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Chicken Chilli Garlic Kottu Roti

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Kottu rati

Kottu roti – The perfect snack food or lunch.

While I was in Sri Lanka this past January, I got a chance to watch kottu roti being made at many street food stalls around Columbo. I don’t think I would have noticed this famous street food being made if it hadn’t been for for the clitter-clatter on metal cooking plates as the chefs cut the vegetables, curry and homemade parathas into small pieces as it cooked. I made a note to give it a go at home and have done many times since.

The thing about kottu roti is that it can take on so many different flavours as the curry you add to the mix is up to you. Here I’ve used my British Indian restaurant (BIR) style chicken chilli garlic curry recipe but you could use any curry you like.

To give it a bit of a coconut kick, I used coconut oil. I also decided to add Cocofina coconut amino instead of salt. Coconut amino is a lot like soy sauce but contains no soy and a lot less salt. It doesn’t taste at all like coconut.

Please feel free to use this recipe as a guide and experiment with the flavours and vegetables you think will make this famous Sri Lankan street food dish for you. I promise, you really can’t go wrong.

By the way, I used shop bought parathas rather than making my own. They work perfectly and it’s a lot less work.

Making kottu roti

Brown the parathas on both sides as per instructions on the pack.

Making kottu roti

Stack the three parathas up tightly.

Making kottu roti

Cut the roll into strips and then into even smaller pieces.

Making kottu roti

Fry up the onions and peppers until the onion is soft and translucent.

Making kottu roti

Add the cabbage and tomatoes. Finely chopped chillies can be a nice touch.

Making kotu roti

Chop it all up and then chop some more!

Making kottu roti

Crack in the two eggs.

Making kottu roti

Add the chopped parathas and a little curry powder if you like.

Making Kottu roti

Add the curry. Two to three large ladle spoonfuls will do.

Making kottu roti

Pour a little coconut amino over the top or season with salt to taste.

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Yield: 3 - 4

Chicken Chilli Garlic Kottu Roti

Chicken Chilli Garlic Kottu Roti
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 3 tablespoons coconut oil
  • 1 large onion - thinly sliced
  • 1 capsicum - thinly sliced
  • 2 green chillies - finely chopped (optional)
  • 2 handfuls shredded cabbage
  • 1 large tomato - diced
  • 2 large eggs
  • 2 tablespoons garlic and ginger paste
  • 1 tablespoon curry powder (optional)
  • 3 parathas - browned
  • 1 - 2 ladle spoonfuls chicken chilli garlic curry
  • 3 tablespoons coconut amino


  1. Melt the coconut oil in a large pan.
  2. Toss in the the sliced onion, chillies and capsicum and fry until the onion is soft and translucent.
  3. Add the shredded cabbage and tomato and stir it all up.
  4. Now add the eggs, garlic and ginger paste, curry powder (if using) and top with the fried parathas.
  5. Give it all a good stir and chop continuously until all of the ingredients are small and blend well together.
  6. Add the chicken chilli garlic curry and stir is all together.
  7. To finish, pour in the coconut amino or add salt to taste.

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Monday 9th of January 2017

Their not There

Disclaimer: Cocofina is a sponsor of my blog. There coconut products including coconut oil and coconut amino use in this recipe are excellent. More information here.

Dan Toombs

Wednesday 11th of January 2017

Thank you Sim. It was a case of typing faster than I was thinking. :-)


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