Kottu Roti

Name: Kottu Roti
Total time: 25 min
Yield: 3
Cuisine: Sri Lankan
Ingredients: 4 Godamba roti or paratha, day-old; 3 Eggs; 1 Onion, sliced; 200 g Leek and carrot, shredded; 2 Green chillies, sliced; 1 sprig Curry leaves; 250 g Leftover chicken or vegetable curry with sauce; 1 tsp Curry powder; 3 tbsp Oil; 1 tsp Salt

Flatbread chopped to ribbons on a hot griddle with egg, vegetables and curry sauce, worked with two blades in a rhythm you can hear from the street.

แหล่งที่มา

สูตรโดย Sri Lankan street kitchens · 🏺 ดั้งเดิม · The griddle-and-cleaver side of Sri Lankan food — the clatter of kottu being chopped is the sound of a Colombo evening.

Sri Lankan · street classic — An ownerless traditional dish, so no cook is credited. The cited article confirms kottu roti as chopped godamba roti stir-fried on a griddle with vegetables, egg and curry, and its status as a Sri Lankan street staple. Quantities and method here are this book's own.

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วิธีทำ

Warm the roti through, then stack and cut into strips about 1 cm wide.
Get a wide pan or flat griddle properly hot. Fry the onion, leek, carrot, chillies and curry leaves for 3 minutes.
Push everything aside, crack in the eggs and scramble them roughly, then mix in.
Add the curry meat and its sauce, the curry powder and salt, and stir until hot.
Add the roti strips and chop-and-toss them through the mixture for 2–3 minutes, using two spatulas like blades.
💡 Chop, do not stir. The point is to shorten the strips and let them drink the sauce, not to fold them gently.
Serve straight from the pan, with extra curry sauce poured over at the table.

💡 เคล็ดลับ

Kottu was invented to use leftovers. Yesterday's curry is not a compromise here — it is the correct ingredient.
Cheese kottu is a real, popular modern variant in Colombo — add a handful of grated cheese at the end.
Too-fresh roti turns gummy. Day-old is genuinely better, which is the whole spirit of the dish.