作法
- 薄餅撕成約4公分大小的粗條。大小很重要——太小會炒成糊，太大則無法吸味。
- 寬口鑄鐵鍋大火熱油。下咖哩葉爆10秒。
- 下洋蔥、蒜末、薑末與綠辣椒拌炒90秒。下紅蘿蔔、高麗菜與韭蔥翻炒2分鐘——蔬菜應略軟但仍清脆。
- 撥到一邊，倒入打散的蛋液，靜置10秒後打散拌入鍋中。
- 下煮過的雞肉丁（或任何預煮蛋白質），翻拌均勻。下咖哩粉、辣椒醬、醬油與鹽，拌炒60秒。
- 下撕好的薄餅。kottu的核心技法登場：以兩把金屬鏟（或一把厚刀加一把鏟）在金屬鍋面上不停切剁與翻拌4分鐘。餅塊會在油炸下縮小、調味均勻分布、部分焦化呈斑點。那叮叮噹噹的節奏是kottu的招牌。立即盛盤，旁邊另附咖哩醬汁。
Common questions
Can 切碎炒餅（Kottu Roti） be made ahead?
切碎炒餅（Kottu Roti） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 15 minutes.
Is 切碎炒餅（Kottu Roti） spicy?
切碎炒餅（Kottu Roti） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 切碎炒餅（Kottu Roti） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 切碎炒餅（Kottu Roti） to make at home?
切碎炒餅（Kottu Roti） sits at intermediate difficulty — total time about 40 minutes. The ingredients are not unusual but the timing requires attention.
Can 切碎炒餅（Kottu Roti） be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Kottu roti是斯里蘭卡最具打擊樂感的街頭料理——金屬鏟切剁薄餅、撞擊鐵板的節奏，是可倫坡、加勒、康提夜市的背景配樂。據傳這道菜於1970年代在拜蒂克洛由廚師為了消化剩餘薄餅而發明。各種變化各擁支持者：起司kottu（現代派）、蛋kottu（最傳統）、雞肉kottu（最受歡迎），甚至傳說中的夏威夷kottu（加鳳梨，給有膽者）。這道菜本就要做得「吵」——若kottu攤上靜悄悄，多半是廚師根本沒在剁。
