Sri Lankan kottu roti preparation: wok technique, spices, and egg folding?

Kottu Roti is Sri Lanka’s most iconic street food dish, born in Batticaloa and perfected nationwide. It begins with thin, flaky Godamba roti flatbreads cooked on a flat griddle, stacked, and sliced into ribbons. On a scorching-hot steel griddle plate, the roti is chopped and tossed rapidly using two heavy iron blades (kottu-kottu rhythm) alongside sautéed leeks, onions, green chilies, beaten eggs, curry leaves, and spicy chicken or mutton curry gravy. Cheese kottu variations incorporate wedges of processed cheese melted into the mix at the final toss.