Kottu Roti
Kottu Roti is a popular Sri Lankan street food made from shredded godhamba roti, vegetables, and often meat, all stir-fried together on a flat top griddle. This recipe provides a vegetarian version that is hearty and flavorful. It's known for its unique chopping sound as it's prepared.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 413 kcal
Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 6 pcsroti, shredded or chopped into 1-inch (2.5 cm) strips
- 1 pcsyellow onion, thinly sliced
- 1 pcscarrot, julienned
- 0.5 cupcabbage, shredded
- 0.5 pcsleek, thinly sliced
- 2 pcsgreen chili, sliced
- 2 clovegarlic, minced
- 1 tbspginger, grated
- 10 pcscurry leaves
- 0.5 tspturmeric powder
- 1 tspchili powder
- 1 tbspcurry powder
- 0.25 cupvegetable broth
- 2 pcsegg, beaten
- 3 tbspvegetable oil
- 1 tspsalt, to taste
- 0.5 tspblack pepper, to taste
Equipment
spatulas · wok · large skillet · cutting board · knife
The method
Step by step
- 1
Heat vegetable oil in a large skillet or wok over medium-high heat.
About 1 min
Cook’s note: A flat-top griddle works best if you have one, mimicking traditional preparation.
- 2
Add the sliced yellow onion, green chili, curry leaves, minced garlic, and grated ginger to the hot oil.
- 3
Sauté for 3-4 minutes until the onions are translucent and fragrant.
About 4 min
- 4
Stir in the julienned carrot, shredded cabbage, and sliced leek.
- 5
Cook for another 5-7 minutes until the vegetables are tender-crisp.
About 7 min
Cook’s note: Do not overcook the vegetables; they should still have a slight bite.
- 6
Push the vegetables to one side of the skillet, creating a clear space.
- 7
Pour the beaten egg into the empty space and scramble it quickly until cooked through, then mix it with the vegetables.
About 2 min
Cook’s note: Ensure the egg is fully cooked before mixing.
- 8
Add the turmeric powder, chili powder, and curry powder to the vegetable mixture.
- 9
Stir well to coat all ingredients with the spices, cooking for 1 minute until aromatic.
About 1 min
- 10
Add the shredded roti to the skillet.
- 11
Pour in the vegetable broth, then season with salt and black pepper.
- 12
Using two spatulas or a chopper, continuously chop and toss the mixture together on the skillet for 3-5 minutes until everything is well combined and heated through.
About 5 min
Cook’s note: This chopping action is characteristic of Kothu Roti and helps to break down the roti further and integrate flavors.
- 13
Taste and adjust seasoning as needed.
- 14
Serve hot and enjoy immediately.
Per serving
Nutrition
- Calories
- 413.2kcal
- Protein
- 14.2g
- Carbs
- 50g
- Fat
- 17.2g
- Fibre
- 8.9g
- Sugar
- 4.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Kottu Roti in an airtight container in the refrigerator.
Reheat in a skillet over medium heat, stirring occasionally, until warmed through.
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