Everyday Kitchen

Sri Lankan · Dinner

Kottu Roti

Draft recipe — not kitchen-tested
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. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use cooked vegetable curry instead of chicken curry.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Kottu Roti one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Kottu Roti?

Use a wide pan so chopped roti heats evenly.

What can I substitute in Kottu Roti?

Use cooked vegetable curry instead of chicken curry.

Can I prepare Kottu Roti ahead?

Prepare the measured ingredients for Kottu Roti one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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