🔪🍳 How to Make Sri Lankan Kottu Roti

✨ Ingredients (for 3–4 servings)

• For the Base

  • 4–5 Godhamba roti (or paratha/flatbread if not available)

  • 2 tbsp oil

• Vegetables

  • 1 cup carrots (shredded)

  • 1 cup leeks (thinly sliced)

  • 1 cup cabbage (shredded)

  • 1 onion (sliced)

  • 2–3 green chilies (sliced)

• Proteins (choose one or mix)

  • 2 eggs (scrambled)

  • 200g chicken, beef, or fish (pre-cooked with curry spices)

  • Paneer or tofu (for vegetarian option)

• Spices & Flavor

  • 1 tsp chili flakes (adjust to taste)

  • ½ tsp turmeric

  • 1 tsp curry powder

  • 1 tsp soy sauce (optional, for street flavor)

  • Salt & pepper

• Curry Sauce (to mix in)

  • ½ cup leftover chicken curry gravy OR dhal curry OR coconut milk curry

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🥘 Step-by-Step Method

1. Prepare the Roti

• Cut the roti/paratha into thin strips (like noodles).

• If using store-bought paratha, cook first and then chop.

2. Cook the Base

• Heat oil in a large flat pan or wok.

• Add onions, green chilies, and curry leaves; sauté until fragrant.

• Toss in carrots, cabbage, and leeks. Stir-fry for 2–3 minutes.

3. Add Protein

• Push vegetables aside, scramble eggs on the pan.

• Add cooked chicken/beef/fish pieces (or tofu/paneer).

• Mix everything together.

4. Add Roti Strips

• Throw in the chopped roti pieces.

• Sprinkle chili flakes, curry powder, turmeric, and soy sauce.

• Mix well with two spatulas (street vendors use clanging metal blades to chop & mix).

5. Moisten with Curry Gravy

• Add a ladle of curry gravy (from chicken curry, dhal curry, or coconut curry).

• Stir-fry until the roti absorbs flavor but isn’t soggy.

6. Serve Hot

• Plate immediately while steaming hot.

• Garnish with fresh coriander or lime wedges.

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🌟 Tip for Blog Readers:
Kottu Roti is always made with a lot of sound — vendors chop the roti on hot iron grills with knives, creating a signature tak-tak-tak rhythm that’s part of the experience.