Egg Kothu Roti is a popular Sri Lankan street food made with shredded roti (flatbread), eggs, vegetables, and spices. The dish is a medley of textures and flavors, with crispy roti, fluffy scrambled eggs, and a variety of vegetables that are stir-fried in spices.
To make egg kothu roti, first, the roti is shredded into small pieces and then stir-fried in a pan with onions, garlic, and other vegetables such as carrots, bell peppers, and cabbage. Next, eggs are added to the pan and scrambled with the vegetables. Finally, a blend of aromatic spices such as cumin, coriander, and turmeric are added to the dish, along with a splash of soy sauce for an umami flavor.
Egg kothu roti is typically served hot and garnished with fresh cilantro and lime wedges. It can be enjoyed as a hearty breakfast, lunch, or dinner dish, and is often paired with a spicy chutney or curry sauce for dipping.
