Main Course

Kottu Roti with Broccoli: Sri Lankan Street Food at Home

Original name: Kottu Roti with Broccoli

Prep

15 mins

Cook

15 mins

Servings

Sri LankanMediumDinnerVegetarian

About this dish

Kottu roti is Sri Lanka's beloved street food, made by rhythmically chopping godhamba roti with vegetables, eggs, and spices on a hot griddle. This version adds broccoli for a fresh, verdant crunch, while keeping the dish's signature texture and aroma intact.

It's a weeknight-friendly meal that comes together in one pan, and the chopping rhythm is oddly meditative.

Ingredients

UK and US measurements are both included for every recipe.

Godhamba roti (or parotta)

grain

4 pieces (about 300 g)

Imperial: 4 pieces (about 10.5 oz)

Broccoli florets

vegetable

200 g

Imperial: 2 cups

Large eggs

protein

Carrot, julienned

vegetable

1 medium (about 80 g)

Imperial: 1 medium (about 2.8 oz)

Yellow onion, thinly sliced

vegetable

1 medium (about 100 g)

Imperial: 1 medium (about 3.5 oz)

Green chilies, sliced

vegetable

Curry leaves

herb

1 sprig (about 10 leaves)

Sri Lankan curry powder

spice

1 tsp

Ground turmeric

spice

1/2 tsp

Vegetable oil

fat

2 tbsp

Salt

seasoning

to taste

Fresh cilantro, chopped

herb

2 tbsp

Lime wedges

fruit

Method

Prepare the roti

5 mins

Stack the godhamba roti and slice into thin strips, then cut crosswise into bite-sized pieces. Set aside.

Blanch the broccoli

5 mins

Bring a pot of salted water to a boil. Add broccoli florets and cook for 2 minutes. Drain and rinse under cold water to stop cooking. Set aside.

Scramble the eggs

3 mins

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Crack in the eggs, scramble until just set, then transfer to a plate.

Sauté aromatics

2 mins

Add the remaining oil to the skillet. Add onion, green chilies, and curry leaves. Sauté until onion softens, about 2 minutes.

Add vegetables and spices

2 mins

Stir in carrot, broccoli, curry powder, turmeric, and salt. Cook for 2 minutes until vegetables are warmed through and coated with spices.

Add roti and eggs

4 mins

Add the sliced roti and scrambled eggs to the skillet. Toss everything together, breaking up any clumps, and cook for 3–4 minutes until the roti is heated through and slightly crispy.

Finish and serve

1 mins

Remove from heat. Sprinkle with fresh cilantro and serve hot with lime wedges on the side.

Equipment

Large skillet or wok
Spatula
Knife
Cutting board
Pot for blanching

Nutrition facts

420 kcal

Calories

18 g

Protein

62 g

Carbohydrates

22 g

Fat

8 g

Fiber

780 mg

Sodium

Tips

For an extra-crispy texture, use day-old roti and cook over high heat, pressing the mixture down occasionally with your spatula.
If you can't find godhamba roti, parotta or even flour tortillas make a good substitute, the key is a flaky, layered flatbread.
Blanching the broccoli first keeps it bright green and tender-crisp, preventing it from steaming and becoming mushy in the skillet.
Adjust the amount of green chilies to your heat preference, remove the seeds for a milder dish.

Serving suggestions

Serve with a side of coconut sambol or a simple cucumber salad for a complete meal., Top with a fried egg for extra protein.
Pair with a cold beverage like iced tea or a lager.

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Recipe by

Mei Zhang

Specialises in Chinese cuisine

Mei Zhang is a dumpling artist who puts a pleat in each one to represent a year of her life. She is 32.

Describe yourself in three words: Nostalgic, artistic, slow but perfect.