Vegetable Kottu Roti

Name: Vegetable Kottu Roti
Total time: 20 min
Yield: 1 serving
Cuisine: Sri Lankan
Ingredients: 1 large paratha (Godamba roti); 1/2 cup mixed vegetables (carrots, bell peppers, cabbage); 1/4 cup onion, finely chopped; 1 clove garlic, minced; 1/2 tsp curry powder; Salt to taste; 2 tbsp vegetable oil; 1 egg (optional); Fresh cilantro for garnish

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20 minTotal time

EasyDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

1 large paratha (Godamba roti)
1/2 cup mixed vegetables (carrots, bell peppers, cabbage)
1/4 cup onion, finely chopped
1 clove garlic, minced
1/2 tsp curry powder
Salt to taste
2 tbsp vegetable oil
1 egg (optional)
Fresh cilantro for garnish

Ingredient substitutions

Paratha (Godamba roti) Plain roti, cut into pieces
Mixed vegetables An equal amount of finely sliced green beans, peas, or other quick-cooking vegetables
Fresh cilantro Fresh flat-leaf parsley
Vegetable oil Canola oil

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein12 g

Carbohydrates53 g

Fat21 g

Fiber 5 g · Sugar 6 g · Sodium 780 mg

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A vibrant and satisfying dish, Vegetable Kottu Roti combines chopped paratha with a medley of stir-fried vegetables and spices. This Sri Lankan street food is not only delicious but also quick to prepare, making it perfect for a fast meal on busy days.

Sri Lankan

Steps

Heat the vegetable oil on a griddle or large skillet over medium heat.
Add the chopped onions and minced garlic, sautéing until the onions are translucent.
Stir in the mixed vegetables and curry powder, cooking until the vegetables are tender, about 5 minutes.
If using, push the vegetables to one side of the pan, crack the egg into the pan, and scramble it until fully cooked.
Tear the paratha into small pieces and add to the pan, mixing everything together thoroughly.
Use a spatula to chop and mix the ingredients for about 2-3 minutes until well combined.
Season with salt to taste and garnish with fresh cilantro before serving.

Tips for Vegetable Kottu Roti

Keep the vegetables slightly crisp; they should look glossy and colorful rather than limp.
Use a broad skillet or griddle so the roti and vegetables have room to mix without steaming.
Prepare the vegetables and cilantro before heating the pan; the short cook time leaves little room for chopping.

Drink pairing

A crisp lager
Its clean, refreshing finish complements the savory spices and tender roti without overwhelming the vegetables.

0% option: Sparkling water with lime

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot; the roti may soften during storage.

Frequently asked questions

How can I tell when the kottu is ready?

The vegetables should be tender but retain some bite, and the roti pieces should be hot and evenly coated without turning mushy.

Can I make this ahead?

Chop the vegetables and onion ahead and refrigerate them in a covered container. For the best texture, cook and combine everything shortly before serving.