🇱🇰 Sri LankaCatalog recipe · Colombo
Torn flatbread hacked and tossed on a scorching griddle with egg, chicken and vegetables until smoky and edged with char — street food you hear before you see.
For 4 servings.
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Fry the diced chicken in the oil with the curry powder and a pinch of salt until cooked through and lightly browned; set aside.
On the same hot griddle, scramble the eggs loosely and push them to one side.
Add the cabbage, carrot, spring onion, garlic and green chili; stir-fry hard over high heat until just wilted, 2–3 minutes.
Return the chicken and scrambled egg to the pan, then pile the torn flatbread on top.
Chop and toss everything together with two spatulas — hacking the roti into smaller pieces as you go — until it picks up color and everything is evenly combined, 4–5 minutes.
💡 Keep the heat high and keep chopping; kottu is meant to pick up a little char, not steam soft.
Splash in the soy sauce, toss once more to coat, and taste for salt.
Serve immediately, straight off the griddle, with extra curry gravy or coconut sambol on the side.
Kottu roti grew out of roadside stalls chopping leftover godamba roti on a flat griddle with two metal blades, the percussive clanging becoming the dish's calling card and its advertisement. It took shape in the late 20th century and now comes in endless variations — chicken, cheese, seafood or plain vegetables.
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