Sri Lankan Kottu Roti (Chopped Flatbread Stir-Fry)

About This Recipe

Sri Lankan Kottu Roti is a real, traditional Sri Lankan dish, known as Chopped Flatbread Stir-Fry. Shredded godhamba roti stir-fried on a hot griddle with egg, vegetables and curry, the rhythmic chopping is part of the show.\n\nKottu roti developed from Sri Lanka's godhamba roti flatbread, chopped and stir-fried with leftover curry as a way to use extra ingredients, and it's now a beloved street food known for the distinctive clanging sound of metal blades chopping the roti on griddles.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Sri Lankan home cooking, not a generic stand-in for a search term.

Ingredients

Serves 4

• 6godhamba roti or paratha(torn into strips)
• 3 tbspneutral oil
• 1yellow onion(sliced)
• 2garlic cloves(minced)
• 1carrot(julienned)
• 1green bell pepper(sliced)
• 2eggs
• 300 gcooked chicken curry with sauce, or leek curry for vegetarian
• 2 tbspsoy sauce
• 1 tspcurry powder
• 1lime(cut into wedges)

Instructions

1. 1

   Heat the griddle

   Heat oil on a large flat griddle or wide skillet over high heat.

2. 2

   Cook the vegetables

   Stir-fry onion, garlic, carrot and bell pepper for 5 minutes until softened.

3. 3

   Scramble the eggs

   Push the vegetables aside, crack in the eggs, and scramble them in the same pan.

4. 4

   Add the roti

   Add the torn roti strips along with the cooked curry and its sauce.

5. 5

   Chop and mix

   Using two metal spatulas or choppers, continuously chop and toss everything together on the hot griddle, mixing thoroughly for 8 to 10 minutes.

6. 6

   Season and serve

   Stir in soy sauce and curry powder, tossing well, then serve immediately hot with lime wedges.

Variations

• •

  A vegetable kottu version uses only vegetables and egg for a vegetarian option.

• •

  Add cheese for a modern 'cheese kottu' variation popular in Sri Lankan restaurants.

• •

  Use leftover any protein curry (fish, beef, or seafood) as the flavor base.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions