Anish is always a big fan of Parotta and Chilly chicken. Whenever we need to buy some foodstuff from a restaurant, he used to go for this combination. I thought, I can give him a surprise if I prepare this at home. Hence I made the entire stuff before he comes from the office. When I opened the door itself, he could feel the aroma. When he came inside, he was really excited. You can find some Kerala special recipes like Kerala mixture, unnakkaya or ari pidi.
I never imagined that I could make this at home and by Gods’ grace it also happened. I got the recipe of Parotta from Ria’s collections and the recipe of chilly chicken from our friend Fathima’s Thattukada.
I ensure you that if you are making Parotta at home, it is having a real buttery taste even though no butter is added. While making this Parotta, a lot of oil is consumed. I used sunflower oil. Any other refined oil may also be used.
1 Large Egg
3 Cups of All purpose flour/Maida
1 teaspoon baking powder
1/3 Cup vegetable oil/ Refined oil
1 Cup water
1 1/2 teaspoon Salt
Make a dough by mixing all the ingredients
Work on the dough by kneading well till a smooth, soft, shiny and non sticky one is obtained. If the dough is too sticky, add some more all purpose flour and knead again. If it is too hard, sprinkle a few drops of water.
Wrap the dough with a cling and let it rest for 4 hours at room temperature.
Make 8 balls from the dough and put some oil in the workspace to roll each balls and make frills out of the rolled one
Now roll it like a ribbon from one end and pour some oil on the layers.
Again, take each ball and roll into disc and coat the frying pan with some oil and cook on either sides by flipping.
Roll the ball….
Make frills out of the ball and roll like a ribbon
Ready to serve 🙂
2 Kg of Chicken
2 big Onion
0.5 Cup chopped ginger
0.5 Cup chopped garlic
3 to 4 tablespoon of Coconut oil
6 number of green chilly
3 tablespoon of tomato sauce
2 tablespoon of dark soya sauce
3 tablespoon of light soya sauce
3 tablespoon of green chilly sauce
1 teaspoon of corn flour
3 tablespoon of water
Salt to taste
Heat oil and when boiled, add ginger, garlic, chillies and saute. When the raw smell disappears, add onion and saute well.
Now add chicken pieces, sauces and enough salt. Mix everything well and cook the chicken.
Stir the corn flour in water well to avoid any lumps.
When the chicken is cooked well, add the corn flour water mixture to the chicken and boil till it bubbles. Immediately, take away from the heat.
When Parotta is made at home, presence of chilly chicken would make it taste heavenly. Homemade Parotta itself is very tasty and does not demand any curry.
Our entire Parotta and Chilly chicken got finished within one go :-).