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Chicken and Parotta | How to make Kerala Parotta


Parotta is a layered flatbread, very much popular in the state of Kerala. Made from Refined flour (Maida) and Kneading it with oil for a soft and smooth texture. Parotta is usually served with a Kerala style chicken curry made with roasted coconut gravy.


Preparation Time : 25 mins

Cooking Time : 35 mins

Proving Time : 2 hours

Serves : 3



Ingredients for Parotta & Chicken Curry :

For Parotta :- Maida (All purpose Flour) 450 gms,Sugar 1 tablespoon,Salt 1 teaspoon,Lukewarm Milk 1/2 cup,Lukewarm Water as required,GHEE / Refined Oil as required.

For Chicken Curry :-

Chicken pieces 500 gms For Masala Paste:- Refined Oil 1 teaspoon,Corainder seeds 1 teaspoon,Dried Red Chillies 6 nos,Grated Coconut 1/2 cup,Javitri (Mace) 1 small piece,Lavang Cloves 8 nos,Elaichi (Cardamom) 3 nos,Fennel Seeds (Saunf) 1 teaspoon,Black Pepper 1 teaspoon,Onion 1 chopped.

For Curry:- Refined Oil 2 teaspoon,Onion 2 nos chopped,Ginger & Garlic paste 1 tablespoon,Green Chillies 4 nos slit,Curry Leaves,Turmeric Powder 1/4 teaspoon,Red Chilli Powder 1 teaspoon,Garam Masala 1 teaspoon,Salt as per taste,Water as required.

Coriander Leaves & Fried Onion for garnishing.




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  • While making dosa, Cut an Onion into half and dip it in Refined or Sesame Oil and rub it on hot tava before pouring the dosa batter. This helps the dosa not to stick to the tava. Also make sure that the tava is not too hot. Watch the video of MultiGrain Dosa

  • While cooking rice for Pulav or Biryani. Add Lemon juice and stir along with rice. This prevents the rice from sticking to each other. Once cooked it gives a good white color to the rice.

  • While powdering Elaichi, Along with elaichi, Add 1 teaspoon of sugar while grinding it in chutney/mixie jar. This helps to grind the elaichi to a very fine powder easily.

  • To extract coconut milk in an easy way. Put grated coconut in a blender with 1 1/2 cup of water and blend. With a strainer, Squeeze out the coconut milk. For a video presentation, Watch the video of Moong Dal Kheer




  • Add rock salt while making home made masala. It helps to grind the masala to a fine powder and also to preserve the masala for a longer period of time.

  • To get a nice golden brown color and crispiness to onions faster, for preparing biryani. Add a teaspoon of sugar or salt to the frying oil.
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  • To add more flavour to Sambhar, a South Indian recipe, Add 1 teaspoon of turmeric powder, hing and a small piece of Jaggery at the final stage before turning off the flame.
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