frequently Asked Questions
What flatbread should I use?
Godamba roti is the traditional choice — a thin, oily Sri Lankan flatbread made with maida (white flour) that becomes slightly chewy when chopped and stir-fried. Outside Sri Lanka, plain paratha, roti canai, or even plain flour tortillas work reasonably well. The key is using day-old bread that won't disintegrate.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Nutrition Facts
Per serving · 2 servings total
Calories520kcal
Protein28g
Carbohydrates48g
Fat22g
Fiber4g
Protein28g
Carbs48g
Fat22g
Time Summary
Prep time15 min
Cook time15 min
Total time30 min
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