Sri Lankan Kottu Roti: A Homemade Street-Food Recipe

Sri Lankan kottu roti is a lively street-food dish of chopped flatbread stir-fried with vegetables, spices, and often egg or meat. This chicken version uses parotta, curry-seasoned chicken, cabbage, and a little stock for a savory, tender result that you can make on a home stove. Recipes vary by cook and region, so adjust the heat and vegetables to suit your table.

Ingredients

4 thawed frozen parotta or godamba roti, about 14 oz (400 g) total; use plain, flaky flatbread, not pita or tortillas
12 oz (340 g) boneless, skinless chicken breast or thighs, cut into thin strips
2 large eggs, about 3.5 oz (100 g) without shells
3 tbsp (45 ml) neutral cooking oil, divided
1 medium yellow or red onion, about 5 oz (150 g), thinly sliced
3 garlic cloves, about 1 tbsp (9 g), finely chopped
1 tbsp (15 g) peeled fresh ginger, finely chopped or grated
1 medium carrot, about 1 cup (120 g) when cut into thin matchsticks
2 cups (150 g) finely shredded green cabbage
4 scallions, about 1.5 oz (40 g), thinly sliced; separate the white and green parts
1–2 fresh green chilies, about 1 tsp (5 g) finely sliced, or less to taste
8 fresh curry leaves, about 1 g, optional but fragrant
2 tsp (5 g) Sri Lankan roasted curry powder
¼ tsp (0.75 g) ground turmeric
½ tsp (1 g) red chili powder, or less for a milder dish
½ cup (120 ml) chicken stock, preferably lower-sodium
1 tbsp (15 ml) soy sauce, optional; it adds a salty, savory note but is not essential
¾ tsp (4 g) fine salt, plus more as needed
¼ tsp (0.5 g) ground black pepper
1 lime, about 2 tbsp (30 ml) juice, for finishing

Instructions

Prepare everything before heating the pan. Cut the thawed roti into strips about ½ inch (1 cm) wide, then cut the strips crosswise into rough bite-size pieces. Slice the chicken and vegetables, measure the spices and stock, and keep the raw chicken separate from the ready-to-eat ingredients. Kottu cooks quickly once the pan is hot, so this setup makes the final stir-fry easier to manage.
Warm and cut the roti, about 8 minutes. Heat a large, well-seasoned griddle or a wide skillet over medium heat. Warm the parotta according to its package directions, turning until hot and lightly browned; most thawed frozen parotta take several minutes per side. Transfer to a board, let it cool just enough to handle, and cut it if you have not already done so. Keep it loosely covered so it does not dry out.
Cook the chicken, about 8 minutes. Heat 1 tablespoon (15 ml) oil in the same pan over medium-high heat. Add the chicken in a single layer, seasoning it with about ¼ teaspoon of the salt and the black pepper. Cook, turning the strips so they brown on more than one side. Check the thickest pieces with a food thermometer: chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). Transfer the cooked chicken to a clean plate. If your pan is small, cook in two batches rather than crowding the chicken, which can make it steam instead of brown.
Scramble the eggs, about 2 minutes. Reduce the heat to medium and add 1 teaspoon (5 ml) oil. Beat the eggs lightly in a small bowl, pour them into the pan, and stir gently until softly set. Check the center with a food thermometer; egg dishes should reach 160°F (71°C). Move the eggs to the plate with the chicken. Wipe out any stuck bits only if they look scorched; browned flavor in the pan is useful.
Soften the aromatics and vegetables, about 4 minutes. Add the remaining oil to the pan. Stir in the onion, scallion whites, green chili, and curry leaves, if using. Cook for about 1 minute, then add the garlic and ginger and stir briefly until fragrant. Add the carrot, cabbage, curry powder, turmeric, red chili powder, and the remaining salt. Toss over medium-high heat until the cabbage starts to soften but still has a little bite.
Chop and stir-fry the kottu, about 6 minutes. Pour in the stock and optional soy sauce, then add the cut roti, chicken, and eggs. Toss and turn everything until the flatbread has absorbed the seasoned liquid and the mixture is hot throughout. Use two sturdy spatulas or a spatula and a broad spoon to chop the roti into smaller pieces as you mix, the characteristic kottu motion. If the pan is too full to toss safely, divide the mixture and finish it in two batches. Stir in the scallion greens and lime juice, taste, and adjust salt or chili before serving.

Tips

Choose the right flatbread. Parotta or godamba roti gives kottu its layered, chewy texture. Frozen parotta is a practical option at many South Asian grocers. Plain roti can work, but it is less flaky; naan tends to make a softer, thicker dish. Avoid very thin tortillas if you want the traditional texture.
Know your curry powder. Sri Lankan roasted curry powder is a deeply aromatic blend and may be sold in South Asian shops. If you cannot find it, use Madras-style curry powder in the same amount. The result will still be savory, though it may taste less roasted and have a different balance of spices. Curry leaves are also optional; leaving them out is better than substituting an unrelated herb.
Keep the pan hot, not overloaded. A broad griddle is ideal, but a large skillet works. Cook the chicken in batches if needed, and split the final kottu into two portions when the roti cannot move freely. A crowded pan traps moisture and can leave the bread soggy instead of lightly toasted.
Control salt and heat at the end. Stock, soy sauce, and curry powder vary in saltiness, while fresh chilies vary in strength. Start with the listed amounts, taste after the stock has been absorbed, and add a little salt, chili, or lime as needed. If the mixture looks dry before the roti is tender, add stock 1 tablespoon (15 ml) at a time.

Serving Suggestions

Serve kottu roti hot, straight from the griddle, while the flatbread is still pleasantly chewy and the vegetables retain some texture. Lime wedges let each person brighten their portion. For a more substantial Sri Lankan-style meal, offer a small bowl of curry gravy or a mild dhal alongside it, plus a crisp salad or sliced cucumber to contrast with the warm, spiced roti.

Because the dish combines bread, vegetables, egg, and chicken, it can stand on its own as a filling main course. If serving several people, keep the first batch warm in a low oven while you finish the next; do not leave cooked food at room temperature for more than two hours. Bring any curry sauce to the table separately so the kottu stays textured instead of becoming overly soft.

Variations

Vegetable kottu: Leave out the chicken and use 1 cup (150 g) of cooked chickpeas or extra vegetables, such as finely chopped green beans or bell pepper. Add the chickpeas with the roti so they heat through without breaking apart. Use vegetable stock in place of chicken stock. Keep the egg, or omit it for an egg-free version and add a little more vegetable filling.

Beef or seafood: Thin strips of beef can replace chicken, but cook them separately until they reach 145°F (63°C) and rest for 3 minutes before slicing or adding them back. For fish, use firm pieces and cook to 145°F (63°C), checking with a thermometer; fold them in gently near the end so they do not crumble. These alternatives change the texture and cooking time, so temperature—not the clock—is the safety check.

Milder or richer kottu: Omit the fresh chili and reduce the red chili powder for a gentler flavor. For a richer version, stir in a few tablespoons of coconut milk and reduce the stock by the same amount; the sauce will be creamier and less sharp. A pinch of extra curry powder can deepen the spice, but add it gradually so it does not overwhelm the roti.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3–4 days in the refrigerator. The roti will soften as it sits, but the flavors remain enjoyable. For longer storage, freeze portions in airtight freezer-safe containers for up to 2 months for best texture; thaw overnight in the refrigerator before reheating.

Reheat a portion in a skillet over medium heat with 1–2 teaspoons (5–10 ml) of water or stock, stirring until steaming hot and evenly heated. Check leftovers with a food thermometer and reheat them to 165°F (74°C). A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the center warms evenly. Avoid reheating the same portion repeatedly, which can dry out the chicken and make the bread mushy.

Frequently Asked Questions

What does kottu roti mean?

Kottu refers to chopped or minced, and roti is the flatbread used in the dish. The name describes the preparation: roti is cut or chopped and then cooked with vegetables, seasonings, and optional additions such as egg or meat. The rhythmic chopping sound is closely associated with street stalls serving the dish.

Can I make kottu roti without a flat-top griddle?

Yes. Use the widest heavy skillet or wok you have, preferably one that retains heat well. A home pan may not produce quite the same toasted edges as a large griddle, but frequent tossing and chopping still gives you the defining mix of small roti pieces and savory filling. Work in batches if the pan is crowded.

Can I use leftover cooked chicken?

Yes. Use about 1½ cups (210 g) of cooked, shredded or thinly sliced chicken. Skip the raw-chicken cooking step and add the chicken with the roti and eggs, allowing it to heat through. If you are reheating previously cooked chicken as part of the leftovers, make sure the finished dish reaches 165°F (74°C).

Why did my kottu turn soggy?

Common causes are adding too much stock, using wet vegetables, or filling the pan so tightly that ingredients steam. Add stock a little at a time, keep the heat fairly high, and use a wide pan. The roti should absorb enough liquid to become seasoned, but it should not sit in a pool of broth.

Can I prepare the ingredients ahead?

You can slice the vegetables and cut the thawed roti a day ahead, then refrigerate them in separate covered containers. Keep raw chicken sealed and on the lowest refrigerator shelf, away from ready-to-eat ingredients. For the best texture, cook the kottu shortly before serving rather than assembling and storing the raw mixture.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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