Name: Sri Lankan Kottu Roti
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: South Asian
Ingredients: 3 godamba roti (or paratha), torn into pieces; 200g chicken or vegetables; 2 eggs; 1 leek, sliced; 2 green chilies, sliced; 2 cloves garlic, minced; 2 tbsp curry powder; 1 tbsp soy sauce; 1 cup curry sauce (leftover curry gravy works best); Oil for cooking; Fresh curry leaves

Chopped flatbread stir-fried with vegetables, egg, and spices on a hot griddle. Street food at its loudest.

The Cultural Story

Kottu roti is one of the few dishes you can HEAR being made. The rhythmic clang of two metal blades chopping flatbread on a hot griddle is the soundtrack of Sri Lankan streets at night. Created from leftover godamba roti, it is Sri Lanka's most popular late-night food. Every kottu vendor has their own rhythm and speed, and the best ones draw crowds just for the performance.

Ingredients

3 godamba roti (or paratha), torn into pieces
200g chicken or vegetables
2 eggs
1 leek, sliced
2 green chilies, sliced
2 cloves garlic, minced
2 tbsp curry powder
1 tbsp soy sauce
1 cup curry sauce (leftover curry gravy works best)
Oil for cooking
Fresh curry leaves

Instructions

1Tear the roti into small strips and pieces. If using leftover roti, even better.
2Heat a flat griddle or large skillet until very hot. Add oil.
3Add garlic, curry leaves, and green chilies. Stir 30 seconds.
4Add chicken (pre-cooked) or vegetables. Crack eggs directly onto the griddle and scramble.
5Add the roti pieces and chop everything together with spatulas or cleavers. Add curry powder and soy sauce.
6Pour curry sauce over and keep chopping and mixing until everything is coated and the roti has absorbed the sauce. Serve immediately. If you have metal spatulas, make it loud — that is part of the experience.

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