Kottu Roti

Nutrition · per serving

Steps

1. 1

   Stack the roti and slice them into very thin strips, about 1 cm wide. Thinly slice the leek and chilli, and julienne the carrot. Beat the eggs with the salt and black pepper until smooth so they cook quickly and coat the roti evenly.

   4 pieces (about 240 g) godamba roti or plain cooked roti, stacked and shredded into thin strips80 g leek, thinly sliced60 g carrot, finely julienned1 green chilli, thinly sliced2 large eggs1/4 tsp fine salt1/4 tsp black pepper
2. 2

   In a small bowl, stir together the water, curry powder, turmeric, chilli powder, and soy sauce to make a light gravy. Mixing it first prevents dry spices from clumping in the pan.

   120 ml water1 1/2 tsp Sri Lankan curry powder1/4 tsp turmeric powder1/4 tsp chilli powder1 tsp soy sauce
3. 3

   Heat a wide frying pan or wok over high heat until very hot. Add the coconut oil, then the curry leaves, leek, carrot, and green chilli. Stir-fry for 2 minutes, just until the leek softens slightly and the carrot loses its raw edge but still has some bite.

   1 tbsp (15 ml) coconut oil8 leaves curry leaves80 g leek, thinly sliced60 g carrot, finely julienned1 green chilli, thinly sliced
4. 4

   Push the vegetables to one side of the pan and pour in the beaten eggs. Scramble for 30-45 seconds until softly set, then mix them through the vegetables. Keeping the eggs slightly soft at this stage stops them becoming rubbery later.

   2 large eggs
5. 5

   Add the shredded roti and pour the curry gravy over it. Stir-fry and toss vigorously for 3-4 minutes, breaking up any clumps so every strip absorbs some gravy. Cook until the roti is hot, lightly softened, and stained golden, but not soggy; if the pan looks dry before the roti is heated through, sprinkle in 1-2 teaspoons of water.

   4 pieces (about 240 g) godamba roti or plain cooked roti, stacked and shredded into thin strips120 ml water1 1/2 tsp Sri Lankan curry powder1/4 tsp turmeric powder1/4 tsp chilli powder1 tsp soy sauce
6. 6

   Turn off the heat, drizzle over the lime juice, toss once more, and serve immediately while steaming hot. Kottu is best eaten straight from the pan, when the edges are still slightly chewy and the center is moist.

   1 tsp lime juice

Origin & History

Kottu roti is one of Sri Lanka's most beloved street foods, traditionally made by chopping up flatbread on a hot griddle with vegetables, eggs, meat, and curry. It became popular as an economical and satisfying meal, and the rhythmic clatter of metal blades chopping the roti is now iconic in Sri Lankan towns and cities.