Spicy Sri Lankan Kothu

Saturday was very dreary. There was a sandstorm outside. And it was also awfully cold and gloomy. Around night time, I just couldn’t take it anymore and wanted to go out. Above all, I had this bad longing for kothu roti. Those following me on snapchat know the entire story! Kothu roti is a Sri Lankan dish made from flour rotis or porottas (flatbread)and vegetables, egg and/or meat, and spices. They say it is the Sri Lankan equivalent to a hamburger. Ha-ha! Anyway I had this sudden craving, we went out that same moment (such a sweet hubby) and got me some kothu roti. So the day ended well with the hubby and me enjoying warm kothu roti by the beach.

And yea that’s what inspired me to make this dish at home. It is pretty simple and perfect to make with any leftover rotis or chicken gravy. You can even make it with chapattis. I missed having it from the streets of Sri lanka when we went there but my husband says that it is amazing and oh so spicy which is what he likes about it. That is why I decided to make a Sri Lankan version Kothu roti though it is very common in India as well. It was specially made for the husband after all it is our First anniversary week!


Preparation time : 15 mins   Cooking time : 25 mins 

Serves : 5 

  • Mustard seeds ( Optional)
  • A few curry leaves ( they are crucial to this dish)
  • Chilli powder – 2 tsps (You can add more)
  • 1 1/2 chopped onion
  • 1 tomato
  • Leftover chicken gravy – about 2 cups 
  • leftover rotis or freshly made – 8 
  • 3 large eggs
  • 2 finely chopped green chillis
  • 1 carrot , chopped
  • Sri Lankan red chilli paste (optional)
  • salt to taste
  • cooking oil
  • Chopped spring onion for garnish

If you want to get the recipe for my grandmom’s chicken curry  that I used for the gravy , stay tuned for I will be posting it soon along with the recipe for perfect soft rotis / porotta .


Prepare the dough for the roti and allow it to rest for a couple of hours in a well oiled bowl. This ensures soft rotis.

To prepare the kothu , divide the dough into equal balls and roll out the roti really thin . Lay them one over the other on a hot plate. Layering them ensures that they dont get too crispy as you want them to remain nice and soft for perfect kothu. Also it makes shredding them easy and quicker.

One the rotis are cooked , roll them as in the picture and shred them by cutting them into little pieces with a knife. 

Set the shredded roti aside.

Heat the oil in a pan, add the  curry leaves and the chilli. The curry leaves give a beautiful fragnance to the dish. Also add the mustard seeds and allow to pop.(optional)

Once the raw smell of the chilli has disappeared , add the onion and sauté.You don’t   have to cook it thoroughly. Add a little  salt at this stage.

Once the onion is almost cooked , add the tomatoes and chilli powder. Cook well until oil is released. Then add the carrots and cook.

Once the carrots are cooked , add the eggs and scramble them.

Now is the time to add the shredded roti and the chicken gravy. Add chicken gravy according to your preference that is if you want your kothu to be dry or moist with the gravy. 

Finally I added this chilli paste for an extra special touch. The dried prawns in this , gave it a wonderful taste! 

Its amazing how quick and tasty the people on the roadsides make it. Its a little hard to mimick that at home but do give this recipe a try. I hope you enjoy this dish ! Comment below if you liked this dish or if you want any other recipe. Have a nice day 🙂

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