In Sri Lanka, probably the most popular[citation needed] type of roti is pol roti (coconut roti),[12] made of wheat flour, kurakkanflour, or a mixture of both, and scraped coconut. Sometimes, chopped green chillies and onion are added to the mixture before cooking. These are usually thicker and harder than other roti types. They are usually eaten with curries, or some types of sambol or lunu miris and considered a main meal rather than a supplement.
Another variety of roti popular in Sri Lanka is kottu roti,[13] which is made up of paratha or godamba roti, These are cut into small pieces,[13] small in size and rectangular or square in shape. Then on a square heating pan, vegetables and onions are fried. Eggs, cooked meat, or fish are added to fried vegetables and heated for a few minutes. Finally, the pieces of cut paratha are added. All these ingredients are mixed using two square pieces of steel. A peculiar sound is deliberately made while the mixing is done. The first person to make kottu roti is said to have made this noise to attract patrons to make them aware of the new delicacy.[citation needed] Depending upon what ingredients are used, the variations are vegetable, egg, chicken, beef, mutton, and fish kottu roti.[14] It is sometimes prepared and served as a fast food dish.[14]
Godamba roti is another variety found in Sri Lanka.[15] Plain godamba roti is eaten with curry[15] or it can also be wrapped around a savory filling.
Sri Lankan Foods 