Kottu roti, or kothu roti, is a popular street food across Sri Lanka.
Made with a kind of flat bread and sauteed with onions, chillies, curry leaves, eggs and generally a non-vegetarian curry— usually chicken, mutton or beef – it is warm and spicy.
A good kothu roti should have chillies and onions not fully cooked and enough gravy to make the dish slightly moist but not soggy.It is usually eaten as is though in some places a lemon wedge and/or meat curry gravy is given.
The base of the dish is the flatbread, or roti. It is commonly called godamba or veechchu roti, or paratta as in India or roti canai as in Malaysia. Made with liberal amounts of oil it is it expanded by being tossed around and then folded and cooked. In some places it is cooked without being folded.
It is then cut into small pieces.
Recipe for Kothu Roti
- 1 bowl cut roti (here in Canada, we can buy pre-made cut roti)
- ½ an onion, diced
- 2-4 green chillies, sliced (you can add more spicy chillies if you want to
- increase the heat)
- A few curry leaves
- 1 egg beaten
- ¾ bowl of curry (goat, chicken or beef without bones)
2 lemon wedges
A small cup of thick meat curry gravy
How to Make Kothu Roti
Check my video on making kothu roti
- Heat oil in a pan/wok
- When the oil is hot, add the onions and stir.
- A minute later, add the green chillies and then the curry leaves and stir.
- Enjoy the aroma wafting through the air as the curry leaves is fried and mixes with
- the sauteed onions and green chillies.
- Add the egg and stir to get the fried egg into small chunks
- Add the curry and stir
- Add the roti and stir further until it is all mixed.
Serve with the lemon wedge and gravy.