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Porotta & chicken curry

Porotta & chicken curry


Cooking Time

Preparation Time : 30

Cook Time : 40

Total Time : 70


Serves 4

  • Porotta: Maida 1 cups

  • Salt 1 tsp

  • Water 1 cups

  • Oil 2 tbsp

  • Chicken curry : Chicken 1 kgs

  • onion 2 nos

  • Grated Ginger And Garlic 2 tbsp

  • turmeric powder 1/2 tsp

  • Pepper Powder 1/2 tsp

  • Garam Masala 1/2 tsp

  • Chilli powder 1/2 tsp

  • tomato 1 nos

  • Coconut Milk 1 cups

  • Salt 1 tsp

  • Oil 1 tbsp

  • To Temper :Shallot 5 nos

  • Mustard Seeds 1/2 tsp

  • Curry Leaves 5-6 tsp

  • Ghee 1 tsp


  • 01

    Porotta : In A Bowl Take Maida, Salt And Oil. Mix Well To Spread The Oil In The Flour. Add Water Little By Little And Make A Slightly Sticky Dough.

  • 02

    Apply 1 Tsp Of Oil All Over The Dough And Keep It Covered For some time

  • 03

    Dough Would Be Soft And Non-Sticky. Take The Dough And Make 3 Small Balls.

  • 04

    Take One Ball And Flatten It As Much As Possible Using A Rolling Pin On A Greased Wide Board Or Kitchen Counter.The Dough Should Be Elastic And Spread It As Thin & Transparent As Possible.Apply Little Oil All Over The Parotta While Rolling.

  • 05

    Now Pull One Edge, Move Slightly Forward And Fold It. After Making Pleats, Just Stretch It & Roll Them. If U Find It Difficult To Do This, You Can Cut The Rolled Parotta Into Thin Strips And Place It One Over The Other. Roll It And Make Parotta

  • 06

    After Rolling And Folding,Give A Resting Time Of 5 Minutes.In The Mean Time,U Can Fold The Other Two Balls.Now Take The Rolled Ball,Grease It With Oil And Roll It Using A Rolling Pin.Do Not Use Ur Hands To Flatten It.Layers May Suppress.Do Not Roll It Too Thin.Grease With Oil Whenever Needed.

  • 07

    Take a pan and Drizzle 1/2 Tsp Of Oil Around The Parotta. Keep The Flame Medium. Keep Flipping And Pressing The Parotta With Dosa Flipper On Both Sides Till You See The Golden Brown Spots. Take Care,Flame Should Be Medium And Parotta Should Cook Slowly.

  • 08

    Chicken : Heat Oil In A Pan.Add Onion And And Cook Until Change To Golden Colour.Add Crushed/Grated Ginger Garlic To It.

  • 09

    Add Turmeric, Chilli, Pepper Powder And Garam Masala. Mix Well.

  • 10

    Add Chopped Tomatoes And Salt.Mix Well. Grind The Masala To A Smooth Paste

  • 11

    Add Some More Oil And Add Cleaned Chicken Pieces. Mix Well. Cook Till The Chicken Pieces Start Changing Colour.

  • 12

    Add Coconut Milk And Stir. Cook For 10 Mins.

  • 13

    In Another Pan Heat Ghee And Splutter Mustard Seeds. Add Sliced Shallot And Curry Leaves

  • 14

    Add This To The Chicken Curry And Serve Hot.



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