Kottu Roti (Sri Lankan Shredded Flatbread Stir-Fry with Egg)
Quick answer
Kottu roti is a Sri Lankan griddle dish in which flatbread is shredded and stir-fried with vegetables, egg, and spices on a heavy iron surface.
What makes this special
- Two metal blades chopping flatbread on a hot griddle produce the signature sound and texture of Kottu Roti.
- Two metal spatulas rhythmically chopping on a hot iron griddle announce the stall from far away
- Godamba roti cut into 1 cm pieces fried directly on the griddle with egg and vegetables
Key ingredients
Core cooking flow
- 1 Stack the 3 roti or paratha and cut them into 1 cm strips, then cut crosswise into small squares.
- 2 Preheat a wide pan over high heat for 1 minute, then add 1.5 tbsp oil and swirl to coat the surface.
- 3 Add 120 g cabbage and 70 g carrot and keep the heat high for another 3 minutes.
Kottu roti is a Sri Lankan griddle dish in which flatbread is shredded and stir-fried with vegetables, egg, and spices on a heavy iron surface. The defining feature of its preparation is the sound produced when the cook uses two flat metal blades to simultaneously chop and scrape the ingredients across the griddle in a steady, rhythmic pattern. The metallic clanging carries far enough to be heard from the street and serves as the primary advertisement for kottu roti stalls, most of which operate well into the early hours of the morning. Godamba roti, a thin unleavened flatbread, is sliced into small pieces roughly one centimeter on each side before cooking begins. The griddle is oiled and onion, cabbage, and carrot are fried until wilted, after which eggs are cracked directly onto the surface and scrambled in place. The roti pieces go in next, followed by curry powder, chili flakes, and soy sauce, with the blades kept moving continuously so the heat distributes evenly and the bread absorbs the seasonings rather than sitting on top of them. Soy sauce deepens the color and adds umami, while a ladleful of curry gravy poured over near the end binds the ingredients and prevents dryness. Versions with chicken, lamb, or seafood are widely available, and the spice level can be adjusted to order. The dish is understood to be street food in the fullest sense: fast, loud, served hot off the griddle, and closely associated with late-night eating.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Stack the 3 roti or paratha and cut them into 1 cm strips, then cut crosswise into small squares.
If the edges feel dry, loosen them with your fingers so the pieces separate before cooking.
- 2Control
Preheat a wide pan over high heat for 1 minute, then add 1.5 tbsp oil and swirl to coat the surface.
Add 100 g onion and stir-fry for about 2 minutes until the edges turn translucent.
- 3Step
Add 120 g cabbage and 70 g carrot and keep the heat high for another 3 minutes.
Spread the vegetables out as they wilt so moisture evaporates instead of pooling, which keeps the roti from turning soggy later.
- 4Heat
Push the vegetables to one side and crack 2 eggs into the empty space.
When the egg edges begin to set, scramble quickly until half-cooked, then fold the eggs through the vegetables before they dry out.
- 5Season
Add the chopped roti, then sprinkle in 1.5 tsp curry powder, 0.5 tsp chili flakes, and 1 tbsp soy sauce.
Press, chop, and turn with a spatula for 2 to 3 minutes so the seasoning coats every piece.
- 6Finish
Turn off the heat when the roti has absorbed the seasoning and the edges look lightly crisp.
Do not leave it sitting in the hot pan, because the bread can toughen, and serve it immediately while hot.
After the steps
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