Kottu Roti

The sound of kottu roti is as distinctive as its flavor — the rhythmic, percussive clang of two metal blades chopping and tossing shredded flatbread on a hot iron griddle echoes through every Sri Lankan town after dark. Kottu means "chopped" in Tamil, and the dish is made by hacking day-old godhamba roti (a Sri Lankan paratha-like flatbread) into thin strips and stir-frying them furiously with egg, vegetables, curry leaves, and leftover curry gravy. It is the preeminent Sri Lankan late-night street food, sold by roadside kade stalls from 9pm onward.

Serves: 4

Ingredients

• 4 large godhamba roti or paratha flatbreads (about 400g / 14 oz total), torn into strips
• 3 tbsp vegetable oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 2cm (1-inch) piece ginger, minced
• 2 sprigs curry leaves (about 20 leaves)
• 2 green chilies, thinly sliced
• 1 tsp Sri Lankan curry powder
• 1/2 tsp turmeric
• 3 eggs, lightly beaten
• 200g (7 oz) chicken, beef, or vegetables (pre-cooked)
• 125ml (1/2 cup) curry gravy or chicken stock
• 2 spring onions, sliced
• Salt to taste

Instructions

1. Tear the roti into roughly 3cm (1-inch) irregular strips. Set aside.
2. Heat oil in a large wok or flat griddle over very high heat until smoking. Add the onion and stir-fry for 2-3 minutes until softened and beginning to char at the edges.
3. Add garlic, ginger, curry leaves, and green chili, tossing constantly for 1 minute.
4. Add the curry powder and turmeric, cook for 30 seconds, then add the pre-cooked meat or vegetables and toss to combine.
5. Push everything to the side and pour in the beaten eggs. Scramble briefly, then fold into the rest of the mixture.
6. Add the roti strips and pour over the curry gravy or stock. Using two spatulas or metal implements, chop and toss the mixture vigorously for 3-4 minutes until everything is integrated, slightly crispy, and fragrant. Adjust seasoning.
7. Scatter with spring onions and serve straight from the pan.

Cook's Notes: The highest heat you can achieve is essential — kottu must fry, not steam. A well-seasoned cast-iron griddle replicates the kade experience best. The dish is highly adaptable: add grated cheese for a "cheese kottu," a Sri Lankan innovation that has developed a devoted following.