DinnerMain Course

Kottu Roti

Name: Kottu Roti
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: sri_lankan
Ingredients: 6 pcs roti shredded or chopped into 1-inch strips; 1 pcs yellow onion thinly sliced; 1 pcs carrot julienned; 0.5 cup cabbage shredded; 0.5 pcs leek thinly sliced; 2 pcs green chili sliced; 2 clove garlic minced; 1 tbsp ginger grated; 10 pcs curry leaves; 0.5 tsp turmeric powder; 1 tsp chili powder; 1 tbsp curry powder; 0.25 cup vegetable broth; 2 pcs egg beaten; 3 tbsp vegetable oil; 1 tsp salt to taste; 0.5 tsp black pepper to taste

Kottu Roti is a popular Sri Lankan street food made from shredded godhamba roti, vegetables, and often meat, all stir-fried together on a flat top griddle. This recipe provides a vegetarian version that is hearty and flavorful. It's known for its unique chopping sound as it's prepared.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 413 kcal

Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

6 pcsroti, shredded or chopped into 1-inch strips
1 pcsyellow onion, thinly sliced
1 pcscarrot, julienned
0.5 cupcabbage, shredded
0.5 pcsleek, thinly sliced
2 pcsgreen chili, sliced
2 clovegarlic, minced
1 tbspginger, grated
10 pcscurry leaves
0.5 tspturmeric powder
1 tspchili powder
1 tbspcurry powder
0.25 cupvegetable broth
2 pcsegg, beaten
3 tbspvegetable oil
1 tspsalt, to taste
0.5 tspblack pepper, to taste

Equipment

spatulas · wok · large skillet · cutting board · knife

The method

Step by step

1
Heat vegetable oil in a large skillet or wok over medium-high heat.
About 1 min
Cook’s note: A flat-top griddle works best if you have one, mimicking traditional preparation.
2
Add the sliced yellow onion, green chili, curry leaves, minced garlic, and grated ginger to the hot oil.
3
Sauté for 3-4 minutes until the onions are translucent and fragrant.
About 4 min
4
Stir in the julienned carrot, shredded cabbage, and sliced leek.
5
Cook for another 5-7 minutes until the vegetables are tender-crisp.
About 7 min
Cook’s note: Do not overcook the vegetables; they should still have a slight bite.
6
Push the vegetables to one side of the skillet, creating a clear space.
7
Pour the beaten egg into the empty space and scramble it quickly until cooked through, then mix it with the vegetables.
About 2 min
Cook’s note: Ensure the egg is fully cooked before mixing.
8
Add the turmeric powder, chili powder, and curry powder to the vegetable mixture.
9
Stir well to coat all ingredients with the spices, cooking for 1 minute until aromatic.
About 1 min
10
Add the shredded roti to the skillet.
11
Pour in the vegetable broth, then season with salt and black pepper.
12
Using two spatulas or a chopper, continuously chop and toss the mixture together on the skillet for 3-5 minutes until everything is well combined and heated through.
About 5 min
Cook’s note: This chopping action is characteristic of Kothu Roti and helps to break down the roti further and integrate flavors.
13
Taste and adjust seasoning as needed.
14
Serve hot and enjoy immediately.

Per serving

Nutrition

68%Score

Calories: 413.2kcal
Protein: 14.2g
Carbs: 50g
Fat: 17.2g
Fibre: 8.9g
Sugar: 4.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Kottu Roti in an airtight container in the refrigerator.

Reheating

Reheat in a skillet over medium heat, stirring occasionally, until warmed through.