Orotti or rice roti<\/a>, one of the famous rotis in Malabar cuisine. This is very popular in my family as well. Orotti along with chicken\/mutton or fish curry tastes extremely delicious. There is another variation of orortti which is called Ney orotti or Fried orotti in which the orotti is fried rather than just cooking it. While making fried orotti, the rice dough is seasoned with some spices which makes it flavorful and delicious. Ney orotti is yet another famous dish in my dad’s family. I still\u00a0remember\u00a0the first time I had this at my aunt’s house when I was a kid, I loved it so much that I was seen eating quite a lot which surprised my mom.<\/p>\nThe other day while making fried orotti, I made a twist by adding chicken while making the rice dough. Rolled the dough into small patties and fried it. I have no words to express how delicious these fried chicken orotti tasted. I have to tell you that frying makes these crispy and flavorful. However, if you are too concerned about frying you could even cook it just like regular rotis. I have to tell you that it wouldn’t be that tasty as fried ones though.<\/p>\n
Fried Chicken Orotti or Rice Roti<\/strong><\/p>\n![\"\"](\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/01\/fired-orotti.jpg\" "\\"fired")
<\/strong><\/p>\nMakes: 16<\/p>\n
Ingredients<\/strong><\/p>\nFor cooking chicken<\/strong><\/p>\n\n- Chicken breast, boneless, cubed- 1<\/li>\n
- Chili powder- 3\/4 tsp<\/li>\n
- Turmeric powder- 1\/8 tsp<\/li>\n
- Fennel powder- 1 tsp<\/li>\n
- Coriander powder- 1 tsp<\/li>\n
- Garam masala- 1\/2 tsp<\/li>\n
- Salt- 1 tsp<\/li>\n<\/ul>\n
For making chicken masala<\/strong><\/p>\n\n- Oil- 1 tbsp<\/li>\n
- Onion, chopped small- 1<\/li>\n
- Ginger-Garlic paste- 1 tsp<\/li>\n
- Curry leaves (optional)- 1 sprig<\/li>\n
- Salt- 3\/4 tsp<\/li>\n<\/ul>\n
For making rice dough<\/strong><\/p>\n\n- Rice flour- \u00a02 1\/2 cups<\/li>\n
- Water- 2 cups<\/li>\n
- Cumin seeds- 1 tsp<\/li>\n
- Coconut, grated- 1 cup<\/li>\n
- Garam masala- 1\/2 tsp<\/li>\n
- Cooked chicken masala- 1 1\/2 cups<\/li>\n
- Salt- 1 tsp<\/li>\n
- Oil- enough for frying<\/li>\n<\/ul>\n
Instruction<\/strong><\/p>\n\n- To a bowl, add chicken along with the above-mentioned ingredients ‘for cooking chicken’, let marinate for 15 minutes.
![\"\"](\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/01\/cooking-chicken1.jpg\" "\\"cooking")
<\/li>\n - Add the marinated chicken to a large saucepan, Place over medium heat, close with the lid & cook till the chicken has cooked well.<\/li>\n
- Using a fork, gently shred the chicken and keep it aside.<\/li>\n
- Place a wide saucepan over medium heat, add oil.<\/li>\n
- Add chopped onion, and salt, saute for a few minutes.<\/li>\n
- Add ginger-garlic paste and curry leaves, saute.<\/li>\n
- Cook till the onion has turned translucent.
![\"\"](\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/01\/making-chicken-masala.jpg\" "\\"making")
<\/li>\n - Add the shredded cooked chicken and combine well.<\/li>\n
- Cook for a few minutes, and remove the pan from the heat. Let cool down.
\n![\"\"](\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/01\/cooking-chicken11.jpg\" "\\"cooking")
<\/li>\n<\/ul>\nFor making rice dough:<\/strong><\/p>\n\n- In a large saucepan, heat the water.<\/li>\n
- Add coconut, cumin seeds, garam masala, 1 1\/2 cups of the prepared cooked chicken and salt to the water, let the water come to a boil.
![\"\"](\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/01\/making-rice-dough.jpg\" "\\"making")
<\/li>\n - Lower the heat and slowly add the rice flour and combine it using the back of a wooden spoon.
![\"\"](\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/01\/making-dough.jpg\" "\\"making")
<\/li>\n - Remove the pan from the heat and transfer the rice dough to a large platter.<\/li>\n
- Let the dough cool down a bit.<\/li>\n
- Knead the dough when it is still warm.<\/li>\n
- The dough should be soft and not too sticky, if it’s too sticky add some more rice flour.<\/li>\n
- Make medium balls out of the rice dough.<\/li>\n
- Grease the hands with little oil and flatten each ball between the palm of your hands into patties, it shouldn’t be too thick.
![\"\"](\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/01\/rolled-dough.jpg\" "\\"rolled")
<\/li>\n - If you have a tortilla maker or poori maker, you could fatten the dough in that.<\/li>\n
- Heat a frying pan and add enough oil for frying.<\/li>\n
- Fry the patties in oil till both sides have turned golden brown in color.
![\"\"](\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/01\/frying-orotti.jpg\" "\\"frying")
<\/li>\n - Transfer to a paper towel.<\/li>\n
- Serve warm by itself or along with chicken curry.
![\"\"](\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/01\/fried-orotti1.jpg\" "\\"fried-orotti1\\"")
<\/li>\n<\/ol>\nNot Fried Chicken Orortti:<\/strong><\/p>\n![\"\"](\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/01\/roasted-orotti.jpg\" "\\"roasted")
<\/strong><\/p>\n\n- If you don’t want to fry it, you could cook the patties in a pan just like you make orottis or chapatis.<\/li>\n
- Place a cast iron skillet or non-stick skillet over medium heat, let turn hot, grease the pan with little oil.<\/li>\n
- Place the patties on the pan and cook over medium-low heat till both sides turn golden brown in color.<\/li>\n<\/ol>\n
Tips:<\/strong><\/p>\n\n- For making vegetarian version: Season the water for making the dough with grated coconut, cumin seeds, garam masala, fennel powder, coriander powder, small onions and salt. Add the rice flour, knead it, make into patties and fry it.<\/li>\n<\/ul>\n
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Chicken Ney Orotti or Fried Chicken Rice Roti (Gluten Free)<\/div>\n
<\/div>\n
Recipe Type<\/span>: Appetiser<\/span><\/div>\nCuisine:
Indian<\/span><\/div>\nAuthor:
Thasneen<\/span><\/div>\nServes:
16<\/span><\/div>\n\n
![\"\"](\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/01\/fried-orotti.jpg\" "\\"Fried-orotti\\"")
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