Kothu parotta

Kottu is a cherished Sri Lankan dish crafted from godhamba roti, vegetables, eggs, and/or meat, all seasoned with a fragrant blend of spices. It bears a striking resemblance to South Indian dishes such as kothu parotta and roti canai. This delectable meal has garnered popularity in cities with significant Sri Lankan communities, including Toronto, London, Sydney, and New York City. Commonly enjoyed for dinner, kottu is highly customizable, allowing individuals to select their preferred ingredients when ordering. Some even liken its popularity to that of the hamburger.

The origins of kottu roti date back to the 1970s in Batticaloa, Sri Lanka, within the Sri Lankan Tamil community. The term "kottu" means "to chop" in Tamil, aptly describing the preparation method. Traditionally, kottu roti is made with flatbread, eggs, meat, and a spicy sauce or gravy called salna. These ingredients are sautéed on a hot griddle, then chopped and mixed together using heavy blades, creating its unique texture and flavor.

A variant of this dish, known as kothu parotta, hails from Madurai in Tamil Nadu. It uses parotta made from bleached flour and includes different versions like muttai kothu parotta and chilli parotta. This dish is popular not only in Tamil Nadu but also across other parts of India, Sri Lanka, and the Maldives. In Tamil Nadu, it is often available at roadside stalls known as "thattu kadai." In the Maldives, kothu parotta is served with various meats, including chicken, beef, tuna, and smoked tuna. There is even a similar dish called kothu idly, which substitutes parotta with idly.