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Kottu roti is a lively Sri Lankan street-food dish made by chopping flatbread on a hot griddle with vegetables, egg, meat, or seafood. The crisp edges of the roti absorb the savory spices and sauces, making a filling and flavorful one-pan meal. This home-style recipe shows how to make the flatbread and finish the kottu in a skillet.

Ingredients (Serves 2–3)

For the Roti

For the Kottu

  • Cooked roti: 3–4, cut into thin strips
  • Onion: 1 medium, sliced
  • Cabbage: 150 g, finely shredded
  • Carrot or bell pepper: 1 small, thinly sliced
  • Spring onion: a small handful, chopped
  • Eggs: 2
  • Cooked chicken, seafood, or extra vegetables: 200 g, optional
  • Ginger paste: 1 teaspoon
  • Garlic paste: 1 teaspoon
  • Curry leaves: a small handful
  • Chili powder: to taste
  • Black pepper: to taste
  • Salt and cooking oil: as needed

Instructions

  1. Mix the wheat flour, salt, and enough water to make a soft dough. Knead for 5–7 minutes, cover, and rest for at least 20 minutes.
  2. Divide the dough into portions, roll each one into a thin flatbread, and cook on a lightly oiled pan until lightly browned on both sides. Cool the roti, then cut it into thin strips.
  3. Heat oil in a wide skillet or griddle. Add the onion and curry leaves, then cook until fragrant. Add the ginger paste, garlic paste, chili powder, and black pepper.
  4. Add the cabbage, carrot or bell pepper, and spring onion. Stir-fry until the vegetables are slightly softened but still have some texture.
  5. Move the vegetables to one side of the pan. Crack in the eggs and scramble them until nearly set, then add the cooked chicken, seafood, or extra vegetables if using.
  6. Add the sliced roti and season with salt, chili, and black pepper. Toss everything together over medium-high heat.
  7. Use two spatulas or wooden utensils to chop and mix the roti with the vegetables and egg for 2–3 minutes. Serve hot with a curry or a squeeze of lime.

Tips for Flavorful Kottu Roti

Let the roti cool before cutting so the strips keep their shape on the griddle. Use a wide pan and avoid adding too many ingredients at once, which helps the vegetables stay slightly crisp. Adjust the chili and black pepper to suit your preferred level of heat.

For a fragrant Sri Lankan-style base, try atta flour with curry leaves, ginger paste, garlic paste, and chili powder.