Kottu

Chopped flatbread stir-fried on a hot griddle with vegetables, egg, spices and meat, famous for the rhythmic clanging of metal blades. It is Sri Lanka's best-loved street meal.

Kottu

Chicken Kottu: Dan arndt, CC BY-SA 4.0 (Wikimedia Commons)

Where it comes from

Kottu roti, or kottu, is a late-night favorite across Sri Lanka, made by chopping godamba roti with two blades on a flat griddle. It started on the streets and is now served in restaurants as well.

Explore the cuisine of Sri Lanka.

Recipe

Make Kottu at home

Serves 3-4Time 35 minutes

Ingredients

  • 4 flatbreads or parathas, torn into small strips
  • 2 eggs
  • 1 cup shredded cabbage
  • 1 carrot, grated
  • 1 onion, sliced
  • 2 green chilies
  • 3 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1 tsp curry powder
  • 1 cup cooked chicken or vegetable pieces
  • 1/2 cup curry sauce
  • 2 tbsp oil
  • Salt, pepper, curry leaves

How it's made

  1. Heat the oil on a large pan or griddle.
  2. Fry the onion, garlic, ginger, chilies and curry leaves for 2 minutes.
  3. Add the cabbage and carrot and cook until slightly soft.
  4. Push to the side, scramble the eggs, and mix.
  5. Add the chicken, curry powder, salt and pepper.
  6. Add the roti and curry sauce, chop with two spatulas for 3 to 4 minutes.
  7. Serve hot with extra curry sauce.

Variations

  • Cheese kottu.
  • Vegetable kottu.
  • Dolphin kottu, a spicy mixed version.

Cook’s tip: Use day-old roti and chop continuously to get that crispy edge.

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About this page

Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.

Photo credit