Sri Lankan
Kottu Roti
A lively Sri Lankan street-food stir-fry of chopped godhamba roti tossed with egg, vegetables, curry leaves, and spicy chicken curry gravy. It should be hot, peppery, a little saucy, and full of the clang-and-chop character of a kottu shop.
Watch it madeCeylon Kitchen · 5:15
Ingredients
- Gothamba roti or Sri Lankan parotta, torn or chopped into small strips4 pieces
- Cooked chicken curry, shredded or chopped, with some gravy1 cup
- Extra chicken curry gravy or kiri hodi1/4 cup
- Eggs2
- Red onion, thinly sliced1 small
- Green chilies, sliced2
- Garlic, finely chopped3 cloves
- Ginger, finely chopped1 tsp
- Curry leaves1 sprig
- Pandan leaf, cut into short pieces1 small piece
- Carrot, julienned1/2 cup
- Cabbage, finely shredded1 cup
- Leeks or spring onions, sliced1/2 cup
- Roasted Sri Lankan curry powder1 tsp
- Crushed black pepper1 tsp
- Chili flakes1 tsp
- Soy sauce1 tsp
- Coconut oil or neutral oil2 tbsp
- Saltto taste
- Lime wedgesto serve
Method
- Chop the gothamba roti into short, thin pieces; if it is cold, loosen the pieces with your fingers so they do not clump.
- Heat a wide flat griddle, large wok, or heavy skillet over high heat and add the oil.
- Add the onion, green chilies, garlic, ginger, curry leaves, and pandan, then stir-fry until fragrant and the onion softens at the edges.
- Push the aromatics to one side, crack in the eggs, season lightly with salt, and scramble until just set.
- Add the carrot, cabbage, and leeks, then toss quickly for 1 to 2 minutes so the vegetables stay slightly crisp.
- Add the cooked chicken curry with its gravy, roasted curry powder, black pepper, chili flakes, and soy sauce, then mix until the chicken is hot and coated in the spices.
- Add the chopped roti and toss everything together over high heat, chopping and folding with two metal spatulas or knives to combine the roti with the curry mixture.
- Splash in the extra curry gravy a little at a time and keep chopping and tossing until the kottu is moist, steaming, and evenly seasoned but not soggy.
- Taste and adjust with salt, more pepper, or chili flakes, then remove the pandan pieces if large.
- Serve immediately while hot, with lime wedges and extra curry gravy on the side if desired.
Common questions
Can I substitute parotta or chapati for gothamba roti in kottu roti?
Yes, but the texture changes. Parotta works best because it shreds similarly and stays chewy. Chapati is drier and softer, so add a little extra gravy or egg to keep the kottu moist and cohesive.
How long does kottu roti take to cook once everything is prepped?
About 10 to 15 minutes on the stove. The roti is already cooked, so most time is spent stir-frying the aromatics, setting the eggs, cooking the vegetables briefly, and heating the chicken curry through.
What are the most common mistakes when making kottu roti?
Using too much gravy, which makes it soggy; cooking on too low heat, which steams instead of fries; and overcooking the vegetables. Also, chopping the roti too large or not separating cold pieces before cooking.
How should I store leftover kottu roti and reheat it?
Cool it quickly, then refrigerate in an airtight container for up to 3 days. Reheat in a hot skillet with a splash of water or gravy, stirring until hot. Avoid microwaving too long or the roti turns rubbery.
What should I serve with kottu roti?
Serve it hot with extra chicken curry gravy, kiri hodi, or a squeeze of lime. A simple onion sambol, cucumber salad, or a fried egg on top also works well to balance the spice and richness.