Torn godamba roti stir-chopped on a hot griddle with spiced chicken, eggs, leeks, and curry sauce, the rhythmic clanging of metal blades creating Sri Lanka's most iconic street food soundtrack.
Ingredients
4 godamba roti (or paratha), torn into pieces
250g chicken breast, cooked and shredded
2 eggs
1 leek, sliced
1 onion, sliced
2 green chilies, chopped
1 tsp curry powder
1/2 tsp turmeric
1/2 cup leftover curry sauce
2 tbsp vegetable oil
Salt to taste
Curry leaves
Instructions
1Heat oil on a flat griddle over high heat. Sauté onion, leeks, green chilies, and curry leaves until softened.
2Add shredded chicken, curry powder, and turmeric. Toss for 1 minute.
3Add torn roti pieces and curry sauce. Using two metal spatulas or cleavers, rapidly chop and toss the mixture on the griddle.
4Push mixture to one side, crack eggs onto the hot surface, scramble briefly, then chop into the roti mixture.
5Continue chopping and tossing for 2-3 minutes until everything is well combined and slightly crispy at the edges.
6Serve immediately on a plate or wrapped in newspaper (traditional style) with extra curry sauce on the side.
Did You Know?
The rhythmic clanging of kottu blades on the griddle is so distinctive that Sri Lankans call it the "kottu beat" — some vendors are famous for their musical chopping rhythms.