This article possibly contains original research. (June 2021)
|Alternative names||Kothu roti, Kothu parotta|
|Place of origin||Sri Lanka|
|Main ingredients||Roti, egg, onion, chilli pepper|
|Ingredients generally used||Chicken, mutton, seafood, carrot, spring onion, bell pepper|
Kottu (also known as Kottu roti or alternatively spelled Kothu roti (Sinhala: කොත්තු රොටි; Tamil: கொத்து ரொட்டி), meaning chopped roti) is a Sri Lankan dish consisting of diced roti (either godhamba roti or roti similar to the type used to make roti canai) stir-fried with scrambled egg, onions, chillies, spices, and optional vegetables or meat, such as mutton or chicken.  A common dinner dish, kothu roti is also commonly available in cities outside of Sri Lanka with a significant Sri Lankan diaspora population, such as Toronto, London, Sydney, and New York City's Tompkinsville neighbourhood and certain Middle Eastern countries as well.
Kothu roti is a popular street dish that is widely consumed throughout Sri Lanka and is very popular in Sri Lankan cuisine. The word "kothu" means "to chop" in Tamil, referring to its method of preparation.
Kothu parotta or Koththu parotta is a variant that originated in Madurai, Tamil Nadu, India. It is made using parotta from Bleached flour; locally called Maida. Other variants of kothu parotta are Muttai kothu parotta, chilli parotta. It is also called Veechu parota (in Kerala).
- Macan-Makar, Marwaan (3 November 2016). "Rise of "Kothu Rotti" From Its Tamil-Muslim Origins in Batticaloa to a Sri Lankan National Food with a "Sound Bite"". Retrieved 24 April 2020.
Word spread quickly about this novelty: a street-food dish whose name means “chopped roti” in Tamil.[unreliable source?]
- Ife, Thomas (25 April 2020). "A Popular Sri Lankan Kottu Roti recipe". desiblitz.com. Retrieved 25 April 2020.
Kottu is the Tamil word for ‘chopped’, which has an element of onomatopoeia about it, when thinking about the sound of the blades.
- Reeves, Peter, ed. (2013). The Encyclopedia of the Sri Lankan Diaspora. Editions Didier Millet. p. 174. ISBN 9789814260831.
- Kraig, Bruce; Taylor, Colleen (2013). Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. p. 328. ISBN 9781598849554.
- "Chicken Kottu Roti Recipe". nytimes.com. Retrieved 12 September 2015.
- "Patak's Beef Kottu Rotti Recipw". telegraph.co.uk. 8 February 2014. Retrieved 12 September 2015.
- "Food obsession: kothu roti". the national.ae. 25 October 2012. Retrieved 12 September 2015.
- "'High-tech' 'Kottu' on the way". island.lk. 4 May 2012. Retrieved 12 September 2015.
- "Spice City Toronto: Sri Lanka comes to Queen Street". torontoist.com. 8 November 2013. Retrieved 12 September 2015.
- "Sigir's Kotju Roti: One of Our 100 Favorite Dishes". villagevoice.com. 27 October 2014. Retrieved 12 September 2015.
- Ueda, Reed, ed. (2017). America's Changing Neighborhoods: An Exploration of Diversity through Places. ABC-CLIO. p. 1064. ISBN 9781440828652.
- "Sri Lankan Kottu Roti, by way of Staten Island". daily news.lk. 28 November 2014. Retrieved 12 September 2015.
- "Five Reasons to Visit Colombo". time.com. 11 April 2011. Retrieved 12 September 2015.
- Lam, Francis (26 November 2014). "Sri Lankan Kottu Roti, by Way of Staten Island". nytimes.com. Retrieved 25 April 2020.
- "Kothu Parotta is The Most Delicious Street Food Item to Try in Tamil Nadu". NDTV Food.
- "Watch: Here is how the iconic Madurai Arumugam Mess 'kothu parotta' is made". 5 December 2018 – via www.thehindu.com.
Media related to Kottu at Wikimedia Commons