|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 beef and chicken also occasionally 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.
Generally, the consumer chooses what and how much of the amount of ingredients are included if someone else is preparing. Kothu parotta is a variation of kothu roti, found in South India.
Kottu roti is a popular street dish that is widely consumed throughout Sri Lanka and is very popular in Sri Lankan cuisine. The word "koththu" (கொத்து) 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.
Word spread quickly about this novelty: a street-food dish whose name means “chopped roti” in Tamil.[unreliable source?]
Kottu is the Tamil word for ‘chopped’, which has an element of onomatopoeia about it, when thinking about the sound of the blades.