Kottu Roti
“A popular street food made from chopped roti, vegetables, eggs, and meat.”
Roti
Chicken
Cabbage
Carrot
Egg
Soy SauceWhere it comes from
This dish is a staple of Sri Lankan street food, evolving as a way to use leftover roti.
On the Palate
How it's made
5 steps · Show ↓30 min active
How it's made
5 steps · Show ↓- 110 min
Dice the roti into small, bite-sized pieces. In a large wok, heat a splash of oil over medium-high heat until shimmering. Add the chicken, stirring frequently until browned and cooked through.
- 25 min
Add the cabbage and carrot to the wok. Stir-fry briskly, maintaining a steady sizzle, until the vegetables are softened but still vibrant in color.
- 35 min
Push the chicken and vegetables to one side of the wok, and crack the eggs into the open space. Scramble them gently, folding them into soft curds before mixing with the rest of the ingredients.
Watch outAvoid overcooking the eggs; they should be soft and just set before mixing.
- 45 min
Add the diced roti to the wok along with a generous splash of soy sauce. Toss everything together vigorously, ensuring the roti absorbs the sauce and flavors.
- 55 min
Continue to stir-fry until the kottu is heated through and the flavors meld, with a savory aroma permeating the kitchen. Adjust seasoning to taste.
