Chicken Kottu Roti recipe of Sri Lanka | Chopped Flatbread with Chicken Recipe of Sri Lanka

Kottu Roti, often simply called "Kottu," is one of the most iconic and beloved street foods of Sri Lanka. Known for its irresistible aroma, rhythmic preparation, and rich blend of textures and flavors, Kottu Roti is a true representation of Sri Lankan culinary creativity. It originated in the eastern city of Batticaloa but quickly became a national favorite, enjoyed by locals and tourists alike.

The word "Kottu" means "chopped" in Tamil, which perfectly describes the way the dish is made. The base of Kottu Roti is godamba roti, a type of thin, unleavened flatbread. This roti is chopped on a hot griddle using metal blades, creating a distinctive clanging sound that is almost musical. It's then stir-fried with a flavorful mix of vegetables, eggs, and a choice of meat such as chicken, beef, or mutton, and seasoned with a special blend of Sri Lankan spices and sometimes a splash of curry gravy.

Watching a street vendor prepare Kottu with fast-paced chopping and sizzling sounds is a sensory delight. It's hearty, spicy, and comforting, making it a popular choice for dinner or a late-night snack. Whether eaten from a street-side stall or a local restaurant, Kottu Roti captures the heart and soul of Sri Lankan street cuisine. Here is a Authentic Chicken Kottu Roti recipe of Sri Lanka for you

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Ingredients of Kottu Roti

For the Roti (Godamba Roti) – or use store-bought paratha/roti:

• All-purpose flour – 2 cups
• Water – ¾ cup (adjust as needed)
• Salt – ½ tsp
• Oil – 2 tbsp (plus more for cooking)
• Alternatively, use 4–5 store-bought plain parathas or rotis.

For the Kottu:

• Godamba roti or paratha – 4–5 pieces, chopped into small squares
• Chicken (boneless, cooked and shredded) – 1 cup (or use beef, mutton, or tofu)
• Eggs – 2
• Cabbage (shredded) – 1 cup
• Carrot (grated or thinly sliced) – ½ cup
• Onion (sliced) – 1 medium
• Garlic (minced) – 2 cloves
• Green chili (sliced) – 1
• Curry leaves – 6–8
• Soy sauce – 1 tbsp
• Salt – to taste
• Black pepper – ½ tsp
• Curry powder – 1 tsp
• Oil – 2 tbsp

Making process of Kottu Roti

Step 1: Prepare the Roti (if making from scratch)

1. In a bowl, combine flour and salt.

2. Add water gradually to make a soft dough. Knead well.

3. Add oil, cover, and let it rest for 1 hour.

4. Divide into small balls, roll them out thinly, and cook on a hot skillet without browning too much.

5. Once cooled, cut into small squares or strips.

Step 2: Cook the Eggs

1. Heat 1 tbsp oil in a large flat pan or griddle.

2. Crack the eggs, scramble them, and set aside.

Step 3: Stir-fry the Vegetables and Chicken

1. In the same pan, add 1 tbsp oil.

2. Add onions, garlic, green chili, and curry leaves. Sauté until fragrant.

3. Add cabbage and carrot. Stir-fry for 2–3 minutes until slightly tender.

4. Add the cooked chicken, curry powder, soy sauce, salt, and pepper. Mix well.

Step 4: Combine Everything

1. Add the chopped roti pieces and scrambled eggs into the pan.

2. Mix and chop everything together using two spatulas (or blades, like street vendors do), letting the flavors blend well.

3. Cook on medium heat for another 3–4 minutes, stirring continuously.

Serving Suggestion for Kottu Roti

Kottu Roti is best enjoyed hot, straight off the griddle, when its bold flavors and textures are at their peak. It is a complete and satisfying meal on its own, but can be elevated further with a few classic accompaniments.

Traditionally, Kottu Roti is served with a generous spoonful of spicy curry gravy—usually chicken, beef, or vegetable curry. This rich, flavorful sauce is either poured on top or served on the side for dipping, enhancing the taste and giving the dish a moist, juicy texture.

For added heat, Sri Lankan chili sauce or sambol (like seeni sambol or pol sambol) can be offered as condiments. A side of fresh salad made of sliced onions, tomatoes, cucumber, and a dash of lime juice provides a refreshing contrast to the heaviness of the roti.

A cooling drink like a glass of lassi, sweetened lime juice, or hot ginger tea pairs perfectly with the spicy and savory elements of the meal.

Kottu Roti is commonly served on a plate lined with banana leaf for extra aroma and a traditional touch, especially in Sri Lankan eateries and homes.

Whether served at dinner, as a street food snack, or at a festive gathering, Kottu Roti always delivers a satisfying, flavorful experience that captures the essence of Sri Lankan street cuisine.

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Here are some Frequently ASked Questions (FAQ) about Kottu Roti

FAQ 1 : Is Kottu Roti spicy?

Yes, Kottu Roti is typically spicy, as it includes chili, black pepper, and curry powder. However, you can always adjust the spice level according to your personal preference.

FAQ 2 : Can Kottu Roti be made vegetarian or vegan?

Absolutely! You can make a vegetarian version by using only vegetables and eggs, or a vegan version by skipping eggs and using tofu or mushrooms instead of meat.

FAQ 3 :What kind of bread is used in Kottu Roti?

Traditional Kottu Roti uses godamba roti, a type of soft, thin, unleavened flatbread. If unavailable, plain parathas or other similar flatbreads can be used.

FAQ 4 : What is served with Kottu Roti?

Kottu Roti is often served with curry gravy (chicken, beef, or vegetable), chili sauce, or sambol. A simple side salad and lime wedge may also be served for added freshness.

FAQ 5 : Is Kottu Roti healthy?

Kottu Roti can be nutritious if made with lean protein, lots of vegetables, and moderate oil. However, it can be high in calories if too much oil or fatty meat is used.