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.