Sri Lankan Kottu recipe - ingredients, nutrition and when to eat it
Sri Lankan Kottu is made by chopping roti into small pieces and stir-frying it with vegetables, egg, and meat on a hot griddle.
Sri Lankan Kottu is made by chopping roti into small pieces and stir-frying it with vegetables, egg, and meat on a hot griddle. Its spicy, savory aroma lingers pleasantly, making it a satisfying lunch or dinner.
World cuisine · 20 minutes to cook
Tips: Don't cut the roti too small, so it retains a pleasantly chewy texture after stir-frying.
Tips: Stir-fry over high heat for the final 3–4 minutes to bring out the characteristic griddle-cooked aroma.
Tips: If the vegetables release a lot of water, briefly cook it off over high heat before adding the roti.
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Ingredients (1 serving)
- Roti — 1 pc
- Boneless chicken thigh — 80 g
- Egg — 1 pc
- Cabbage — 60 g
- Carrot — 30 g
- Onion — 40 g
- Green chili pepper — 1 pc
- Garlic — 2 pc
- Green onion — 15 g
- Cooking oil — 2 tsp
- Garam masala — 1 tsp
- Ground cumin — 0.5 tsp
- Korean chili flakes — 0.5 tsp
- Soy sauce — 1 tsp