Main Course

Kottu Roti with Seaweed – Sri Lankan-Inspired Stir-Fry

Original name: Kottu Roti with Seaweed

Prep

15 mins

Cook

10 mins

Servings

Sri Lankan FusionIntermediateLunchDairy FreeNut Free

About this dish

Kottu roti, a beloved street food from Sri Lanka, gets a coastal twist with the addition of crispy roasted seaweed. This dish combines shredded parathas with a medley of vegetables, egg, and aromatic spices, all chopped together on a griddle for a satisfyingly textured meal.

The seaweed adds a subtle umami depth that echoes the ocean breezes of the island.

Ingredients

UK and US measurements are both included for every recipe.

paratha or roti

grain

4 pieces (about 300g)

Imperial: 4 pieces (about 10.5 oz)

dried roasted seaweed sheets (nori)

vegetable

4 sheets

carrot

vegetable

1 (about 100g)

Imperial: 1 (about 3.5 oz)

cabbage

vegetable

150g, thinly sliced

Imperial: 1.5 cups shredded (about 5 oz)

green onion

vegetable

4 stalks, sliced

egg

protein

soy sauce

seasoning

2 tablespoons (30ml)

Imperial: 2 tablespoons

vegetable oil

fat

2 tablespoons (30ml)

Imperial: 2 tablespoons

garlic

spice

3 cloves, minced

ginger

spice

1-inch piece (15g), grated

Imperial: 1-inch piece, grated

curry powder

spice

1 teaspoon

turmeric

spice

1/2 teaspoon

salt

seasoning

1/2 teaspoon

lime wedges

other

for serving

Method

Prepare the Parathas

2 minutes

Stack the parathas and cut into thin strips, about 1 cm wide. Alternatively, use a cleaver to shred them into bite-sized pieces on a cutting board.

Toast the Seaweed

2 minutes

Heat a large skillet or griddle over medium heat. Place the nori sheets one at a time and toast for 10 seconds per side until crisp. Crumble into small pieces and set aside.

Stir-Fry Aromatics

30 seconds

Add oil to the pan or griddle over medium-high heat. Sauté garlic and ginger for 30 seconds until fragrant.

Scramble the Egg

1 minute

Push aromatics to one side. Crack eggs onto the hot surface and scramble quickly, then mix with aromatics.

Cook the Vegetables

2 minutes

Add shredded cabbage and carrot. Stir-fry for 2 minutes until slightly wilted but still crunchy.

Add the Roti Strips

3 minutes

Add the shredded paratha pieces. Sprinkle curry powder, turmeric, and salt. Toss everything together using two spatulas, chopping and mixing the ingredients as you go (the classic kottu motion).

Season and Add Seaweed

1 minute

Pour soy sauce over the mixture and toss to combine. Add the crumbled seaweed and green onions. Stir-fry for another minute until heated through.

Serve

1 minute

Divide between two plates. Serve immediately with lime wedges on the side. Optionally, top with additional crispy seaweed.

Equipment

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Nutrition facts

420 kcal

Calories

16 g

Protein

42 g

Carbohydrates

18 g

Fat

5 g

Fiber

720 mg

Sodium

Tips

For an authentic restaurant texture, use sturdy day-old parathas instead of fresh ones, they hold up better to the vigorous chopping action.
If you can't find nori, substitute wakame — just rehydrate it first and chop finely.
The 'kottu' technique involves constantly chopping and mixing with the edges of two spatulas, don't worry if it's messy, that's part of the process.

Serving suggestions

Serve hot with extra lime wedges and a side of spicy coconut sambol for a complete Sri Lankan experience.

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Recipe by

Nina Reyes

Specialises in Asian Fusion cuisine

Nina is a meticulous fusion cook who makes miso carbonara balanced enough to bring a tear to your eye.

Describe yourself in three words: Calm, precise, secretly competitive.