Kottu Roti
Kottu Roti is a vibrant Sri Lankan street food featuring chopped flatbread stir-fried with chicken or vegetables, egg, and spices.
Contents (2 sections)▾
Ingredients
- 200 g godhamba roti (or shredded flatbread)
- 150 g chicken breast, diced
- 2 large eggs
- 2 tbsp soy sauce
- 1-2 fresh green chili, chopped
- 10 curry leaves
- 2 tbsp cooking oil
- Salt to taste
Steps
Heat a large griddle or wok over medium-high heat and add cooking oil, allowing it to shimmer before adding diced chicken. Cook for about 5-7 minutes until the chicken is cooked through and lightly browned.
Push the chicken to one side and crack the eggs onto the griddle. Scramble them gently for about 2-3 minutes until just set, then mix the eggs with the chicken.
Add the shredded flatbread to the griddle, along with soy sauce, chopped chili, and curry leaves. Stir-fry for about 5 minutes, using rhythmic chopping motions with a cleaver or spatula to combine everything thoroughly.
Season with salt to taste, and stir-fry for an additional 2-3 minutes until the flatbread is slightly crispy and well coated with the mixture.
Why this works
Kottu Roti's charm lies in its unique preparation method, which combines the rhythmic chopping of flatbread with a medley of flavors. The godhamba roti, or flatbread, absorbs the essence of the spices and egg while providing a chewy texture that contrasts beautifully with the tender chicken or vegetables. Cooking the chicken first ensures it's juicy and flavorful, while scrambling the eggs separately helps maintain their texture before mixing them in. If the mixture seems too dry, you can add a splash more soy sauce or a bit of water during stir-frying to create a more cohesive dish. This technique not only melds the flavors but also ensures that each bite is a delightful combination of ingredients, showcasing the vibrant essence of Sri Lankan street food culture.
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