Cuisine : Kottu Roti: A Sri Lankan Street Food Delight

 


Kottu Roti is one of Sri Lanka's most popular and flavorful street foods. Known for its rhythmic preparation and rich combination of textures and flavors, Kottu Roti is a stir-fried dish made using chopped flatbread, vegetables, eggs, and various meats or curries. It is commonly found in restaurants and street food stalls across the country, served fresh off the griddle with an aromatic blend of spices.

How Kottu Roti is Made

1. Ingredients

The base of Kottu Roti consists of:

  • Godhamba Roti – A soft, thin, and slightly oily flatbread, similar to paratha.
  • Protein – Chicken, beef, mutton, seafood, or a vegetarian option with eggs or paneer.
  • Vegetables – Carrots, leeks, onions, cabbage, and green chilies.
  • Curry or Gravy – A thick, flavorful curry (chicken, beef, or dhal curry) is used to enhance the taste.
  • Eggs (optional) – Scrambled into the dish for extra texture.
  • Spices & Seasonings – Garlic, ginger, curry powder, turmeric, black pepper, and salt.

2. Cooking Process

Step 1: Preparing the Roti
  • The Godhamba Roti is cooked on a flat griddle and then cut into small strips using two metal blades.
  • The chopping creates the signature rhythmic sound associated with Kottu Roti preparation.
Step 2: Sautéing the Aromatics
  • A large flat griddle or iron pan is heated with a small amount of oil or butter.
  • Chopped onions, garlic, ginger, and green chilies are added, releasing a fragrant aroma.
Step 3: Adding Vegetables and Protein
  • The choice of protein (chicken, beef, eggs, or tofu) is added and stir-fried until cooked.
  • Vegetables like carrots, cabbage, and leeks are mixed in, allowing them to slightly soften while retaining a bit of crunch.
Step 4: Incorporating the Roti and Spices
  • The chopped roti pieces are added to the pan, absorbing the flavors of the spices.
  • A thick curry or gravy is poured over the mixture, ensuring a moist and flavorful texture.
Step 5: Chopping and Mixing
  • The cook continuously chops and tosses the ingredients using two metal spatulas, ensuring even mixing and perfect texture.
  • The rhythmic sound of metal blades hitting the griddle is a signature of Kottu Roti preparation.
Step 6: Final Seasoning and Serving
  • Once everything is well combined, black pepper, curry powder, and salt are added to enhance the taste.
  • The dish is served hot, often with extra curry or a spicy sauce on the side.

Variations of Kottu Roti

  • Chicken Kottu – The most popular version, made with spiced chicken pieces.
  • Cheese Kottu – Includes melted cheese for a creamy texture.
  • Seafood Kottu – Made with prawns or cuttlefish for a coastal twist.
  • Vegetable Kottu – A vegetarian option packed with fresh vegetables and eggs.
  • Dolphin Kottu (not real dolphin!) – A fun name for Kottu made with soft, uncut roti instead of chopped pieces.

Kottu Roti is not just a meal but an experience, bringing together flavors, textures, and the lively sounds of Sri Lankan street food culture.


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