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Sri Lankan · Dinner

Kottu Roti

Non-vegEasy

Diet: Non-veg · High-protein

Kottu Roti is a Sri Lankan dish. Use a wide pan so chopped roti heats evenly.

Prep
25 min
Cook
20 min
Total
45 min
Servings
4
Difficulty
Easy
Cuisine
Sri Lankan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Kottu Roti.
Representative photograph of Kottu Roti. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Pan

Roti

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Base · About 5 min

  1. Heat oil from 30 ml neutral oil, 150 g onion, sliced, 15 g garlic, 15 g ginger, 200 g cabbage, shredded, 150 g carrots, shredded, 2 eggs; fry onion, garlic and ginger 3 minutes. Add vegetables 5 minutes, push aside and scramble eggs.

Roti · About 8 min

  1. Add 500 g cooked godamba roti, chopped, 350 g cooked chicken curry with sauce; toss and chop with two spatulas 6–8 minutes until hot through at 74°C / 165°F.

    Check: Look for this result: hot through at 74°C / 165°F.

Finish · About 8 min

  1. Add 30 g spring onions, 20 ml lime juice and serve immediately.

Tips

  • Use a wide pan so chopped roti heats evenly.
  • Judge Kottu Roti by the texture and doneness signs in its steps. Your pan and heat affect how long Kottu Roti takes to cook.

Substitutions

  • In Kottu Roti, replace chicken curry with cooked vegetable curry.

Storage

  • Get perishable Kottu Roti into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Kottu Roti within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Kottu Roti to 74°C / 165°F, stirring or turning it for even heating. When Kottu Roti is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Kottu Roti includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Kottu Roti becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Kottu Roti one day ahead. For Kottu Roti, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Kottu Roti on the day of serving.

FAQ

What matters most when making Kottu Roti?

Use a wide pan so chopped roti heats evenly.

What can I substitute in Kottu Roti?

In Kottu Roti, replace chicken curry with cooked vegetable curry.

Can I prepare Kottu Roti ahead?

Prepare the measured ingredients for Kottu Roti one day ahead. For Kottu Roti, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Kottu Roti on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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