Kottu is a beloved Sri Lankan street food that combines chopped roti or paratha with a medley of vegetables, optional meat, and flavorful spices. This dish is a perfect way to use up leftovers and create a hearty, satisfying meal. It's a quick and delicious recipe that brings the vibrant flavors of Sri Lanka to your table.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat oil in a pan and sauté onions, garlic, green chilies, and curry leaves until fragrant.
Add cooked meat if using and cook briefly to heat through.
Add chopped vegetables and stir-fry until they are slightly tender.
Add the chopped roti or paratha and toss well to combine with the vegetables and meat.
Season the mixture with soy sauce or Sri Lankan curry powder to taste.
Push the mixture to one side of the pan, crack an egg into the empty space, scramble it, and then mix it through the kottu.
Serve hot and enjoy your authentic Sri Lankan kottu.
Use leftover roti or paratha for the best texture and flavor.
Adjust the spice level by adding more or fewer green chilies.
For a vegetarian version, skip the meat and egg and add more vegetables.
Use freshly ground Sri Lankan curry powder for an authentic taste.
Serve with a side of curry or sambol for an extra burst of flavor.
Can I use store-bought roti or paratha?
Yes, store-bought roti or paratha works perfectly for this recipe. Just chop it into small pieces before using.
What can I use as a substitute for Sri Lankan curry powder?
You can use a mild curry powder or a mix of turmeric, cumin, and coriander as a substitute.
Can I make this dish vegan?
Yes, skip the meat and egg, and ensure the roti or paratha you use is vegan-friendly. Add more vegetables for a hearty vegan version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.
Can I make this dish spicier?
Yes, you can add more green chilies or a pinch of chili powder to increase the spice level.
Manjula K. Rathnayaka is an award-winning Pastry Chef with nearly 20 years of international experience in Sri Lanka, the UAE, and Australia. Specializing in Continental pastries, bespoke cakes, and artisanal bakery products, he is a recognized culinary leader, former Regional Vice President of SLHPA Dubai, and senior member of the Emirates Culinary Guild Dubai. A WACS-certified Regional Judge (2023–2028), he was named Pastry Chef of the Year 2024. Now based in Australia, he focuses on elevating Sri Lankan fusion cuisine globally through innovation and leadership.
...
