Kottu Roti

Name: Kottu Roti
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: Sri Lanka
Ingredients: 4 roti (godamba roti), sliced into strips; 1 cup shredded chicken; 2 eggs, beaten; 1 onion, sliced; 1 carrot, julienned; 1/2 cup cabbage, shredded; 2 green chilies, sliced; 2 tbsp curry powder; 2 tbsp soy sauce; 3 tbsp oil; Salt, to taste

3 servings15 min prep20 min cookEasy Sri Lanka

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The Story Behind It

The Tale of Kottu Roti

Story updated September 17, 2026

Kottu roti was created by chopping leftover godamba roti with vegetables, egg, and meat on a hot griddle, a street-food innovation that emerged in Sri Lanka sometime in the mid-to-late 20th century. Its rhythmic chopping sound, made with two metal blades, has become part of its street-food theater.

Ingredients

Scale:· 3 servings

4 roti (godamba roti), sliced into strips
1 cup shredded chicken
2 eggs, beaten
1 onion, sliced
1 carrot, julienned
1/2 cup cabbage, shredded
2 green chilies, sliced
2 tbsp curry powder
2 tbsp soy sauce
3 tbsp oil
Salt, to taste

Instructions

1Heat oil in a large flat pan or wok and sauté onion, carrot, and cabbage until just softened.
2Push the vegetables aside and scramble the eggs in the pan.
3Add the shredded chicken and green chilies, and toss together.
4Add the sliced roti strips, curry powder, soy sauce, and salt.
5Using two metal spatulas or cleavers, chop and toss everything together vigorously until well combined and heated through, in the traditional kottu-chopping style.
6Serve hot with a side of spicy curry sauce.

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