COMBINATION SERIES - 6 PAROTA AND CHALNA / EGGLESS PAROTA WITH CHICKEN CHALNA

INGREDIENTS:
1. Maida - 1/2 kg
2. Salt to taste
3. Water - 2 cups

METHOD:

1. Take a bowl mix maida ,oil ,salt well.

2. Now add little by little the water to make a dough.Mix them till it becomes soft dough.

3. Keep them aside for a while.

4. Before rolling them make the dough into 5 to 6 pieces.

5. Spread  some oil and place the single piece of dough and again pour some oil. While spreading them add oil little by little to prevent the stickyness of the dough.

6. Spread them till the edge of the dough. Now fold them like this and make a roll.

7. Then place them in dava and let them cook on both the sides and add oil to them. After cooking press the parota with both the hands like this.

8. Parota is ready to eat with chicken chalna.

CHICKEN CHALNA:

INGREDIENTS:

1. Chicken - 1/4 kg

2. Onion - 2

3. Tomato - 2

4. Ginger garlic paste - 1 teaspoon

5. Green chilly - 1

6. Spices like saunf (sombu) - 1 pinch cloves - 3 (krambu), cinnamon - 1 (llavanga pattai), elaichi - 2 (yellakai), kus kus little.

7. Pudina and curry leaves little

8. Scraped coconut - 1 cup

9. Turmeric powder a pinch

10.Chilly powder - 1 teaspoon

11.Coriander powder - 1 teaspoon

12.Salt to taste

TO ROAST AND GRIND:

1. Spices like saunf (sombu) - 1 pinch cloves - 3 (krambu), cinnamon - 1 (llavanga pattai), elaichi - 2 (yellakai), kus kus little.

2. Pudina and curry leaves little.

3. Green chilly - 1 

4. Scraped coconut - 1 cup

5. Onion - 1

6. Tomato small - 1

The above 3 should be roasted and to be grounded together in the blender. Then the 4 ,5 and 6 should be ground separately.

METHOD:

1. First cut the chicken into small pieces.

2. Heat a pan pour some cooking oil and add turmeric powder, chilly powder and coriander powder .

3. Now add the first 3 ground masala and stir them in oil till the raw smell goes.

4. Then add the chicken pieces to the masala and add little water and salt to taste.

5. Let them cook for 15 mins. After the chicken pieces have been fully cooked add the add the 4.5 and 6 to it and cook them till the raw smell goes.

6. Now chicken chalna is ready to eat with idly, parota, dosa etc.

EGGL

More to come from Grace dishes

Happy cooking!