Shredded godhamba roti stir-fried on a hot griddle with egg, vegetables and curry, the rhythmic chopping is part of the show.
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.
Serves 4
Heat oil on a large flat griddle or wide skillet over high heat.
Stir-fry onion, garlic, carrot and bell pepper for 5 minutes until softened.
Push the vegetables aside, crack in the eggs, and scramble them in the same pan.
Add the torn roti strips along with the cooked curry and its sauce.
Using two metal spatulas or choppers, continuously chop and toss everything together on the hot griddle, mixing thoroughly for 8 to 10 minutes.
Stir in soy sauce and curry powder, tossing well, then serve immediately hot with lime wedges.
Use day-old, slightly stale roti if possible — it chops and absorbs the curry sauce better than very fresh, soft roti.
Keep everything moving on the hot griddle with continuous chopping and tossing, which is essential to properly combine and heat all the ingredients evenly.
Use a rich, well-sauced curry as the base seasoning, since it's really what flavors the entire dish.
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.
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.
Kottu 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.
Frozen paratha, readily available at Asian grocery stores, is a very close substitute in both texture and flavor.
Not enough curry sauce was used relative to the amount of roti — use a generously sauced curry, or add a splash of extra stock while chopping.
It's best made and eaten fresh, since the roti loses its chewy-crisp texture upon reheating.
Per serving (380g / 13.4 oz) · 4 servings total
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