Kottu roti (Tamil: கொத்து ரொட்டி; Sinhala: කොත්තු රොටි),[2][3][4][5] alternatively spelled kothu roti, is a Sri Lankan dish consisting of chopped roti, a meat curry dish of choice (such as beef, mutton, seafood, chicken) along with scrambled egg, onions, and chillies.[6][4][7][8] A variation of the dish is found in the south Indian states of Tamil Nadu and Kerala, known as kothu parotta (Tamil: கொத்து பரோட்டா; Malayalam: കൊത്തു പൊറോട്ട), which is made using parotta instead of roti. Kottu roti can also be found internationally in restaurants in regions containing Sri Lankan diaspora populations.[9][10][11][12][13]
^Senaratne, Chamindi Dilkushi (2009). Sinhala-English Code-mixing in Sri Lanka: A Sociolinguistic Study. Vol. 217. Utrecht: Landelijke Onderzoekschool Taalwetenschap. p. 299. ISBN9789078328926.
^Lopamudra Maitra Bajpai (2020). India, Sri Lanka and the SAARC Region: History, Popular Culture and Heritage. Taylor & Francis. p. 254. ISBN9781000205817.
^ abKraig, Bruce Kraig; Taylor, Colleen (2013). Street Food around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 328. ISBN9781598849554.
^Thaker, Aruna; Barton, Arlene, eds. (2012). Multicultural Handbook of Food, Nutrition and Dietetics. John Wiley & Sons. p. 88. ISBN9781118350461.
^Reeves, Peter, ed. (2013). The Encyclopedia of the Sri Lankan Diaspora. Editions Didier Millet. p. 174. ISBN9789814260831.