Kitchen Recipe Collection
Kottu Roti (Sri Lankan Chopped Flatbread Stir-Fry)
Sri Lanka's most iconic street food — shredded Godamba Roti stir-fried on a blazing hot griddle with eggs, vegetables, and spicy curry sauce, creating an addictive meal with an unmistakable rhythmic chopping sound.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 2
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 2 servings
- godamba roti (leftover flatbread)
- eggs
- onion
- leek
- carrot
- cabbage
- green chilies
- curry leaves
- curry sauce
- soy sauce
- salt
- oil
Equipment
- Large flat griddle or tawa
- Two metal spatulas or cleavers
Instructions
- 1
Shred the Roti
Tear or cut the godamba roti into thin, irregular strips about 1–2 cm wide. Set aside.
- 2
Sauté Vegetables
Heat oil on a large flat griddle or tawa over high heat. Add sliced onions, leek, carrot, and green chilies. Stir-fry for 2 minutes until slightly softened.
- 3
Add Curry Leaves & Eggs
Add curry leaves and crack in the eggs. Scramble directly on the griddle, mixing with the vegetables.
- 4
Add the Roti
Add the shredded roti to the griddle. Using two spatulas or cleavers, chop everything together vigorously in a rhythmic motion, mixing and chopping until the roti is evenly broken and integrated with the eggs and vegetables.
- 5
Season & Add Sauce
Pour over the curry sauce and a splash of soy sauce. Continue chopping and mixing for 3–4 minutes until everything is uniformly blended, slightly caramelized, and deeply flavorful.
- 6
Serve
Serve immediately on its own or with a side of coconut sambol and a small cup of curry sauce for dipping.
Cooking Tips
- The griddle must be screaming hot for authentic kottu — high heat is what creates the slight char and caramelization.
- Leftover Godamba Roti works best. Fresh roti is too soft and will become mushy.
- The chopping rhythm is part of the experience — use two flat spatulas and chop rapidly and continuously.
Variations
- Cheese Kottu: Add a slice of processed cheese in the final minute of cooking.
- Vegetable Kottu: Omit eggs and meat, use only vegetables for a vegan version.
- Chicken Kottu: Add pre-cooked shredded chicken for a more substantial meal.
Chef's Notes & Storage
- The rhythmic clang of two metal spatulas chopping kottu on a hot griddle is one of the most recognizable sounds of Sri Lankan street food.
- Storage: Eat immediately. Kottu does not reheat well as the roti becomes dry.
Nutrition Estimate
490 calories · 21g protein · 60g carbs · 20g fat · 5g fiber per serving
