Kottu Roti
Sri Lanka's iconic street food, whose name means "chopped" in Sinhala. Cooked godamba roti is torn into strips and vigorously chopped and tossed on a hot griddle with vegetables, egg, and meat using two steel blades, coating every piece evenly in a dark, smoky roasted-curry-powder gravy rather than being casually stir-fried.
Meat-optional
⚠ Contains: Egg, Gluten, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 godamba roti (or flaky flatbread), torn or cut into strips
- 200g boneless chicken, diced
- 2 eggs, lightly beaten
- 1 onion, sliced
- 1 carrot, julienned
- 1 cup shredded cabbage
- 2 leeks, sliced
- 2-3 cloves garlic
- 1-inch piece ginger, minced
- 2 green chilies, sliced
- 1-2 tbsp Sri Lankan roasted curry powder
- 1 tsp turmeric
- 2 tbsp soy sauce
- 3 tbsp oil
- Salt, to taste
- Curry leaves
Steps
- Heat oil on a large flat griddle or wide skillet, and saute the onion, garlic, ginger, curry leaves, and green chilies until fragrant.
- Add the chicken, turmeric, and curry powder, and cook until the chicken is done through.
- Add the carrot, cabbage, and leeks, and stir-fry 2-3 minutes until just softened.
- Push the mixture to one side, pour the beaten egg onto the hot surface, and scramble.
- Add the roti strips and soy sauce to the griddle.
- Using two flat spatulas or blades, vigorously chop and toss everything together continuously for 3-4 minutes over high heat until evenly mixed with no dry roti pieces remaining.
- Season with salt to taste and serve hot, often with a side of curry sauce or coconut sambol.