Recipes
Kottu Roti —
Sri Lanka’s Loudest, Tastiest Street Food
When the sun sets and the night markets light up across Sri Lanka, there’s one sound that cuts through the noise — the unmistakable clang of metal spatulas hitting a hot griddle. It’s the sound of kottu roti, one of Sri Lanka’s most beloved street foods and a dish that brings together flavor, flair, and food theatre.
What is Kottu Roti?
Kottu (also spelled “koththu”) literally means “chopped” — and that’s exactly what this dish is: a hearty stir-fry of shredded flatbread (godamba roti), spiced vegetables, eggs, and meat, all chopped and tossed together on a sizzling griddle. It’s loud, fast, and exciting — and the result is a dish that’s crispy, chewy, spicy, and deeply comforting.
Think of it as Sri Lanka’s answer to fried rice or pad Thai, but with bread instead of rice or noodles.
Humble Beginnings, Huge Impact
Kottu roti originated in the Tamil communities of Eastern Sri Lanka, possibly in Batticaloa or Trincomalee, as a way to use up leftover roti and stretch a small amount of meat or vegetables. Its simplicity and adaptability helped it spread quickly across the country.
Soon, it became a late-night staple for students, tuk-tuk drivers, and anyone craving a fast, hot, filling meal. It’s now served in street stalls, roadside cafés (called “hotels” in Sri Lanka), and even high-end restaurants with gourmet twists.
Variations You’ll Find
There’s no single version of kottu — and that’s part of the fun. Common types include:
- Chicken kottu – The most popular, made with spicy grilled chicken
- Beef kottu – Heartier and richer
- Egg or vegetable kottu – A favorite among vegetarians
- Cheese kottu – A newer fusion version with melted cheese
- Dolphin kottu – Don’t worry — it’s not seafood! It’s just slang for beef or meat-mix versions
Why You Should Try Making It at Home
Kottu might seem like something that belongs only on a Sri Lankan street corner, but it’s incredibly easy to recreate in your kitchen. You just need:
- Pre-cooked flatbread (godamba, paratha, or even tortillas)
- Some cooked meat or tofu
- Basic stir-fry veggies
- A hot skillet and two spatulas
It’s also great for using leftovers, endlessly customizable, and ready in under 30 minutes.
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Sri Lankan Kottu Roti
NUTRITION
Ingredients
- 300 g godamba roti (or leftover roti/paratha) cut into strips
- 200 g chicken cooked and shredded
- 2 large eggs
- 150 g mixed vegetables thinly sliced
- 1 green chilli chopped
- 2 cloves garlic minced
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp chilli flakes optional
- 15 g coconut oil
- salt and pepper to taste
- 1 tbsp soy sauce or lime optional
Instructions
- Heat coconut oil in a large wok or flat griddle. Add garlic and onion. Sauté until soft.
- Add vegetables, curry powder, turmeric, and chili. Stir-fry for 2–3 minutes until wilted.
- Push to one side. Crack in the eggs and scramble. Mix through.
- Add the cooked chicken and stir-fry for another 2 minutes.
- Add the roti pieces and mix thoroughly, chopping and tossing with two spatulas to combine everything evenly.
- Season with salt, pepper, and optional soy sauce or lime juice. Serve hot!