Kothu Roti (made with left over curry)

A Sri Lankan street food classic you can whip up at home! Ive used mine to create another variation meal from left overs. Kothu Roti is all about rhythm, spice, and comfort — shredded paratha stir-fried with vegetables, eggs, and bold seasoning. Traditionally mixed with the famous clack-clack of metal on hotplates. Perfect for using up leftover curry or enjoying on its own.

🛒 Ingredients

For the Paratha

• 1 pack frozen parathas (or Malabar roti), dry fried and cut into strips (available at most Asian supermarkets)

For the Vegetable & Egg Mix

• 4 tbsp oil

• 2 eggs, beaten

• 1 large carrot, shredded

• 1 medium leek, chopped

• 1 medium onion, finely chopped

• 2 green chillies, chopped (optional)

• 2 medium tomatoes, cut into thick wedges

• 1–2 cloves garlic (or 1 tsp easy garlic)

• 1 sprig curry leaves

• 1 stick cinnamon

• 1 tbsp curry powder

• 1 tsp mustard seeds

• 1 tsp red chilli powder

• 1 tsp freshly ground black pepper

• 2 tsp red chilli flakes

• 200ml coconut milk (or stock, or leftover curry)

• Salt (or soy sauce) to taste

• Limes to garnish.

👩🍳 Method

Step 1: Make the Vegetable & Egg Mix

1. Heat 3 tbsp oil in a large wok over medium heat.

2. Add onion, garlic, curry powder, mustard seeds wait for the the mustard seeds to pop.

3. Add the carrots, leeks, green chillies, curry leaves, cinnamon, and tomato wedges. Cook for 5–6 minutes.

4. Add beaten eggs and scramble into the vegetables.

5. Season with salt or soy sauce, chilli powder, pepper, and chilli flakes. Cook for another 5 minutes until the veggies soften.

Step 2: Do the Kothu Dance

1. Add the chopped paratha strips to the wok.

2. Mix vigorously (the street food “Kothu Dance”) for at least 5 minutes until everything is well combined, add some curry (hodi) or the coconut milk as you go along as you want it wet. Stir until coated and hot.

Step 3: Serve

Top with fresh coriander, extra green chilli, or a spoon of pol sambol.