Main Course
Kottu Roti with Dulse (Sri Lankan-Inspired Stir-Fried Flatbread)
Original name: Kottu Roti with Dulse
About this dish
This version of the classic Sri Lankan street food Kottu Roti gets a coastal twist with the addition of dulse, a savory sea vegetable that brings a subtle umami flavor. My Lola always said the ocean holds the secret to good cooking, and this dish proves her right.
Tender shreds of flatbread are stir-fried with vegetables, aromatic spices, and dulse, creating a hearty, satisfying meal that's perfect for lunch or dinner. The gentle saltiness of the dulse complements the robust curry flavors beautifully, making it a unique and delicious take on a beloved favorite.
Ingredients
UK and US measurements are both included for every recipe.
roti
grain4 pieces
dulse flakes
herb2 tablespoons
green cabbage
vegetable2 cups, shredded
carrot
vegetable1 large, grated
onion
vegetable1 medium, sliced
curry powder
spice1 tablespoon
turmeric powder
spice1/2 teaspoon
red chili flakes
spice1 teaspoon
garlic cloves
herb3, minced
vegetable oil
fat2 tablespoons
salt
seasoning1/2 teaspoon or to taste
fresh cilantro
herb1/4 cup, chopped
lime
fruit1, cut into wedges
Method
Prepare the roti
2 minutesStack the roti and slice them into thin strips about 1/4 inch wide. Then cut crosswise into shorter pieces (about 1–2 inches). Set aside.
Heat the wok
1 minuteHeat a large wok or non-stick skillet over high heat. Add the vegetable oil and swirl to coat.
Sauté aromatics
3 minutesAdd the sliced onion to the hot oil and stir-fry until translucent, about 2 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
Cook the vegetables
4 minutesAdd the shredded cabbage and grated carrot. Stir-fry for 3–4 minutes just until the vegetables begin to soften but still have a bit of crunch.
Add spices
1 minuteSprinkle the curry powder, turmeric, red chili flakes (if using), and salt over the vegetables. Stir well to coat and cook for 1 minute to toast the spices.
Add dulse and roti
3 minutesAdd the roti strips and dulse flakes to the wok. Toss everything together gently but thoroughly, using two spatulas to lift and fold the mixture. Cook for 2–3 minutes until the roti is heated through and slightly crispy on the edges.
Finish and serve
1 minuteTurn off the heat. Sprinkle with chopped cilantro and give a final toss. Transfer to a serving platter and serve immediately with lime wedges on the side.
Equipment
- Large wok or non-stick skillet
- Chef's knife
- Cutting board
- Spatulas (2)
Nutrition facts
Tips
- If you can't find fresh roti, store-bought whole wheat tortillas or parathas work perfectly — just slice them into strips as directed.
- Dulse flakes vary in saltiness, so taste before adding extra salt.
- If.
- If you use whole dulse fronds, tear them into small pieces.
- For a heartier meal, add a scrambled egg or sliced grilled chicken along with the roti for extra protein.
- The secret to authentic kottu roti texture is working quickly over high heat and using two spatulas to chop and toss the mixture, creating the characteristic irregular shreds.
Serving suggestions
- Serve this kottu roti hot with a side of lime wedges for squeezing over the top.
- For.
- For a complete meal, pair it with a simple cucumber salad or a bowl of tomato soup.
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Recipe by
Miguel Santos
Specialises in Filipino cuisineMiguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.
Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.