Kottu Roti

Chopped flatbread gets stir-fried with crisp vegetables and aromatic garlic-ginger in this beloved Sri Lankan street food, creating irresistible textural contrasts in every bite. The roti pieces turn golden and slightly crispy while soaking up all the savory flavors, with a gentle heat from fresh chilies. Perfect for a quick weeknight dinner that feels like takeout without leaving your kitchen.

Ingredients

4 medium roti or paratha flatbreads (store-bought or homemade)

3 tablespoons vegetable oil (45 ml)

1 medium onion, thinly sliced (150 grams)

1 cup shredded cabbage (100 grams)

1 medium carrot, julienned (100 grams)

2 green chilies, thinly sliced (15 grams)

3 cloves garlic, minced (10 grams)

1 tablespoon ginger, minced (10 grams)

2 eggs, beaten

1 teaspoon curry powder (5 grams)

1/2 teaspoon chili powder (2 grams)

1/2 teaspoon turmeric powder (2 grams)

2 tablespoons soy sauce (30 ml)

1 tablespoon fish sauce or salt to taste (15 ml)

2 spring onions, chopped (20 grams)

Fresh cilantro, chopped (10 grams)

Instructions

Heat the griddle or large cast iron skillet over medium-high heat for 2 minutes until very hot.

Chop the roti flatbreads into bite-sized pieces, approximately 1 to 2 inches (2.5 to 5 cm) square.

Add 1.5 tablespoons of oil to the hot griddle and add the onions and green chilies, cooking for 1 to 2 minutes until the onions begin to soften and release their aroma.

Add the garlic and ginger, stirring constantly for 30 seconds until fragrant, then add the carrot and cabbage, cooking for 2 to 3 minutes while stirring until the vegetables are just tender but still have a slight crunch.

Push the vegetables to the sides of the griddle, pour the remaining 1.5 tablespoons of oil into the center, add the beaten eggs, and scramble them for 1 minute until they are mostly cooked through.

Add the curry powder, chili powder, and turmeric powder to the griddle, stirring everything together for 30 seconds to coat all ingredients evenly with the spices.

Add the chopped roti pieces to the griddle and begin chopping and scraping them with two metal spatulas or a spatula and the edge of a flat knife, breaking them into smaller pieces while mixing with the other ingredients for 3 to 4 minutes.

Add the soy sauce and fish sauce, continuing to chop and mix constantly for another 1 to 2 minutes until the roti pieces are well coated, slightly crispy on the edges, and the color is golden brown.

Top with spring onions and fresh cilantro, mixing briefly, then transfer to a serving plate immediately while still hot.