Kottu Roti — කොත්තු
Cuisine: Sri Lankan · Origin: Sri Lanka
Kottu roti is a beloved Sri Lankan street food made by chopping flatbread (roti) into small pieces and stir-frying it on a griddle with vegetables, meat, and aromatic spices. The dish typically combines shredded roti with onions, carrots, cabbage, and protein such as chicken, beef, or eggs, seasoned with curry powder and other Sri Lankan spices. The name comes from the Tamil word 'koththu,' meaning 'to chop,' referencing the distinctive preparation method where vendors rhythmically chop the ingredients together on a hot metal plate. Often served with a side of curry sauce or sambol, kottu roti offers a satisfying blend of textures and flavors—crispy edges mixed with tender pieces of roti. This humble yet flavorful dish has become an iconic late-night and casual meal throughout Sri Lanka, popular among locals and tourists alike, and represents the island's vibrant street food culture.
Standard serving: ~520 kcal (1 plate (400g), estimate)
Kottu roti is a street food that emerged in Sri Lanka during the 1980s, born from the creative practice of chopping leftover roti with a blade on a hot griddle—the rhythmic metal-on-metal sound became so iconic that vendors now use it as a dinner bell to attract hungry customers.
Photo by KavindaF (Pixabay License), source.
咖哩炒餅 — කොත්තු
料理：Sri Lankan · 起源地：Sri Lanka
Kottu roti is a beloved Sri Lankan street food made by chopping flatbread (roti) into small pieces and stir-frying it on a griddle with vegetables, meat, and aromatic spices. The dish typically combines shredded roti with onions, carrots, cabbage, and protein such as chicken, beef, or eggs, seasoned with curry powder and other Sri Lankan spices. The name comes from the Tamil word 'koththu,' meaning 'to chop,' referencing the distinctive preparation method where vendors rhythmically chop the ingredients together on a hot metal plate. Often served with a side of curry sauce or sambol, kottu roti offers a satisfying blend of textures and flavors—crispy edges mixed with tender pieces of roti. This humble yet flavorful dish has become an iconic late-night and casual meal throughout Sri Lanka, popular among locals and tourists alike, and represents the island's vibrant street food culture.
標準份量：約 520 kcal（1盤（400公克），估計值）
咖哩炒餅是一種源自斯里蘭卡的街頭美食，在1980年代應運而生。它的起源相當有趣——廚師們創意地用刀片在熱鐵板上剁碎剩餘的羅蒂餅，金屬敲擊金屬所發出的節奏感十足的聲音變得如此標誌性，以至於現在的攤販們都用這個聲音當作晚餐的招牌，來吸引飢餓的顧客。
圖片來源：KavindaF（Pixabay License）— 來源