Sri Lankan Kottu Roti
Sri Lanka's most iconic street food — kottu roti, made by chopping up leftover godamba roti (thin flatbread) on a hot griddle with a rhythmic double-blade chopping sound that echoes through every Sri Lankan town at night. Mixed with egg, vegetables, curry leaves, soy sauce and your choice of chicken or vegetarian filling. The sound of kottu is the soundtrack of Colombo.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Stack the roti and cut into thin strips (1cm), then into rough 3cm pieces.
About 5 min
Heat a large flat griddle or heavy pan to high heat with oil.
About 14 min
Fry onion, curry leaves and green chilli 2 minutes. Add leek and carrot; stir-fry 2 minutes.
About 14 min
Push vegetables aside; scramble eggs in the pan. Mix with vegetables.
About 14 min
Add roti pieces; chop and mix everything together using two heavy spatulas (the chopping motion) for 3–4 minutes until the roti is golden in spots. Add chicken, soy sauce, curry powder and black pepper. Toss vigorously. The rhythmic chopping and the sizzle on the hot griddle is the authentic technique.
About 3 min
Nutrition per serving (estimate)
- Calories
- 460
- Protein
- 28 g
- Carbs
- 52 g
- Fat
- 16 g
- Fibre
- 4 g
- Sugar
- 6 g
- Sodium
- 780 mg
Contains: gluten, eggs, soy
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Recipe by Boon Tools.