Saturday, December 21, 2013

Chilli Parotta


Prepared Parotta – 5
Refined Oil – 1 litre
Coriander leaves, chopped

FOR MAKING BATTER

Refined Flour (Maida) – 150g
Garam Masala – 1 tsp
Readymade Chicken 65 Masala – 1 tbsp
Salt as required
Ginger and Garlic paste – 1tsp
Red food colour as required
Water

SPECIAL COCONUT PASTE

Coconut, grated – 2nos
Cashewnuts – 35gms
Poppyseeds – 1 tbsp
Saunf - 1/2 tsp

FOR MAKING GRAVY

Refined oil – 100ml
Cardamom – 1
Cloves – 2
Cinnamon – 2
Staranise – ½
Onion, chopped – 2
Curryleaves, a few
Greenchillies, chopped – 2nrs
Ginger & Garlic paste – 2 tbsp
Chilli powder – 2 tbsp
Chicken 65 Masala powder – 1 tbsp
Garam Masala powder – 1 tsp
Salt as required
Redcolour as required
Water as required

Method of Preparation

1. Prepare the batter in dosa batter consistency. Cut the parotta then dip in the batter and deep fry it in the hot oil. Once it done, take it out and drain. Again cut the fried parotta into pieces.

2. Make a thick fine coconut paste with the given ingredients.

3. Heat oil in a pan, add the cinnamon, cardamom, cloves and star anise. Add the onion, fry it in oil.

4. Add the curryleaves and green chillies. Now add the tomato, ginger and garlic paste. Fry all well.

5. Put garam masala powder, chilli powder and chicken 65 masala. Fry it, add the water now.

6. Once it starts boil, put salt. Add the food colour. Let it to boil well for a minute.

7. Add the fine coconut paste into the boiling mixture. Stir it and cook it reaches the curry consistency.

8. Heat little oil in the pan, add the small amount of prepared curry. Add the curry leaves. Mix all well.

9. Add the fried parotta pieces. Stir and toss with curry. Let the parotta pieces to coat with curry.

10. Finally add coriander leaves. Serve hot.





Post a Comment