Introduction

Kottu Roti is one of Sri Lanka’s most famous and energetic street foods, known not only for its taste but also for the rhythmic chopping sound that accompanies its preparation. Made by stir-frying shredded flatbread with vegetables, eggs, meat, and spices, Kottu Roti is hearty, filling, and bursting with flavor.

Often enjoyed for dinner, Kottu Roti is deeply rooted in Sri Lankan food culture. From busy roadside stalls to casual restaurants, this dish brings people together with its aroma, sound, and satisfying taste.

What Makes Sri Lankan Kottu Roti Special

What truly sets Kottu Roti apart is its texture and preparation style. The flatbread is finely chopped on a hot griddle using metal spatulas, creating a soft yet slightly crispy base that absorbs all the spices and sauces.

Another unique aspect is its versatility. Kottu Roti can be made vegetarian or with chicken, beef, mutton, seafood, or eggs. Each version carries the same bold Sri Lankan flavors while offering something for everyone.

Ingredients Used in Kottu Roti

Godamba Roti

Godamba roti is a thin, soft flatbread made from wheat flour. It is chopped into small pieces and forms the heart of the dish.

Vegetables

Common vegetables include cabbage, carrots, onions, leeks, and green chilies. They add crunch, freshness, and color.

Eggs

Eggs help bind the ingredients together and add richness to the dish.

Meat or Seafood (Optional)

Chicken is the most popular choice, but beef, mutton, or seafood are also widely used. Vegetarian versions skip meat entirely.

Spices and Seasonings

Curry powder, chili flakes, turmeric, soy sauce, and salt give Kottu Roti its signature bold and savory taste.

How Kottu Roti Is Made

Step 1: Preparing the Ingredients

The godamba roti is chopped into thin strips. Vegetables are finely sliced, and meat is pre-cooked with basic spices.

Step 2: Cooking the Base

Oil is heated on a flat griddle, and onions, green chilies, and vegetables are stir-fried until slightly softened and aromatic.

Step 3: Adding Eggs and Meat

Beaten eggs are poured onto the griddle and scrambled quickly. Cooked meat or seafood is then added and mixed well.

Step 4: Mixing the Roti

The chopped roti is added to the mixture along with spices and sauces. Everything is chopped and stir-fried together using metal spatulas until well combined.

Step 5: Final Touch

A splash of curry gravy or stock is sometimes added to keep the dish moist and flavorful. The Kottu Roti is cooked until hot and evenly mixed.

Tips for the Best Kottu Roti

1. Chop the roti finely for better texture.

2. Use high heat to avoid sogginess.

3. Balance spices so they enhance, not overpower, the dish.

4. Serve immediately while hot and fresh.

   
   

What to Serve with Kottu Roti

Kottu Roti is usually enjoyed on its own but pairs well with:

• Spicy chicken or beef curry
• Chili paste or sambol
• Fresh lime wedges
• A cold soft drink or lime soda

Kottu Roti perfectly captures the spirit of Sri Lankan street food—bold, comforting, and full of life. With its rich flavors and unmistakable preparation style, it remains one of the country’s most loved and unforgettable dishes.