Kottu Roti

Kottu roti is Sri Lanka’s great street-food obsession, its clanging metal choppers echoing from night stalls in every town. Leftover godhamba roti and curry get minced together with vegetables and egg on a hot griddle, then slapped back onto the plate. It began as a way to use up the day’s rotis and turned into a national favorite. Ask any Sri Lankan what they miss most about home, and kottu is usually near the top of the list, right up there with a good chicken curry.

The rhythmic clang of the street griddle

Each bite is a tangle of chewy, charred roti ribbons, soft egg, and spicy curry gravy, with crunchy carrot and cabbage threading through. Heat level is up to you, but Sri Lankans like it fierce, with a bottle of chili sauce at hand. Serve it with a wedge of lime, and use leftover chicken curry for the most authentic flavor. It is the rare dish that tastes even better slightly charred, with bits of toasted roti crisp at the edges.

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