Kottu Roti

කොත්තු රොටිsiகொத்து ரொட்டிta

Also: Kottu, Koththu Rotti, Chopped Roti

A Sri Lankan street dish of shredded godamba roti chopped and stir-fried on a hot griddle with egg, vegetables, spices and curry sauce.

Identity criteria

1Made from godamba (flat, elastic) roti shredded into strips
2Cooked on a flat griddle and chopped with two metal blades in a rhythmic clatter
3Stir-fried with egg, onion, leek/cabbage, green chili and curry spices
4Moistened with curry sauce or a meat/vegetable curry mixed through
5Served hot off the griddle as a one-pan meal

Components

Base

Shredded godamba rotiessential

Protein

Egg, and/or chicken, beef, mutton, or vegetablesoptionalVegetable kottu omits meat

Aromatics

Onion, leek or cabbage, green chili, ginger-garlicessential

Liquid

Curry sauceessentialKeeps the mix moist and flavored

Seasoning

Curry powder, chili, saltessential

Technique

Griddle chopping: Two blades shred and toss the roti with the filling, creating the texture and the signature sound
High-heat stir-frying: Sears the components quickly so the roti stays chewy, not soggy

Form & serving

Served: Heaped on a plate
Temperature: hot
Portion: single-serving plate
Pairs with: extra curry sauce · sambol · chili sauce

Character

Flavour

savoryspicyumami

Texture

chewy roti strips with soft egg and crisp vegetables

Eaten

An evening street-food staple in Sri Lanka, prepared to a rhythmic clang at roadside stalls.

When

year-round

Variations & related

Regional variations

Cheese kottu · Sri Lanka
Modern version with melted cheese stirred through
Dolphin / pol kottu · Sri Lanka
Regional and richer egg-heavy styles

Related dishes

ancestor Godamba roti
The flatbread that is chopped to make kottu
sibling Char kway teow
Comparable griddle stir-fry tradition

Substitutions

Godamba roti → Paratha or torn flatbreadadmissible
Workable substitute when godamba is unavailable
Godamba roti base → Rice or noodlesinadmissible
Becomes a different dish entirely; not kottu

Common mistakes

Using bread or rice instead of godamba roti
Over-saucing until the roti turns soggy
Chopping too fine so the chewy strip texture is lost
Cooking on low heat, steaming rather than searing the mix

Provenance

Originated as a Sri Lankan street food, born from repurposing leftover roti; now a national icon.

References

1.Sri Lankan street-food tradition

Confidence: high